Pizza Rustica is a traditional Italian Easter pie packed with cured meats, cheeses, and eggs, all baked in a golden pie crust.
This version, inspired by Recipes by Ella, is savory, indulgent, and perfect for any spring celebration.
Whether served warm or cold, it’s a showstopper that represents abundance and tradition.
Why You’ll Love This Pizza Rustica
Incredibly rich and savory – Filled with meats and creamy cheeses
Perfect for gatherings – Makes a big, crowd-pleasing pie
Authentic Italian flavor – A time-honored holiday dish
Versatile – Enjoy warm, at room temp, or cold
Meal prep-friendly – Great made ahead and keeps well
What You’ll Need (Ingredient Highlights)
Ricotta cheese – Creamy and mild base for the filling
Mozzarella & provolone – For gooey melt and sharpness
Parmesan cheese – Adds a salty, nutty edge
Eggs – Essential for binding the filling
Ham, salami, and pepperoni – Classic Italian meats
Black pepper – Balances the richness
Pie crusts – Store-bought or homemade, top and bottom
Pro Tips Before You Start
Drain ricotta to avoid soggy filling
Let ingredients come to room temperature before mixing
Cut steam vents in the top crust to allow moisture escape
Chill before slicing for neat, clean cuts
Use foil to prevent the edges from browning too fast
How to Make Pizza Rustica
Step 1: Mix the Filling
In a large bowl, combine ricotta, mozzarella, provolone, parmesan, and eggs.
Stir in diced ham, salami, and pepperoni.
Add black pepper and mix until evenly combined.
Step 2: Assemble the Pie
Preheat oven to 375°F.
Press one pie crust into a deep-dish 9-inch pie plate.
Add the filling and smooth the top.
Step 3: Top and Seal
Place the second pie crust over the filling. Seal and crimp the edges.
Cut several slits for steam to escape.
Brush the top with egg wash.
Step 4: Bake
Bake for 50–60 minutes, until the crust is golden and the filling is set.
Let it rest for at least 30 minutes before slicing.
What to Serve It With
Arugula salad with lemon vinaigrette
Roasted spring vegetables
Fresh fruit or melon slices
Italian antipasto platter
Sparkling lemonade or wine
Variations / Substitutions
Try fontina or asiago instead of provolone
Add sauteed spinach or onions for more depth
Swap pepperoni with cooked sausage
Make it vegetarian with extra cheese and veggies
Use puff pastry for a flakier top crust
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 4 days
Freeze: Wrap slices tightly and freeze up to 2 months
Reheat: Warm in a 325°F oven or microwave individual slices
FAQs
Is Pizza Rustica served hot or cold?
Either! Many prefer it chilled or at room temperature.
Can I make it in advance?
Yes, it tastes even better the next day.
Can I skip the meat?
Yes, add more cheese and veggies for a vegetarian version.
How do I keep the crust from getting soggy?
Drain ricotta and bake on a lower rack.
What’s the difference between Pizza Rustica and Pizzagaina?
They’re often the same dish with different regional names.
Final Thoughts
Pizza Rustica is a festive, savory pie that brings comfort and celebration to the Easter table.
With its rich filling and flaky crust, this Italian classic is sure to impress your family and friends year after year.
Pizza Rustica – Italian Easter Ham & Cheese Pie
Ingredients
- 15 oz ricotta cheese drained drained
- 1 cup shredded mozzarella
- 1/2 cup shredded provolone
- 1/2 cup grated parmesan
- 4 large eggs
- 1 cup diced cooked ham
- 1/2 cup diced salami
- 1/2 cup diced pepperoni
- 1/2 tsp black pepper
- 2 pie crusts top and bottom
- 1 egg beaten (for egg wash)
- ½ cup chopped fresh Italian parsley
Instructions
- Preheat oven to 375°F. Line a 9-inch pie plate with one crust.
- In a bowl, mix cheeses, eggs, meats, and pepper.
- Pour into crust. Cover with second crust, crimp edges, and vent.
- Brush with egg wash. Bake 50–60 min until golden and set.
- Cool 30 minutes before slicing.
- See full steps with tips & photos → https://wimpysdiner.net/pizza-rustica-2/
Notes
- Drain ricotta thoroughly to avoid excess moisture in the filling.
- For extra flavor, substitute hot capicola or soppressata for some of the meats.
- This pie can be made ahead and stored in the fridge for up to 3 days. Great for Easter brunch leftovers or picnic fare!
