Food Cook Share: Pizza Rustica

It was on an Easter episode of Cake Boss that I first learn about Pizza Rustica, or “cold cut pie” as it is also known. They made it look so good I wanted to make it, so I began, what I thought would be a Herculean task to search for his recipe. As luck would have it, the first place looked was this article posted on The New York Time Cooking website titled - Pizza Rustica (Easter Pie), guess who was being interviewed, none other than the cake boss himself: Buddy Valastro, complete with his recipe (adapted, of course, link below) and you can still find it there today.
Let’s do it.
Thanks for watching.
Recipe:
Pizza Rustica
Total Time: 180 minutes
Prep Time: 60 minutes
Bake time: 90 minutes
(Cooling Time: 4 hours minimum)
Yield: One 12”x12”x3” pie
Ingredients
Dough:
6 cups all-purpose flour, plus more as needed
1/4 teaspoon salt
1 pound cold salted butter, grated
5 large eggs, beaten
1 ¼ cups ice water
Filling:
100g prosciutto, 1 cm dice
200g cooked ham, 1 cm dice
200g pepperoni, 1 cm dice
200g mozzarella, 1 cm dice
200g feta, in 1 cm dice
1 kg ricotta
100 g grated Parmigiano Reggiano
5 large eggs, hard-boiled, peeled
10 large eggs, beaten
1 teaspoon pepper
1 large egg, beaten, for egg wash.
Special Equipment:
12"x3" Square Cake Pan
Instructions
Dough:
1. In a large bowl, add flour, salt and butter. With a sturdy fork, cut in the butter so it is fully coated with flour and distributed. Add eggs and mix until a shaggy dough forms.
2. Add about half of the ice water, to hydrate the flour by mixing it in. Once the dough has absorbed the water add the rest and start kneading the dough. When it forms a ball, turn the dough out on to your work surface and continue kneading. You may need bench flour as the dough gets smooth and tightens up; about 5 minutes.
3. Cover and set aside for 30 minutes.
Filling:
1. In the bowl of a stand mixer (or mixing bowl) blend together ricotta, beaten eggs, Parmigiano Reggiano and pepper until fully combined and smooth.
2. Add meats and cheeses, then mix until well distributed. Set aside.
Assembly
1. Pre-heat oven to 350F.
2. Divide the dough into ⅓ and ⅔ pieces.
3. Roll out the ⅔ sized piece and fit to your baking pan.
4. Pour in half the filling, making sure there are no air gaps. Arrange eggs in a pattern nestled in the filling. Add the remaining filling over the eggs and
5. Roll out the remaining ⅓ dough to cover with some overhang.
6. Wet the edges of the dough with a little water to seal the top and bottom crusts.
7. Cut off the excess dough and crimp the seam to make a decorative edge. Slash a cross in the center as a vent.
8. Brush with the egg wash and bake for 90 minutes. The pie should be a golden brown and 145F if tested in the center. Let pie cool at least 4 hours before serving.
The New York Times Cooking: Pizza Rustica (Easter Pie)
cooking.nytime...
Music:
Theme song - “The Aisle” (Instrumental Version) by Wellmess
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Background - “A New Beginning" by Tall Oak Town
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Black segue screens - "Courtesy of Mr Hammond"
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[@brotherricardopalaciofsc8712]

Looks delicious. I want to try your recipe. Thanks you for your recipe.

[@joanneryan8508]

recipe is in the description
press the toro and you will see it

[@phoenixxstar3825]

Your voice makes me sleepy, I need to listen to your video at night while in bed lol

[@rosanapasquini8714]

Omg looks delicious

[@terryperri2916]

Looks great!!

[@kseniakazakova3525]

Thank you! Looks good!! I'm going to try this recipe :)

[@marchindriks1807]

Thnx! This looks great 😋

[@anthonycelano165]

I make mine with a pizza dough, but I make it a Stromboli style and I slice it up. It’s not so heavy, but it still has all the flavors.

[@heartstrings1223]

Doesn’t look as creamy as I would make it. Less egg more ricotta! The presentation is beautiful!

[@karenmontano3]

Put pepper in the dough and it’s a winner!

[@GohAhweh]

In all of my 57 years I've never heard it called "cold cut pie" pizza gaina or easter pie or pizza rustica..but never cold cut pie... lol

[@CelesteKTheNewWaveRevue]

Um can you leave the boiled eggs out if you don't want them?

[@FoodCookShare]

Sure! This is one of those recipes where the mix-ins can be changed to your preference, just keep the volume about the same otherwise the height of the pie and the cooking time will change. Make it your own and enjoy. Cheers.

[@Piastreamofconsciousness]

Feta is NOT Italian. 😮😮😮

[@mirandliz]

music to much

[@francylady322]

Worst reversion of Pizza Rustica .Who the heck puts feta cheese !! .We use ricotta salada and mozzarella ! u dont need all those eggs !!!
And my mother added black pepper .I dont know about this guy

[@deiaspdrkhzlrqrciqob7334]

text

[@marcus3567]

You kind of sound like NurdRage but without the vocals being altered lower.