Torta di Pasqua or Pizza Rustica

April 1, 2010 8:47:41 AM PDT
Recipe by Anthony Macchia, father of Executive Chef Chris Macchia of Coco Pazzo Restaurant, Chicago

Note: the filling makes two very large (13x9x2) pans, which are meant for sharing. You can reduce the filling recipe by half to make one Pizza Rustica. The dough recipe makes one medium pizza so you can adjust accordingly or use your own.

Dough --- Or your own pizza dough recipe (any leftovers can be frozen)

  • 1 cup warm water
  • 2 tbls butter or margarine
  • 1 package dry yeast
  • 2 ½-3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • Melt butter in the warm water (approx 100°). Sprinkle yeast on top and let stand for 4 minutes. Add sugar, salt and stir to dissolve.

    Add enough flour to form dough. Pat dough into a ball and place in oiled bowl covered with plastic wrap and let proof approximately 1 hour until doubled in size.


    All meats and cheese should be thickly sliced then cut into ¼" pieces

  • 1 lb prosciutto
  • 1 lb boiled ham
  • 1 lb Italian salami
  • 1 coppa
  • 1 dry sweet Italian sausage
  • 1 dry hot Italian sausage (pepperoni may be substituted)
  • 1 lb soft provolone cheese
  • 1 fresh mozzarella
  • 1 basket cheese, also called farmer's cheese (a sort of firm ricotta) can be substituted with queso blanco.
  • Approximately 6 dozen eggs beaten well.

    Heat oven to 375°. On floured surface roll out a piece of dough to line the lightly oiled baking pan. Add enough filling to form a layer approx one half-inch thick. Add enough of the beaten eggs to cover the filling. Roll another smaller piece to form the cover. Place over egg and meat filling trying to remove any air bubbles under the top before sealing. Seal edges by rolling edge over itself. Brush top with oil and cut a few small slits in the dough. Bake until it is a rich, golden brown and egg filling has cooked. Approximately 45 minutes to 1 hour. Use a cake tester to check for egg doneness.