Rustic pizza

The luscious rustic pizza, excellent for the Easter Monday picnic or as an appetizer at your Easter lunch. This pizza has excellent simple ingredients: the pizza base, fresh ricotta, ripe tomatoes and fragrant basil. The aromas of the countryside gathered in one dish. You can make it for a day at seaside, cut into big squares and kept in a cooler bag, serve it at a party or buffet for adults or children, or during a lunch or dinner with the family. It's highly versatile, appealing to everyone and lends itself to different occasions. If you do not like the idea of ricotta, you can substitute some cooked ham. You will get something similar to the famous ‘parigina’, and equally good! These recipes are so good, in fact, that they shouldn’t just be made at Easter. Don’t forget to make them in bulk because they will delight young and old and disappear in a seconds!


  • pizza dough 500 grams
  • ricotta cheese 200 grams
  • provola cheese 100 grams Or ‘fiordilatte’ mozzarella
  • tomatoes 100 grams
  • cooked ham 50 grams
  • salami 50 grams Neapolitan
  • basil
  • oil
  • pepper
  • salt
60 minutes Total time
10 minutes Active time
Serves 2 persons
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Roll out the dough with a rolling pin to until it’s quite thin. Spread a little ricotta onto the middle of the dough. Cut the tomato into big pieces, tear the basil and sprinkle it over the ricotta. Conclude the topping with cold cuts and provolone cheese. Fold the pizza rustica over on itself and bake for 10 minutes at 200 °C.

To enjoy your pizza rustica, you should accompany it with an excellent white wine such as Fiano d'Avellino or a Trebbiano d'Abruzzo.
The ricotta contains lactose in an amount which can vary from 2% up to 4%, based on the type of milk that is used to make it; consequently the amount of fat also varies.

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