Pizza Rustica is a beloved Italian Easter tradition, often served on Holy Saturday to break the Lenten fast.

This rich and savory pie is packed with cheeses, cured meats, and eggs, all wrapped in a flaky homemade crust.

Based on Billy Parisi’s version, this recipe delivers an authentic taste of Southern Italy straight to your table.

Why You’ll Love This Pizza Rustica

Hearty & Flavorful: A protein-packed pie with layers of cheesy, meaty goodness.

Perfect for Celebrations: Traditionally made for Easter, but great for brunch or family gatherings.

Customizable Filling: You can mix and match your favorite cheeses and Italian meats.

Make-Ahead Friendly: Best served slightly warm or at room temperature, so it’s great to prepare in advance.

Ingredient Highlights

00 Flour: Ultra-fine flour gives the crust a tender, flaky texture.

Ricotta Cheese: Provides a creamy base for the filling.

Pecorino Romano & Provolone: Add sharp, salty, and nutty notes.

Ham & Salami: Bring savory depth and traditional Italian flavor.

Eggs: Bind the filling together and enrich the dough.

Butter & Lard: Ensure a rich and tender crust.

Pro Tips Before You Start

Chill Your Dough: Cold butter and lard help create a flaky texture.

Drain Ricotta: Removes excess moisture for a firmer filling.

Use a Springform Pan: Makes unmolding the pie easier and neater.

Egg Wash: Adds a beautiful golden finish to the crust.

Let It Rest: Allow the pie to cool at room temperature before slicing.

How to Make Pizza Rustica

Step 1: Prepare the Dough

In a food processor, pulse the flour, salt, butter, and lard until the mixture resembles coarse meal.

Add eggs one at a time, then slowly drizzle in cold water until the dough comes together.

Transfer to a floured surface, shape into a disk, wrap in plastic, and chill for 30 minutes

Step 2: Make the Filling

In a large bowl, whisk the eggs.

Fold in ricotta, provolone, Pecorino Romano, ham, salami, salt, and pepper.

Stir until thoroughly combined and set aside.

Step 3: Roll Out the Dough

Divide the chilled dough, setting aside one-third for the top crust.

Roll out the larger portion into a circle big enough to line a 9″x2″ springform pan.

Gently press into the pan, allowing excess dough to hang over the edges.

Step 4: Assemble the Pie

Pour the filling into the crust and smooth the top.

Roll out the remaining dough and place over the filling.

Trim any overhang, seal the edges, and roll toward the center.

Brush the top with beaten egg for a glossy finish.

Step 5: Bake

Preheat oven to 375°F (190°C).

Bake the pie on the middle rack for 50–60 minutes, or until golden brown and firm in the center.

Let it rest at room temperature for 20–25 minutes before slicing.

What to Serve With It

Light arugula salad with lemon vinaigrette

Roasted asparagus or broccoli

A crisp white wine like Pinot Grigio

Fresh fruit or panna cotta for dessert

Variations / Substitutions

Swap Napoli salami for soppressata or pepperoni

Add chopped spinach for extra greens

Replace provolone with fontina or mozzarella

Try using puff pastry or store-bought pie crust in a pinch

Storage & Leftovers

Refrigerate: Store covered in the fridge for up to 5 days

Freeze: Wrap slices individually and freeze for up to 2 months

Reheat: Warm in a 325°F oven or enjoy at room temperature

FAQs

Can I make Pizza Rustica ahead of time?
Yes! It tastes even better the next day and is perfect for prepping in advance.

Can I use store-bought crust?
Absolutely. While homemade dough gives the best flavor, store-bought pie crust works well for shortcuts.

What’s the best pan to use?
A 9″x2″ springform pan ensures clean edges and easy unmolding.

Is it okay to serve cold?
Yes. It’s delicious at room temperature or cold, making it ideal for picnics and potlucks.

Can I skip lard in the dough?
Yes, substitute with more butter if needed, though lard adds great tenderness.

What meats work best in the filling?
Traditional picks include ham, salami, mortadella, and prosciutto, but feel free to mix.

Can I add vegetables?
Sure! Blanched spinach or roasted red peppers are great additions.

Final Thoughts

Pizza Rustica is more than just a pie—it’s a celebration of family, tradition, and bold Italian flavors.

Whether you’re making it for Easter or just a cozy Sunday meal, this savory dish will fill your home with warmth and your table with joy.

The Boat Shed Kitchen

Pizza Rustica

Pizza Rustica is a traditional Italian Easter pie loaded with ricotta, provolone, Pecorino Romano, ham, and salami, all encased in a homemade flaky pastry. Rich, filling, and festive—it’s a holiday must-have!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Chill Time + Rest Time 50 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 10 slices

Calories: 520

Ingredients Method Notes

Ingredients

  

For the Dough:

• 3 cups 00 flour
• ½ teaspoon coarse salt
• ½ cup cold unsalted butter
• ½ cup cold lard
• 2 large eggs
• 2 to 4 tablespoons cold water

For the Filling:

• 8 large eggs
• 1 pound ricotta drained
• 8 ounces provolone cubed
• 1 cup grated Pecorino Romano
• 8 ounces ham cubed
• 8 ounces Napoli salami cubed
• Coarse salt and freshly cracked pepper to taste

Method

 

1. In a food processor, pulse flour, salt, butter, and lard until mixture resembles meal.
2. Add eggs one at a time, then water just until dough comes together.
3. Shape into a disk, wrap, and chill 30 minutes.
4. In a large bowl, whisk eggs and fold in ricotta, cheeses, meats, salt, and pepper.
5. Roll 2/3 of dough into a 1/8″-thick circle and line a 9″ springform pan.
6. Pour in filling and smooth top.
7. See full steps with tips & photos → https://theboatshedcafe.com/pizza-rustica-recipe/

Notes

• Chill the Dough: Chilling makes it easier to roll and helps the crust stay flaky and crisp.
• Drain Ricotta Well: Remove excess moisture from the ricotta to prevent a soggy filling.
• Slice with Care: Letting the pie rest ensures clean, firm slices—perfect texture every time.