Pizza Rustica

published Apr 9, 2022
Pizza Rustica Recipe

This double-crusted deep dish pie is filled with an egg and ricotta mixture that has been studded with some of Italy’s finest cured meats and cheeses.

Serves8 to 10

Prep35 minutes

Cook1 hour 20 minutes to 1 hour 30 minutes

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Pizza Rustica (also known as Easter Pie, and is a savory pie typically served the day after Easter) on a plate with one slice cut out
Credit: Laura Rege

Pizza rustica is a work of art. This double-crusted deep-dish pie is filled with an egg and ricotta mixture that has been studded with some of Italy’s finest cured meats and cheeses. Yet, for being such a stunning dish, this recipe is fairly easy to make.

Here, we use diced prosciutto, salami, ham, provolone, and Parmesan in the filling, but it can easily be adjusted to your favorite cured meats or cheeses. Just make sure to use the same weight or cup amount. For a nice and sturdy top and bottom crust, an egg replaces some of the water in a basic homemade pie dough to add structure. For easy removal, prepare the recipe in a 9-inch springform pan rather than a regular cake pan. Just remove the outer ring once it cools and the whole pizza rustica should lift out to a platter easily to be sliced and served.

What Part of Italy is Pizza Rustica From?

This dish is originates from Southern Italy, specifically the regions of Calabria, Campania, and Abruzzo. Recipes vary depending on region, town, and family, but all involve a double-crusted pie packed with an egg-based, cheesy filling.

When Do You Make Pizza Rustica?

Traditionally, pizza rustica is served on Easter to celebrate the end of Lent, but it makes for a hearty, showstopping dish anytime of year!

What Is Pizza Rustica Made Of?

  • flaky pie crust
  • eggs
  • ricotta
  • provolone
  • Parmesan cheese
  • a selection of Italian cured meats such as proscuitto, ham, and salami.

How to Know When Pizza Rustica Is Done? 

When the pizza rustica is finished baking, the crust will puff and turn golden-brown. To make sure it’s done, insert a toothpick into the center through one of the vents and check if it comes out dry. If all looks good, remove the pizza rustica to a wire rack to cool completely, during this time the puffed center will deflate a bit. Don’t slice until the pizza rustica is fully cooled, as it needs to set.

Credit: Laura Rege

Does Pizza Rustica Have to be Refrigerated?

Yes, pizza rustica should be refrigerated. Store it in an airtight container for up to five days and reheat gently to serve.

Pizza Rustica Recipe

This double-crusted deep dish pie is filled with an egg and ricotta mixture that has been studded with some of Italy’s finest cured meats and cheeses.

Prep time 35 minutes

Cook time 1 hour 20 minutes to 1 hour 30 minutes

Serves 8 to 10

Nutritional Info

Ingredients

  • 2 sticks

    (8 ounces) unsalted butter

  • 3 1/2 cups

    all-purpose flour, plus more for dusting

  • 1 1/2 teaspoons

    kosher salt, divided

  • 11

    large eggs, divided

  • 6 to 7 tablespoons

    ice water

  • 1 (15 to 16-ounce) container

    whole-milk ricotta cheese (about 2 cups)

  • 4 ounces

    thinly sliced prosciutto

  • 4 ounces

    thinly sliced provolone cheese

  • 2 ounces

    thinly sliced genoa salami

  • 4 ounces

    unsliced smoked ham

  • 1 ounce

    Parmesan cheese (about 1/2 packed cup freshly grated or 1/3 cup store-bought grated)

Instructions

  1. Place 2 sticks unsalted butter in the freezer for at least 1 hour or up to overnight.

  2. Place 3 1/2 cups all-purpose flour and 1 teaspoon of the kosher salt in a large bowl and whisk until well combined. Grate the frozen butter on the large holes of a box grater directly into the bowl. Toss with your fingers to coat the butter in flour.

  3. Place 2 of the large eggs and 6 tablespoons ice water in a small bowl and whisk until combined. Add to the flour mixture and stir until a shaggy dough forms, stirring in an additional 1 tablespoon ice water if needed if the dough is dry.

  4. Transfer the dough onto a work surface. Divide into two piles, one with 1/3 of the dough and the other with the remaining 2/3 of the dough. Using your hands, gather each pile of dough together and form into a ball. Press into a disk and wrap each disk wrap tightly in plastic wrap. Refrigerate for least 1 hour or up to overnight.

  5. Unwrap the larger disk of dough and place on a lightly floured work surface. Roll out into a roughly 13-inch round that's a scant 1/4-inch thick. Transfer the dough into a 9-inch springform pan and press the dough into the bottom and up the sides; let the excess dough hang over on the top. Refrigerate while you prepare the remaining dough and filing.

  6. Arrange a rack in the middle and another rack in the bottom third of the oven. Place a foil-lined baking sheet on the lower rack. Heat the oven to 350°F.

  7. Place 8 of the large eggs and 1/2 teaspoon kosher salt in a large bowl and whisk until combined. Add 1 (15 to 16-ounce) container whole-milk ricotta cheese and whisk to combine.

  8. Dice 4 ounces thinly sliced prosciutto (about 3/4 cup), 4 ounces thinly sliced provolone cheese (about 3/4 cup), and 2 ounces thinly sliced genoa salami (about 1/2 cup). Cut 4 ounces smoked ham into small cubes (about 3/4 cup). Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup, or measure out 1/3 cup store-bought grated). Add the meats and Parmesan to the egg mixture and stir to combine. Pour into the springform pan.

  9. Unwrap the smaller disk of dough and place on a lightly floured work surface. Roll out into a roughly 10-inch wide round that's a scant 1/4-inch thick. Drape the dough over the top of the springform pan. Gently fit it over the filling and up the sides of the pan. Trim the dough flush with the top of the springform pan, then pinch the tops of the dough together and fold over inward into the springform pan. Using a knife, cut 5 slits in the top crust to make vents.

  10. Whisk the remaining 1 large egg with a few drops of water in a small bowl. Brush all over the top crust.

  11. Bake on the middle rack until the crust is deep golden-brown and puffed, and a toothpick inserted into the center comes out clean, 1 hour 20 minutes to 1 hour 30 minutes. Place the pan on a wire rack and let cool completely, the center will fall slightly to create a more even top. Remove the springform sides and slice and serve.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.