Pizzagaina (Pizza Rustica)
Pizzagaina—also called Pizza Rustica—is a classic Italian Easter pie packed with rich ricotta, mozzarella, and a medley of savory cured meats, all wrapped in a flaky double crust. This deeply traditional dish is baked to golden perfection and served warm or at room temperature during Easter celebrations.
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.