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Nutrition Facts
Serving Size 1 (239g) Recipe makes 8 servings
Calories 616
Calories from Fat 387		(62%)
Amount Per Serving		%DV
	Total Fat 43.0g	66%
	Saturated Fat 17.8g	88%
	Monounsaturated Fat 16.4g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 247mg		82%
Sodium 1303mg		54%
Potassium 367mg		10%
Total Carbohydrate 24.8g		8%
	Dietary Fiber 1.9g	7%
	Sugars 1.1g
Protein 31.5g		63%
detailed view... how is this calculated?

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Pizza Rustica

Recipe #121725 | 1¾ hours | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Phil Franco
May 12, 2005

This most typical savory pie is served for Carnevale (the day before Ash Wednesday) and then again for Easter. Though many recipes for pizza rustica specify that the dried sausage, mozzarella and other filling ingredients be layered, in the Neapolitan version, they are diced and added to the ricotta filling, making the resulting pie easier to cut into wedges. The listed ingredients are sufficient to fill an 8x8x3 inch caserole. It is interesting to note that some of the folks warmed this dish. We always ate it at room temperature.

SERVES 8 (change servings and units)

Ingredients

INGREDIENTS

2 pie crusts
1/2 lb ham (or proscuitto)
1/4 lb dried sausage
1/4 lb salami
1/2 lb mozzarella cheese
1 lb ricotta cheese
2 ounces grated cheese
1 teaspoon black pepper
1/4 teaspoon onion powder
6 eggs
1/2 cup parsley (chopped)

Directions

1
Directions:.
2
Dice meats and the mozzarella cheese. Beat the eggs. Combine all ingredients and pour into pie shell. Place second pie shell on top and seal around the edges.
3
Bake at 325 degrees for 1 hour and 15 minutes.
4
Occasionally pierce the top with a fork.
5
For a Low-carb version omit the pie shells.

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Featured Reviews for This Recipe

From: What I didn't learn from MOM

On Mar 4, 2009

This was really good! I used a pizza dough (bought at a local pizza shop) This is great to have the ladies over for lunch, served with a salad or broth based soup (minestrone). Thanks for posting!

0 people found this review helpful

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From: Ed&Theresa

On Apr 1, 2007

Made according to recipe EXCELLENT , next day warmed in oven, EXCELLENT.

2 people found this review helpful

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From: LEEZAH4

On Aug 23, 2006

Phil, this was absolutely fantastic! For the grated cheese I used parmesan, used 'dry' salami found by the imported cheeses and the dried sausage I used summer sausage. I did let this set 20 minutes before slicing. Leftovers heated up beatifully. Thank You so much!

4 people found this review helpful

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