I hope everyone had an amazing Easter yesterday. We had a wonderful day surrounded by family and delicious food. The wee one loved coloring eggs and hunting through his Easter basket looking for candy (which he really doesn't eat) and Thomas the Tank Engine goodies.
All day, we were snacking on Pizza Rustica. A traditional Italian dish that signifies the end of Lent - a meat pie. This was a dish that I never grew up with or ever had the urge to eat/make until now. Pizza Rustica is traditionally made in a springform pan, but since we have enough trouble with gluten-free pie crust dough in a pie plate, I didn't want to chance it. Also, there is usually a top crust, but since I made enough filling for a large pie in a spring form pan, I had a ton of filling left over - so I made two pies without a top crust.
My father-in-law who doesn't like anything ate two slices of this.
- Pie Crust Dough
- 1/2 pound of ricotta cheese (preferably fresh ricotta)
- 1 pound of shredded mozzarella cheese
- 1/3 cup of shredded Romano cheese
- one stick of dried salami, small dice
- one stick of pepperoni, small dice
- one stick of dried sausage, small dice
- three large egg yolks
- 1/2 teaspoon of salt
- Preheat the oven to 350°.
- In a bowl, combine the ricotta, mozzarella, Romano, salami, dried sausage, pepperoni, and egg yolks. Stir in the salt;
- Take two pie plates and roll out the dough on each;
- Fill each pie plate with the ricotta filling;
- Bake in the center of the oven till crust is golden (about 50 minutes)
- Serve either warm or cold.....excellent for breakfast!