To prepare this rustic pizza I was inspired by the Neapolitan tradition. There, by rustic is meant a quiche with shortcrust pastry base filled with ricotta, cheeses and cured meats. Wanting to speed up the preparation, I folded over the puff pastry: I love how it swells when cooked, creating a crunchy and layered shell. For the filling I went instead on the classic starting from ricotta, eggs, grated cheese and cubes.

Preparation

1

First, prepare the filling. In a bowl, mix the ricotta with the egg.

2

Then add the wurstel and provolone cut into cubes, the parmesan, salt and pepper.

3

Unroll the puff pastry and line a pan with a diameter of 25 centimeters.

4

Pour the filling and level it.