Best Pizza Rustica Recipe

Slice of pizza rustica next to the rest of the Italian Easter pie.

5 from 9 votes

This Pizza Rustica recipe is a traditional Italian Easter pie made with a rich filling of creamy ricotta, savory cured meats, and cheeses baked inside a buttery, flaky crust. It’s hearty, make-ahead friendly, and perfect for Easter brunch, lunch, or holiday gatherings—delicious served warm or at room temperature.

Prep Time20

Cook Time45

Rest time20

Total Time1 25

Course: Main Course

Cuisine: Italian

Keyword: Italian Easter pie, pizza rustica

Servings: servings

Author: Elena Davis

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.

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