Pizza Rustica Recipe | Appetizer Recipes | PBS Food

Chris Fennimore shares his own recipe on QED Cooks.



  • 3 pounds ricotta
  • 12 eggs
  • 1 pound ham
  • 1/4 pound cappicola
  • 1/4 pound Genoa salami
  • 1/4 pound hot pepperoni
  • 1/4 pound sharp provolone
  • 1/4 pound Jarlsburg or Swiss
  • 1/4 pound mozzarella
  • 1 batch of pizza dough


  1. Dough: In the bowl of a food processor put exactly 3 cups of flour and one teaspoon salt.
  2. In a measuring cup put exactly 1 1/8 cup of warm water (110E), one package of rapid rise yeast, 1 teaspoon sugar and 1/8 cup olive oil.
  3. When the mixture starts to foam, turn on processor and add liquid all at once. Process for 20 seconds.
  4. Turn dough out onto lightly floured surface. Shape into a ball then place in a large oiled bowl. Cover with plastic wrap and allow to rise until doubled in size. Voila! Pizza dough.
  5. Mix ricotta and eggs. Chop cold cuts and shred cheeses and add to ricotta.
  6. Line greased casserole with dough. Pour in ingredients. Top with more dough and seal edges.
  7. Cut a few small holes in the top to allow steam to escape.
  8. Bake at 350 degrees until the dough is golden brown and the mixture has set. Eat hot or cold.
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