Elevate Easter Brunch with Giada’s Pizza Rustica Recipe

This is your sign to make Pizza Rustica this Easter 😍 This celebratory Easter dish from the south of Italy is part quiche, part deep dish pizza, and just completely divine!
► FULL RECIPE: https://bit.ly/3v9QCm4

🔔 SUBSCRIBE for new videos: https://bit.ly/GiadzyYT
💌 SIGN UP for our newsletters: https://bit.ly/3UH1vWY
🛍️ SHOP our latest collections: https://bit.ly/3uxqTDV

TIMELINE:
0:00 – Intro
0:19 – Start by making the crust
4:32 – Cook a meat or veggie option
5:56 – Mix together the rest of the filling
8:28 – Roll out the dough
9:09 – Line the pan with dough
10:02 – Add the filling
10:17 – Cover with remaining dough and seal
11:22 – Bake until golden brown
11:39 – Slice and enjoy!

__________

✔ STAY CONNECTED:
TikTok: https://tiktok.com/@thegiadzy
Instagram: https://instagram.com/thegiadzy
Facebook: https://facebook.com/theGiadzy
Pinterest: https://pinterest.com/gdelaurentiis
Twitter: https://twitter.com/Giadzy

📸 Share your creations with us on social media! #cookwithgiadzy

#giadadelaurentiis #giada #giadzy

Look it’s a masterpiece it just Is whoa I’m trying to cheat here all right so starting with a cornmeal for my pizza also known as Pizza Pizza Chana all sorts of different things depending on where you are in Italy but this particular Pizza rustia is from the ca region avino actually and

That’s kind of like uh 30 miles east of Naples kind of where my grandfather’s from or his family it’s not really a traditional Pizza as to what you’re thinking a pizza is but it’s like a stuffed pie I guess like a really giant kiche big and we stuff it with whatever

Anything that’s in the fridge everything but the kitchen sink basically you can make it vegetarian you can make it all cheese Meats traditionally we put ricotta we do but not everybody does different cheeses and meats and stuff because I love greens I’m going to throw some spinach in too but you don’t always

Find spinach in there it’s really fun for Easter because you can make it in advance cut it and freeze it if you want to and I think that’s one of the allures of it and also it just looks fun you’re going to take it out of spring form pan

And cut it up we cut it in wedges like pizza which which is kind of where it gets its name but the dough is kind of a mix of flour cornmeal butter some people turn it into more of like a a bread dough using bread flour and yeast we’re

Going to do more of like a pastry type of dough so kind of like a kiche right but a big one and then I just take my hands and I kind of mix it together this is a dish that although my uh family did not make it when I was growing up here

In the states when we would go back to Naples this would always be on my grandfather’s like sister’s table any of the family in Naples they would always have um this pizza rtia there or the pizza G so we mix those together and then we’re going to add a bunch of salt

So basically pizzana is just kind of like a stuffed something stuffed mix in the salt Salt’s really important to give like it brings out all the flavors that we add to this like the butter now I will be honest that traditionally um in Italy we use

Lard but um I’m not going to use lard today but that is usually what this is made of made with we’re going to use butter instead a little bit lighter than lard it still works we’re going to throw all of the cubes and you want to use

Cold butter and you Cube it up toss it in here and then comes the work we just start kind of like mixing the flour and and the uh butter together this takes some muscle and a lot of times the grandmother of the family will do this

And it takes some work but you can make it in advance and so the day of Easter you can kind of hang out and have an unbelievable dish plus it makes the whole house smell really good too and people are always impressed with this always but in my family we used to make

Other types of Pies like tanona or maricot pie with with um barley inside cuz every has their own tradition but my grandfather’s family definitely made this and I love the wow factor of this dish plus it’s really good so once you see it’s like crumbly like

This see that I work the butter in I’m going to add a little bit of oops ice water threw the ice in too but anyway the ice water will bring everything together the trick is to keep this really cold right because then when it bakes the pockets of cold butter

Start to melt and it creates like a nice like buttery flaky the dough is dunzo look at that nice and smooth my favorite part slap it in place there’s such a sense of accomplishment with this see how nice this looks nice and smooth put your finger in there it holds

It’s nice and soft that’s what you’re looking for all right we’re going to pop this in the fridge for 20 minutes and then we’re going to start rolling it out while the uh dough is in the fridge I am Browning up some turkey uh no actually

This is pork sausage but you could use turkey sausage you could use um Mortadella and salami and porutu you could use you know Italy we make little portin little baby meatballs you could use those if you had those as leftover you could use chicken if you want I mean

Like honestly you can use anything you want even all veggies if you just want to have it vegetarian you can do that too the only thing you really do need to use is cheese to kind of bind it and hold it together otherwise you can add anything and everything that you want in

Here this is just the Classic uh filling that my family used to do but depending on where you go you’ll find different fillings I’d say the sausage and the mix of salami P Mortadella those are the two most popular meat filled um pizza rusticas and I like my sausage nice and

Tan so we’re going to really cook this baby up and I like to get sausage that has fennel in it I love that combo the fennel that like anest licorice flavor with the hardiness of the sausage and then I add some garlic a little extra

Flavor the sausage is like a bed for the garlic so it doesn’t burn that’s why I add it after I started browning the sausage all right this is cooking so now let’s get the rest of the filling taken care of so we’re going to make the

Filling and we’re going to use four four egg yolks Enzo you going to sit I think Enzo likes the smell four egg yolks and we’re going to dump a bunch of stuff in it all sorts of meats and cheeses and spinach and make this filling one more egg see if I can

Do this before something else Rings or opens four Tada okay so I’m just going to mix the egg yolks and then on top of the egg yolks we’re going to start to add cheeses got a little bit of shredded Ms and smoked Ms cuz I love myself a little smoked

Cheese a little bit of frozen spinach that I thought and you just got to take all the water out of it all right thir cup of parm you can never add too much parm I love adding parm some push about 4 oz of P so as you can see it’s a mange

Of many different things bunch of Ricotta and good old calabrian chili for some spice a little bit of heat but also some warmth and I’m adding more of the oil than I am the actual chili I like the color it gives everything too so just mix this all together and lastly I’m not

Going to add the garlic in there I’m not pouring it in cuz I don’t want all the grease but I do want all of the sausage look at how crispy I love sausage when it get gets nice and crispy like this it is my [Laughter] favorite I think Enzo’s brothers are

Home why it’s all excited who’s home on enie who’s home all right so I’m mixing everything together we get a nice filling with lots and lots of flavors this is going to be out of this world is definitely dective but I think it’s perfect for Easter plus it’s got a

Little Easter colors see the the caban chili turns it slightly pink it’s got a little green in there a nice bright Easter color situation going okay so the filling is done hi boys hi bruny hi buddy hi buddy hi buddy hi hi yeah you’re home all right it gets a little bit distracting

With all the animals but the fillings done so now I’ve got to just roll out this dough so let’s get the dough from the fridge and let’s get this baby in the oven so I cut a piece of the dough after it rusted you can kind of see see

In there you can see all the cornmeal so it gives it nice texture I love a little texture in this dough you can see that it’s in there and it’s going to be yummy so then I have to roll this out so that it can

Fit that so you can see because of all the butter it makes it really simple to roll it we’re not there yet is it going to fit yes it is now we want to roll up the dough hopefully it doesn’t break all the way I like to roll it up like this it’s

Much easier to move then you just kind of unroll it okay there we go and then drop it in there and you drop it all the way in the spring form pan I put a little oil at the bottom bottom of the spring form pan just as a precaution but there’s a lot

Of butter in this so you’re probably fine goes all the way down if there’s any cracks just kind of use your finger the heat of your finger to kind of like patch it I bet a lot of you guys have had this before Enzo Enzo Enzo Enzo

Enough I’m really curious to know if you guys make this um recipe and also I bet a lot of you guys have had a version of this and I’d love to hear what versions your families make so let me know give me your feedback time to fill it with

All this goodness so let’s dump everything in here okay perfect just want to make sure it’s even all the way to the sides so when we cut into it we’ll get it’ll look really good there we go all right so I’m just cutting off the extra

Dough right here I would also love for you guys to tell me what it is that you guys want to see me make if you subscribe here then you can get the recipe and we can share sort of stories about what we grew up eating and you can tell me if there’s

Other recipes family recipes you guys would like to see take a fork and you can just kind of seal in the edges like this and remember it’s called pizza rtia so it’s rustic looking you don’t have to make it perfect so now I’m going to

Brush the top with a little bit of egg just to give it a nice little Tan in the oven so we get a nice golden color on the crust it kind of seals it up too and now for the Final Touch again something my family likes to do is we add a little

Bit of Parmesan cheese right on top you don’t have to do this but it adds a little special flavor okay that’s it we’re going to pop this in a 375° oven for about an hour then we’re going to let it cool slightly and then we’re going to slice into it

And it’s going to be Fab it smells really good that smoke Ms oh baby Look how fun is that isn’t that so pretty you see why this is so popular this is why look at all that cheese it’s a masterpiece it just is this is why it’s so impressive because it’s crazy flavorful with pruto and sausage and cheeses and a little heat

From calabrian chili paste which I just tast it it’s decate with all the cheese the key is to have a lot of mixture of cheeses too this show you have a lot of flavor going on and each one melts a little differently and I feel good about it cuz there’s spinach in

It I love the crust too fling buttery I can’t imagine if you make this that your family won’t go Bonkers for it cuz that’s how good it is JD come taste it tell me what you think R chees right is that a good thing bomb you like it mhm okay she’s

Going in for a second bite mean she likes it I’m telling you it’s the cheese it’s good I like it you guys need this recipe I’ll link the recipe below okay you can make this I think you think no no maybe you can help me make it this I

Don’t think it’s as hard as you think it is well then I can you guys can do it it’s very easy