If you’ve never had Pizza Rustica, you’re in for a treat! This Italian Easter classic is a rich, savory pie filled with layers of cheeses, cured meats, and eggs, all wrapped in a buttery, flaky crust. Think of it as a deep-dish quiche meets a stuffed pizza—hearty, indulgent, and absolutely irresistible.
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Traditionally made for Easter, this dish is all about celebrating good food and family gatherings. Whether you’re serving it warm for brunch or enjoying a cold slice as a snack, trust me, every bite is pure comfort.
Why You’ll Love Pizza Rustica
Perfect for Easter & Beyond
A staple at Italian Easter celebrations, but honestly, it’s so good you’ll want to make it year-round.
Rich & Flavorful
Packed with a mix of cheeses, meats, and eggs, this pie is a flavor bomb in every bite.
Great for Make-Ahead Meals
Tastes even better the next day, making it perfect for prepping ahead of time.
Customizable
Swap out meats, cheeses, or add veggies to make it your own.
Crowd-Pleasing
Perfect for sharing at family gatherings, brunches, or potlucks.
Ingredients in Pizza Rustica
Pie Crust
A rich, buttery crust that holds everything together. You can use a homemade dough or a good-quality store-bought version.
Ricotta Cheese
The creamy, slightly sweet base that balances the saltiness of the meats and cheeses.
Mozzarella & Provolone
Adds a melty, gooey texture to the filling.
Parmesan or Pecorino Romano
Brings a sharp, nutty flavor that enhances the pie.
Cured Meats
A mix of salami, prosciutto, soppressata, or ham adds savory depth and a touch of spice.
Eggs
Helps bind the filling together and adds richness.
Black Pepper & Herbs
A little seasoning to enhance the flavors. Some recipes also include parsley for freshness.
Egg Wash
Brushed on top for that golden, bakery-style crust.
How to Make Pizza Rustica
Preheat Your Oven
Set your oven to 375°F (190°C).
Prepare the Dough
Roll out half of the dough and press it into a deep-dish pie pan, letting the edges overhang slightly.
Make the Filling
In a large bowl, mix the ricotta, eggs, shredded cheeses, diced meats, black pepper, and herbs until well combined.
Assemble the Pie
Pour the filling into the prepared crust, spreading it evenly. Roll out the second half of the dough and place it over the top, sealing the edges. Cut a few small slits to let steam escape.
Brush with Egg Wash
Lightly beat an egg and brush it over the top for a beautiful golden crust.
Bake to Perfection
Bake for about 45-55 minutes, or until the crust is golden brown and the filling is set.
Cool & Serve
Let it cool for at least 30 minutes before slicing. It can be enjoyed warm, at room temperature, or even cold.
How to Serve Pizza Rustica
- For Brunch: Serve with a fresh green salad and a side of fruit.
- As a Snack: A cold slice straight from the fridge makes a delicious grab-and-go bite.
- With a Glass of Wine: Pair with a light red or a crisp white wine for a perfect meal.
- Alongside Soup or Antipasto: Complements a hearty vegetable soup or a classic antipasto platter.
Additional Tips
Make-Ahead Friendly
Bake a day in advance—it tastes even better after resting overnight.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing Option
Wrap slices tightly and freeze for up to 3 months. Thaw in the fridge before reheating.
Reheating Instructions
Warm in a 300°F (150°C) oven for about 10-15 minutes to maintain texture.
FAQ
Q1: Can I use store-bought pie dough?
A1: Yes! While homemade dough is traditional, a quality store-bought crust works just fine.
Q2: Can I make this vegetarian?
A2: Absolutely! Swap the meats for sautéed spinach, mushrooms, or roasted red peppers.
Q3: How do I prevent the filling from being too runny?
A3: Drain any excess moisture from the ricotta and meats before mixing.
Q4: Can I add other cheeses?
A4: Yes! Try fontina, gouda, or even goat cheese for a twist.
Q5: What’s the best way to seal the crust?
A5: Press the edges together and crimp them with a fork or pinch for a decorative edge.
Q6: How long should it cool before slicing?
A6: At least 30 minutes, but for the cleanest slices, let it rest for an hour.
Q7: Can I serve this cold?
A7: Yes! Many people love it chilled, making it great for picnics.
Q8: Can I double the recipe?
A8: Definitely! Use a larger pan or make two pies if serving a crowd.
Q9: What herbs work best in the filling?
A9: Parsley is classic, but basil or oregano can add extra depth.
Q10: Is this the same as a quiche?
A10: Not exactly! While similar, Pizza Rustica is much heartier and has a thicker, flakier crust.
Final Thoughts
Pizza Rustica is one of those recipes that brings people together it’s comforting, packed with flavor, and just as good the next day. Whether you’re keeping tradition alive or trying it for the first time, this Easter Pie is bound to become a favorite. So roll up your sleeves and get baking you won’t regret it!
Print
Pizza Rustica (Easter Pie)
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Pizza Rustica, also known as Easter Pie, is a classic Italian dish made with a flaky, buttery crust and a rich filling of Italian meats, cheeses, and eggs. This savory Easter recipe is perfect for a holiday brunch or as a hearty main dish. Try this traditional Italian Easter pie for a taste of authenticity!
Ingredients
For the Dough:
- 6 cups all-purpose flour, plus more as needed
- 1/4 teaspoon salt
- 1 pound salted butter, chilled and cut into large pieces
- 5 large eggs, beaten
- 1 1/4 cups ice water (as needed)
For the Filling:
- 12 ounces prosciutto, diced (1/4-inch)
- 8 ounces boiled ham, diced (1/4-inch)
- 8 ounces pepperoni, diced (1/4-inch)
- 8 ounces soppressata, diced (1/4-inch)
- 8 ounces mozzarella, diced (1/4-inch)
- 8 ounces provolone, diced (1/4-inch)
- 2 pounds ricotta cheese
- 4 ounces grated pecorino Romano
- 10 large eggs, beaten
- 1 teaspoon black pepper
For the Crust:
- 1 large egg, beaten (for brushing)
Instructions
-
Prepare the Dough:
- In a large bowl, whisk together flour and salt.
- Cut the butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add the beaten eggs and knead for 1 minute.
- Gradually add ice water (a little at a time) until a cohesive dough forms.
- Knead on a lightly floured surface for about 5 minutes until smooth.
- Wrap in plastic and let rest for 30 minutes.
-
Prepare the Filling:
- In a large bowl, mix the diced meats, cheeses, beaten eggs, and black pepper until well combined.
-
Assemble the Pie:
- Preheat the oven to 350°F (175°C).
- Divide the dough into two portions: 2/3 for the bottom crust, 1/3 for the top.
- Roll out the larger portion on a floured surface into a rectangle to fit a 10×15-inch glass baking dish, leaving some overhang.
- Add the filling and smooth the surface.
- Moisten the edges of the dough with water.
-
Seal and Bake:
- Roll out the remaining dough and cover the pie, trimming off excess dough.
- Crimp the edges to seal and poke holes in the top with a fork.
- Bake for 45 minutes.
- Remove from oven, brush the top and edges with beaten egg, and bake for another 45 minutes until golden brown.
- Let the pie cool completely before slicing and serving.
Notes
- Serve warm or at room temperature for the best flavor.
- Can be stored in the refrigerator for up to 4 days.
- Traditionally served at Easter but perfect for any occasion!
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 2g
- Sodium: 1200mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 240mg