Pizza Rustica – Classic Italian Easter Pie with Ricotta & Meats

There’s nothing quite like a homemade Pizza Rustica to celebrate Easter the Italian way.

This savory pie is rich, hearty, and bursting with flavor from creamy ricotta, a blend of cheeses, and classic Italian meats all wrapped in a tender, flaky crust.

Based on a beloved recipe, this version includes hard-boiled eggs and a hint of lemon zest for that bright, festive touch.

Whether served warm or chilled, it’s a centerpiece dish that feeds both the stomach and the soul.

Why You’ll Love This Pizza Rustica

Authentic Italian Tradition – A holiday classic, perfect for Easter tables

Flavor-Packed Layers – Ricotta, mozzarella, Pecorino, salami, and mortadella in every bite

Homemade Crust – Infused with butter, lemon zest, and white wine for a delicate texture

Hearty & Filling – A complete meal in a slice

Great Make-Ahead – Tastes even better the next day

What You’ll Need (Ingredient Highlights)

Ricotta Cheese – Forms the creamy, luscious base of the filling

Fresh Mozzarella & Pecorino – Melty and sharp cheese combo

Mortadella – Adds meaty richness and saltiness

Hard-Boiled Eggs – A traditional and symbolic Easter touch

Lemon Zest – Brightens the homemade crust

Dry White Wine – Moistens the dough while adding depth of flavor

Pro Tips Before You Start

Drain the Ricotta – If it’s watery, drain for 15–30 minutes

Chill the Dough – At least 1 hour makes it easier to roll and shape

Use a Springform Pan – Makes unmolding the pie much easier

Seal the Edges – Use water if needed to prevent leaks

Let It Rest – At least 1 hour before slicing so the filling sets

How to Make Pizza Rustica

Step 1: Make the Dough
In a food processor or large bowl, mix flour, sugar, and salt.

Cut in the butter until crumbly.

Add egg, egg white, and lemon zest.

Slowly drizzle in cold white wine, 1 tablespoon at a time, mixing just until the dough holds together.

Step 2: Chill the Dough
Form the dough into two disks (one slightly larger).

Wrap in plastic and refrigerate for 1 hour.

Step 3: Prepare the Filling
In a bowl, mix ricotta and eggs until smooth.

Stir in mozzarella, Pecorino, diced salami, mortadella, parsley, and black pepper.

Set aside.

Step 4: Assemble the Pie
Roll out the larger dough disk into a 14″ round and press into a 9″ springform pan.

Patch any gaps.

Spoon in the filling and level the top.

Layer hard-boiled egg slices on top.

Step 5: Add the Top Crust
Roll out the second dough disk into a 12″ circle.

Place over the filling.

Trim, seal the edges, and brush with beaten egg yolk mixed with water.

Cut a small X in the center to vent.

Step 6: Bake
Place the pie on a baking sheet and bake at 375°F for 50–60 minutes, until golden brown and firm in the center.

Step 7: Cool and Serve
Let cool at least 60 minutes before slicing.

Serve warm, room temperature, or cold.

What to Serve With Pizza Rustica

Crisp Green Salad – Lightens up the richness

Roasted Asparagus or Broccolini – Perfect seasonal veggies

Italian Pickled Vegetables – For a zesty contrast

Red Wine or Sparkling Water – Complements the savory layers

Fresh Fruit or Biscotti – A simple finish to the meal

Variations & Substitutions

Use Prosciutto or Capicola – Instead of or in addition to salami

Cheese Swaps – Try Fontina, Caciocavallo, or Parmigiano Reggiano

Vegetarian Version – Skip the meat and add sautéed spinach or roasted peppers

Mini Pies – Make individual portions in muffin tins

Spice It Up – Add a pinch of red pepper flakes for heat

Storage & Leftovers

Refrigerate – Store in an airtight container for up to 5 days

Freeze – Wrap tightly and freeze slices for up to 2 months

Reheat – Warm in a 300°F oven for 10–15 minutes or enjoy cold

Make Ahead – Best baked a day in advance to let flavors meld

FAQs

Can I make the dough without a food processor?
Yes! Just use a pastry cutter or your hands to work in the butter.

What type of wine should I use for the dough?
A dry white wine like Pinot Grigio or Sauvignon Blanc works beautifully.

Is it necessary to add the hard-boiled eggs?
They’re traditional but optional. You can skip them if preferred.

Can I use store-bought crust?
Homemade tastes better, but refrigerated pie dough can work in a pinch.

How do I prevent a soggy bottom?
Make sure your ricotta is drained well and bake on the lower oven rack.

Can I serve this pie cold?
Absolutely! It’s delicious at any temperature.

Can I double this recipe for a crowd?
Yes—use a larger pan or make two separate pies.

Final Thoughts

Pizza Rustica is more than just a pie—it’s a celebration of Italian heritage and holiday tradition.

With its rich filling and buttery crust, it brings comfort, flavor, and joy to every gathering.

Whether you’re making it for Easter, a family get-together, or just because, this classic recipe is sure to impress and satisfy.