Every Easter, I look forward to the comforting layers of meat, cheese, and buttery crust in this beloved Italian pie.
This Pizza Rustica, or Pizzagaina, is a family treasure passed down through generations, and it never fails to bring everyone together around the table.
With a rich filling of ricotta, provolone, and cured meats, wrapped in a homemade dough, this dish is the very essence of Italian celebration.
Why You’ll Love This Italian Easter Pie
Authentic Tradition: This is a classic Pizzagaina recipe just like Nonna used to make.
Flavor-Packed: A savory mix of cheeses and Italian meats in every bite.
Perfect for Celebrations: Ideal for Easter brunch or any spring gathering.
Make-Ahead Friendly: Bake it the night before and enjoy it cold or at room temperature.
Ingredient Highlights
Let’s take a closer look at the ingredients that make this Pizzagaina truly special:
Basket cheese or ricotta: Creamy, mild, and essential for the signature texture.
Provolone & mozzarella: Bring sharpness and melt-in-your-mouth gooeyness.
Mortadella, prosciutto, sopressata: The heart of the flavor, savory and slightly peppery.
Homemade dough: Made with flour, butter, eggs, and milk for a rich, flaky base.
Pro Tips Before You Start
Drain the Ricotta: If you’re using ricotta, make sure it’s not watery.
Chill the Dough: Letting it rest ensures a tender crust that’s easy to roll.
Use Cold Butter: It helps create a flaky, melt-in-your-mouth pastry.
Sharp Knife for Lattice: Clean edges make a beautiful criss-cross top.
How to Make Pizza Rustica (Step-by-Step)
Step 1: Make the Dough
Add flour, salt, and cold butter (cut into cubes) to your stand mixer.
Mix until the flour absorbs the butter completely.
Next, add the eggs and mix well.
Slowly pour in just enough milk (around ¼ cup or slightly more) until a firm dough forms.
Let it rest while you make the filling.
Step 2: Prepare the Filling
Dice all the meats and cheeses into small cubes and place them in a large mixing bowl.
Add the grated pecorino cheese and mix well.
Beat the eggs and add them to the bowl, followed by the basket cheese (or ricotta) and freshly ground black pepper.
Stir until thoroughly combined.
Step 3: Assemble the Pie
Preheat your oven to 350°F. Butter and flour a 9-inch springform pan.
Cut off about ⅓ of the dough and set it aside.
Roll the remaining dough into a thin circle large enough to line the bottom and sides of the pan, with overhang.
Gently place the dough in the pan and press it into place.
Fill the crust with your ricotta-meat-cheese mixture and smooth out the top.
Trim the dough overhang with a sharp knife.
Roll out the reserved dough and cut into strips using a ravioli cutter to make a criss-cross (lattice) pattern on top of the pie.
Step 4: Bake
Brush the top dough strips with beaten egg to give them a golden shine when baked.
Bake for about 1 hour and 15 minutes or until the top is golden brown and the filling is set.
Step 5: Cool and Serve
Let the Pizza Rustica cool in the pan for at least 2 hours before slicing.
This rest time helps the filling firm up for clean slices.
What to Serve It With
A fresh arugula salad with lemon vinaigrette
Pickled vegetables or olives
A light white wine like Pinot Grigio or a chilled Lambrusco
Variations & Substitutions
Cheese Swap: Fontina or sharp cheddar can be used if you don’t have provolone.
Different Meats: Add pepperoni, capicola, or even leftover Easter ham.
No Basket Cheese? Ricotta works perfectly—just drain it if it’s watery.
Mini Version: Make individual pies in small tart pans or muffin tins!
Storage & Leftovers
Refrigerator: Store covered or in an airtight container for up to 5 days.
Freezer: Wrap slices tightly and freeze up to 2 months. Reheat in the oven.
To Serve: Delicious warm, room temp, or cold right from the fridge!
FAQs
Can I make the dough by hand?
Yes! Just use your hands to cut the butter into the flour until crumbly, then add wet ingredients.
Can I make this ahead?
Absolutely. You can bake it the day before and serve it chilled or reheated.
Is Pizzagaina the same as Pizza Rustica?
Yes, the names are used interchangeably depending on the region and family tradition.
What’s basket cheese?
It’s a fresh, mild cheese traditionally used in southern Italian Easter pies.
Ricotta is a great substitute.
Final Thoughts
This Pizzagaina brings the flavors of an Italian Easter celebration right to your kitchen.
With its buttery crust and savory filling, it’s a slice of nostalgia and comfort that I look forward to every year.
Whether you’re honoring tradition or trying something new, this pie is sure to impress.
Pizza Rustica
Ingredients
For the Dough:
- 1 pound all purpose flour
- 2 large eggs
- pinch of salt
- 1/2 pound butter cold
- milk as much as needed
For the Filling:
- 1 pound basket cheese or ricotta cheese
- 3 large eggs
- 1/4 pound provolone – sharp
- 1/4 pound mozzarella
- 4 tablespoons grated pecorino cheese
- 1/4 pound prosciutto
- 1/4 pound sopressata
- 1/4 pound mortadella
- fresh black pepper as desired
- 1 large egg for the egg wash
Instructions
- Prepare dough in a mixer: blend flour, salt, and butter until absorbed.
- Add eggs and just enough milk to form a dough. Let rest.
- Mix filling ingredients: dice meats and cheeses, then stir with ricotta, eggs, pecorino, and pepper.
- Roll out ⅔ of dough and line a greased 9” springform pan. Fill with mixture.
- Roll remaining dough and cut strips to make lattice top. Brush with egg wash.
- See full steps with tips & photos → https://p4pd.org/pizza-rustica-2/
Notes
- Basket Cheese: This mild, soft Italian cheese is traditional for Easter—if unavailable, use drained whole milk ricotta.
- Meat Additions: You can substitute or add pancetta, salami, or cooked sausage to suit your taste.
- Lattice Tip: Chill dough strips slightly before arranging to prevent tearing.
