Our rustic pizza is a tradition at our home for Easter, but there’s always an occasion to make it throughout the year.
In some parts of Abruzzo, it is truly a typical recipe to bring to the Easter Monday picnic.
I usually make it for a quick dinner; it can be prepared in advance and is great even when cold.
I call it the queen of savory pies and at home, we make it for the Easter Monday picnic; it’s a ritual.
I prepare it with pizza dough, but you can also use puff pastry, which is certainly faster.
So, if I have piqued your interest even a little, try making my rustic pizza and let me know your thoughts! For the recipe, I used Pecorino Romano from the Pinna cheese company, a company rich in history, and their products are a guarantee.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Just give my recipe a try, and I’m sure you’ll like it!
Approx 595 kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: Easter, All seasons
Ingredients to make Rustic Pizza
- 1 packet Instant dry yeast
- 1 cup Water
- 1 tsp Salt
- 1 pinch Sugar
- 1 tbsp Extra virgin olive oil
- 2 ⅔ cups All-purpose flour
- 2 medium eggs
- 5 oz Grated Parmesan cheese
- 1 tbsp Grated Pecorino cheese
- 1 pinch Pepper
- 1 tsp Instant yeast for savory preparations
- 5 oz Sliced Hungarian salami
- 7 oz Mozzarella
- 1 package of frozen spinach
- to taste Extra virgin olive oil
- 2 cloves Garlic
- 1 Egg yolk
Preparation of Rustic Pizza
First, prepare the pizza dough so that it is ready when we need to assemble our rustic pizza.
Knead, let rise for about 2 hours, after rising, make 2 balls and let them rest for at least 30 minutes.
In the meantime, let’s prepare the ingredients, take the previously thawed spinach and put them 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 non-stick baking pan with high edges, roll out a sheet of pizza dough, and place it in the pan so that the dough comes out a little from the edges.
Prepare a mixture with 2 eggs, Parmesan, Pecorino, pepper, yeast for savory pies, and mix well so that the mixture is very compact and put half of it on the dough base, then place the Hungarian salami, arranging the slices like a rose (one slice should touch the other).
Add half of the shredded mozzarella, then add half of the spinach, removing the garlic cloves
….add some scraps of pizza dough.
Repeat the process starting with the cheese mixture, then the Hungarian salami, mozzarella, and spinach.
Fold the pizza dough that exceeds the pan’s edges inward and prepare another dough disk to close our rustic pizza.
Now take the egg yolk, put it in a glass with a splash of water or milk, and brush it on the pizza surface.
Bake in a preheated oven at 400°F for about 20 minutes, checking the cooking, and if the surface colors too much, place a sheet of aluminum foil over it.
