Sometimes called pizza rustica or Easter pie, this savory southern Italian pie—eaten around the holiday—incorporates chopped cured salamis and Italian cheeses into a dense, eggy filling surrounded by a pastry-like crust. It’s most delicious eaten warm the same day it’s baked, but leftovers (which you are almost certain to have) will keep for 4 to 5 days. Cheesy Italian pie filled with Italian meats perfect for Easter or any time of the year! Can be made with refrigerated pie crust in two 9 inch pie pans or make your own pizza dough and serve it rustic style in this 9x9x2 pan as shown above. Let’s talk about the ingredients.
1/2 pound of cooked ham, cubed
1 pound ground Italian Sausage
3.5 oz of sliced pepperoni
15 oz tub of Ricotta
1 pound bag of shredded mozzarella
pizza dough or 2 refrigerated pie crust
1/4 oz pizza yeast packet
At first prepare the pizza dough by the directions on the pizza crust yeast packet.
After that roll the pizza dough out to about 1/4 inch thickness and place in a greased 9x9x2 baking dish.
Now cook the ground Italian sausage in a pan until browned. Drain.
Combine the 5 eggs with the ricotta and mozzarella in a mixing bowl while the sausage is cooking. Mix well.
Cube a half pound pre-cooked ham steak.
Now add all of the meats to the cheese and egg mixture.
With the pizza dough add the combined mixture to the pan. Leave dough on the edges if you want a more rustic dough look. May also be trimmed.
Bake in a 350 degree oven for about an hour. A toothpick will come out clean and the crust will be golden when done.
After all of the instructions your dish will be ready to serve. Thank you.