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The Boat Shed Kitchen

Pizza Rustica with Sausage & Chard

This rustic Italian pie is loaded with sausage, greens, and creamy cheeses, all wrapped in a golden, buttery crust. It’s the ultimate make-ahead meal that tastes even better the next day.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 slices
Calories: 530
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup cold unsalted butter cubed
  • 1 large egg
For the filling
  • 500 grams mild Italian sausage no casing
  • 300 grams swiss chard about ½ bunch, stems removed
  • 1 tbsp olive oil
  • 1 clove garlic finely minced
  • 100 grams prosciutto cotto about 3 slices
  • 475 grams whole milk ricotta drained
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  • 5 tbsp Parmigiano/Pecorino Romano cheese grated
  • 4 large eggs
  • Pepper to taste
  • To assemble
  • 1 large egg for brushing

Method
 

  1. Make the dough in a food processor, chill for 1 hour.
  2. Cook sausage until browned; sauté chard with garlic and squeeze out water.
  3. Combine sausage, chard, cheeses, eggs, and pepper to form the filling.
  4. Line a greased 9-inch springform pan with rolled dough, add filling.
  5. Cover with top dough, crimp edges, egg wash, and make slits.
  6. Bake at 375°F for 1 hour or until golden brown.
  7. See full steps with tips & photos → https://theboatshedcafe.com/pizza-rustica-with-sausage-chard/

Notes

  • Make sure your ricotta is well-drained to avoid soggy filling.
  • This pie is even better the next day—just reheat slices gently in the oven or eat at room temp.