1/2 pound spicy salami (soppresata), sliced thin and cut into ¼” strips
1/2 pound prosciutto, shredded
1/3 cup chopped parsley
Preheat oven to 350 degrees.
Place the flour, sugar, salt, baking powder and citrus zest in the bowl of your food processor and pulse to combine all of the dry ingredients.
Add all of the butter and pulse until the mixture resembles coarse sand and there are no large pieces of butter.
Add the eggs to the food processor and pulse until the dough comes together.
Transfer the dough to a lightly floured surface and knead by hand to make sure there are no dry spots. Form the dough into a ball, flatten into a disc, wrap in plastic and chill until firm, 1 to 2 hours.
Between two sheets of plastic wrap, roll about two thirds of the pasta frolla into a 12-inch circle, 1/8th of an inch thick. Peel off the top layer of plastic and flip the dough over and transfer the dough to a deep, 9-inch pie plate. Remove the second layer of plastic.
Chill the shell while you put together the rest of the filling
Stir together the ricotta, egg, salt and pepper. Add in the pecorino and parsley. Slowly add the mozzarella, prosciutto and spicy salami in a few additions, to ensure even distribution. Pour the filling into the pan.
Roll out the remaining dough to 1/8” thickness and cut ¾” strips from the dough.
Pour the filling into the chilled shell and carefully arrange the enough of the strips on top to form a lattice. Press the edges together with the overhang to seal. Trim the excess dough.
Use a fork to slightly beat the egg with a little water to make an egg wash. With a brush flaze the lattice topping.
Bake the pizza rustica on the middle rack of the oven for 55 to 60 minutes.
The pizza rustica is done when the filling is set but jiggly and the pastry is golden brown. Allow the pizza to cool completely, or chill it overnight. Serve chilled or room temperature.
For a sweet version of this classic Italian dish, check out my Pastiera!