Print Options:

Pizza Rustica

Yields1 ServingCook Time1 hr 45 mins

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.

 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
 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

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


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.


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.


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.


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


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.


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.