Pizza Rustica Recipe (Traditional Italian Easter Pie)
Mar 18, 2024, Updated Apr 07, 2024
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Pizza Rustica Recipe (Traditional Italian Easter Pie)– Combining cheeses and meats in a buttery crust makes this dish incredibly satisfying and comforting. It’s a crowd-pleaser that can be enjoyed warm or at room temperature. It’s not an Italian Easter Sunday without this delicious family recipe!
Also, try our Torta Pasqualina Recipe, Quiche, and Authentic Pizza Dough.
The Best Pizza Rustica
If you appreciate Italian cuisine, this Pizza Rustica recipe (also known as pizza repiena) gives you an authentic Italian taste and tradition to your table.
- Rich and Flavorful Filling: The combination of ricotta, mozzarella, Pecorino Romano, and assorted cured meats creates a filling that is rich, savory, and bursting with delicious flavors.
- Traditional Italian Easter Dish: Pizza Rustica is a classic Italian Easter dish, perfect for celebrating the end of Lent, Good Friday, Easter Sunday, or Easter dinner. It holds cultural significance and is a unique addition to your holiday traditions.
- Impressive Presentation: The assembled Pizza Rustica looks impressive, with its golden brown crust and hearty filling. It can be a centerpiece at your Easter table, showcasing your culinary skills.
You will also love Sweet Italian Easter Rice Pie, Ricotta Pie, Easter Deviled Eggs, and Italian Easter Bread.
Table of Contents
Simple Ingredients
These ingredients combine to create a flavorful and hearty Italian Pizza Pie.
1 Recipe for All Butter Pie Dough – the best buttery pie crust!
- All-Purpose Flour: Provides the base for the dough, giving structure and texture.
- Butter: Adds richness to the dough and contributes to a flaky texture.
- Egg: Serves as a binder and adds texture to the pie dough.
- Salt: Balances the flavors and enhances the overall taste of the dough.
- Ice Water: Helps bind the dough ingredients together and keeps the dough cold for a flakier texture.
Filling Ingredients:
- Creamy Ricotta Cheese: Adds creaminess and a mild flavor to the filling.
- Mozzarella or Provolone Cheese: Provides gooey, melted goodness and contributes to the cheesy texture.
- Grated Pecorino Romano Cheese: Adds a salty and tangy flavor to the filling.
- Prosciutto: A cured Italian ham that adds a savory, slightly salty taste.
- Salami: Adds a robust and slightly spicy flavor to the filling.
- Ham: Provides additional meatiness and a slightly sweet taste.
- Eggs: Bind the filling together and contribute to a firmer texture and 1 beaten egg for egg wash.
- Salt and Pepper: Seasonings to enhance the overall taste of the filling.
See the recipe card for quantities.
How to Make Pizza Rustica (Photo Instructions)
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.
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.
A perfect addition to your Easter menu!
Substitutions and Variations
While the traditional Italian Pizza Rustica recipe is delicious on its own, there are various ways to customize it based on personal preferences or regional variations. Here are some variations you can consider:
- Vegetarian Pizza Rustica:
- Omit the meats like prosciutto, salami, and ham.
- Increase the quantity of cheeses and add a variety of vegetables such as spinach, sun-dried tomatoes, artichokes, or roasted red peppers.
- Easter Pizza Chiena:
- This is a regional variation from Southern Italy. It often includes more types of salami, hot capicola, hard-boiled eggs, and a variety of cheeses.
- Mushroom and Fontina Pizza Rustica:
- Add sautéed mushrooms to the filling for an earthy flavor.
- Include Fontina cheese for its melting qualities and nutty taste.
- Three Cheese Pizza Rustica:
- Use a trio of your favorite cheeses, such as ricotta, mozzarella, and provolone.
- Enhance the filling with a blend of Parmesan, Pecorino Romano, and Fontina for a more complex cheese profile.
- Herb-Infused Filling:
- Mix fresh herbs into the filling for added freshness. Consider parsley, basil, or thyme.
- Add a pinch of dried oregano or Italian seasoning for an extra layer of flavor.
- Sausage and Peppers Pizza Rustica:
- Include cooked and crumbled sweet Italian sausage for a hearty, meaty flavor.
- Integrate sautéed bell peppers and onions for a touch of sweetness and crunch.
- Spinach and Feta Pizza Rustica:
- Replace some of the meats with chopped spinach for a vibrant green filling.
- Include crumbled feta cheese for a tangy and salty kick.
Equipment
- 8-inch Springform Pan
- Food Processor or Pastry Cutter
- Rolling Pin
- Mixing Bowl
How to Store and Reheat
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. Shelf Life: Store it in the refrigerator for 3-4 days.
Reheating Pizza Rustica:
- Oven Method: Preheat oven to 325°F (163°C), cover pizza rustica with foil, and heat for 15-20 minutes until warmed.
- Microwave Method: For individual slices, use the microwave, covering with a damp paper towel to retain moisture.
- Serve Warm: Pizza Rustica can be served warm or at room temperature after reheating.
Top tips
- Don’t over-salt, as the deli meats are salty.
- Don’t Overwork the Dough: Mix the dough until it comes together. Overworking the dough can lead to a more rigid crust.
- Allow the Dough to Rest: Let the dough rest in the refrigerator for an hour. This allows the gluten to relax and results in a more tender crust.
FAQs
Pizza Rustica, also known as Easter Pie, is a traditional Italian savory pie filled with a rich mixture of cheeses, cured meats, and sometimes eggs. It is often enjoyed during the Easter season.
Yes, you can assemble the pie a day in advance, refrigerate it, and bake it on the day you plan to serve it. This is convenient for special occasions.
Yes, you can use store-bought dough or pie crust to save time. Ensure it fits your pie dish and follow the package instructions.
More Recipes
Looking for other recipes? Try these:
Serving Suggestions
See more: Traditional Italian Easter Menu.
Print
Pizza Rustica (Italian Easter Pie)
Pizza Rustica Recipe (Traditional Italian Easter Pie)– Combining cheeses and meats in a buttery crust makes this dish incredibly satisfying and comforting. It’s a crowd-pleaser that can be enjoyed warm or at room temperature. It’s not an Italian Easter Sunday without this delicious family recipe!
- Total Time: 60 minutes
- Yield: 8 servings 1x
Ingredients
For the Pie Crust:
- 1 recipe for my All-Butter Pie Crust Recipe: this will make a top and bottom crust
For the Filling:
- 1 (16 oz) container whole milk ricotta cheese, drained
- 1 cup mozzarella or provolone cheese, cubed
- 1/2 cup grated Pecorino Romano cheese or Parmigiano Reggiano cheese
- 1/2 cup prosciutto, cut into small pieces
- 1/2 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
- Don’t over-salt, as the deli meats are salty.
-
Don’t Overwork the Dough: Mix the dough until it comes together. Overworking the dough can lead to a more rigid crust.
-
Allow the Dough to Rest: Let the dough rest in the refrigerator for an hour. This allows the gluten to relax and results in a more tender crust.
- Prep Time: 45 minutes
- Cook Time: 45 minutes + cooling time
- Category: Savory
- Method: Italian
- Cuisine: Italian
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 I’m 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