Pizza Rustica, also known as Pizza Piena (“full pie”), is an indulgent and savory Italian Easter pie, traditionally enjoyed to celebrate the end of Lent.

This layered dish features a rich filling of cured meats, cheeses, and eggs all encased in a flaky pie crust.

Whether you know it from Naples, Calabria, or your nonna’s kitchen, this version inspired by 365Celebrate is a festive must-bake.

Why You’ll Love This Pizza Rustica

Deeply traditional – A recipe rich in Italian Easter heritage

Loaded with flavor – Cheese, meats, and eggs in every bite

Perfect for gatherings – Makes a large pie for sharing

Make-ahead friendly – Even tastier the next day

Versatile – Customize the filling to your taste

What You’ll Need (Ingredient Highlights)

Ricotta cheese – Creamy base that binds the filling

Mozzarella & provolone – Provide melty texture and flavor

Parmesan or Romano – Aged cheese for depth

Eggs – Add structure and richness

Prosciutto, salami, soppressata – Traditional Italian meats

Black pepper – Enhances the savory balance

Pie dough – Homemade or store-bought, top and bottom crusts

Pro Tips Before You Start

Let ricotta drain in a sieve to prevent a soggy center

Chop meats and cheeses into uniform small cubes

Don’t skip the egg wash – it adds beautiful golden color

Allow pie to cool before slicing for clean edges

Bake on a lower oven rack for even crust browning

How to Make Pizza Rustica

Step 1: Make the Filling

In a large bowl, combine ricotta, mozzarella, provolone, parmesan, and eggs.

Stir in chopped prosciutto, salami, and soppressata.

Add black pepper and mix thoroughly.

Step 2: Assemble the Pie

Preheat oven to 350°F.

Roll out one pie crust and press it into a 9-inch springform pan or deep pie plate.

Fill with cheese-meat mixture and level the top.

Step 3: Add the Top Crust

Cover with the second crust. Crimp the edges and cut a few steam vents.

Brush with beaten egg.

Step 4: Bake

Bake for 60–75 minutes, or until golden and firm in the center.

Cover edges with foil if browning too quickly.

Step 5: Cool and Slice

Let pie cool for at least 30 minutes. Slice and serve warm or at room temperature.

What to Serve It With

Mixed greens salad with balsamic vinaigrette

Roasted spring vegetables

Fresh fruit like melon or grapes

Italian soda, espresso, or red wine

Variations / Substitutions

Add sautéed spinach or artichokes for a veggie twist

Swap provolone for fontina or asiago

Include hard-boiled eggs for traditional texture

Use puff pastry instead of pie dough for a lighter crust

Make mini versions in muffin tins for parties

Storage & Leftovers

Refrigerate: Up to 4 days in a sealed container

Freeze: Slices can be frozen up to 2 months

Reheat: In oven at 325°F for best texture, or microwave if needed

FAQs

Can I make Pizza Rustica a day ahead?
Yes! It actually improves in flavor overnight.

Can I use other meats?
Absolutely – ham, mortadella, or capicola all work well.

What’s the best cheese combination?
Ricotta, mozzarella, provolone, and parmesan offer classic balance.

Should I use homemade or store-bought dough?
Either works—homemade adds a rustic touch, but store-bought saves time.

How do I keep the bottom crust from getting soggy?
Drain ricotta and bake on a lower rack; you can also pre-bake the bottom crust for 5 minutes.

Final Thoughts

Pizza Rustica is more than just a pie—it’s a celebration of heritage, flavor, and family tradition.

With each bite, you get the richness of cheese, the boldness of cured meats, and the comforting texture of flaky crust.

Whether for Easter brunch or a spring potluck, this dish is sure to impress.