Pizza Rustica-Caputo Flour
Despite its name, the only thing that makes pizza rustica a “pizza” is its deep-dish style! While commonly found at Italian Easter celebrations, this delicious dish is a hit year-round. Try it as...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at caputoflour.com.
Cooking tools:
- Springform pan
- Muffin tin
- Pastry cutter
- Cookie cutter
- Rolling pin
- Pastry brush
- Mixing bowl
- Fork
- Cutting board
- Chef's knife
- Oven
- Plastic wrap
- Refrigerator
- Measuring spoon
Ingredients
- 2 tablespoons Olitalia Extra Virgin Olive Oil
- 2 1/2 cups Caputo "00" Chef's Flour
- 1 teaspoon salt, kosher (2g)
- 1/2 cup butter, unsalted (1 stick)
- 1 egg
- 1/3 cup water, cold (4 oz)
- 16 ounces ricotta cheese
- 6 eggs
- 8 ounces mozzarella, shredded
- 4 ounces provolone, shredded or cubed
- 1 teaspoon black pepper
- 2 tablespoons parsley, chopped
- 6 ounces smoked ham, diced
- 4 ounces prosciutto, diced
- 3 ounces soppressata, diced
- 4 ounces hard salami, diced
- 1 egg (for egg wash)
