Pizza rustika (Italian Easter pizza) a vegetarian egg-less version

Pizza Rustika is a meat and cheese pie baked during the Easter in Italy. It is also called pizza Giana, Giana meaning “God is gracious”. It is prepared for the feast to put an end to the Lent fast, perfect for indulgence during that period. I prepared a vegetarian version of this pie for a potluck with the Bakers club members organized by FBAI(Food bloggers Association of India). The main challenge was to remove eggs from the recipe as the filling needed to set completely which is almost impossible without eggs. I added pasta and cream to the filling which helped the cooked vegetables to stay together even without eggs and not fall apart also the colorful layers were clearly visible. The crust was soft  yet crispy and flaky and yeast added to the crust helped to improve the texture. I was glad that everyone enjoyed and we had a gala feast with wonderful creative creations from all bakers.

Recipe

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Pizza rustika vegetarian eggless

Pizza Rustika is a meat and cheese pie baked during the Easter in Italy. It is also called pizza Giana, Giana meaning "God is gracious". It is prepared for the feast to put an end to the Lent fast, perfect for indulgence during that period.

Course Main Course

Cuisine Italian

Keyword pizza rustica recipe, pizza rustica recipe easy, pizza rustica recipe with pizza dough

Prep Time 5 hours

Cook Time 2 hours

Total Time 7 hours

Servings 10

Author indrani

Ingredients

Dough

• 4 cups Refined flour
• 1/2 tsp Baking powder
• 50 gm frozen Butter
• 1/4 cup olive oil
• Salt to taste
• 11/2 tsp dry yeast
• 1/2 cup  warm water
• 1 tsp of sugar

READ  Strawberry filled cupcakes

Filling

• 1 cup chopped yellow Zucchini
• 1 cup chopped green Zucchini
• 1 cup sweet corn
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 to mato
• 1 celery stalk
• 1/2  cup boiled macaroni
• 1/2 cup fresh cream
• 2 shallots
• 8 to 10 medium garlic cloves finely chopped
• 1/2 cup Leek cut into rounds
• 1 cup cottage   cheese grated
• 2 cups cheddar
• Handful of Basil leaves
• 2 to 3 tsp of fresh thyme leaves
• 1 lemon
• 2 tbsp of red chili flakes
• salt to taste

Instructions

Dough

1. Dissolve sugar in warm water
2. Add dry yeast granules
3. Allow to stand for 15 to 20 minutes till frothy.
4. Grate  the frozen butter on flour
5. Mix till the mixture is crumbly
6. Add the activated yeast froth
7. mix with fingers and form a dough
8. Allow the dough to rest for 3 to 4 hours

Filling

1. Cut the vegetables into squares of similar size.
2. Heat 2 tbsp of olive oil in wok
3. Fry shallots and chopped garlic
4. Add the veggies and salt and saute in low flame till tender
5. cook till the mixture loses water
6. Add the pasta and saute
7. Add chopped tomato
8. Sprinkle the thyme, chopped basil and chopped celery
9. Add grated cottage cheese
10. pour cream and mix together
11. Drizzle chili flakes
12. Add 1/2 cup cheddar and mix
13. Crust
14. Make two big balls of the dough
15. Line a spring form pan with parchment paper
16. roll the dough around 1/2 cm thin into a large disk and cover the bottom and sides of the pan
17. place some rajma beans on a parchment paper inside the pan
18. Blind bake at 180 degrees for 25 minutes
19. Take off the crust and allow to cool for 15 to 20 minutes
20. Fill the crust with the vegetable fillings
21. Cover with remaining cheddar cheese till full
22. roll the other ball of dough and cover the tart
23. Bake for 1 hour at 180 degrees till the top is brown
24. Allow to cool
25. Chill in the fridge for an hour
26. Serve at room temperature or chilled

 Pictorial Instructions

Other versions from the Web

1. Easter Savory Pie

2. Pizza Rustika Easter Pie

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