This Pizza Rustica recipe from Easy Savory is a simplified take on the traditional Italian Easter pie.
With layers of creamy ricotta, savory meats, and melted cheese all wrapped in a buttery crust, it’s the perfect dish for celebrating spring holidays or serving up comfort year-round.
Why You’ll Love This Pizza Rustica
Simple ingredients – No need to hunt for rare items
Deep, hearty flavor – A mix of cheese and cured meats
Perfect for brunch or dinner – Versatile and filling
Make-ahead friendly – Ideal for holiday prep
Customizable – Adjust meats and cheeses to taste
What You’ll Need (Ingredient Highlights)
Ricotta cheese – The creamy base of the filling
Shredded mozzarella – Adds gooey melt
Grated parmesan – Sharpens the flavor
Eggs – Bind everything together
Cooked ham, salami, pepperoni – Classic Italian meats
Black pepper & Italian seasoning – Boost flavor
Store-bought pie crust – Easy and quick to use
Egg wash – Gives a glossy golden top
Pro Tips Before You Start
Drain ricotta overnight for best texture
Dice meats and cheese small for even distribution
Pre-bake bottom crust slightly for extra crispness
Don’t overfill the crust to avoid spillage
Let rest before slicing for neat cuts
How to Make Pizza Rustica
Step 1: Prep the Crust
Preheat oven to 375°F.
Press one pie crust into a 9-inch deep-dish pie plate.
Prick bottom with a fork.
Step 2: Mix the Filling
In a large bowl, stir together ricotta, mozzarella, parmesan, and eggs.
Fold in diced ham, salami, and pepperoni.
Season with black pepper and Italian herbs.
Step 3: Assemble the Pie
Pour the filling into the crust and smooth the top.
Add second pie crust on top.
Crimp the edges and cut small vents. Brush with egg wash.
Step 4: Bake
Bake for 45–55 minutes or until the crust is golden and the center is set.
Cover edges if they brown too quickly.
Step 5: Cool and Serve
Let cool at least 20–30 minutes before slicing.
Serve warm or at room temperature.
What to Serve It With
Caesar or arugula salad
Roasted seasonal veggies
Marinated olives or antipasto
Sparkling lemonade or light red wine
Variations / Substitutions
Use provolone or fontina instead of mozzarella
Swap prosciutto for ham
Add sautéed spinach or cooked mushrooms
Make mini versions using muffin tins
Try puff pastry instead of pie crust
Storage & Leftovers
Refrigerate: Store slices in airtight container for 4–5 days
Freeze: Wrap individual slices and freeze for up to 2 months
Reheat: Warm in oven at 325°F or enjoy cold
FAQs
Can I use crescent dough instead of pie crust?
Yes! Just ensure it’s rolled and sealed tightly.
What cheeses work best?
A mix of mozzarella, ricotta, and parmesan is ideal. Add others for variety.
Can I make this vegetarian?
Definitely—skip the meats and load up on veggies and more cheese.
How far ahead can I make this pie?
1–2 days in advance works well. Reheat before serving.
Can I double this recipe?
Yes, make two pies or one large sheet pan version.
Final Thoughts
Pizza Rustica is a timeless Italian classic that brings family and flavor to the table.
This easier version delivers all the comforting tastes of Easter with less prep.
Whether served warm or cold, it’s always a hit with guests and a joy to make.
Pizza Rustica (Italian Easter Pie)
Ingredients
- 15 oz ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated parmesan
- 4 large eggs
- 1 cup diced ham
- 1/2 cup diced salami
- 1/2 cup diced pepperoni
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 store-bought pie crusts
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 375°F. Line pie dish with one crust.
- Combine cheeses, meats, eggs, and seasoning in bowl.
- Fill crust, top with second crust. Crimp, vent, and brush with egg.
- Bake 45–55 minutes until golden. Cool 20+ minutes.
- See full steps with tips & photos → https://wimpysdiner.net/pizza-rustica-4/
Notes
- For best texture, let the pie rest after baking—it slices more cleanly when slightly cooled.
- Store leftovers covered in the fridge for up to 4 days; reheat in the oven or enjoy chilled.
- Add chopped spinach or sautéed onions for a veggie twist.
