Pugliese Pizza Rustica
Pugliese Pizza Rustica
Yield: 4-6
Prep time: 25 MinCook time: 42 MinTotal time: 1 H & 7 M
Rustic, golden, and bursting with southern Italian flavor, this Pugliese pizza rustica layers sweet slow-cooked onions, briny olives, capers, and juicy cherry tomatoes inside a delicate olive oil and white wine pastry. Topped with slices of dry salami and finished with a drizzle of extra virgin olive oil, it bakes into a flaky, savory pie that’s as delicious warm from the oven as it is at room temperature. Perfect for sharing, picnics, or a relaxed family lunch.
Ingredients
For the filling:
For the pastry:
Instructions
- Preheat the oven to 200°C (fan 180°C). Line a 30 x 40 cm baking tray with parchment paper.
- In a large bowl, mix the flour and salt. Add the olive oil and white wine and bring the dough together with your hands or a spoon. Knead briefly on the bench until smooth, cover, and let it rest for 10-15 minutes.
- Start with the filling. In a large pan, heat the olive oil over medium heat. Add the sliced spring onions with a good pinch of salt and cook gently for 10–15 minutes, stirring occasionally, until they are soft and sweet.
- Add the capers and olives and cook for another couple of minutes. Stir in the halved cherry tomatoes and let them cook just long enough to soften and begin to release their juices, about 3–4 minutes. Remove from the heat and let the filling cool completely.
- While the filling cools, roll the dough out very thin—almost see-through. Transfer to the lined tray, making sure there’s a good overhang on one long side so you can fold it over the filling.
- Spread the cooled filling across about two-thirds of the pastry. Arrange the salami slices over the top. Fold the overhanging dough over the filling and gently tuck or crimp the edges to seal.
- Drizzle with a little olive oil and sprinkle with flaky salt.
- Bake for 30–35 minutes or until the pastry is golden and crisp. Let it cool slightly before slicing.
- drizzle with olive oil and sprinkle with some extra salt.
- It’s lovely warm, but just as good at room temperature
