Rustic Pizza: the queen of the Easter Monday picnic in Abruzzo.
If there is one recipe that at our home smells like celebration, outdoor trips and carefree moments, it is undoubtedly the Rustic Pizza.
In many areas of Abruzzo, this savory pie is the undisputed protagonist of Easter Monday, but the truth is that once tasted, any occasion during the year becomes the right one to bring it to the table.
It is not just a dish, it is a real ritual handed down from generation to generation, a symbol of conviviality that never disappoints.
I often call the Rustic Pizza the “Queen” because it has a rare quality: it is extraordinarily democratic and versatile.
It is the perfect solution for a quick dinner when time is tight, but it gives its best if prepared in advance.
Let me say it: resting does it good!
Enjoyed cold or just warm, it allows the flavors of the filling to meld perfectly, making each slice compact and flavorful.
For this reason, at my house it is the central element of the picnic basket for the classic Easter Monday outing.
There isn’t a lawn or wooden table on the mountain that hasn’t seen one of our rustic pizzas ready to be shared.
The beauty of this recipe also lies in its adaptability to your kitchen timing.
My version of the heart uses pizza dough: a rustic base, slightly thicker and able to strongly contain a generous filling.
However, I know well that everyday life is hectic; if you have little time or the invitation for the outing arrived at the last minute, you can comfortably use ready-made puff pastry.
The result will certainly be quicker, flakier and lighter, but just as delicious.
For the recipe I used the Pecorino Romano from the company Pinna Formaggi, a company rich in history and their products are a guarantee.
kcal approx 595 per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: Easter, All seasons
Ingredients to make Rustic Pizza
- 1 1/4 tsp Active dry yeast
- 1 cup Water
- 1 teaspoon Salt
- 1 pinch Sugar
- 1 1/3 tbsp Extra virgin olive oil
- 3 cups Type 0 flour
- 2 Medium eggs
- 1 1/2 cups Grated Parmigiano-Reggiano
- 1 tablespoon Grated pecorino
- 1 pinch Black pepper
- 1 teaspoon Instant baking powder (for savory preparations)
- 5.3 oz Sliced Hungarian salami
- 7 oz Mozzarella
- 1 bag frozen spinach
- to taste Extra virgin olive oil
- 2 cloves Garlic
- 1 egg yolk
Preparation of Rustic Pizza
First of all, prepare the pizza dough so that it is ready when you need to assemble the rustic pizza.
Knead and let rise for about 2 hours; after the rise, make 2 balls and let rest at least 30 minutes.
Meanwhile, prepare the ingredients: take the previously thawed spinach and put it in a pan with a tablespoon of extra virgin olive oil, salt and 1 clove of garlic and cook for about 10 minutes, adding a splash of water if needed.
Now take a high-edged nonstick baking pan, roll out one pizza dough sheet and place it in the pan so the dough hangs a little over the edges.
Prepare a mixture with 2 eggs, the Parmigiano, the pecorino, the pepper, the baking powder for savory pizzas and mix well so the mixture is very compact. Put half of it on the base of the dough, then place the Hungarian salami, arranging the slices like a rose (each slice should touch the next).
Add half of the shredded mozzarella, then add half of the spinach, removing the garlic cloves.
….place some scraps of pizza dough over it.
Repeat the procedure starting again with the cheese mixture, then the Hungarian salami, mozzarella, and spinach.
Fold the excess pizza dough from the pan edges back inside and prepare another disk of dough with which you will close the rustic pizza.
Now take the egg yolk, put it in a glass with a splash of water or milk and brush it over the surface of the pizza.
Bake in a preheated oven at 392°F for about 20 minutes, checking the cooking; if the surface browns too much, place a sheet of aluminum foil over it.
Also visit the collection dedicated to Easter
Menu for Easter lunch
An invitation to creativity.
The filling can vary depending on tastes and what the pantry offers (cold cuts, local cheeses, eggs), but the important thing is the final touch: your judgment!
I hope I have intrigued you at least a little with this tale of Abruzzese flavors.
Try making my version, perhaps personalizing it with a pinch of pepper or some local pecorino, and let me know in the comments if it has also become the queen of your table. Happy cooking and, above all, happy Easter!
