Ingredients for Italian Easter Pie Pizza Rustica Aka Ham Pie
- Pastry For Double Crust Pie
- Flour
- Lard
- ½ tsp salt
- Pepper
- Yeast
- Water
- Sweet Italian Sausage Links
- Prosciutto
- Cooked Ham
- Ricotta Cheese
- Mozzarella Cheese
- Eggs
- Fresh Italian Parsley
- Romano Cheese
- Ground Black Pepper
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How to Make Italian Easter Pie Pizza Rustica Aka Ham Pie
- **If using yeast dough:** In a large bowl, combine 1 cup warm water (105-115°F), 2 ¼ tsp active dry yeast, and 1 tbsp sugar. Let stand for 5 minutes until foamy.
- Add 1 cup leaf lard (or butter), 1 tsp salt, and 4-4 ½ cups all-purpose flour, mixing until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 2 hours, or until doubled in size.
- **For either crust:** Preheat oven to 375°F (190°C). Grease a 9x13 inch baking pan (or a 10-inch deep dish pie plate if using a pie crust).
- In a large bowl, combine 1 lb Italian sausage (removed from casings), 1 lb thinly sliced ham, 1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, 2 large eggs, ¼ cup chopped fresh parsley, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper.
- On a lightly floured surface, roll out the yeast dough to a 12x18 inch rectangle (or use your prepared pie crust). Transfer to prepared pan.
- Spread the meat and cheese mixture evenly over the dough.
- Fold the long sides of the dough over the filling, then fold the short sides over to meet in the middle. Crimp the edges to seal.
- If using a pie crust, press the edges into the pie pan and crimp the edges for a rustic look. Bake for 95 minutes or until golden brown and the filling is cooked through.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
8g
Fat
170g
Carbs
23g
