Pizza Rustica Is a Work of Art (2024)

Place 2 sticks unsalted butter in the freezer for at least 1 hour or up to overnight.

Place 3 1/2 cups all-purpose flour and 1 teaspoon of the kosher salt in a large bowl and whisk until well combined. Grate the frozen butter on the large holes of a box grater directly into the bowl. Toss with your fingers to coat the butter in flour.

Place 2 of the large eggs and 6 tablespoons ice water in a small bowl and whisk until combined. Add to the flour mixture and stir until a shaggy dough forms, stirring in an additional 1 tablespoon ice water if needed if the dough is dry.

Transfer the dough onto a work surface. Divide into two piles, one with 1/3 of the dough and the other with the remaining 2/3 of the dough. Using your hands, gather each pile of dough together and form into a ball. Press into a disk and wrap each disk wrap tightly in plastic wrap. Refrigerate for least 1 hour or up to overnight.

Unwrap the larger disk of dough and place on a lightly floured work surface. Roll out into a roughly 13-inch round that's a scant 1/4-inch thick. Transfer the dough into a 9-inch springform pan and press the dough into the bottom and up the sides; let the excess dough hang over on the top. Refrigerate while you prepare the remaining dough and filing.

Arrange a rack in the middle and another rack in the bottom third of the oven. Place a foil-lined baking sheet on the lower rack. Heat the oven to 350°F.

Place 8 of the large eggs and 1/2 teaspoon kosher salt in a large bowl and whisk until combined. Add 1 (15 to 16-ounce) container whole-milk ricotta cheese and whisk to combine.

Dice 4 ounces thinly sliced prosciutto (about 3/4 cup), 4 ounces thinly sliced provolone cheese (about 3/4 cup), and 2 ounces thinly sliced genoa salami (about 1/2 cup). Cut 4 ounces smoked ham into small cubes (about 3/4 cup). Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup, or measure out 1/3 cup store-bought grated). Add the meats and Parmesan to the egg mixture and stir to combine. Pour into the springform pan.

Unwrap the smaller disk of dough and place on a lightly floured work surface. Roll out into a roughly 10-inch wide round that's a scant 1/4-inch thick. Drape the dough over the top of the springform pan. Gently fit it over the filling and up the sides of the pan. Trim the dough flush with the top of the springform pan, then pinch the tops of the dough together and fold over inward into the springform pan. Using a knife, cut 5 slits in the top crust to make vents.

Whisk the remaining 1 large egg with a few drops of water in a small bowl. Brush all over the top crust.

Bake on the middle rack until the crust is deep golden-brown and puffed, and a toothpick inserted into the center comes out clean, 1 hour 20 minutes to 1 hour 30 minutes. Place the pan on a wire rack and let cool completely, the center will fall slightly to create a more even top. Remove the springform sides and slice and serve.