Pizza Rustica

Here’s a dish I wanted to share with you called Pizza Rustica. It’s a delicious show stopping work of culinary art if you ask me. And I’m always amazed when it comes out looking so fabulous! I normally make this or a rice pie for Easter and this year I chose to make this. Very traditional in an Italian family to make one of those or even both. But I prefer savory foods so, Pizza Rustica it was. And all gluten free of course and let’s not forget the Coley’s Crumbs added to the very top layer making it that much tastier. Recipe will be up on the website soon! A definite must try if you’ve never had it before. Have a great day!

Recipe:

Gluten Free Pie Crust

1 cup brown rice flour

¼ cup purpose flour mix

¼ cup white rice flour

½ cup cornstarch

1 tbsp superfine sugar, omit if making savory pie

¼ tsp guar gum

¼ tsp salt

1 tbsp ice water

1 large egg, beaten

1 ½ sticks of cold butter, cubed

Sift all dry ingredients in a large bowl. Add cold butter cubes and mix with a pastry blender, a large serving fork or simply the tips of your fingers until the butter is reduced to pea size shape. The mixture will look like coarse breadcrumbs. Lightly mix in the egg until incorporated into flour and butter. Ok, now is the time to use your hands, if you haven't already. Add in ice water and lightly knead with your fingers, at this point you will know if you need more ice or not. If the dough holds together well, you don’t need to add any more water. If it looks dry and crumbly add ¼ teaspoon at a time until dough holds together. Be careful not to add too much water, it will make the dough sticky and more difficult to roll out. Take two pieces of wax paper, lay once piece out on the counter, place dough on top and shape into a large disk and top with a second piece of wax paper. Place dough in the refrigerator for at least one hour. Remove dough and let sit until just soft enough to roll out. When ready to roll do not remove wax paper. Roll from the center out to make a circle about 10 inches in diameter and ⅛ inch thick, use a ruler if needed. It’s important to make sure the crust isn’t too thick.If by chance your dough starts to soften too much while rolling just place in the freezer for a couple of minutes, take out and continue rolling.

Once dough is rolled out, peel off the top sheet of wax paper. Get your 9 inch pie pan close. Pick up pie dough by lifting wax paper from sides and carefully invert dough into pie pan and press dough into pie pan. Gently remove wax paper from dough and discard. At this point fix any cracks in dough and trim edges with a knife and crimp edges using your favorite method. Pie is ready to at this point and bake to filling specifications. 

Please enjoy this pie crust. It is so buttery and flaky it will blow your mind. The most important thing is to follow each step exactly. It sounds difficult but, once you do it a few times it becomes a piece of cake. Or pie for that matter! Enjoy!

*For Pizza Rustica double dough recipe to yield two dough circles

Filling

22.5 ounces ricotta cheese

½ tsp salt

Ground pepper

6 extra large eggs + 1 egg

1 tbsp olive oil

1lb ground sausage, browned

8 ounces frozen peas, thawed

¼  lb genoa salami

¼ lb  tavern ham

¼ lb smoked gouda

Preheat the oven to 375 degrees.

Whisk together ricotta cheese, salt, pepper and 6 eggs, set aside. 

Grease a 9-inch springform pan with butter, set aside. 

Place rolled dough in the greased pan, pressing into the sides to allow it to fold over the sides.

Shingle salami on the bottom of the dough in an even layer, then add peas over salami, in an even layer. Next add half of the ricotta mixture and top with ham in an even layer. Layer in crumbled sausage and top with remaining ricotta mixture and layer on gouda. Lastly sprinkle with Coley’s Crumbs. 

Whisk the remaining egg with 1 tablespoon of water and brush the outside rim of dough with egg mixture. Top with remaining rolled out dough and trim and excess dough hanging off sides and crimp dough with fingers or leave as is. Brush top of Pizza Rustica with egg wash and bake for 45-50 minutes until the dough is nicely golden brown. Let stand for 15 minutes before slicing. 

Enjoy!