Pizzagaina, also known as Pizza Rustica, is an Italian Easter tradition passed down through generations.
Filled with creamy ricotta, melted mozzarella, and layers of savory Italian meats, this double-crusted pie is rich, hearty, and deeply nostalgic.
Whether you serve it warm or chilled, it’s a crowd-pleaser that perfectly captures the spirit of celebration.
Why You’ll Love This Pizzagaina
Classic Italian Tradition – A holiday favorite that never gets old
Loaded with Flavor – Three types of meat and creamy cheeses
Simple Ingredients, Big Taste – Made from pantry staples and deli favorites
Perfect for Gatherings – Makes two hearty pies to feed a crowd
Serve Hot or Cold – Delicious straight from the oven or the fridge
What You’ll Need (Ingredient Highlights)
Ricotta Cheese – The creamy base that holds it all together
Mozzarella Cheese – Adds that melty texture everyone loves
Eggs – Help bind the filling and give it structure
Sweet and Hot Capicola – A balance of savory and spicy cured pork
Pepperoni – Adds bold flavor and a bit of smokiness
Pie Crusts – Four in total to make two pies, top and bottom
Egg White – Brushed on top for a beautiful golden finish
Pro Tips Before You Start
Use Deep-Dish Pie Plates – The filling is generous, so make room
Drain Ricotta – If watery, strain overnight for best texture
Chill the Meats – Easier to chop neatly when cold
Brush with Egg White – For that golden, shiny crust
Let It Rest – Cooling helps the filling set for cleaner slices
How to Make Pizzagaina
Step 1: Preheat and Prep the Crusts
Preheat your oven to 375°F (190°C).
Line two 9-inch pie dishes with one crust each, pressing firmly into the bottom and up the sides. Set aside.
Step 2: Make the Filling
In a large mixing bowl, combine ricotta, mozzarella, and eggs.
Stir until fully mixed and smooth.
Roughly chop the sweet capicola, hot capicola, and pepperoni, then fold them into the cheese mixture.
Step 3: Assemble the Pies
Divide the filling evenly between the two prepared pie shells.
Cover each with a second crust, sealing and crimping the edges to close.
Cut a few small slits in the top crust to let steam escape.
Step 4: Add the Finishing Touch
Brush the tops with beaten egg white to create a glossy, golden-brown finish.
Step 5: Bake
Place the pies on a baking sheet and bake for 45 to 60 minutes, or until the crusts are golden and the centers are set.
Step 6: Cool and Serve
Let the pies cool for about 10–15 minutes before slicing.
Serve warm, at room temperature, or cold.
What to Serve With Pizzagaina
Light Green Salad – Helps balance the richness
Pickled Vegetables – Adds tangy contrast
Tomato Soup – A cozy and flavorful pairing
Roasted Asparagus – Perfect for springtime celebrations
Red Wine or Sparkling Water – Complements the savory filling
Variations & Substitutions
Swap Meats – Try salami, prosciutto, or cooked sausage
Add Veggies – Sautéed spinach or roasted peppers work well
Cheese Options – Provolone or fontina can replace mozzarella
Mini Versions – Use muffin tins for party-sized pies
Crust Shortcut – Use refrigerated pie crust for ease
Storage & Leftovers
Refrigerate – Store in an airtight container up to 4 days
Freeze – Wrap tightly and freeze for up to 2 months
Reheat – Warm slices in a 325°F oven or enjoy cold
Make-Ahead – Bake a day in advance and chill until ready to serve
FAQs
What is Pizzagaina?
Pizzagaina is a traditional Italian Easter pie made with cheese, eggs, and cured meats inside a double pie crust.
Can I make just one pie instead of two?
Yes! Halve the ingredients for a single pie.
Do I have to use both sweet and hot capicola?
Not at all. You can use just one type, or substitute with other meats like ham or salami.
Is it better served hot or cold?
Both ways are delicious! Cold slices make great leftovers for brunch or picnics.
Can I freeze Pizzagaina?
Absolutely. Let it cool completely, wrap tightly, and freeze for up to 2 months.
How do I prevent a soggy bottom crust?
Blind baking or chilling the crust can help, but it’s not necessary if using firm ricotta and draining excess liquid.
What pie crust is best for this recipe?
Any flaky pie crust works well, whether homemade or store-bought.
Final Thoughts
Pizzagaina is more than just a savory pie—it’s a celebration of family, flavor, and Italian heritage.
With its rich filling and flaky crust, it’s the kind of dish that becomes a yearly tradition.
Whether for Easter or a weekend gathering, this hearty, cheesy pie always earns a place at the table.
Pizzagaina (Pizza Rustica)
Ingredients
- 4 unbaked 9-inch pie crusts divided
- 2 16 ounce containers whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 large eggs
- ½ pound sweet capicola coppa
- ½ pound hot capicola coppa
- ¼ pound pepperoni
- 1 large egg white slightly beaten
Instructions
- Preheat oven to 375°F. Line two 9-inch pie dishes with pie crusts.
- In a bowl, mix ricotta, mozzarella, and eggs. Fold in chopped meats.
- Divide filling between crusts. Cover each with a top crust, seal, and crimp edges.
- Brush tops with egg white. Cut slits to vent.
- Bake for 45–60 minutes until golden.
- Cool 10–15 minutes before serving.
- See full steps with tips & photos → https://p4pd.org/pizzagaina/
Notes
- Meat Options: Traditional pizzagaina often includes a mix of Italian cured meats—feel free to add prosciutto, soppressata, or cooked Italian sausage for variation.
- Cheese Tip: Whole milk ricotta provides the creamiest texture. Drain if it’s watery before mixing.
- Make Ahead: This pie tastes even better the next day! Bake in advance, refrigerate, and serve at room temp.
