Pizza Rustica – Rich Italian Easter Meat Pie
This hearty and traditional Pizza Rustica is layered with creamy ricotta, mozzarella, provolone, parmesan, and a trio of Italian cured meats—all baked inside a golden, flaky crust. It's the perfect centerpiece for Easter brunch or any festive gathering.
Ingredients
- 16 oz ricotta cheese drained
- 1 cup shredded mozzarella
- 1 cup shredded provolone
- 1/2 cup grated parmesan or pecorino
- 4 large eggs
- 1/2 cup diced prosciutto
- 1/2 cup diced salami
- 1/2 cup diced soppressata
- 1/2 tsp black pepper
- 2 discs of pie dough top and bottom
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 350°F. Line pan with bottom dough.
- Mix cheeses, meats, eggs, and pepper in bowl.
- Fill crust, top with second dough, crimp edges.
- Brush with egg wash. Vent crust. Bake 70–80 minutes.
- Cool 30+ minutes. Slice and serve warm or cold.
- See full steps with tips & photos → https://wimpysdiner.net/pizza-rustica-3/
Notes
- Be sure to drain the ricotta well to avoid a soggy filling.
- This pie is versatile—swap in mortadella or capicola depending on your preference.
- Pizza Rustica is best made ahead of time and served after cooling or chilling. Great for entertaining!