Enough With Sweet Cheesecakes — This One's Got Meat

You think you know cheesecake, but there’s one that will demand your attention. Pizza Rustica is a complete 180 from the sweet, cream cheese dessert of your childhood. It’s savory, studded with salty cubes of meat and cheese, and every bit as decadent as a cheesecake should be. Pizza Rustica is an impressive Italian pie that consists of ricotta cheese, eggs, meats, and cheeses, but its decadence doesn’t stop there. Baking the filling alone would be irresistible, but how about encasing the entire thing in a buttery pie crust? Once you give it a try, it’s guaranteed to be on your weekly menu. 

  • • Double crust recipe of pie dough 
  • • 15 ounces ricotta cheese 
  • • 3 eggs • 8 ounces Salami, chopped into ¼-inch chunks
  • • 4 ounces fontina, chopped into ¼-inch chunks
  • • ½ cup shredded mozzarella
  • • 2-4 scallion greens, sliced
  • • 2 tablespoons chopped parsley
  • • ¾ teaspoon salt
  • • Egg wash
  • • ¼ cup shredded parmesan (optional garnish) 
  • •Preheat oven to 350°F.
  • •Divide the double recipe of pie crust into two portions, one third and two thirds. 
  • •Press the larger portion of pie crust into the cake pan so it evenly lines the bottom and walls of the pan. 
  • •Roll out the smaller portion into a circle about an inch wider in diameter than the cake pan. 
  • •Put both in the fridge to stay cool while you make the filling. 
  • •Put ricotta cheese in a large bowl and mix in the eggs one at a time. 
  • •Mix in all of the remaining ingredients, except for the optional parmesan. 
  • •Take the chilled pie crusts out of the fridge. 
  • •Egg wash the top inner rim of the pie crust in the cake pan. 
  • •Pour the filling into the cake pan, and level it out. 
  • •Place the circle of crust on top of the filling, tucking it into the edge to seal both crusts together via the egg wash rim. 
  • •Trim away excess crust on the top. 
  • •Egg wash the entire top and cut a vent into the center. •Bake the Pizza Rustica for 60 minutes at 350°F. 
  • •If using parmesan, sprinkle it over the top crust during the last five minutes of baking. 
  • •Allow to cool in the pan for about 20 minutes. 
  • •Run a small paring knife around the edge to make sure it releases. 
  • •Flip the Pizza Rustica out onto a wire rack. 
  • •Flip again, so it’s right-side up, onto a serving dish. 
  • •Serve warm.