For an extra layer of flavor, consider adding a pinch of red pepper flakes to the sausage while cooking. If you don't have time to drain the ricotta overnight, you can gently squeeze out some of the moisture using paper towels. Pizza Rustica is best served at room temperature, allowing the flavors to fully develop.
Pizza Rustica (A Sicilian Sausage and Prosciutto Pie)
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME10 hrs 30 mins
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SERVING16 People
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VIEWS19
A taste of Sicily in every bite! This savory pie, brimming with creamy ricotta, flavorful sausage, and salty prosciutto, is perfect as an impressive appetizer or a satisfying main course. A delightful culinary journey awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol135 mg
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Fiber1 g
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Protein30 g
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Saturated Fat11 g
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Sodium1280 mg
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Sugar4 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBegin by draining the ricotta cheese: Line a strainer with cheesecloth, place the ricotta inside, and set it over a bowl. Refrigerate for at least 8 hours, or preferably overnight, to remove excess moisture. (8+ hours)
02
StepPreheat your oven to 400 degrees F (200 degrees C). (5 minutes)
03
StepIn a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned and crumbly. Drain any excess grease and let the sausage cool slightly. (10 minutes)
04
StepIn a large bowl, combine the drained ricotta cheese with the beaten eggs and shredded mozzarella cheese. Mix well, then stir in the cooked sausage, grated Parmesan cheese, chopped parsley, prosciutto, and black pepper. Ensure all ingredients are thoroughly combined. (5 minutes)
05
StepDivide the pizza dough into fourths. Roll out two of the pieces into 12-inch circles. Carefully fit each circle into a 10-inch pie plate, allowing about 1 inch of dough to hang over the edge. Evenly distribute the filling between the two pies. Roll out the remaining two dough pieces to form the top crusts. Place them over the pies, and fold the edges of the bottom crust over the top crust to seal. Crimp and flute the edges for a decorative finish. (30 minutes)
06
StepIn a small bowl, whisk together the remaining egg with water to create an egg wash. Brush the tops and edges of both pies with the egg wash to promote browning. Cut several slits into the top crusts to allow steam to escape during baking. (5 minutes)
07
StepBake the pies in the preheated oven for 15 minutes, then reduce the oven temperature to 325 degrees F (165 degrees C). Continue baking until the crust is golden brown and the filling is hot and bubbly, approximately 45 to 50 minutes. (60 minutes)
08
StepAllow the Pizza Rustica to cool to room temperature before slicing and serving. This allows the flavors to meld and the filling to set slightly.
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Jordan Sawayn
Jul 1, 2025I used a mix of sweet and hot Italian sausage, and it was perfect.
Garry Wolf
Jun 24, 2025I added a pinch of red pepper flakes for a little extra kick.
Denis Bartell
Jun 11, 2025Next time I'll try adding some provolone cheese for extra flavor.
Bianka Abernathy
Jun 7, 2025Make sure to let it cool properly before cutting, or the filling will be too runny.
Filiberto Stracke
May 25, 2025This recipe is amazing! My family asks for it every Easter now.
Edwin Littel
May 24, 2025The ricotta draining step is crucial; don't skip it!
Gregg Colepowlowski
May 20, 2025My kids loved this! A great way to get them to try new things.
Lester Crist
May 15, 2025Using homemade pizza dough really elevates this dish.
Genesis Schaefer
May 12, 2025Freezes well! I often make a double batch and freeze one for later.
Friedrich Jakubowski
May 6, 2025Don't be intimidated by the number of steps; it's easier than it looks!