Pizza Rustica – Pizza Gaina with Sausage
This hearty Italian Easter pie layers creamy ricotta, shredded cheeses, spicy sausage, and a medley of cured meats in a golden flaky crust—perfect for holiday brunches or picnic-style meals.
Ingredients
- 2 pie crusts top and bottom
- 15 oz ricotta 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 parsleyoptional
- 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. Fold in meats and sausage.
- Add filling to crust. Top with second crust. Seal and egg wash.
- Bake 70–90 minutes. Cool completely and refrigerate overnight.
- See full steps with tips & photos → https://wimpysdiner.net/pizza-rustica-pizza-gaina-2/
Notes
- Let the sausage cool completely before mixing into the ricotta to avoid curdling.
- For more flavor, use a mix of sweet and spicy cured meats.
- This pie is best served the next day, allowing the flavors to develop and the texture to firm up.