Pizza Rustica – Pizza Gaina
A festive and flavor-packed Italian Easter pie made with creamy ricotta, mozzarella, provolone, parmesan, spiced sausage, and savory cured meats—brightened with lemon zest and herbs, wrapped in a flaky double crust.
Ingredients
- 2 pie crusts top and bottom
- 15 oz ricotta cheese or basket cheese, drained
- 1 cup shredded mozzarella
- 1 cup shredded provolone
- ½ cup grated parmesan or pecorino
- 6 large eggs
- ½ lb Italian sausage cooked and cooled
- 1 –1½ cups chopped cured meats soppressata, prosciuttini, capicola, salami, ham
- ½ tsp black pepper
- 1 tbsp chopped fresh parsley optional
- Zest of ½ lemon optional
- 1 tbsp granulated sugar optional, for dough or crust
- 1 tbsp unsalted butter melted (optional for brushing)
- 1 egg for egg wash
Instructions
- Preheat oven to 350°F. Line a springform pan with bottom crust.
- Brown sausage, drain, and cool.
- Mix ricotta, eggs, cheese, pepper, nutmeg, parsley, and lemon zest.
- Fold in meats and sausage.
- Add filling to crust. Top with second crust. Seal edges.
- Optionally brush with butter, then egg wash.
- See full steps with tips & photos → https://wimpysdiner.net/pizza-rustica-pizza-gaina-3/
Notes
- Draining the ricotta well ensures a firm, non-watery filling.
- Lemon zest and parsley brighten up the rich, savory filling.
- Optional sugar in the crust can add a subtle contrast to the salty meats.
- This pie is ideal for Easter brunches and gets better after chilling overnight.