Easter Ham Pie – Pizza Rustica
What You’re Looking At:
Layers of Prosciutto di Parma, Genoa salami, sweet Coppa, sharp provolone, and sliced mozzarella baked inside a Parmigiano Reggiano crust.
This variation skips the traditional egg and basket cheese filling in favor of bold, meaty layers and melty cheese that’s family-approved!
Why You’ll Love This Recipe
Layered indulgence: Every bite has perfectly balanced layers of meats and cheeses.
Make-ahead magic: Can be prepared ahead for holidays, gatherings, or Sunday dinners.
Crust with character: The Parmigiano Reggiano pie crust takes this to gourmet level.
Crowd-pleaser: Even those who’ve never had it before will be asking for seconds.
Easier than it looks: Surprisingly simple steps lead to a bakery-worthy presentation.
Key Ingredients
Prosciutto di Parma, Genoa salami, and sweet Coppa: Salty, savory, and full of flavor.
Sharp provolone & fresh mozzarella: Provide a creamy, cheesy melt in every bite.
Parmigiano crust: Made with butter, flour, and Parmigiano for a flaky, cheesy base.
Dried parsley & grated Parmesan topping: Adds just the right herbal and salty finish.
Easter Ham Pie – Pizza Rustica
Ingredients
For the Crust:
3 cups all-purpose flour
1/2 cup grated Parmigiano Reggiano
1 tsp kosher salt
1 cup (2 sticks) unsalted butter, cold and cubed
1/2 cup ice water (more as needed)
1 egg (for egg wash)
For the Filling:
1/2 lb Prosciutto di Parma, thinly sliced
1/2 lb Genoa salami, thinly sliced
1/2 lb sweet Coppa, thinly sliced
1/2 lb sharp provolone, sliced
1/2 lb fresh mozzarella, sliced
1 tbsp dried parsley
2 tbsp grated Parmesan (for topping)
Instructions
Make the Crust:
In a food processor or large bowl, combine flour, grated Parmigiano, and salt.
Add cold butter and pulse or cut in until mixture resembles coarse crumbs.
Gradually add ice water until the dough holds together.
Divide in two, form into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat Oven:
Preheat your oven to 375°F (190°C).
Roll Out Dough:
Roll one dough disk into a 12-inch circle and press into a 9-inch springform pan or deep pie dish.
Let excess hang over the edges.
Layer the Filling:
Alternate the meats and cheeses in even layers: start with a layer of Prosciutto, then provolone, then salami, then mozzarella, then Coppa—repeat until filled.
Sprinkle parsley between every few layers if desired.
Top and Seal:
Roll out the second dough disk and place over the top.
Trim and crimp the edges to seal.
Cut small slits or poke with a fork to allow steam to escape.
Brush the top with beaten egg and sprinkle with grated Parmesan and a pinch of herbs.
Bake:
Place on a baking sheet and bake for 55–65 minutes, or until golden brown and heated through.
Let it rest for at least 30 minutes before slicing so it holds its shape.
Storage
Fridge: Wrap tightly and refrigerate for up to 5 days.
Freezer: Slice and freeze portions for up to 2 months. Reheat at 350°F until warmed through.
Pairing Suggestions
Wine: Chianti, Barbera, or a dry Lambrusco.
Sides: Simple arugula salad with lemon vinaigrette, roasted peppers, or marinated olives.
Recipe Notes
Use quality deli meats and cheeses: Since the recipe relies heavily on the flavor of the meats and cheeses, using high-quality, thinly sliced varieties like Prosciutto di Parma, Genoa salami, and Coppa really makes a difference.
Let the dough chill: Chilling the crust dough for at least an hour helps it firm up, making it easier to roll out and creating a flakier, more tender texture after baking.
Layer evenly and gently: Distribute the meats and cheeses in even, flat layers so each slice has a beautiful, balanced cross-section and doesn’t collapse when cut.
Don’t overfill the pie: While it’s tempting to stack it high, leaving about ½ inch from the top helps avoid overflow and allows for even baking.
Vent the top crust: A few slits or fork pricks in the top crust allow steam to escape during baking, preventing a soggy or puffy crust.
Rest before slicing: Allow the pie to cool for at least 30 minutes after baking so it sets. This ensures clean slices and helps the flavors meld.
Great at room temperature: This pie is just as delicious slightly warm or at room temp, making it perfect for buffets, brunches, or packing for picnics.
Make it a day ahead: The flavors deepen overnight, making this an excellent make-ahead dish for Easter or any holiday.
Nutrition Information
(per slice, based on 10 slices)
Calories: ~520 | Fat: 38g | Carbohydrates: 24g | Protein: 22g | Sodium: ~950mg | Fiber: 1g
Kitchen Equipment Needed
Food processor (optional for crust)
Mixing bowls
Rolling pin
9-inch springform pan or deep pie dish
Pastry brush
Sharp knife or pie server
Baking sheet (to catch drips in oven)
Recipe Swaps and Variations
Add ricotta & eggs for a more traditional filling.
Switch meats – Use mortadella, capicola, soppressata, or even cooked ham.
Cheese choices – Try fontina, asiago, or provolone piccante for a different twist.
Make it spicy – Add crushed red pepper or Calabrese salami.
Low-carb version: Make crustless in a casserole dish and skip the top crust.
How to Store Leftovers
Refrigerator: Store covered for up to 5 days.
Freezer: Wrap slices in plastic wrap and foil, and freeze for up to 2 months.
Reheating: Bake at 350°F (175°C) for 10–15 minutes or until warmed through.
Food and Drink Pairings
Wine: Chianti, Barbera, Lambrusco, or a bold red blend.
Sides: Arugula salad with lemon vinaigrette, roasted red peppers, antipasto platter, or marinated artichokes.
Bread: Serve with crusty Italian bread or garlic knots for extra comfort.
Frequently Asked Questions:
What is the difference between Pizza Rustica and quiche?
Pizza Rustica is heartier and layered with meats and cheeses, often enclosed in pastry.
Quiche is egg-based and lighter, more like a custard.
Can I make this without a springform pan?
Yes, use a deep pie dish or even a square baking pan—just line it well and adjust baking time if needed.
Is this served warm or cold?
It’s traditionally served room temperature or slightly warm, but it’s also delicious cold.
Can I make this vegetarian?
Yes! Replace the meats with layers of roasted veggies, sautéed spinach, or grilled eggplant.
How long does this last after baking?
It keeps well for 4–5 days in the fridge and tastes even better the next day as the flavors settle.
How do I keep the crust from getting soggy?
Pre-baking the bottom crust for 5–8 minutes can help, or sprinkle with breadcrumbs or cheese before adding the filling.
Can I use store-bought pie crust?
Yes, but homemade Parmigiano crust adds unbeatable flavor and flakiness.
How do I slice it cleanly?
Let it rest fully before cutting, and use a serrated knife for clean layers.
Can I make this ahead of time?
Absolutely! It’s perfect for prepping a day in advance.
Just reheat or serve room temp.
Can I freeze the whole pie?
Yes! Bake, cool completely, wrap tightly, and freeze.
Thaw overnight and reheat at 350°F until warmed through.