How to Make Pizza Rustica Recipe

2 tbsp olive oil
8 oz hot Italian sausage, casings removed
1 tsp minced garlic
2 (12 oz) bunches fresh spinach (about 12 cups), stemmed and chopped, or 1 (10 oz) package of thawed and drained frozen spinach
1 (15 oz) container whole milk ricotta
12 oz shredded mozzarella cheese
1/3 cup + 2 tbsp freshly grated Parmesan
4 oz thinly sliced prosciutto, chopped
4 large egg yolks, lightly beaten
1 large egg, beaten (for brushing dough)

Preheat your oven to 375°F and place the oven rack in the lower third.
Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Cook the sausage, breaking it up as it browns for around 5 minutes. Add garlic and sauté for 1 minute. Transfer this mixture to a bowl to cool.
In the same pan, heat another tablespoon of oil and cook the spinach, stirring frequently, until the spinach wilts and its liquid evaporates. This should take about 10 minutes. Once cooked, let it cool and squeeze out any excess liquid.
In a large bowl, whisk the egg yolks, then mix in ricotta, mozzarella, and 1/3 cup Parmesan. Add the cooled sausage, spinach, and prosciutto, stirring until fully combined.
Roll out the larger piece of dough on a floured surface into a 17-inch round. Transfer to a 9-inch springform pan, leaving a 1-inch overhang. Pour in the ricotta mixture.
Roll the second piece of dough into a 12-inch round. Place it on top of the filling and seal the edges by pinching the dough together. Crimp decoratively if desired. Brush the top with the beaten egg and sprinkle with the remaining 2 tablespoons of Parmesan.
Bake on the lower rack for about 1 hour, or until the crust turns golden brown. Let it cool for 15 minutes, then remove the springform pan sides and serve.

In a food processor, blend the flour, butter, shortening, and salt until the mixture looks like coarse crumbs.
Add the eggs and pulse to combine. Gradually add ice water, 1 tablespoon at a time, until the dough forms.
Divide the dough into two portions, with one piece being twice as large as the other. Shape into disks, wrap in plastic, and refrigerate for 30 minutes.