Pizza Rustica with Sausage and Chard
This Pizza Rustica with Sausage and Chard is a savory Italian Easter pie filled with browned sausage, sautéed greens, creamy ricotta, and layers of melted cheese. Wrapped in a buttery, flaky homemade crust and baked until golden, it's the perfect centerpiece for spring celebrations or hearty brunches.
Ingredients
For the crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup cold unsalted butter cubed
- 1 large egg
For the filling
- 500 grams mild Italian sausage no casing
- 300 grams swiss chard about ½ bunch, stems removed
- 1 tbsp olive oil
- 1 clove garlic finely minced
- 100 grams prosciutto cotto about 3 slices
- 475 grams whole milk ricotta drained
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 5 tbsp Parmigiano/Pecorino Romano cheese grated
- 4 large eggs
- Pepper to taste
To assemble
- 1 large egg for brushing
Instructions
- Make the dough in a food processor, chill for 1 hour.
- Cook sausage until browned; sauté chard with garlic and squeeze out water.
- Combine sausage, chard, cheeses, eggs, and pepper to form the filling.
- Line a greased 9-inch springform pan with rolled dough, add filling.
- Cover with top dough, crimp edges, egg wash, and make slits.
- Bake at 375°F for 1 hour or until golden brown.
- See full steps with tips & photos → https://p4pd.org/pizza-rustica-with-sausage-chard/
Notes
- Greens Tip: Spinach or kale can replace Swiss chard if preferred—just be sure to squeeze out extra moisture.
- Meat Options: Use hot Italian sausage for added spice, or add pancetta instead of prosciutto cotto.
- Crust Shortcut: You can use store-bought pie dough in a pinch, but homemade adds the most flavor and flake.
- Make Ahead: This pie is best after resting—bake a day ahead and serve at room temperature or lightly reheated.