Pizza Rustica is a cherished Italian Easter pie made with layers of rich cheeses, Italian meats, and eggs, all nestled between a flaky, buttery crust.
This version, inspired by Cucina by Elena, captures the comforting flavor of tradition while being accessible enough for any home cook.
Why You’ll Love This Pizza Rustica
Deeply traditional – Rooted in Italian holiday celebrations
Packed with flavor – Savory meats, creamy ricotta, and salty cheeses
Perfect for sharing – Large enough to serve a crowd
Even better the next day – Flavors deepen as it rests
Customizable – Use your favorite cured meats or cheeses
What You’ll Need (Ingredient Highlights)
Ricotta cheese – The creamy base of the filling
Mozzarella & provolone – For melt and mild flavor
Grated parmesan or pecorino romano – Adds sharpness
Eggs – Bind the filling together
Prosciutto, salami, soppressata – Traditional cured meats
Pie crust or homemade pastry dough – For top and bottom
Black pepper – For seasoning
Egg wash – Gives the crust a golden finish
Pro Tips Before You Start
Drain ricotta in a sieve overnight to avoid watery filling
Dice meats and cheeses small for even distribution
Use a springform pan for easy slicing and clean edges
Don’t skip the egg wash – it helps with browning
Cool the pie fully before slicing for best results
How to Make Pizza Rustica
Step 1: Prepare the Dough
Roll out one disc of chilled dough and line the bottom of a 9-inch springform pan.
Let the edges overhang slightly. Preheat oven to 350°F.
Step 2: Make the Filling
In a large bowl, mix ricotta, mozzarella, provolone, parmesan, and eggs until smooth.
Stir in diced prosciutto, salami, and soppressata. Season with black pepper.
Step 3: Fill the Pie
Spoon the filling into the prepared crust and smooth the top.
Roll out the second disc of dough and place it over the filling. Trim and crimp edges.
Step 4: Bake
Brush top crust with egg wash. Cut slits for steam.
Bake at 350°F for 70–80 minutes, or until golden and set in the middle.
Cover edges with foil if needed.
Step 5: Cool and Serve
Let pie rest for at least 30 minutes. Slice and serve warm or chilled.
What to Serve It With
Spring salad with lemon vinaigrette
Roasted or grilled asparagus
Pickled vegetables or olives
Italian sparkling water or light red wine
Variations / Substitutions
Add sautéed spinach or cooked artichokes
Try fontina or asiago instead of provolone
Include chopped hard-boiled eggs for a traditional twist
Use puff pastry if short on time
Make a vegetarian version with roasted vegetables and extra cheese
Storage & Leftovers
Refrigerate: Store tightly covered for up to 4 days
Freeze: Slice and wrap individually; freeze for up to 2 months
Reheat: Warm in 325°F oven until heated through
FAQs
Can I make Pizza Rustica ahead of time?
Yes, it’s perfect for prepping in advance and reheats beautifully.
Can I use store-bought crust?
Absolutely. Use two rounds of refrigerated pie crust for ease.
What meats can I use?
Any Italian cured meats: mortadella, ham, pancetta, or even cooked sausage.
Is it the same as Pizzagaina?
Yes – different name, same delicious Easter pie.
Can I make it without eggs?
Eggs are essential for binding, but some vegan alternatives could work in experimental versions.
Final Thoughts
Pizza Rustica is more than just a holiday dish—it’s a celebration of Italian heritage and the comfort of home cooking.
Rich, hearty, and unforgettable, it’s a dish that brings everyone to the table, whether it’s Easter or any day worth savoring.
Pizza Rustica – Rich Italian Easter Meat Pie
Ingredients
- 16 oz ricotta cheese drained
- 1 cup shredded mozzarella
- 1 cup shredded provolone
- 1/2 cup grated parmesan or pecorino
- 4 large eggs
- 1/2 cup diced prosciutto
- 1/2 cup diced salami
- 1/2 cup diced soppressata
- 1/2 tsp black pepper
- 2 discs of pie dough top and bottom
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 350°F. Line pan with bottom dough.
- Mix cheeses, meats, eggs, and pepper in bowl.
- Fill crust, top with second dough, crimp edges.
- Brush with egg wash. Vent crust. Bake 70–80 minutes.
- Cool 30+ minutes. Slice and serve warm or cold.
- See full steps with tips & photos → https://wimpysdiner.net/pizza-rustica-3/
Notes
- Be sure to drain the ricotta well to avoid a soggy filling.
- This pie is versatile—swap in mortadella or capicola depending on your preference.
- Pizza Rustica is best made ahead of time and served after cooling or chilling. Great for entertaining!
