Italian pizza rustica
I have been craving pizza rustica recently, and what a better time to make it if not on a rainy Sunday?
I had fun getting my hands dirty, I haven’t done it in a long time!
Before you scroll down to the recipe, here are a few tips if you want to make it:
- I used a combination of strong and wholemeal flour. If you use the strong one only, go with that but reduce a bit the amount of the milk;
- I forgot to say in the video that the milk should be lukewarm;
- If you allow the tart to rest another 30 minutes before baking, that’s even better!
- For the filling, I used the usual “Ricotta” & spinach, but you can use tomato sauce with veggies and vegan cheese.
200g wholemeal flour
300g strong flour
320ml unsweetened soy milk
65g olive oil
5g dry yeast
1 tsp sugar
In a bowl stir the lukewarm milk with a teaspoon of sugar and the dry yeast. Let it activate for 10 minutes.
In a big bowl mix the flour with the milk and active yeast. Mix with a fork and when it gets too thick, start kneading with your hands.
Add the salt, keep kneading, and to finish with, pour the olive oil. Knead until the oil is combined in the dough and this last is smooth and fluffy.
Place it in the bowl, cover and let it rise until double in size.
Once done, cut the dough into two equal parts, and roll either into a circle or rectangle, depending on the shape of your baking tray.
Place one layer, add the filling (I used tofu "ricotta" and spinach), then cover with the top layer. Seal the edges with a fork and pierce the surface. Let it rest for 30 minutes.
Before baking, brush with a “vegan egg wash” and bake at 180°C for 30 minutes.