Pizza Rustica with a Clear Method

Pizza Rustica with a Clear Method is filed under Brunch and built around crusts pâte brisée 2 x this all-butter pie crust recipe, ricotta or 2, and fresh mozzarella smashed. Plan on 10 slices.

Count on 30 minutes of prep, 45 minutes of cooking, 3 hours of resting, about 4 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 crusts pâte brisée 2 x this all-butter pie crust recipe
• 30 ounces ricotta or 2, 15 oz containers
• 6 ounces fresh mozzarella smashed
• 6 large eggs well beaten, for filling
• 3 hard boiled eggs chopped
• 3/4 pound cured meat paper or casings removed and diced
• 3/4 teaspoon kosher salt
• 2 teaspoons black pepper
• 1 1/2 tablespoons fresh basil minced
• 1 1/2 teaspoons fresh oregano finely chopped
• 1 tablespoon lemon zest
• 2 teaspoons red pepper flakes
• 1 egg for egg wash

How the cooking goes

1. Make a double batch of either the all-butter pie crust recipe or vodka pie crust recipe.
2. Divide the pastry dough into two unequal portions, approximately 2:1 (1/3 for the top and 2/3 for the bottom/sides). Wrap in plastic wrap and chill for at least 2 hours.
3. When you are ready to assemble the pizza, roll out each section of dough on a lightly floured work surface until it is approximately 1/8 inch thick. Refrigerate between baking paper for at least 30 minutes.
4. Let the larger piece of dough warm up slightly, then line a springform pan with pastry dough. Make sure the sides overlap ½ inch. You can cut off any pieces of excess dough for decorations.
5. In a large mixing bowl, mix all ingredients for the filling together and spoon into the lined pan.
6. Smooth the top of the filling with the back of a spoon or a small offset spatula.
7. If desired, cut out decorative vents on the remaining small pastry. Then, place the smaller round of pastry on top of the filling.
8. Take the lower and upper pieces of dough, pinch and roll them inwards toward the top of the pizza rustica.
9. Chill the entire pizza while you make any desired decorations.
10. In a small mixing bowl, beat the last egg for egg wash. Brush the top of the pizza rustica with beaten egg and use the egg wash to add any pie dough decorations you made. it helps to layer them and get creative! Use braids, twists, and cut outs to enhance the top.
11. Chill the whole dish for 30 minutes to an hour.
12. Warm the oven to 350°F convection (with fan) or 375°F conventional (no fan).
13. Oven-bake for 45 minutes to an hour or until a cake tester comes out clean. Be sure the top is a nice deep gold – no one likes raw pie dough. Serve at ambient temperature.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Brunch, open Lazy Sunday Buttermilk Waffles for a Slow Morning and Orange Financiers for the Dessert Plate.