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.
Pizza Rustica
Ingredients
Method
- Make crust and chill 30 minutes.
- Mix all filling ingredients in a large bowl.
- Roll bottom crust and line deep-dish pie pan.
- Fill with ricotta and meat mixture.
- Add top crust, seal edges, and cut vents.
- Brush with egg wash and bake at 350°F for 60–75 mins.
- See full steps with tips & photos → https://theboatshedcafe.com/pizza-rustica/
Notes
- For the flakiest crust, keep all ingredients cold and avoid overworking the dough.
- Drain ricotta thoroughly to avoid soggy filling.
- Letting the pie cool fully helps with clean slicing and deeper flavor.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.