Pizza Rustica is a savory Italian pie traditionally made around Easter, filled with a mix of creamy cheeses, flavorful cured meats, and rich eggs, all enclosed in a golden homemade crust.
Known for its hearty filling and festive flair, this dish is a delicious way to celebrate Italian heritage.
Why You’ll Love Pizza Rustica
Classic Holiday Favorite: A must-have on many Italian Easter tables.
Loaded with Flavor: Every bite brings cheesy, meaty goodness.
Great for Sharing: Perfect for brunch, potlucks, or picnics.
Make-Ahead Meal: Flavors deepen after chilling.
Customizable: Swap meats and cheeses to your taste.
What You’ll Need (Ingredient Highlights)
Flour, Butter & Eggs: For the rich, homemade crust.
Whole Milk Ricotta: Creamy and mild base.
Parmesan or Pecorino Romano: Adds sharpness.
Cured Meats: Ham, salami, soppressata, prosciutto.
Eggs: To bind and enrich the filling.
Black Pepper: For balance and spice.
Pro Tips Before You Start
Drain Ricotta Overnight: Ensures the filling is set, not watery.
Use a Springform Pan: For a tall, even bake and clean presentation.
Let It Cool: Makes slicing easier and cleaner.
Egg Wash the Top: Adds a shiny, golden crust.
Cut Meats Small: For even distribution throughout.
How to Make Pizza Rustica
Step 1: Make the Dough
Combine flour, butter, eggs, salt, and cold water.
Mix and knead into a dough.
Divide into two discs and refrigerate for 30 minutes.
Step 2: Mix the Filling
In a large bowl, combine ricotta, mozzarella, provolone, Parmesan, chopped meats, eggs, and black pepper.
Mix until uniform.
Step 3: Assemble the Pie
Roll out one dough disc to line a springform or deep pie pan. Spread the filling evenly.
Step 4: Seal and Bake
Roll out the second dough disc to cover the pie.
Crimp edges, cut steam vents, and brush with egg wash.
Bake at 350°F for 75–90 minutes until golden and firm.
Step 5: Cool and Serve
Let the pie rest for at least 2 hours before slicing.
Serve warm or at room temperature.
What to Serve It With
Fresh green salad with balsamic dressing
Roasted asparagus or spring vegetables
Marinated olives and Italian bread
A glass of Chianti or sparkling water
Variations / Substitutions
Add Hard-Boiled Eggs: Sliced and layered inside.
Use Basket Cheese: Instead of or with ricotta.
Try Different Meats: Capicola, pancetta, or cooked sausage.
Swap Cheeses: Add fontina, Swiss, or asiago.
Storage & Leftovers
Refrigerate: Store up to 5 days, tightly wrapped.
Freeze: Freeze slices for up to 2 months.
Reheat: Oven at 300°F for 10–15 minutes.
FAQs
Do I have to make the crust from scratch?
No, store-bought crusts work too, but homemade tastes best.
Can I make this a day ahead?
Yes, and it’s even better after resting overnight.
Can I make it crustless?
Yes, bake in a greased pan like a crustless quiche.
Should I serve it hot or cold?
Traditionally room temp, but also great warm or chilled.
What pan is best?
Springform pans help with neat slices and presentation.
Final Thoughts
Pizza Rustica is a time-honored Easter tradition full of love, flavor, and family pride.
Whether you’re reviving a family recipe or discovering it for the first time, this pie is a delicious way to honor the season and your heritage.
Pizza Rustica
Ingredients
For the Crust:
- 3 cups all-purpose flour
- 1 tsp salt
- 8 tbsp cold butter cubed
- 2 large eggs
For the Filling:
- 2 cups ricotta drained
- ½ cup grated Parmesan or Pecorino
- 1 ½ cups diced cured meats ham, salami, prosciutto, etc.
- 6 eggs
- ½ tsp black pepper
- 1 egg for egg wash
Instructions
- Make dough, divide into two discs, chill.
- Mix all filling ingredients in a bowl.
- Roll bottom crust into springform pan, fill with mixture.
- Cover with top crust, seal, vent, egg wash.
- Bake at 350°F for 75–90 minutes. Cool before slicing.
- See full steps with tips & photos → https://mischacrossing.com/pizza-rustica-2/
Notes
- Use high-quality cured meats like soppressata or prosciutto for bold flavor.
- Be sure to drain the ricotta well to avoid excess moisture in the filling.
- Pizza Rustica tastes even better the next day—ideal for make-ahead prep.
