Chef John's Pizza Rustica
Some people describe pizza rustica as an Italian meat-filled quiche, but I think this traditional Easter recipe is way closer to a savory cheesecake filled with a massive amount of goodness. The light, flaky crust holds together an embarrassment of riches--sausage, smoked ham, salami, and pepperoni, plus ricotta, mozzarella, and Pecorino Romano cheeses. It's definitely not like pizza! Note: To be sure you have enough dough for the crust, you might want to double the dough recipe!
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes:
If you don't have a pastry blender, you can use your fingertips to blend the butter and flour together.
Make this with whatever combination of cheese you want, like Parmesan, provolone, or Fontina. Use either sweet or spicy Italian sausage, and try other meats like coppa, prosciutto, or gabagool.
You could cook this in other large baking dishes, but a 9-inch springform pan is the best choice.
Double the dough recipe if you want to be sure you have enough to work with.