Pizza Rustica is a beloved Italian Easter tradition, often served on Holy Saturday to break the Lenten fast.
This rich and savory pie is packed with cheeses, cured meats, and eggs, all wrapped in a flaky homemade crust.
Based on Billy Parisi’s version, this recipe delivers an authentic taste of Southern Italy straight to your table.
Why You’ll Love This Pizza Rustica
Hearty & Flavorful: A protein-packed pie with layers of cheesy, meaty goodness.
Perfect for Celebrations: Traditionally made for Easter, but great for brunch or family gatherings.
Customizable Filling: You can mix and match your favorite cheeses and Italian meats.
Make-Ahead Friendly: Best served slightly warm or at room temperature, so it’s great to prepare in advance.
Ingredient Highlights
00 Flour: Ultra-fine flour gives the crust a tender, flaky texture.
Ricotta Cheese: Provides a creamy base for the filling.
Pecorino Romano & Provolone: Add sharp, salty, and nutty notes.
Ham & Salami: Bring savory depth and traditional Italian flavor.
Eggs: Bind the filling together and enrich the dough.
Butter & Lard: Ensure a rich and tender crust.
Pro Tips Before You Start
Chill Your Dough: Cold butter and lard help create a flaky texture.
Drain Ricotta: Removes excess moisture for a firmer filling.
Use a Springform Pan: Makes unmolding the pie easier and neater.
Egg Wash: Adds a beautiful golden finish to the crust.
Let It Rest: Allow the pie to cool at room temperature before slicing.
How to Make Pizza Rustica
Step 1: Prepare the Dough
In a food processor, pulse the flour, salt, butter, and lard until the mixture resembles coarse meal.
Add eggs one at a time, then slowly drizzle in cold water until the dough comes together.
Transfer to a floured surface, shape into a disk, wrap in plastic, and chill for 30 minutes
Step 2: Make the Filling
In a large bowl, whisk the eggs.
Fold in ricotta, provolone, Pecorino Romano, ham, salami, salt, and pepper.
Stir until thoroughly combined and set aside.
Step 3: Roll Out the Dough
Divide the chilled dough, setting aside one-third for the top crust.
Roll out the larger portion into a circle big enough to line a 9″x2″ springform pan.
Gently press into the pan, allowing excess dough to hang over the edges.
Step 4: Assemble the Pie
Pour the filling into the crust and smooth the top.
Roll out the remaining dough and place over the filling.
Trim any overhang, seal the edges, and roll toward the center.
Brush the top with beaten egg for a glossy finish.
Step 5: Bake
Preheat oven to 375°F (190°C).
Bake the pie on the middle rack for 50–60 minutes, or until golden brown and firm in the center.
Let it rest at room temperature for 20–25 minutes before slicing.
What to Serve With It
Light arugula salad with lemon vinaigrette
Roasted asparagus or broccoli
A crisp white wine like Pinot Grigio
Fresh fruit or panna cotta for dessert
Variations / Substitutions
Swap Napoli salami for soppressata or pepperoni
Add chopped spinach for extra greens
Replace provolone with fontina or mozzarella
Try using puff pastry or store-bought pie crust in a pinch
Storage & Leftovers
Refrigerate: Store covered in the fridge for up to 5 days
Freeze: Wrap slices individually and freeze for up to 2 months
Reheat: Warm in a 325°F oven or enjoy at room temperature
FAQs
Can I make Pizza Rustica ahead of time?
Yes! It tastes even better the next day and is perfect for prepping in advance.
Can I use store-bought crust?
Absolutely. While homemade dough gives the best flavor, store-bought pie crust works well for shortcuts.
What’s the best pan to use?
A 9″x2″ springform pan ensures clean edges and easy unmolding.
Is it okay to serve cold?
Yes. It’s delicious at room temperature or cold, making it ideal for picnics and potlucks.
Can I skip lard in the dough?
Yes, substitute with more butter if needed, though lard adds great tenderness.
What meats work best in the filling?
Traditional picks include ham, salami, mortadella, and prosciutto, but feel free to mix.
Can I add vegetables?
Sure! Blanched spinach or roasted red peppers are great additions.
Final Thoughts
Pizza Rustica is more than just a pie—it’s a celebration of family, tradition, and bold Italian flavors.
Whether you’re making it for Easter or just a cozy Sunday meal, this savory dish will fill your home with warmth and your table with joy.
Pizza Rustica
Ingredients
For the Dough:
- 3 cups 00 flour
- ½ teaspoon coarse salt
- ½ cup cold unsalted butter
- ½ cup cold lard
- 2 large eggs
- 2 to 4 tablespoons cold water
For the Filling:
- 8 large eggs
- 1 pound ricotta drained
- 8 ounces provolone cubed
- 1 cup grated Pecorino Romano
- 8 ounces ham cubed
- 8 ounces Napoli salami cubed
- Coarse salt and freshly cracked pepper to taste
Instructions
- In a food processor, pulse flour, salt, butter, and lard until mixture resembles meal.
- Add eggs one at a time, then water just until dough comes together.
- Shape into a disk, wrap, and chill 30 minutes.
- In a large bowl, whisk eggs and fold in ricotta, cheeses, meats, salt, and pepper.
- Roll 2/3 of dough into a 1/8″-thick circle and line a 9″ springform pan.
- Pour in filling and smooth top.
- See full steps with tips & photos → https://p4pd.org/pizza-rustica-recipe/
Notes
- Dough Tips: The mix of butter and lard gives the crust unbeatable flakiness and flavor.
- Cheese Swaps: Fontina or mozzarella can be used in place of provolone for a milder melt.
- Meat Additions: Add pancetta, mortadella, or spicy capicola for variety.
- Advance Prep: Bake a day ahead and refrigerate. Bring to room temp or gently warm before serving.
