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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!
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Prep Time 30 minutes
Cook Time 55 minutes
Chill Time + Rest Time 50 minutes
Total Time 2 hours 25 minutes
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.