Pizza Rustico

Think of this as a deliciously eggy and cheesy deep-dish pie with prosciutto and 2 types of salami.


  • Crust:
  • 4 1/2 cups all-purpose flour
  • 1 cup grated Parmesan cheese
  • 1 teaspoon black pepper
  • 3 sticks cold, unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup ice cold water, plus more if needed
  • 1 egg yolk
  • Filling:
  • 18 whole large eggs
  • 1 1/4 cups grated Parmesan cheese
  • 1 1/2 cups ricotta, drained overnight (important to drain to remove moisture)
  • 1 1/2 pounds prosciutto, cut into 1/2-inch cubes
  • 5 ounces Genoa salami, cut into 1/2-inch cubes
  • 4 ounces provolone, cut into 1/2-inch cubes
  • 8 ounces sliced dried salami
  • 1 egg, whisked for egg wash


  1. In a food processor, add flour, cheese and pepper. Pulse to mix. Add egg yolk and butter, and pulse several times until fully incorporated. Add cold water to mixture and pulse. Remove lid and squeeze flour mixture together. If mixture is crumbly, add 1 tablespoon of water at a time.
  2. When dough holds together, dump onto a lightly floured work surface. Divide flour mixture into 2 uneven amounts, using 3/4 of dough for bottom and other 1/4 for top crust. Form each into a disk. Wrap in plastic and refrigerate for at least 30 minutes up to 2 days.
  3. Remove dough from refrigerator 30 minutes before rolling. Roll out dough to a thickness of 1/2 inch, about 22 to 24 inches in diameter. Gently lay rolled dough into a greased 10-inch springform pan. Press and form dough to the bottom and sides of the pan. Dough should be coming up the side and overlapping the edge. Place pan in refrigerator until ready to fill.
  4. Preheat oven to 400°F.
  5. In a large bowl, whisk eggs and Parmesan until well blended. Add ricotta cheese and blend well. Stir in prosciutto, salami and provolone. Place half of the slices of salami on bottom of the crust so they are overlapping, until all bottom crust is covered.
  6. Gently pour in egg mixture. Place remaining slices of salami on top of the egg mixture, overlapping. Cover with top crust. Press together the edges of the top and bottom dough, and roll it over and tuck under, continuing around the entire edge. Pinch the dough to form a decorative edge.
  7. Brush all over with an egg wash. Place in oven for 30 minutes, then lower the heat to 350°F. If edges are browning too fast, cover them with foil. Continue cooking for 70 to 90 minutes, until golden brown and center does not wiggle.
  8. Let cool completely. Refrigerate for at 8 hours or overnight to set.