Dawn NoltAuthorDawn NoltCategoryTags, DifficultyIntermediateRating

Pizza Rustica, a special Italian ham pie packed with meat and cheeses, is often served on Easter to break the Lenten fast.  It is a bit time-consuming to make, but well worth the effort.

Yields1 Serving
Cook Time1 hr 45 mins

Pastry
 8 Nature's Yoke eggs, jumbo
 8 tbsp Crisco shortening
 3 tsp baking powder
 ½ tsp salt
 3 tsp coarse ground pepper
 5 cups bread flour
 ¾ cup water, approximately
Filling
 6 Nature's Yoke eggs, hard-boiled
 6 Nature's Yoke eggs, beaten
 2 lbs basket cheese
 ¾ lb fresh mozzarella cheese
 2 lbs Italian Prosciutto ham (or) 1 lb. boiled ham and 1 lb. Prosciutto
 2 cups Romano cheese, grated
 coarse ground pepper, to taste

Pastry
1

Mix Crisco and eggs together in a Kitchen Aid or Bosch mixer. Change to a dough hook.

2

Add baking powder, salt and pepper. Add bread flour, one cup at a time. Add the water, a little at a time and continue to knead in mixer until a moist dough forms. Divide the dough into 6 balls, cover and set aside.

Filling
3

Dice the hard boiled eggs, ham and the cheeses into 1/4 inch cubes. Add the beaten eggs and pepper. Mix well. Stir in grated Romano until a wooden spoon stands by itself in the mixture.

TO ASSEMBLE:
4

Grease the bottom and sides of 3 loaf pans. Roll out 3 balls of dough and press into pans. The dough should hang over the edge an inch.

5

Spoon the filling mixture into each loaf pan, patting it down with the back of a wooden spoon to remove any air pockets.

6

Roll out remaining 3 balls of dough and top each loaf with pastry sheet. Roll and seal the edges together. Cut 3 slits in the top crust to let steam escape.

7

Bake at 350 F. for 45 minutes. Cover with foil and bake 30-45 minutes more. Let the loaves cool before slicing into 1" thick slices. Many prefer eating this dish cooled or at room temperature. The loaves can be frozen.

Ingredients

Pastry
 8 Nature's Yoke eggs, jumbo
 8 tbsp Crisco shortening
 3 tsp baking powder
 ½ tsp salt
 3 tsp coarse ground pepper
 5 cups bread flour
 ¾ cup water, approximately
Filling
 6 Nature's Yoke eggs, hard-boiled
 6 Nature's Yoke eggs, beaten
 2 lbs basket cheese
 ¾ lb fresh mozzarella cheese
 2 lbs Italian Prosciutto ham (or) 1 lb. boiled ham and 1 lb. Prosciutto
 2 cups Romano cheese, grated
 coarse ground pepper, to taste

Directions

Pastry
1

Mix Crisco and eggs together in a Kitchen Aid or Bosch mixer. Change to a dough hook.

2

Add baking powder, salt and pepper. Add bread flour, one cup at a time. Add the water, a little at a time and continue to knead in mixer until a moist dough forms. Divide the dough into 6 balls, cover and set aside.

Filling
3

Dice the hard boiled eggs, ham and the cheeses into 1/4 inch cubes. Add the beaten eggs and pepper. Mix well. Stir in grated Romano until a wooden spoon stands by itself in the mixture.

TO ASSEMBLE:
4

Grease the bottom and sides of 3 loaf pans. Roll out 3 balls of dough and press into pans. The dough should hang over the edge an inch.

5

Spoon the filling mixture into each loaf pan, patting it down with the back of a wooden spoon to remove any air pockets.

6

Roll out remaining 3 balls of dough and top each loaf with pastry sheet. Roll and seal the edges together. Cut 3 slits in the top crust to let steam escape.

7

Bake at 350 F. for 45 minutes. Cover with foil and bake 30-45 minutes more. Let the loaves cool before slicing into 1" thick slices. Many prefer eating this dish cooled or at room temperature. The loaves can be frozen.

Pizza Rustica