Pizza Rustica is a cherished Italian Easter pie made with layers of rich cheeses, Italian meats, and eggs, all nestled between a flaky, buttery crust.

This version, inspired by Cucina by Elena, captures the comforting flavor of tradition while being accessible enough for any home cook.

Why You’ll Love This Pizza Rustica

Deeply traditional – Rooted in Italian holiday celebrations

Packed with flavor – Savory meats, creamy ricotta, and salty cheeses

Perfect for sharing – Large enough to serve a crowd

Even better the next day – Flavors deepen as it rests

Customizable – Use your favorite cured meats or cheeses

What You’ll Need (Ingredient Highlights)

Ricotta cheese – The creamy base of the filling

Mozzarella & provolone – For melt and mild flavor

Grated parmesan or pecorino romano – Adds sharpness

Eggs – Bind the filling together

Prosciutto, salami, soppressata – Traditional cured meats

Pie crust or homemade pastry dough – For top and bottom

Black pepper – For seasoning

Egg wash – Gives the crust a golden finish

Pro Tips Before You Start

Drain ricotta in a sieve overnight to avoid watery filling

Dice meats and cheeses small for even distribution

Use a springform pan for easy slicing and clean edges

Don’t skip the egg wash – it helps with browning

Cool the pie fully before slicing for best results

How to Make Pizza Rustica

Step 1: Prepare the Dough

Roll out one disc of chilled dough and line the bottom of a 9-inch springform pan.

Let the edges overhang slightly. Preheat oven to 350°F.

Step 2: Make the Filling

In a large bowl, mix ricotta, mozzarella, provolone, parmesan, and eggs until smooth.

Stir in diced prosciutto, salami, and soppressata. Season with black pepper.

Step 3: Fill the Pie

Spoon the filling into the prepared crust and smooth the top.

Roll out the second disc of dough and place it over the filling. Trim and crimp edges.

Step 4: Bake

Brush top crust with egg wash. Cut slits for steam.

Bake at 350°F for 70–80 minutes, or until golden and set in the middle.

Cover edges with foil if needed.

Step 5: Cool and Serve

Let pie rest for at least 30 minutes. Slice and serve warm or chilled.

What to Serve It With

Spring salad with lemon vinaigrette

Roasted or grilled asparagus

Pickled vegetables or olives

Italian sparkling water or light red wine

Variations / Substitutions

Add sautéed spinach or cooked artichokes

Try fontina or asiago instead of provolone

Include chopped hard-boiled eggs for a traditional twist

Use puff pastry if short on time

Make a vegetarian version with roasted vegetables and extra cheese

Storage & Leftovers

Refrigerate: Store tightly covered for up to 4 days

Freeze: Slice and wrap individually; freeze for up to 2 months

Reheat: Warm in 325°F oven until heated through

FAQs

Can I make Pizza Rustica ahead of time?
Yes, it’s perfect for prepping in advance and reheats beautifully.

Can I use store-bought crust?
Absolutely. Use two rounds of refrigerated pie crust for ease.

What meats can I use?
Any Italian cured meats: mortadella, ham, pancetta, or even cooked sausage.

Is it the same as Pizzagaina?
Yes – different name, same delicious Easter pie.

Can I make it without eggs?
Eggs are essential for binding, but some vegan alternatives could work in experimental versions.

Final Thoughts

Pizza Rustica is more than just a holiday dish—it’s a celebration of Italian heritage and the comfort of home cooking.

Rich, hearty, and unforgettable, it’s a dish that brings everyone to the table, whether it’s Easter or any day worth savoring.