Pizza Rustica Recipe (Italian Easter Pie)
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This classic Pizza Rustica Recipe is a beloved Italian Easter tradition, filled with a rich blend of cheeses and cured meats baked inside a buttery, flaky crust. It’s hearty, comforting, and made for sharing. For many families, Easter simply wouldn’t feel complete without this iconic pie on the table.
If you love savory Italian Easter pies, be sure to also try my Torta Pasqualina Recipe, another traditional favorite made for the season.
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Why you’ll love this family favorite!
Pizza rustica has always been one of those recipes that signal a special day in my family. It’s the kind of dish that gets made ahead, shared generously, and enjoyed slowly—often with everyone hovering nearby, waiting for the first slice.
I love how this Easter pizza brings people together around the table and turns a holiday meal into something truly memorable. For more savory pies, try this homemade vegetarian quiche.
Made With Amore,
” My husband and 16 yr old son made this for the first time tonight! it came out delicious. So creamy and tasty! We did use pre made pie crusts which worked really well! Can’t wait to try other variations!”
– Cheri
What is Pizza Rustica?
Pizza rustica, also known as Italian Easter Pie or pizza repiena, is a traditional Italian savory pie filled with a rich mixture of cheeses, cured meats, and eggs, all baked inside a double crust. Despite the name, it’s not a pizza in the modern sense but a hearty Easter specialty, traditionally made ahead and served at room temperature as part of the holiday celebration.
Enjoy it for Easter as part of a full menu with other dishes like my sweet Italian Easter rice pie and Easter deviled eggs.
Simple Ingredients
These ingredients combine to create a flavorful and hearty Italian Pizza Pie.
- Pie Crust Dough: I highly recommend making one recipe of my butter pie dough. It makes the best buttery pie crust for this savory pie. You can use store-bought dough to save time. Just be sure it fits your pie dish and follow the package instructions for working with it.
- Whole-Milk Ricotta Cheese: This is the creamy backbone of pizza rustica. Use whole-milk ricotta for the best texture and flavor. If your ricotta looks wet or loose, drain it in a fine-mesh strainer for 15–30 minutes before using. Too much moisture is the most common reason Easter pies turn out watery instead of rich and sliceable. You can use ricotta to make this spinach manicotti recipe too!
- Mozzarella or Provolone Cheese: Mozzarella gives a classic, mild melt, while provolone adds a slightly sharper, more savory bite. Use low-moisture mozzarella rather than fresh to avoid excess liquid.
- Grated Pecorino Romano Cheese: Pecorino Romano adds the salty, tangy edge that balances the richness of the ricotta and eggs. Because it’s naturally salty, it helps season the filling without the need for much additional salt. Freshly grated cheese will melt and distribute more evenly.
- Prosciutto, Salami, and Ham: This combination creates the signature savory depth of pizza rustica. Prosciutto brings delicate, salty richness, salami adds bold, spiced flavor, and ham rounds everything out with mild, slightly sweet meatiness. Dice the meats evenly so each slice has a balanced mix. Grab some extra salami and make these salami appetizer cups ahead of the meal.
See the recipe card for quantities.
Variations
- Cheese Blend Upgrade: Mix ricotta, provolone, mozzarella, and Parmigiano-Reggiano for a creamy, melty, and flavorful filling.
- Classic Meats Combo: Use a mix of prosciutto, soppressata, capicola, and sweet Italian sausage for traditional southern Italian flavor.
- Vegetarian Twist: Swap meats for roasted red peppers, sautéed spinach, artichoke hearts, or sun-dried tomatoes for a rich veggie option. For another vegetarian dish, try this Italian stuffed zucchini.
- Spiced Ricotta: Add a touch of nutmeg, black pepper, or Calabrian chili paste to the ricotta for depth and a subtle kick.
How to Make Pizza Rustica
You will have an authentic Italian pizza rustica in a few easy steps to impress friends and family. See the recipe card for a printable version. To get started, prepare the pie dough, divide the dough into two equal parts, wrap each in plastic wrap, and refrigerate for 1 hour. When you’re ready to make your Italian Easter pizza, preheat your oven to 375°F (190°C).
- Combine all the ingredients to make the filling in a large mixing bowl.
- Mix the ingredients until well combined.
- Roll out one half of the pie dough and line the bottom and sides of a greased 8-inch springform pan.
- Spoon the filling into the pie crust.
- Roll out the remaining dough and place it on top of the filling. Seal the edges and crimp if desired.
- Brush the top with the egg wash.
- Cut slits on the top for venting. Place the pie in the preheated oven and bake for about 45-55 minutes, or until the crust is golden brown and the filling is set.
- Allow the pizza rustica to cool for at least 20 minutes before slicing. It’s traditionally served at room temperature or slightly warm. Enjoy for Easter with this orange fennel salad as a side.
For more traditional Italian pizzas, try this Roman style pizza and this classic Neapolitan pizza dough.
My Pro Tips
Recipe Tips
- Go Easy on the Salt: Deli meats and Pecorino Romano are naturally salty, so season the filling lightly. Once everything is mixed, you can taste and adjust, but it’s much harder to fix an overly salty pie.
- Don’t Overload the Filling: It’s tempting to pack in extra meat and cheese, but too much filling can prevent the eggs from setting properly. Stick to the recommended amounts so the pie bakes evenly and slices cleanly instead of turning dense or greasy.
- Don’t Overwork the Dough: Mix the dough just until it comes together. Overworking develops too much gluten, which can lead to a tough, rigid crust instead of a tender, flaky one.
- Let the Dough Rest: Chilling the dough in the refrigerator for about an hour allows the gluten to relax and the butter to firm up. This makes the dough easier to roll and helps create a more tender crust once baked.
- Storing Pizza Rustica: Store cooled pizza rustica in an airtight container in the refrigerator. Cover the pie with plastic wrap or aluminum foil to prevent it from drying out and store it in the refrigerator for 3-4 days.
Recipe FAQs
Yes! Pizza rustica is an excellent make-ahead dish. You can assemble the pie up to 1 day in advance, cover it tightly, and refrigerate it until ready to bake. When baking from cold, allow a few extra minutes in the oven and bake until the center is fully set. Once baked, pizza rustica can also be cooled, refrigerated, and served the next day, which actually improves the flavor and makes slicing easier. It’s traditionally served at room temperature, making it ideal for gatherings and entertaining.
Yes, you can use a deep-dish pie plate if you don’t have a springform pan, but there are a few things to keep in mind. A springform pan makes it easier to remove and slice this tall, heavy pie cleanly. If using a pie dish, be sure it’s deep enough to hold the filling and expect a slightly longer cooling time before slicing. It’s helpful to place the dish on a baking sheet to catch any potential butter or filling overflow.
Pizza rustica continues to firm up as it cools, so slicing too soon is the most common issue. Let the pie cool for at least 1–2 hours before cutting. The egg ratio also matters—too much meat and cheese compared to eggs can prevent proper setting. Finally, make sure the pie is fully baked. The center should look set, not jiggly, and a knife inserted near the center should come out mostly clean. If in doubt, bake a few extra minutes rather than underbake.
For best results, reheat pizza rustica gently in the oven at 325°F until warmed through. This helps preserve the texture without drying it out. You can also enjoy leftovers at room temperature, which is traditional and often preferred. Avoid the microwave if possible, as it can make the crust soggy and the filling rubbery.
Serving Suggestions
Pizza rustica is traditionally served at room temperature, making it perfect for Easter brunch, lunch, or even as part of an antipasto-style spread. Pair it with lighter dishes to balance its rich, savory filling.
For a complete Italian Easter menu, serve it alongside:
- Italian Easter bread for a slightly sweet contrast to the savory pie
- A simple spring salad with lemony vinaigrette pairs well to cut through the richness
- A light Easter dessert, such as a ricotta-based or citrus-forward sweet, to round out the meal. We love this lemon tiramisu or ricotta pie recipe.
For more inspiration and a full holiday spread, see my Traditional Italian Easter Dinner Menu.
More Homemade Pie Recipes
Looking for more pie recipes? Try these:
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Best Pizza Rustica Recipe
Ingredients
For the Pie Crust:
- 1 recipe All-Butter Pie Crust Recipe, this will make a top and bottom crust
For the Filling:
- 1 16-ounce contaner whole milk ricotta cheese, drained
- 1 cup mozzarella or provolone cheese, cubed
- ½ cup grated Pecorino Romano cheese or Parmigiano Reggiano cheese
- ½ cup prosciutto, cut into small pieces
- ½ cup salami, cut into strips
- 1 cup smoked ham, cubed
- 4 large eggs
- Salt and pepper to taste
- 1 egg, beaten for egg wash
Instructions
- Prepare the Pie Dough: Follow the recipe instructions and divide the dough onto a lightly floured surface into two equal parts. Wrap each in plastic wrap and refrigerate for 1 hour.
- Preheat your oven to 375°F (190°C).
- Make the Filling: In a large mixing bowl, combine the ricotta, mozzarella or provolone, Pecorino Romano or parmesan, prosciutto, salami, ham, eggs, salt, and pepper. Mix the ingredients until well combined.
- Assemble the Pie: Roll out one half and line the bottom and sides of a greased 8-inch springform pan. Spoon the filling into the pie crust. Roll out the remaining dough and place it on top of the filling. Seal the edges and crimp if desired. Brush with egg wash and cut slits on the top for venting.
- Bake: Place the pie in the preheated oven and bake for about 45-55 minutes, or until the crust is golden brown and the filling is set.
- Cool and Serve: Allow the pizza rustica to cool for at least 20 minutes before slicing. It’s traditionally served at room temperature or slightly warm.
- Enjoy your delicious Italian Pizza Rustica!
Notes
- Season Lightly: Deli meats and Pecorino Romano are salty, so go easy on added salt. You can always adjust after mixing, but you can’t fix an over-salted pie.
- Don’t Overfill: Stick to the recommended amounts of meat and cheese. Overloading the filling can prevent it from setting properly and lead to a dense or greasy texture.
- Handle the Dough Gently: Mix just until the dough comes together. Overworking it can make the crust tough instead of tender.
- Chill the Dough: Rest the dough in the refrigerator for about 1 hour before rolling. This relaxes the gluten and helps create a flaky, easy-to-handle crust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful recipe! Easy to follow and taste just like what my Papa would make for Easter!
Happy to bring a little taste of Italy to you!
I made this last night and it was delicious! I only used ham (no other meats) since I had so much left over after Easter, and I used store bought dough. My husband loved it! It did take about an hour and a half in the oven ( longer than the recipe indicated) so Iโm not sure what I did wrong in the prep, but it was delicious. Sever with wine and a side salad!
Happy you loved it! The cooking time may depend on if the eggs and cheese were at room temp, or not.
This is my favorite Easter dish. When my Grandma makes it, the dish is dry and greasy. This recipe was incredibly easy to follow. It was not greasy or dry. My family ate every last bit of it. You could truly taste all of the ingredients. Grandma’s rustic pizza is no longer allowed now that we have this recipe lol.
Ha! Poor Grandma! Yay, this one is so good!
My husband and 16 yr old son made this for the first time tonight! it came out delicious. So creamy and tasty! We did use pre made pie crusts which worked really well! Can’t wait to try other variations!
I love that they made this together. Win-win!
Traditional and amazing Italian recipe you must try for Easter!
Cant wait to make this soon for me can i use tofu / tempeh and mushrooms i love pizza sooooooooo much i never had pizza rustica before perfect for my after office meals love your recipes as always brightens up my day everyday after work