Pizza Rustica, also known as Pizza Piena (“full pie”), is an indulgent and savory Italian Easter pie, traditionally enjoyed to celebrate the end of Lent.
This layered dish features a rich filling of cured meats, cheeses, and eggs all encased in a flaky pie crust.
Whether you know it from Naples, Calabria, or your nonna’s kitchen, this version inspired by 365Celebrate is a festive must-bake.
Why You’ll Love This Pizza Rustica
Deeply traditional – A recipe rich in Italian Easter heritage
Loaded with flavor – Cheese, meats, and eggs in every bite
Perfect for gatherings – Makes a large pie for sharing
Make-ahead friendly – Even tastier the next day
Versatile – Customize the filling to your taste
What You’ll Need (Ingredient Highlights)
Ricotta cheese – Creamy base that binds the filling
Mozzarella & provolone – Provide melty texture and flavor
Parmesan or Romano – Aged cheese for depth
Eggs – Add structure and richness
Prosciutto, salami, soppressata – Traditional Italian meats
Black pepper – Enhances the savory balance
Pie dough – Homemade or store-bought, top and bottom crusts
Pro Tips Before You Start
Let ricotta drain in a sieve to prevent a soggy center
Chop meats and cheeses into uniform small cubes
Don’t skip the egg wash – it adds beautiful golden color
Allow pie to cool before slicing for clean edges
Bake on a lower oven rack for even crust browning
How to Make Pizza Rustica
Step 1: Make the Filling
In a large bowl, combine ricotta, mozzarella, provolone, parmesan, and eggs.
Stir in chopped prosciutto, salami, and soppressata.
Add black pepper and mix thoroughly.
Step 2: Assemble the Pie
Preheat oven to 350°F.
Roll out one pie crust and press it into a 9-inch springform pan or deep pie plate.
Fill with cheese-meat mixture and level the top.
Step 3: Add the Top Crust
Cover with the second crust. Crimp the edges and cut a few steam vents.
Brush with beaten egg.
Step 4: Bake
Bake for 60–75 minutes, or until golden and firm in the center.
Cover edges with foil if browning too quickly.
Step 5: Cool and Slice
Let pie cool for at least 30 minutes. Slice and serve warm or at room temperature.
What to Serve It With
Mixed greens salad with balsamic vinaigrette
Roasted spring vegetables
Fresh fruit like melon or grapes
Italian soda, espresso, or red wine
Variations / Substitutions
Add sautéed spinach or artichokes for a veggie twist
Swap provolone for fontina or asiago
Include hard-boiled eggs for traditional texture
Use puff pastry instead of pie dough for a lighter crust
Make mini versions in muffin tins for parties
Storage & Leftovers
Refrigerate: Up to 4 days in a sealed container
Freeze: Slices can be frozen up to 2 months
Reheat: In oven at 325°F for best texture, or microwave if needed
FAQs
Can I make Pizza Rustica a day ahead?
Yes! It actually improves in flavor overnight.
Can I use other meats?
Absolutely – ham, mortadella, or capicola all work well.
What’s the best cheese combination?
Ricotta, mozzarella, provolone, and parmesan offer classic balance.
Should I use homemade or store-bought dough?
Either works—homemade adds a rustic touch, but store-bought saves time.
How do I keep the bottom crust from getting soggy?
Drain ricotta and bake on a lower rack; you can also pre-bake the bottom crust for 5 minutes.
Final Thoughts
Pizza Rustica is more than just a pie—it’s a celebration of heritage, flavor, and family tradition.
With each bite, you get the richness of cheese, the boldness of cured meats, and the comforting texture of flaky crust.
Whether for Easter brunch or a spring potluck, this dish is sure to impress.
Pizza Rustica – Italian Easter Meat and Cheese Pie
Ingredients
- 16 oz ricotta cheese drained
- 1 cup shredded mozzarella
- 1/2 cup shredded provolone
- 1/2 cup grated parmesan
- 4 large eggs
- 1/2 cup diced prosciutto
- 1/2 cup diced salami
- 1/2 cup diced soppressata
- 1/2 tsp black pepper
- 2 pie crusts top & bottom
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 350°F. Line pan with 1 crust.
- Mix cheeses, eggs, meats, and pepper in large bowl.
- Fill crust with mixture. Cover with second crust. Seal edges and vent.
- Brush with egg wash. Bake 60–75 min until golden.
- Cool 30 minutes. Serve warm or chilled.
- See full steps with tips & photos → https://wimpysdiner.net/pizza-rustica-pizza/
Notes
- Make sure to drain the ricotta well to avoid a soggy filling.
- You can swap soppressata with capicola or mortadella depending on your preference.
- This pie is best made ahead—it tastes even better the next day!
