WQED mobile
close menu


Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


Primary category: Entrees


3 lbs ricotta
12 eggs
1 lb ham
1/4 lb cappicola
1/4 lb genoa salami
1/4 lb hot pepperoni
1/4 lb sharp provolone
1/4 lb jarlsberg or swiss
1/4 lb mozzarella
1 batch of pizza dough


Mix ricotta and eggs. Chop cold cuts and shred cheeses and add to ricotta.

Line greased casserole with dough. Pour in cheese mixture. Top with more dough and seal edges. Cut a few small holes in the top to allow steam to escape. Bake at 350° until the dough is golden brown and the mixture has set. Eat hot or cold.

Dough: In the bowl of a food processor put exactly 3 cups of flour and one tsp. salt. In a measuring cup put exactly 1 1/8 cup of warm water (110°), one package of rapid rise yeast, 1 tsp sugar and 1/8 cup olive oil. When the mixture starts to foam, turn on processor and add liquid all at once. Process for 20 seconds. Turn dough out onto lightly floured surface. Shape into a ball then place in a large oiled bowl. Cover with plastic wrap and allow to rise until doubled in size. Voila! Pizza dough.


Pizza Rustica - NOTES

add your own note

This will be added to your recipes.

Pizza Rustica - REVIEWS



featured specials

WQED is proud to partner with Highmark Blue Cross Blue Shield to cover important health topics. "Living With Mental Illness" explores diagnosis, treatment and ending the stigma associated with behavioral health issues. The "Men & Cancer" and "Women & Cancer" series reports on early detection and the latest treatment of cancers most commonly associated with men and women.


  • WQED first told her story in "Portraits for the Home Front." Now the legacy of Elizabeth Black continues in a new documentary.