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Nutrition Facts
Serving Size 1 (312g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon italian seasoning
Calories 612
Calories from Fat 366		(59%)
Amount Per Serving		%DV
	Total Fat 40.7g	62%
	Saturated Fat 18.4g	92%
	Monounsaturated Fat 15.0g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 156mg		52%
Sodium 876mg		36%
Potassium 504mg		14%
Total Carbohydrate 28.5g		9%
	Dietary Fiber 3.4g	13%
	Sugars 5.1g
Protein 33.9g		67%
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Pizza Rustica

Recipe #60808 | 1½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Bergy
Apr 23, 2003

Use whatever cheese you prefer.. If you do not like spicy then use a milder salami. This recipe was posted in our local TV Guide - I changed a couple of ingredients and measurements. The garlic is optional. It is a neat authentic version of an Italian pizza and I think very very good. You can cut very small slices and serve this as an appetizer (would serve 12) or have it as the main meal served with a green salad

SERVES 6 (change servings and units)

Ingredients

1 pie crust, for 11 inch pan
2 eggs (reserve 1 tbsp egg white)
2 cups part-skim ricotta cheese
2 cups shredded jarlsberg cheese (divided)
4 cloves garlic, pressed (optional)
6-8 ounces hot smoked sausage, chopped (Salami, pepperoni 0r cappicoli)
1 cup cherries or grape tomatoes, cut in half
1 teaspoon italian seasoning
1/2 teaspoon fresh coarse ground black pepper
1 lb asparagus
1/4 cup sliced black olives

Directions

1
Heat oven to 375F, prick the pie crust and paint with the tbsp of eggwhite.
2
Bake crust for approximately 10 minutes or until it begins to brown, set aside to cool Beat the eggs and mix with the ricotta cheese, gently stir in 2/3 of the Jarlsberg cheese & the garlic (if using). Put half of this mixture into the cooked pie crust and spread it out evenly. Sprinkle in the chopped sausage.
3
Place tomato halves on top of sausage.
4
Sprinkle with the pepper & Italian Seasoning.
5
Gently pour in the remaining cheese mixture, spread evenly.
6
Bake 35 minutes or until the cheese mixture is firm.
7
Meanwhile wash the asparagus and snap off the tough bottom end of the stalks Cut the asparagus into 1/4" rounds leaving the tips (heads) whole.
8
Steam the asparagus (cut pieces and tips) for 4-5 minutes, they should still be crisp. Have the asparagus ready before the pie is finished baking.
9
Spoon the asparagus on top of the pie.
10
Sprinkle on the remaining cheese, arrange the asparagus tips on top& decorate with the olives. Return to the oven for about another 10-15 minutes or until the cheese has melted. Serve warm.