Pizza rustica alla napoletana ~ recipe from nick malgieri

Main Dish
4 servings
15 min
35 min
Very Easy


Number of serving: 4

Pasta Frolla:

3 cups flour

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon baking powder

12 tablespoons unsalted butter

3 eggs, beaten


2 pounds ricotta

6 eggs

1/4 teaspoon salt

1 teaspoon freshly ground pepper

1/4 cup grated Pecorino Romano

1 pound mozzarella, coarsely grated

1/2 pound sweet dried sausage, peeled and diced

1/2 pound prosciutto, shredded

1/2 cup chopped parsley

Egg Wash

1 egg

1 pinch salt

12-inch straight-sided cake pan well buttered


  • For the Pasta Frolla, combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 8 pieces and distribute evenly over dry ingredients in work bowl. Pulse until very finely powdered. Add eggs and continue to pulse until dough forms a ball that revolves on blade. Remove dough, press into a disk, wrap and chill.
  • For the Filling, place ricotta in a mixing bowl and stir in eggs one at a time; stir in remaining filling ingredients in order.
  • Preheat oven to 350 degrees and set a rack in the lower third. Divide the Pasta Frolla into 2 pieces.
  • Roll 1 of the pieces thinly to line a 12-inch straight-sided cake pan. Pour in filling and smooth top. Roll the remaining dough to a 12-inch square and cut into 1-inch strips.
  • For egg wash, whisk egg and salt together. Paint dough strips with egg wash. Arrange six strips on filling.
  • Arrange remaining strips at a 45-degree angle to the first ones to make a lattice. Press strips at rim of pan to adhere and trim away excess dough even with top of pan.
  • Bake until the filling is set and the dough is baked through, about 45 minutes. Cool in the pan on a rack. To unmold, place a platter on top and invert, removing pan.
  • Replace pan with another platter and invert again, removing top platter. Serve at room temperature. Refrigerate any leftovers.


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