Every year, when Easter rolls around, I find myself returning to this timeless family tradition: baking a hearty Pizza Rustica.
This Italian Easter pie, rich with cured meats, cheeses, and a tender homemade crust, is more than a meal—it’s a celebration in every slice.
Whether you’re Italian or just love authentic holiday dishes, this rustic pie is a must-make centerpiece.
Why You’ll Love This Recipe
A Holiday Tradition: This dish is a staple in many Italian-American households during Easter week.
Layered with Flavor: From salty prosciutto to creamy ricotta and sharp provolone, every bite is packed with contrast.
Feeds a Crowd: Great for gatherings, potlucks, or brunches—slice and serve!
Customizable: Use your favorite cured meats or adjust the spice level to taste.
Make-Ahead Friendly: Tastes even better the next day, after the flavors have melded.
What You’ll Need (Ingredient Highlights)
Ricotta or Basket Cheese: Provides a creamy, rich base.
Cured Meats: Genoa salami, prosciutto, soppressata, capicola, and pepperoni deliver that signature savory depth.
Shredded Cheeses: A mix of mozzarella and provolone brings meltiness and mild tang.
Hard-Boiled Eggs: A traditional inclusion in many rustic Italian pies.
Homemade Crust: Made with flour, oil, eggs, milk, and baking powder—soft, but sturdy enough to hold all that filling.
Pro Tips Before You Start
Drain Ricotta Well: Wrap it in cheesecloth and press out extra moisture.
Slice Ingredients Evenly: For balanced bites and even layering.
Don’t Overwork the Dough: Mix just until it comes together—no kneading needed.
Lattice or Full Crust? Both work. Choose based on your aesthetic preference.
Let It Rest: Cool for at least 30 minutes before slicing so the filling sets.
How to Make Easter Pizza Rustica
Step 1 – Make the Dough
In a mixing bowl, whisk together flour, salt, pepper, and baking powder.
Add milk, oil, and eggs, then stir until a soft dough forms.
Divide the dough in half—one for the bottom crust and one for the top.
Roll out the bottom and place it into a greased springform pan.
Step 2 – Prepare the Filling
In a large bowl, mix whisked eggs with ricotta, pecorino, garlic, salt, pepper, and fresh basil.
This will be your creamy base.
Step 3 – Layer the Ingredients
Start with a layer of prosciutto, followed by some ricotta mixture.
Add sliced salami and brush with a bit of beaten egg.
Continue with hard-boiled egg slices, pepperoni, soppressata, and capicola.
Add the remaining ricotta and top with shredded provolone and mozzarella.
Step 4 – Finish the Pie
Roll out the remaining dough and place it on top—either as a solid lid or lattice strips.
Crimp edges to seal and brush with egg wash.
Step 5 – Bake
Bake at 375°F for 55–60 minutes, or until the top is golden and the filling is set.
Let it rest at room temperature before slicing.
What to Serve It With
A crisp spring green salad with lemon vinaigrette
Roasted asparagus or seasonal vegetables
A light tomato soup or Italian-style minestrone
Glass of red wine or sparkling water with lemon
Variations & Substitutions
Cheeses: Swap provolone for fontina, or mozzarella for caciocavallo.
Meats: Add pancetta, cooked sausage, or peppered ham.
Spice It Up: A pinch of red pepper flakes or cayenne brings heat.
Herbs: Fresh parsley or oregano adds brightness.
Dough Swap: Use pre-made pie dough in a pinch.
Storage & Leftovers
Fridge: Store slices in an airtight container for up to 4 days.
Reheat: Warm in a 325°F oven for 10–15 minutes or microwave gently.
Freeze: Wrap tightly and freeze up to 1 month. Thaw overnight before reheating.
FAQs
Can I make this a day ahead?
Absolutely! It’s even better the next day after the flavors have melded.
What is basket cheese?
A mild, soft cheese similar to ricotta but firmer—often used in Easter pies.
Can I skip the hard-boiled eggs?
Yes, they’re traditional but optional.
How do I know when it’s done?
The crust should be deep golden and the filling set without jiggling.
Is this dish served warm or cold?
Traditionally room temp, but it’s also delicious warm or chilled.
Final Thoughts
Easter wouldn’t feel complete without this Pizza Rustica on the table.
It’s a labor of love that brings everyone together—layer after flavorful layer.
Whether you’re keeping a family tradition alive or trying it for the first time, this savory pie is sure to be remembered long after the holiday ends.
Easter Pizza Rustica
Ingredients
For the Filling
- 4 beaten eggs
- 1 15 oz ricotta (or half basket cheese)
- ½ tsp black pepper
- ½ tsp salt
- 1 tsp garlic
- 1 tsp fresh basil
- 1 cup prosciutto
- 2 cups Genoa salami
- ½ cup capicola
- 6 hard-boiled eggs sliced
- 1 cup pepperoni
- 1 cup soppressata
- 1 cup shredded provolone + mozzarella
- 3 tbsp Pecorino Romano
- Optional: ½ tsp cayenne
For the Dough
- 2 cups flour
- ¼ cup milk
- 1 tsp salt
- ¼ tsp pepper
- 2 eggs
- ¼ cup vegetable/canola/olive oil
- ½ tsp baking powder
- 1 egg for brushing top
Instructions
- Preheat oven to 375°F. Grease and line a springform pan with parchment.
- Mix crust ingredients into dough. Divide in half. Roll bottom crust and fit into pan.
- In a bowl, mix ricotta, eggs, pecorino, garlic, and basil.
- Layer meats and cheeses into crust, brushing layers with egg as you go.
- Top with remaining dough, crimp edges, brush with egg wash.
- Bake for 55–60 minutes or until golden. Cool before slicing.
- See full steps with tips & photos → https://p4pd.org/easter-pizza-rustica/
Notes
- For easier slicing, refrigerate after cooling and reheat slices individually.
- You can customize with your favorite deli meats or omit any you don’t prefer.
