Pizza Chiena (Pizza Rustica)
Ingredients
Crust
- 500 g Bread Flour
- 8 g Salt
- 5 g Active Dry Yeast (about 1 1/2 tsp)
- 180 ml Warm Water
- 50 g Lard
- 2 Eggs, room temp
- Pepper to Taste
- 1 Egg + 1 tbsp water for egg wash
Filling
- 5 Eggs
- 350 g Basket Cheese or Drained Ricotta
- 100 g Prosciutto, cubed
- 100 g Ham, cubed
- 100 g Soppressata, cubed
- 100 g Provolone
- 2 tbsp Grated Pecorino Romano
- Pepper to Taste
Instructions
Crust
- Mix flour, salt and pepper in the bowl of a standmixer.
- In a separate bowl, add warm water, dry yeast and a tsp of sugar. Mix and let it sit for 10 mins until foamy.
- Add the yeast mixture to the flour. Using the dough hook, begin to mix the dough, add the lard and eggs while the mixer is running.
- Continue to mix until the dough comes together and releases from the sides of the bowl. Oil the bowl, place the dough in and cover. Let it rise for 1-2 hours or until doubled in size.
- Preheat the oven at 400F.
Filling
- Whisk eggs in a large bowl, add basket Cheese, all the cured meats, grated cheese and pepper. Mix well.
- Cut the dough in half, roll out one half. Grease a 9 inch springform pan with butter or lard. Place the rolled out dough and press into the pan.
- Add the filling and then place the second piece of rolled out dough on top, making sure to seal the seams. Brush the top with egg wash before baking.
- Bake for 1 hour 15 mins. If the top is getting too dark cover it with aluminum foil. Allow to completely cool before cutting.