This Pizza Rustica from Inside the Rustic Kitchen is a traditional Italian Easter pie layered with rich cheeses, savory meats, and eggs encased in a golden pastry.
It’s deeply comforting, crowd-pleasing, and perfect for holiday tables or weekend brunch.
Why You’ll Love This Pizza Rustica
Authentic Italian flavor – Classic ingredients and technique
Hearty & filling – Packed with cheese, eggs, and meats
Perfect for sharing – Feeds a family or Easter guests
Flexible ingredients – Adaptable with your favorite fillings
Make-ahead friendly – Great next-day texture and flavor
What You’ll Need (Ingredient Highlights)
Ricotta cheese – The creamy base
Mozzarella & provolone – For melt and richness
Eggs – For binding and richness
Prosciutto, salami, cooked ham – Traditional meats
Black pepper – Subtle flavor notes
Pastry dough (homemade) – Tender, flaky crust
Pro Tips Before You Start
Make pastry ahead and chill well before rolling
Dice meats and cheese evenly for consistent filling
Drain ricotta if watery to prevent soggy crust
Let baked pie cool before slicing for cleaner presentation
Bake on lower oven rack for evenly crisp bottom
How to Make Pizza Rustica
Step 1: Make the Dough
Combine flour, salt, and cubed cold butter in a food processor.
Pulse to breadcrumbs. Add eggs and a splash of water. Chill dough in two discs.
Step 2: Prepare the Filling
Mix ricotta with mozzarella, provolone, and parmesan.
Stir in eggs, black pepper, nutmeg, and diced meats. Mix until combined.
Step 3: Assemble the Pie
Roll one dough disc to line a 9-inch springform pan. Add filling and smooth.
Top with second dough disc, trim and seal edges, and cut steam slits.
Step 4: Bake
Brush top with egg wash. Bake at 350°F (180°C) for 1 hour to 1 hour 15 minutes, until golden brown and set.
Step 5: Cool and Serve
Cool at least 30 minutes before removing from pan and slicing.
Serve warm, room temp, or chilled.
What to Serve It With
Lemon arugula salad
Roasted asparagus or zucchini
Italian pickles or marinated artichokes
A glass of red wine or Aperol spritz
Variations / Substitutions
Use smoked provolone or fontina cheese
Add sautéed spinach or mushrooms for veg
Try spicy soppressata for more kick
Swap crust for puff pastry in a pinch
Make mini pies in muffin tins for portion control
Storage & Leftovers
Refrigerate: Store slices in airtight container for up to 5 days
Freeze: Wrap tightly and freeze up to 2 months
Reheat: Oven at 325°F until warmed through or enjoy cold
FAQs
Can I use store-bought crust?
Yes! Use a quality pie crust or puff pastry if in a hurry.
Is this dish traditionally served cold?
Yes, many enjoy it at room temp or chilled, especially on Easter.
Can I make this ahead of time?
Definitely! It tastes better as it rests overnight.
What other meats can I use?
Try mortadella, pancetta, or leftover roast chicken.
Is this pie the same as Pizzagaina?
Yes, it’s a regional variation of the same Easter meat pie tradition.
Final Thoughts
This Pizza Rustica delivers the soul of Italian holiday cooking—rich, generous, and made to be shared.
Whether you’re recreating a family tradition or discovering it for the first time, it’s a recipe worth celebrating.
Pizza Rustica (Italian Easter Pie)
Ingredients
- 2 1/2 cups flour
- 1 tsp salt
- 1/2 cup cold butter cubed
- 2 eggs for dough + 1 for egg wash
- 16 oz ricotta cheese
- 1 cup shredded provolone
- 4 eggs for filling
- 1/2 cup diced cooked ham
- 1/2 cup diced prosciutto
- 1/4 tsp ground black pepper
Instructions
- Make dough: Pulse flour, salt, butter, and eggs. Add water as needed. Chill.
- Mix ricotta, cheeses, eggs, pepper, nutmeg, and meats.
- Line springform pan with dough. Add filling. Top with second dough.
- Seal, vent, brush with egg wash. Bake at 350°F for 60–75 minutes.
- Cool 30+ minutes before slicing. Serve warm or cold.
- See full steps with tips & photos → https://wimpysdiner.net/pizza-rustica-5/
Notes
- For a sturdier crust, chill the dough at least 30–60 minutes before rolling.
- Using a springform pan makes slicing and serving easier.
- This pie holds up well in the fridge and is delicious even when served cold the next day.
