Pizza Rustica
Pizza Rustica, Pizzagaina, or Pizza Chiena) is an Italian pie, unlike any pizza you have ever tried. Don’t look for tomato sauce; this filled pizza is a cheese and Italian meat pie with a pizza crust. With distinctive layers, this pie is perfect for lunch or dinner.
Pizza in Italian means pie. That’s why this pizza doesn’t look like any pizza you’ve had before. Pizza Rustica is also known as an Italian Easter Pie. There are many variations, and I am sure they are all delicious, this recipe is my favorite. 
Pizza Rustica is a show stopper. It is a large, tall pie that once cut open to reveal the many layers of salami, ham, ricotta, provolone, all the other meats, and cheese, baked in a flaky crust. Everyone will be impressed, for sure. 
Pizza Rustica is so easy to make that you will find yourself making it for not only Easter but for a weeknight dinner.
Enjoy!
Pizza Rustica
Pizza Rustica, Pizzagaina, or Pizza Chiena) is an Italian pie, unlike any pizza you have ever tried. Don't look for tomato sauce; this filled pizza is a cheese and Italian meat pie with a pizza crust. With distinctive layers, this pie is perfect for lunch or dinner.
Ingredients
Dough Ingredients
- 1 tablespoon active dry yeast
- 2 1/2 cups warm water
- 5 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3 1/2 teaspoons Extra-Virgin Olive Oil
Filling Ingredients
- 3/4 pound fresh mozzarella cheese, thinly sliced
- 1/2 pound ham, thinly sliced
- 1/2 pound provolone cheese, thinly sliced
- 1/2 pound Genoa salami, thinly sliced
- 1/2 pound Swiss cheese, thinly sliced
- 1/2 pound capicola, thinly sliced
- 6 large eggs
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/3 cup minced flat-leafed parsley
- salt and black pepper to taste
- 1 egg beaten with 1 teaspoon water; for egg wash
Instructions
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In a large bowl, sprinkle yeast over 1 cup of warm water, stir well, and let proof for 5 to 10 minutes, or until foamy. Add the remaining 1 1/2 cups water and mix well.
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In another bowl, mix 5 cups of the flour with the salt. Add to the yeast mixture along with 1 teaspoon of olive oil. Mix with hands, adding additional flour if necessary, until a soft, and no longer sticky dough is formed
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Turn the dough out onto a floured surface and knead it until smooth and elastic. Lightly grease a large bowl with 1 teaspoon of olive oil, add the dough, and turn to coat. Cover tightly with plastic wrap and let rise in a warm place until doubled in bulk.
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Preheat the oven to 375ºF
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Brush the bottom and sides of a 10X3 inch springform pan with the remaining 1 1/2 teaspoons olive oil.
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Punch down the dough and knead it on a floured surface for 3 or 4 minutes.
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Divide the dough in half. On a floured surface, roll one piece of the dough round at least 2 inches larger than the pan. Fit the dough in the pan, stretching it up the sides so that it overhangs the rim.
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Fill the pan with alternating layers of the sliced cheeses and meats (you should have 9 or 10 layers).
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In a bowl, whisk together the eggs, Parmigiano-Reggiano cheese, parsley, and salt and pepper. Pour the mixture evenly over the cheese and meat.
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Place the dough over the filling and seal the edges by pinching them closed and rolling the seam underneath itself.
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Brush the top of the pie evenly with the egg wash. Bake for 35 to 40 minutes or until the crust is nicely browned. Remove from the oven and let cool completely.