Pizza Rustica Recipe
Published April 10, 2025. This post may contain affiliate links. Please read my disclosure policy.
This classic Pizza Rustica recipe is packed with ham, salami, eggs, and three Italian cheeses, all baked in a golden pastry crust for the perfect Easter dish. The balance of salty meats and creamy cheeses makes this Italian specialty easy to love and even easier to make.
As you might already know, we eat a lot of different Italian dishes at home since that love for tradition runs deep. This pizza rustica recipe is no exception, it’s been part of our menu for years. If you’re looking to try out a few classic Italian recipes, I recommend starting with my Arrabbiata sauce and this homemade Gnocchi. Both showcase the heart of Italian cooking in the best way.
Pizza Rustica (Italian Easter Pie)
Pizza Rustica is a decadent Italian stuffed deep-dish pie made with eggs, cheeses, and cured meats, all baked inside a flaky pastry crust. While it’s called a pizza, it’s actually closer to an encrusted quiche since it uses pastry dough rather than traditional pizza dough.
This recipe is said to date back to the 1600s, and I love knowing that when Italian immigrants came to the US in the 19th century, this was one of the many dishes they carried with them. Depending on where in Italy this dish is located, it can be known by many names, such as pizza chiena, pizzachino, pizza gain, pizzagaina, pizza ripiena, or ham pizza.
Pizza Rustica is traditionally made to celebrate both Easter and the end of Lent. I know holiday cooking can get overwhelming with so many dishes to prepare, but don’t worry, this Easter pie is simple to make if you follow my steps, and it always ends up being a crowd-pleaser. You can make it a day ahead, which gives you more time to enjoy with family and guests. I usually serve it at room temperature, either as an appetizer or as part of a relaxed brunch spread.
Ingredients and Substitutions
- Flour – I used 00 flour, which I got from my local grocery store. However, you can easily substitute bread or all-purpose flour.
- Eggs – Chilled large eggs are what you need for this recipe.
- Fat – I used a combination of lard and unsalted butter, but you can also use lard or butter alone. I always use unsalted butter to control the sodium content.
- Water – Plain tap water is used for the pastry dough.
- Cheese – The classic cheeses are ricotta, scamorza, and Pecorino Romano. However, scamorza can be challenging to find. The best replacement would be smoked provolone or smoked mozzarella. I had trouble finding either, so I went with provolone, Pecorino Romano, and ricotta.
- Cured Meats – I used a combination of ham and Napoli salami. Other options include pepperoni, pancetta, prosciutto, capicola, mortadella, or any type of salami. You can use any combination of these.
- Seasonings – I keep it simple with coarse salt and freshly cracked black pepper mixed right into the filling.
How to Make Pizza Rustica
Make the dough: I add the flour, salt, lard, and butter to a food processor. Then, I pulse everything together until it looks like a coarse meal.
Add the eggs: Next thing I do is add the eggs one at a time while the processor is running, just until everything starts to come together.
Add the water: While the processor is still running, I slowly drizzle in 2 to 3 tablespoons of water, just until the dough comes together and starts to form a ball.
Shape and chill the dough: I transfer the dough onto a clean surface lightly dusted with flour, then gently bring it together with my hands to form a smooth disk. I wrap it in plastic and let it chill in the refrigerator for about 30 minutes.
Prepare the filling base: I crack the eggs into a large bowl and whisk them together until they’re fully combined.
Build the filling: Next, I fold in the ricotta, provolone, Pecorino Romano, ham, salami, salt, and pepper. I take my time here, mixing until everything is evenly combined.
Divide the dough: I take the dough out of the refrigerator, cut off one-third of it, and set that piece aside for later.
Roll the dough: I take the larger piece of dough and roll it out on a floured surface until it’s about 1/8” to ¼” thick.
Line the pan: I carefully transfer the rolled-out dough to a springform pan I’ve already sprayed with non-stick spray. Then, I press it gently into the bottom and up the sides, making sure it fits snugly all around without any gaps.
Fill the crust: Next, I pour the egg, cheese, and meat mixture into the prepared crust, then use a spatula to spread it out evenly and smooth the top.
Roll the top crust: Then, I go back to my clean, floured surface, take the remaining one-third of dough, and roll it out until it’s about 1/8” to ¼” thick and large enough to cover the top of the pan.
Trim the edges: I trim off any excess dough right at the top edge of the pan. If there are scraps left, I usually chill or freeze them to reuse in another pie recipe. Nothing goes to waste.
Seal the crust: I pinch the top and bottom edges of the dough together, then gently roll that seam inward toward the center of the pie. It only rolls over about ½”, but that little fold helps keep everything tucked in nicely.
Brush the crust: After the pie is fully sealed, I take one beaten egg and brush it over the top of the dough. I don’t use all of it, just enough to give the crust a nice, even coat so it bakes up golden and glossy.
Bake: I place the pie in a preheated oven at 375 degrees on the middle rack and bake it for 50 to 60 minutes, until the crust is golden brown and the filling is cooked all the way through.
Let it rest: Once it’s out of the oven, I let the pizza rustica rest at room temperature for 20 to 25 minutes. This helps the filling set and makes it easier to slice.
Slice and serve: After it’s had time to rest, I slice the pizza rustica into generous portions and serve it up. It’s just as good warm as it is at room temperature.
Chef Tip + Notes
I highly recommend for making this Pizza Rustica recipe to drain the ricotta, especially if you’re using whole milk. You want clean slices, not a soggy center. These days, I just set the ricotta in a colander for 15 to 20 minutes while I prep the other ingredients. If you can get your hands on sheep’s milk or buffalo ricotta, even better.
- Use low-moisture mozzarella: I always go with low-moisture mozzarella instead of fresh. It melts more evenly and keeps the filling from getting too wet.
- Swap Pecorino if needed: If I don’t have Pecorino Romano, Parmigiano Reggiano works great. It gives a similar salty bite and adds great flavor.
- Mix the dough your way: I sometimes cut in the butter by hand with a pastry knife, but a stand mixer with the paddle attachment works just as well.
- Check the internal temperature: I look for the center of the pie to reach around 160 degrees when it’s fully cooked.
- Taste and adjust as you go: I always taste during the prep to adjust the seasoning.
Serving Suggestions
Pizza Rustica, or Italian Easter pie, is usually served at room temperature, and honestly, that’s how I like it best. It gives the flavors a chance to settle and the texture becomes smooth and sliceable.
I’ll serve it in thick slices with a simple Italian salad or some sautéed green beans. It makes a great centerpiece for Easter, but I’ve also had the leftovers for breakfast the next day. The truth is, this pizza rustica recipe is too good to save for just one time of year, so go ahead and enjoy it whenever you want.
Make-Ahead and Storage
Make-Ahead: For freshness, you can make this up to 1 day ahead of time.
How to Store: You can store it in the refrigerator for up to 4 days, wrapped in plastic or sealed in an airtight container. I don’t recommend freezing this pizza rustica recipe, since it tends to lose too much moisture during thawing and reheating.
How to Reheat: While this is commonly served at room temperature, to reheat it, place your desired portion onto a pan, cover it with foil, and bake it at 350° for 5- 6 minutes or until warm.
More Italian Recipes
Video
Pizza Rustica Recipe
Ingredients
For the Dough:
- 3 cups 00 flour
- ½ teaspoon coarse salt
- ½ cup cold unsalted butter
- ½ cup cold lard
- 2 large eggs
- 2 to 4 tablespoons cold water
For the Filling:
- 8 large eggs
- 1 pound ricotta, drained
- 8 ounces provolone, cut into small cubes
- 1 cup grated Pecorino Romano
- 8 ounces ham, cut into small cubes
- 8 ounces Napoli salami, cut into small cubes
- coarse salt and fresh cracked pepper to taste
Instructions
- In a food processor, pulse together the flour, salt, lard, and butter until it becomes like a meal.
- Next, add 1 egg at a time until combined.
- While on high speed, slowly drizzle in 2 to 3 tablespoons of water just until the dough comes together.
- Transfer the dough onto a clean surface dusted with flour and mold it together to form a disk. Cover in plastic wrap and chill it in the refrigerator for 30 minutes.
- In the meantime, whisk together the eggs in a large bowl.
- Next, fold in the ricotta, provolone, Pecorino Romano, ham, salami, salt, and pepper until thoroughly combined. Set it aside.
- Remove the dough from the refrigerator, place it on a clean surface dusted with flour, cut 1/3 of it off, and set it to the side.
- For the larger size, roll it out until it is about 1/8” to ¼” thick and large enough to cover a 9” x 2” spring form pan including going up the sides of the pan.
- Transfer the dough to the springform pan sprayed with non-stick spray. You can also an optional parchment paper round to the pan.
- Form the dough to the bottom and sides of the pan. There will probably be about 1” to 2” hanging over the sides.
- Pour in the egg, cheese, and meat mixture and flatten it out using a rubber spatula.
- Return to the clean surface lightly dust the remaining 1/3 piece of dough and roll it out until it is about 1/8” to ¼” thick and large enough to cover the top of the pan.
- Trip off excess dough right to the top of the pan. You can freeze or chill the cut-off dough and reuse it in any pie recipe.
- Pinch the top and sides of the dough together and then gently roll it over towards the center of the pie. It will only go over about ½” but I just wanted to give directions on where to roll it.
- Brush the top of the dough with 1 beaten large egg. You will not use all of it, you just need enough to cover it.
- Bake in a preheated oven at 375° on a middle rack for 50 to 60 minutes or until golden brown and cooked throughout. Rest the pizza rustica at room temperature for 20 to 25 minutes.
Made this for the first time for Easter. It came out Beautiful and Delicious!! Instructions with videos are easy to follow. Love this site. Thank you.
Excellent!
I made this for my family for Easter. HOLY RAVIOLI, it was such a hit!! Everyone LOVED it! Thank you!
Excellent!