There’s nothing quite like a homemade Pizza Rustica to celebrate Easter the Italian way.
This savory pie is rich, hearty, and bursting with flavor from creamy ricotta, a blend of cheeses, and classic Italian meats all wrapped in a tender, flaky crust.
Based on a beloved recipe, this version includes hard-boiled eggs and a hint of lemon zest for that bright, festive touch.
Whether served warm or chilled, it’s a centerpiece dish that feeds both the stomach and the soul.
Why You’ll Love This Pizza Rustica
Authentic Italian Tradition – A holiday classic, perfect for Easter tables
Flavor-Packed Layers – Ricotta, mozzarella, Pecorino, salami, and mortadella in every bite
Homemade Crust – Infused with butter, lemon zest, and white wine for a delicate texture
Hearty & Filling – A complete meal in a slice
Great Make-Ahead – Tastes even better the next day
What You’ll Need (Ingredient Highlights)
Ricotta Cheese – Forms the creamy, luscious base of the filling
Fresh Mozzarella & Pecorino – Melty and sharp cheese combo
Mortadella – Adds meaty richness and saltiness
Hard-Boiled Eggs – A traditional and symbolic Easter touch
Lemon Zest – Brightens the homemade crust
Dry White Wine – Moistens the dough while adding depth of flavor
Pro Tips Before You Start
Drain the Ricotta – If it’s watery, drain for 15–30 minutes
Chill the Dough – At least 1 hour makes it easier to roll and shape
Use a Springform Pan – Makes unmolding the pie much easier
Seal the Edges – Use water if needed to prevent leaks
Let It Rest – At least 1 hour before slicing so the filling sets
How to Make Pizza Rustica
Step 1: Make the Dough
In a food processor or large bowl, mix flour, sugar, and salt.
Cut in the butter until crumbly.
Add egg, egg white, and lemon zest.
Slowly drizzle in cold white wine, 1 tablespoon at a time, mixing just until the dough holds together.
Step 2: Chill the Dough
Form the dough into two disks (one slightly larger).
Wrap in plastic and refrigerate for 1 hour.
Step 3: Prepare the Filling
In a bowl, mix ricotta and eggs until smooth.
Stir in mozzarella, Pecorino, diced salami, mortadella, parsley, and black pepper.
Set aside.
Step 4: Assemble the Pie
Roll out the larger dough disk into a 14″ round and press into a 9″ springform pan.
Patch any gaps.
Spoon in the filling and level the top.
Layer hard-boiled egg slices on top.
Step 5: Add the Top Crust
Roll out the second dough disk into a 12″ circle.
Place over the filling.
Trim, seal the edges, and brush with beaten egg yolk mixed with water.
Cut a small X in the center to vent.
Step 6: Bake
Place the pie on a baking sheet and bake at 375°F for 50–60 minutes, until golden brown and firm in the center.
Step 7: Cool and Serve
Let cool at least 60 minutes before slicing.
Serve warm, room temperature, or cold.
What to Serve With Pizza Rustica
Crisp Green Salad – Lightens up the richness
Roasted Asparagus or Broccolini – Perfect seasonal veggies
Italian Pickled Vegetables – For a zesty contrast
Red Wine or Sparkling Water – Complements the savory layers
Fresh Fruit or Biscotti – A simple finish to the meal
Variations & Substitutions
Use Prosciutto or Capicola – Instead of or in addition to salami
Cheese Swaps – Try Fontina, Caciocavallo, or Parmigiano Reggiano
Vegetarian Version – Skip the meat and add sautéed spinach or roasted peppers
Mini Pies – Make individual portions in muffin tins
Spice It Up – Add a pinch of red pepper flakes for heat
Storage & Leftovers
Refrigerate – Store in an airtight container for up to 5 days
Freeze – Wrap tightly and freeze slices for up to 2 months
Reheat – Warm in a 300°F oven for 10–15 minutes or enjoy cold
Make Ahead – Best baked a day in advance to let flavors meld
FAQs
Can I make the dough without a food processor?
Yes! Just use a pastry cutter or your hands to work in the butter.
What type of wine should I use for the dough?
A dry white wine like Pinot Grigio or Sauvignon Blanc works beautifully.
Is it necessary to add the hard-boiled eggs?
They’re traditional but optional. You can skip them if preferred.
Can I use store-bought crust?
Homemade tastes better, but refrigerated pie dough can work in a pinch.
How do I prevent a soggy bottom?
Make sure your ricotta is drained well and bake on the lower oven rack.
Can I serve this pie cold?
Absolutely! It’s delicious at any temperature.
Can I double this recipe for a crowd?
Yes—use a larger pan or make two separate pies.
Final Thoughts
Pizza Rustica is more than just a pie—it’s a celebration of Italian heritage and holiday tradition.
With its rich filling and buttery crust, it brings comfort, flavor, and joy to every gathering.
Whether you’re making it for Easter, a family get-together, or just because, this classic recipe is sure to impress and satisfy.
Pizza Rustica
Ingredients
- 2 ½ cups unbleached all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- 6 ounces 1 ½ sticks unsalted butter, cut into pieces
- 2 eggs 1 separated
- Grated zest of 1 lemon
- 3 to 4 tablespoons very cold dry white wine
- 3 cups 24 ounces whole milk ricotta
- 3 large eggs
- 2 cups 8 ounces fresh mozzarella
- 1 cup 4 ounces grated Pecorino
- ½ cup 4 ounces mortadella, diced
- ½ cup fresh parsley chopped
- 1 teaspoon freshly ground black pepper
- 3 hard-boiled eggs sliced
Instructions
- Mix dough in a processor or by hand. Form 2 disks and chill for 1 hour.
- Drain ricotta if watery.
- Combine ricotta, eggs, cheeses, meats, parsley, and pepper.
- Roll out larger dough disk and line a springform pan.
- Add filling and top with sliced hard-boiled eggs.
- Cover with second crust, trim, and seal edges. Vent with an X cut.
- See full steps with tips & photos → https://p4pd.org/pizza-rustica/
Notes
- Ricotta Tip: Be sure to drain the ricotta for a firmer filling—this keeps the pie from turning watery.
- Crust Substitutes: Short on time? Use store-bought pie crust, but homemade offers the best flavor and flake.
- Customize the Filling: Swap mortadella for prosciutto, salami, or cubed cooked sausage to suit your preference.
- Make Ahead: This pie tastes even better the next day—store in the fridge and reheat slices gently in the oven.
