Chef John's Italian Pizza Rustica Pie

1. 1

   To make the crust: In a large bowl, combine the flour, salt, butter, and olive oil. Cut the butter into the flour with a pastry cutter or your fingertips until it looks like coarse crumbs. Make a well in the center of the flour mixture; pour the egg into the well and mix with a fork until the egg is incorporated, about 1 minute. Add the cold water and briefly mix with a fork. Switch to your hands and press the mixture into a ball. If it feels dry, sprinkle in a little more water, 1 teaspoon at a time, until the dough comes together.

2. 2

   Move the dough to a work surface and press it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour to rest.

3. 3

   While the dough rests, make the filling: In a large bowl, combine the drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni. Mix thoroughly until very well combined; do not worry about overmixing. Cover and refrigerate until needed.

4. 4

   Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust it with flour.

5. 5

   Place the dough on a lightly floured surface. Cut off 1/3 of the dough and set it aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle about 1/8 inch thick. Roll the dough onto the rolling pin and transfer it to the prepared pan. Tuck the dough into the bottom and up the sides of the pan without stretching it. Trim any excess dough, moisten it with water, and use it to patch where needed.

6. 6

   Spoon the filling into the pan, press it firmly into the edges to eliminate air pockets, and smooth the top.

7. 7

   Roll the remaining dough into a circle slightly wider than the pan. Roll it onto the rolling pin and transfer it to the pan. Position the top crust and press to seal it to the side edges.

8. 8

   In a small bowl, mix the egg and water to make an egg wash.

9. 9

   Brush the egg wash over the top of the dough to moisten the entire surface. Trim excess dough if desired. Fold the side dough from the pan edges down onto the top crust and crimp the edges with your fingertips until fully sealed. Brush with egg wash again.

10. 10

    Place the pan in the center of the preheated oven and immediately lower the temperature to 350 degrees F (175 degrees C). Bake until the top crust is a deep golden brown, about 1 hour 15 minutes.

11. 11

    Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let it cool another 15 minutes before slicing into wedges.

• Calories 703.11 kcal ▲ High 35%
• Protein 32.69 g ↗ Good Source 65%
• Carbohydrate 37.34 g 14%
• Total Fat 45.91 g ▲ High 59%
• Saturated Fat 22.62 g ▲ High 113%
• Trans Fat 0.2 g ▲ High --
• Cholesterol 171.48 mg ▲ High 57%
• Sodium 1161.91 mg ▲ High 51%
• Dietary Fiber 1.64 g ⌄ Low Source 6%
• Total Sugars 0.77 g --
• Added Sugars 0.57 g ⌄ Low Source 1%
• Calcium 389.17 mg ↗ Good Source 30%
• Iron 3.18 mg — Moderate 18%
• Potassium 270.81 mg ⌄ Low Source 6%
• Vitamin A 245.21 mcg ↗ Good Source 27%
• Vitamin C 0.65 mg ⌄ Low Source 1%
• Vitamin D 0.32 mcg ⌄ Low Source 2%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten