Pizza Gain, also known as Pizzagaina or Pizza Rustica, is a traditional Italian Easter pie filled with a decadent blend of ricotta, meats, cheeses, and eggs—all baked in a golden crust.
It’s a festive dish that celebrates the end of Lent and brings families together through rich, comforting flavors.
Why You’ll Love Pizza Gain
Celebrates Tradition: A beloved Italian-American Easter classic.
Hearty and Satisfying: Packed with meats, cheese, and eggs.
Feeds a Crowd: Great for brunch or holiday gatherings.
Perfect Make-Ahead Dish: Tastes even better the next day.
Versatile Filling: Easy to customize with your favorite meats and cheeses.
What You’ll Need (Ingredient Highlights)
All-Purpose Flour & Butter: For the rich homemade crust.
Whole Milk Ricotta: Forms the creamy base.
Mozzarella & Provolone: Melt beautifully.
Grated Parmesan or Pecorino Romano: For a salty, nutty kick.
Cured Meats: Ham, salami, prosciutto, soppressata.
Eggs: To bind the filling and add richness.
Black Pepper: Adds warmth and seasoning.
Pro Tips Before You Start
Drain the Ricotta: Helps prevent a soggy filling.
Use Cold Butter for the Crust: Keeps it tender and flaky.
Chop Meats and Cheese Small: For even distribution.
Bake Slowly: At a moderate temperature for even cooking.
Let It Cool Completely: For easier slicing and better texture.
How to Make Pizza Gain
Step 1: Make the Dough
In a large bowl, mix flour, salt, butter, eggs, and cold water to form a dough.
Knead briefly and chill for 30–45 minutes.
Step 2: Prepare the Filling
In a large bowl, combine ricotta, shredded mozzarella, diced provolone, grated Parmesan, chopped cured meats, eggs, and black pepper.
Mix well.
Step 3: Assemble the Pie
Roll out half the dough and line a 9-inch springform or deep pie pan.
Add the filling and spread evenly.
Step 4: Top and Bake
Cover with the second crust, crimp edges, and cut steam vents.
Brush with egg wash. Bake at 350°F for 75–90 minutes, until golden brown and set.
Step 5: Cool and Slice
Let the pie cool completely before slicing. Chill if needed for neater cuts.
What to Serve It With
Simple arugula or spinach salad
Marinated olives or artichokes
Roasted asparagus or spring veggies
A glass of Italian red wine or sparkling lemonade
Variations / Substitutions
Add Hard-Boiled Eggs: Slice and layer inside.
Use Basket Cheese: For a more traditional version.
Try Fontina or Asiago: As cheese alternatives.
Go Crustless: Bake filling in a greased pan for a quiche-style version.
Storage & Leftovers
Refrigerate: Store covered for up to 5 days.
Freeze: Wrap slices tightly and freeze for up to 2 months.
Reheat: In a 300°F oven or microwave until warmed through.
FAQs
Is Pizza Gain served hot or cold?
Traditionally served at room temp, but also delicious warm or cold.
Can I use store-bought pie crust?
Yes, but homemade gives better texture and flavor.
Do I have to use all the meats listed?
No, customize with your favorites or what you have on hand.
Can I make it ahead of time?
Absolutely—best flavor after a day in the fridge.
What’s the difference between Pizza Gain and Pizza Rustica?
They’re essentially the same—names vary by region and family tradition.
Final Thoughts
Pizza Gain is a rich, flavorful tradition that brings warmth and togetherness to the Easter table.
Whether passed down from Nonna or newly discovered, this pie’s generous filling and tender crust are sure to win over any crowd.
Pizza Gain (Pizzagaina)
Ingredients
For the Crust:
- 3 cups all-purpose flour
- 1 tsp salt
- 8 tbsp cold unsalted butter
- 2 large eggs
- 3 –5 tbsp cold water
For the Filling:
- 2 cups whole milk ricotta drained
- 1 ½ cups shredded mozzarella
- 1 cup diced provolone
- ½ cup grated Parmesan or Pecorino Romano
- 1 ½ –2 cups diced cured meats ham, salami, prosciutto, etc.
- 6 large eggs
- ½ tsp black pepper
- 1 egg for egg wash
Instructions
- Make dough, divide into 2 discs, and chill.
- Mix all filling ingredients in a large bowl.
- Roll out bottom crust, fill with meat and cheese mixture.
- Cover with top crust, seal, vent, and brush with egg wash.
- Bake at 350°F for 75–90 minutes. Cool before slicing.
- See full steps with tips & photos → https://mischacrossing.com/pizza-gain-pizzagaina/
Notes
- For best results, use a variety of meats like capicola, soppressata, and prosciutto for a more complex flavor.
- Ricotta should be thoroughly drained to avoid a watery filling.
- This pie is perfect for preparing in advance—flavors deepen as it rests and it slices more easily once chilled.
