There’s something magical about making Pizza Rustica, especially around Easter.
Growing up in an Italian-American home, this savory pie filled with cured meats, cheeses, and eggs always meant celebration.
Whether you enjoy it warm or at room temperature, this hearty dish is rich, nostalgic, and deeply comforting.
Why You’ll Love This Recipe
Classic Easter Tradition: A staple in many Italian households for generations.
Hearty & Satisfying: Packed with meats and cheeses, it’s a full meal in every slice.
Make-Ahead Friendly: Great for prepping ahead and serving later at room temp.
Versatile: Works beautifully for brunch, lunch, or dinner.
Freezer-Friendly Dough: The pie dough can be made in advance and frozen.
What You’ll Need (Ingredient Highlights)
Cured Meats: Ham, prosciutto offer layers of savory richness.
Cheeses: Ricotta for creaminess, mozzarella or provolone for melt, and Pecorino Romano for a sharp bite.
Eggs: Help bind the filling and give it structure.
Homemade Pie Dough: Buttery and flaky, perfect for holding all the delicious filling.
Pro Tips Before You Start
Drain Ricotta: If your ricotta is watery, strain it in a cheesecloth for 30 minutes.
Chill the Dough: Resting in the fridge helps the crust stay flaky and easier to roll.
Don’t Overstuff: Fill generously but leave space for sealing the crust.
Use Egg Wash Generously: It gives that beautiful golden brown finish.
Let It Rest: Cooling the pie before slicing helps the filling firm up.
How to Make Pizza Rustica
Step 1 – Prepare the Dough
Divide the dough into two equal parts.
Wrap each in plastic wrap and chill for at least 1 hour.
Step 2 – Preheat the Oven
Set your oven to 375°F (190°C).
Step 3 – Mix the Filling
In a large bowl, combine ricotta, mozzarella or provolone, Pecorino Romano, chopped ham, prosciutto, salami, 4 large eggs, salt, and pepper.
Stir until everything is well incorporated.
Step 4 – Assemble the Pie
Roll out one portion of dough and line the bottom and sides of a greased 8-inch springform pan.
Add the filling and spread evenly.
Step 5 – Top and Seal
Roll out the second dough piece and place it over the filling.
Seal the edges, crimp if you like, and cut a few slits for steam to escape.
Brush the top with a beaten egg for a glossy crust.
Step 6 – Bake
Bake for 45–55 minutes, or until the crust is golden and firm.
Step 7 – Cool and Serve
Let the pie rest for at least 20 minutes.
Slice and serve warm or at room temperature.
What to Serve It With
Simple Green Salad: Helps balance the richness.
Roasted Vegetables: Asparagus or Brussels sprouts are great options.
A Glass of Red Wine: Chianti or Barbera pairs beautifully.
Fresh Fruit: Add some lightness with orange slices or berries.
Variations / Substitutions
Cheeses: Swap in fontina, caciocavallo, or sharp cheddar.
Meats: Add mortadella, pancetta, or even cooked sausage.
Crust: Store-bought pie dough works in a pinch, though homemade is best.
Herbs: Add chopped parsley or basil for fresh flavor.
Storage & Leftovers
Refrigerate: Store covered in the fridge for up to 4 days.
Freeze: Wrap slices individually and freeze up to 3 months.
Reheat: Bake at 325°F until warmed through or enjoy cold.
FAQs
Can I make this pie ahead of time?
Yes, it’s ideal for making a day ahead. Just reheat or enjoy at room temp.
Do I have to use a springform pan?
It’s preferred for easy removal, but a deep pie dish also works.
Can I use store-bought crust?
Absolutely! Just make sure it’s for a double crust pie.
What is basket cheese?
A mild, creamy cheese traditionally used in Southern Italian Easter pies.
Ricotta is a good substitute.
Is it okay to skip some meats?
Yes. Stick to about 2–3 cups of diced meats total for best texture and taste.
Final Thoughts
Pizza Rustica is more than just a pie—it’s a celebration of Italian tradition.
Rich, savory, and deeply comforting, this Easter classic brings family together around the table.
Don’t wait for the holidays—bake it anytime you want to savor something truly special.
Pizza Rustica (Traditional Italian Easter Pie)
Ingredients
For the Dough:
- 1 pound all-purpose flour
- 2 large eggs
- pinch of salt
- ½ pound cold butter
- milk as needed
For the Filling:
- 1 pound basket cheese or ricotta cheese
- 3 large eggs
- ¼ pound provolone sharp, cubed
- ¼ pound mozzarella cubed
- 4 tablespoons grated pecorino cheese
- ¼ pound prosciutto diced
- fresh black pepper to taste
- 1 large egg for egg wash
Instructions
- Make dough in stand mixer with flour, salt, butter, and eggs.
- Add milk slowly until dough forms. Let rest.
- Dice meats and cheeses, mix with eggs, ricotta, and pepper in a large bowl.
- Roll ⅔ dough, line 9″ springform pan. Add filling.
- Roll remaining dough, cut strips or cover pie. Seal and brush with egg wash.
- See full steps with tips & photos → https://p4pd.org/pizza-rustica-traditional-italian-easter-pie-recipe
Notes
- Basket cheese is traditional but can be swapped with well-drained ricotta.
- Pie can be made 1–2 days ahead and stored chilled.
- Tastes best served at room temperature after cooling completely.
