PT2H
This delicious pizza rustica recipe hails from Basilicata and is actually more of a pie than a pizza. Traditionally eaten at Easter, the flaky pastry has a filling of eggs, Italian cheeses and cured meats and is best eaten cold; the perfect picnic treat!
Place the flour and salt in a food processor with the butter and pulse to a rubble. Add the milk and eggs and carry on mixing until the dough comes together. Tip out onto a floured surface and very lightly knead until it forms a solid ball – be careful not to overwork. Wrap in clingfilm and rest in the fridge for 30 minutes
Pizza rustica – Italian ham and egg pie