Rustic Pizza

This pizza is well suited for quick snacks or as a base starter for evening with friends, always with a good glass of wine.



  • 300g of flour
  • 100g of butter
  • 2 eggs plus 1 yolk
  • Salt
  • Butter for the pan


  • 200g of dried sausage
  • 400g of mozzarella cheese
  • 2 eggs
  • 2 tablespoons of grated Parmesan Cheese


Sift the flour on the work table, make a mound with the flour and add a pinch of salt. Add the melted butter once cooled off, then add the eggs and the yolk. Work briefly the mix to obtain a smooth and homogeneous dough. Divide the dough into two parts and make two thin discs, one of about 30 cm in diameter and the other slightly smaller. Butter a baking pan of about 25 cm in diameter and lay the larger disc while stinging the base with the prongs of a fork. Skin and cut the sausage into slices and thinly slice the mozzarella cheese; shelled eggs in a bowl and sbattetele. Arrange the mozzarella slices on the first large disc of dough, add over the sausage and then pour the beaten eggs (save a little eggs), sprinkle the parmesan cheese. Finally cover with the smaller disc of dough and carefully seal the edges, cutting away the excess dough . Sting the entire surface with the prongs of a fork, brush with the leftover beaten eggs and bake in the oven at 220 ° C for about 20 minutes. After, let the rustic pizza cool off and serve cut into slices.

You can taste this and other delicious recipes in the best restaurant in Agnone at Masseria Santa Lucia.