This Pizza Rustica from Inside the Rustic Kitchen is a traditional Italian Easter pie layered with rich cheeses, savory meats, and eggs encased in a golden pastry.

It’s deeply comforting, crowd-pleasing, and perfect for holiday tables or weekend brunch.

Why You’ll Love This Pizza Rustica

Authentic Italian flavor – Classic ingredients and technique

Hearty & filling – Packed with cheese, eggs, and meats

Perfect for sharing – Feeds a family or Easter guests

Flexible ingredients – Adaptable with your favorite fillings

Make-ahead friendly – Great next-day texture and flavor

What You’ll Need (Ingredient Highlights)

Ricotta cheese – The creamy base

Mozzarella & provolone – For melt and richness

Eggs – For binding and richness

Prosciutto, salami, cooked ham – Traditional meats

Black pepper – Subtle flavor notes

Pastry dough (homemade) – Tender, flaky crust

Pro Tips Before You Start

Make pastry ahead and chill well before rolling

Dice meats and cheese evenly for consistent filling

Drain ricotta if watery to prevent soggy crust

Let baked pie cool before slicing for cleaner presentation

Bake on lower oven rack for evenly crisp bottom

How to Make Pizza Rustica

Step 1: Make the Dough

Combine flour, salt, and cubed cold butter in a food processor.

Pulse to breadcrumbs. Add eggs and a splash of water. Chill dough in two discs.

Step 2: Prepare the Filling

Mix ricotta with mozzarella, provolone, and parmesan.

Stir in eggs, black pepper, nutmeg, and diced meats. Mix until combined.

Step 3: Assemble the Pie

Roll one dough disc to line a 9-inch springform pan. Add filling and smooth.

Top with second dough disc, trim and seal edges, and cut steam slits.

Step 4: Bake

Brush top with egg wash. Bake at 350°F (180°C) for 1 hour to 1 hour 15 minutes, until golden brown and set.

Step 5: Cool and Serve

Cool at least 30 minutes before removing from pan and slicing.

Serve warm, room temp, or chilled.

What to Serve It With

Lemon arugula salad

Roasted asparagus or zucchini

Italian pickles or marinated artichokes

A glass of red wine or Aperol spritz

Variations / Substitutions

Use smoked provolone or fontina cheese

Add sautéed spinach or mushrooms for veg

Try spicy soppressata for more kick

Swap crust for puff pastry in a pinch

Make mini pies in muffin tins for portion control

Storage & Leftovers

Refrigerate: Store slices in airtight container for up to 5 days

Freeze: Wrap tightly and freeze up to 2 months

Reheat: Oven at 325°F until warmed through or enjoy cold

FAQs

Can I use store-bought crust?

Yes! Use a quality pie crust or puff pastry if in a hurry.

Is this dish traditionally served cold?

Yes, many enjoy it at room temp or chilled, especially on Easter.

Can I make this ahead of time?

Definitely! It tastes better as it rests overnight.

What other meats can I use?

Try mortadella, pancetta, or leftover roast chicken.

Is this pie the same as Pizzagaina?

Yes, it’s a regional variation of the same Easter meat pie tradition.

Final Thoughts

This Pizza Rustica delivers the soul of Italian holiday cooking—rich, generous, and made to be shared.

Whether you’re recreating a family tradition or discovering it for the first time, it’s a recipe worth celebrating.