Easy, quick, and a guaranteed success at the table, the FILLED RUSTIC PUFF PASTRY PIZZA WITH HAM, TOMATO, AND SCAMORZA, with a deliciously gooey filling, will thrill both young and old at the table! You can prepare it for many occasions, and it will always be a hit. It’s perfect not only to serve at lunch or dinner but also as a savory snack, my kids love it! You make the filled rustic pizza with two sheets of puff pastry, I used the rectangular one, but the round one is fine too. Filled rustic pizza has always been my Saturday night recipe; when we don’t eat pizza, I always make this, or I prepare it when I get home late in the evening and don’t have time to stand in front of the stove. WATCH THE VIDEO RECIPE FOR THIS PUFF PASTRY SAVORY PIE ON MY YOUTUBE CHANNEL.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 sheets puff pastry (I used rectangular)
- 6 tablespoons tomato sauce
- to taste salt
- to taste dried oregano
- to taste extra virgin olive oil
- 3.5 oz smoked scamorza
- 6 slices cooked ham
- 1 egg yolk
- to taste milk
Steps
To prepare the filled rustic pie, start by placing the tomato sauce, about 6-7 tablespoons, in a bowl with a little salt, some oregano, and a bit of extra virgin olive oil, mix with a fork.
Take one sheet of puff pastry, unroll it, place it on a baking tray with parchment paper, spread the sauce over the entire base.
Slice the scamorza into thin slices and place them over the sauce, well distributed over the entire base. Also, place the slices of cooked ham on top. Now take the other sheet of puff pastry, unroll it and place it over the filled base, press down with your hands.
With a knife, divide the base into eight rectangular pieces all of the same size, then make a vertical cut, and then three more horizontal cuts.
Place the egg yolk and two fingers of milk in a glass, beat with a fork to mix, then brush the surface of the savory pie with this mixture using a pastry brush, if desired, add more oregano on top.
Bake in a preheated convection oven at 375°F for about 25-30 minutes. Once cooked, let the savory pie rest for five minutes before serving.
… Vane’s tips
The filled rustic pie keeps for two days, reheat before serving.
You can use round puff pastry, in this case, divide it into wedges.
You can fill it with other ingredients, such as caciotta, stracchino, salami, mortadella… etc.
