Pizza Rustica is a hearty Italian Easter pie filled with ricotta, eggs, and a medley of flavorful meats and cheeses—all wrapped in a golden, flaky crust.
Inspired by traditional Italian recipes, this savory pie is a showstopper perfect for springtime celebrations.
Why You’ll Love Chef John’s Pizza Rustica
Rustic & Flavorful: Deep, savory taste in every bite.
Festive Tradition: A beloved Easter classic.
Packed with Protein: Great for brunch or hearty lunches.
Perfect Make-Ahead: Tastes even better the next day.
Visually Stunning: Golden crust and colorful filling.
What You’ll Need (Ingredient Highlights)
All-Purpose Flour, Eggs, Olive Oil & Butter: For a rich, sturdy dough.
Ricotta Cheese: Creamy base for the filling.
Mozzarella & Pecorino Romano: Provide gooey texture and sharp flavor.
Italian Sausage, Ham, Salami, Pepperoni: Classic meats for bold taste.
Eggs: Bind the filling and enrich the crust.
Salt & Pepper: Simple seasoning to bring everything together.
Pro Tips Before You Start
Drain Ricotta Well: Prevents soggy texture.
Pre-Cook Sausage: Avoids excess moisture in the filling.
Chop Meats Small: For even distribution.
Use Cold Butter in Dough: For flakier crust.
Bake Slowly: To ensure the filling sets without burning the crust.
How to Make Chef John’s Pizza Rustica
Step 1: Make the Dough
In a large bowl, mix flour with salt, eggs, olive oil, and cold butter.
Knead gently, form a dough, divide into two discs, and chill for 30 minutes.
Step 2: Prepare the Filling
In a mixing bowl, combine ricotta, mozzarella, Pecorino Romano, diced ham, salami, cooked sausage, pepperoni, and eggs.
Season with salt and pepper.
Mix until fully blended.
Step 3: Assemble the Pie
Roll out one dough disc and line a springform or deep pie pan.
Add the filling and smooth the top.
Step 4: Add the Top Crust
Roll out second disc and lay it over the filling.
Crimp edges, cut steam vents, and brush with egg wash.
Step 5: Bake
Bake at 350°F for 75–90 minutes or until deep golden and firm.
Let rest at least 2 hours before slicing.
What to Serve It With
Crisp Caesar or arugula salad
Marinated olives or roasted red peppers
A glass of Chianti or sparkling lemonade
Crusty Italian bread
Variations / Substitutions
Use Fontina or Asiago: Swap for mozzarella or pecorino.
Add Spinach or Roasted Peppers: For color and nutrients.
Make It Spicy: Add chili flakes or spicy sausage.
Crustless Option: Bake the filling in a greased dish like a casserole.
Storage & Leftovers
Refrigerate: Covered, up to 5 days.
Freeze: Wrap slices tightly and freeze up to 2 months.
Reheat: In oven at 325°F until heated through.
FAQs
Can I make this a day ahead?
Yes, it tastes even better after chilling overnight.
Do I have to use a springform pan?
Not required, but it helps with slicing and structure.
Can I skip the top crust?
Yes, just bake open-faced like a deep quiche.
Is this served warm or cold?
Traditionally at room temp, but also great chilled or reheated.
What if I don’t eat pork?
Use chicken sausage, turkey ham, or plant-based meats.
Final Thoughts
Chef John’s Pizza Rustica is a celebration of rich flavors and Italian heritage.
Whether served at Easter brunch or any festive occasion, its rustic look and savory filling make it a comforting and memorable dish.
Pizza Rustica
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 tsp salt
- 8 tbsp cold butter
- 2 large eggs
- 2 tbsp olive oil
- 3 –5 tbsp cold water
For the Filling:
- 2 cups ricotta cheese drained
- 1 ½ cups shredded mozzarella
- ½ cup grated Pecorino Romano
- 1 cup cooked crumbled Italian sausage
- ¾ cup diced ham
- ¾ cup sliced pepperoni or salami
- 6 large eggs
- Salt and black pepper to taste
- 1 egg for egg wash
Instructions
- Prepare dough, divide into two, and chill.
- Mix ricotta, meats, cheeses, eggs, salt, and pepper.
- Roll out bottom crust and place in pan. Fill with mixture.
- Top with second crust. Crimp, vent, egg wash.
- Bake at 350°F for 75–90 mins. Cool before slicing.
- See full steps with tips & photos → https://mischacrossing.com/pizza-rustica-4/
Notes
- Adding olive oil to the dough gives the crust a tender texture with a subtle richness.
- For a spicier twist, use hot Italian sausage or spicy salami.
- This pie can be made a day in advance and served at room temperature for easy entertaining.
