There Rustic pizza it’s a savoury cake typical of Neapolitan cuisine which is prepared in Easter period where it is popular in every rotisserie in Naples! From do not confuse with the Pizza chiena much higher and with a leavened dough! This is the classic rustic Neapolitan with shortcrust pastry with a crumbly shell slightly sweet; with filled with ricotta creamy, where at times they meet pieces of salami And try it smoked! A real treat from rich flavor And decided which must be enjoyed cold! Let’s see together how to prepare it at home !
There are many variations! there are those who add the baconwho the famous greaves which are also found in the Neapolitan Casatiello. The one I give you today is the Original recipe from the Rustic pizza of my Neapolitan family, which Uncle Michele always prepared together with the legendary Pastiera during the Easter period. It is a preparation very easybut be careful to respect little rules. First of all we use a base that stands out from the classic savory shortcrust pastry, because it has a percentage of sugar , which will give the characteristic taste. Then, use one drained ricotta to avoid softening the bottom, otherwise it loses friability! finally used right ingredients : Neapolitan salami And fresh provola in this way you will find all the authentic flavour from the real rustic Neapolitan pizza of our grandmothers! My advice is always to prepare it the day before to serve it, so that all the flavors settle perfectly. Believe me, it’s so good that you will serve it not just at Easteror for the Easter Monday picnic if you have any slices left over! I make it often for Parties , Buffet , Birthdays cut to squares or in small ones single portions together with the delicious salty Danube! believe me the wonderful figure is guaranteed! it will literally sell out!
Discover also:
The Savory Pastiera (rustic version of the great Neapolitan classic)
Rustic pizza recipe
Preparation | Cooking | Total |
---|---|---|
45 minutes | 1 hour | 1h 45 minutes |
Cost | Kitchen | Calories |
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Medium | Italian | 456 Kcal |
Ingredients
Quantity for 8 people |
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For the pastry:
For the stuffing:
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How to make rustic Neapolitan pizza
First of all, make the pastry by whipping the lard or butter with sugar, salt and parmesan with an electric whisk. Then add the eggs one at a time, whisking constantly and finally add flour and sifted yeast, mix by hand and form a ball. I advise you to look at the step by step photos in the SALTY SHORT PASTRY article
where you will find many useful tips, even if there is no sugar in the basic recipe and you will find a higher dose of parmesan, the consistency is practically identical.
Finally, wrap the pastry in cling film and place it in the fridge to firm up.
In the meantime, drain the ricotta perfectly and mix it with a hand whisk with the eggs, pecorino and a pinch of pepper until you obtain a velvety mixture and cut the salami and provola into cubes
While it is cooling, add the cured meats to the ricotta, stir well and leave aside. Do not add salt because it is already very tasty.
Then, when the pastry is very cold, divide it into two parts (the one you don’t use leave in the fridge) and roll it out on a floured surface to a thickness of 5 mm with the help of a rolling pin.
If you see that it is splitting because it is too cold, knead for a few seconds with your hands and roll out again, it will be perfect!
How to assemble rustic pizza
finally butter and flour a mold perfectly and line with the pastry, prick with a fork and add the filling, leveling it well leaving 4 – 5 mm on the edge:
At this point, also roll out the other piece of pastry with the same method indicated above to a thickness of 4 mm and place on the rustic pizza to close it:
Roll it out using a rolling pin to obtain a flat surface and press on the edges with a finger to eliminate any excess dough:
At this point, prick the surface with the tines of a fork, brush with egg yolk and butter previously mixed together and place in the fridge for 15 minutes.
In the meantime, operate the static oven at 180° or ventilated oven at 160°
Before baking, give another brush with egg yolk and butter and cook in the middle part for about 40 minutes, then lower the temperature to 170° and continue cooking for another 30 minutes or so.
Be careful not to burn, if you see it coloring too much, add aluminum foil to the surface.
Finally, remove from the oven and leave to cool on the pan for 30 minutes. Then turn out onto a wire rack and leave to cool completely for 7 – 8 hours, preferably 1 whole night.
Please rest, it is essential to settle the flavor and cut whole slices!
Here it is ready Rustic Neapolitan pizza
storage
It can be stored at room temperature for 1 day, then I recommend placing it in the fridge where you can leave it for another 2 – 3 days.
You can also proceed with storing it in the freezer where it will keep for a few months.
If you love rustic pizzas, also discover my entire collection of savory pies