Pizza Rustica Recipe
Pizza Rustica, also known as Italian Easter Pie, is a rich and savory celebration dish traditionally served during Easter festivities.
With its flaky, buttery crust and hearty filling of creamy ricotta, cheeses, cured meats, and fresh herbs, this pie is the perfect blend of rustic comfort and festive indulgence. Adapted from Nancy Harmon Jenkins’ Cucina del Sole, this version stays true to its Southern Italian roots while being approachable for home bakers.
Whether enjoyed warm or at room temperature, it’s a show-stopping centerpiece for any spring gathering.
Why You’ll Love This Recipe:
People will love this recipe because it combines everything comforting and indulgent in one beautiful, savory pie.
The buttery, lemon-scented crust wraps around a rich, creamy filling loaded with cheeses, herbs, and flavorful cured meats — every bite is deeply satisfying. It’s perfect for feeding a crowd, makes stunning leftovers, and brings a touch of Italian tradition to the table.
Whether served at Easter or any special occasion, it’s the kind of dish that feels festive, homey, and unforgettable all at once.
Key Ingredients:
Whole Milk Ricotta – Creamy and mild, ricotta is the heart of the filling, providing a rich, smooth texture.
Fresh Mozzarella – Adds melt-in-your-mouth softness and a mild, milky flavor that complements the other cheeses.
Pecorino or Parmigiano-Reggiano – These aged cheeses bring sharpness, saltiness, and depth of flavor.
Salami & Mortadella – Classic Italian cured meats that add savory, spiced notes and a hearty bite.
Lemon Zest – Infused into the crust, it adds a subtle brightness that balances the richness of the filling.
Dry White Wine – Used in the dough to help it come together while adding a touch of complexity to the crust.
Pizza Rustica (Italian Easter Pie)
Ingredients:
Shortcrust Pastry Ingredients:
2 ½ cups all-purpose flour (unbleached)
2 tablespoons sugar
¼ teaspoon kosher salt
6 oz (1½ sticks) unsalted butter, diced
2 eggs (1 whole, 1 separated; reserve the yolk for brushing)
Zest of 1 organic lemon
3 to 4 tablespoons chilled dry white wine
Filling Ingredients:
3 cups (24 oz) whole milk ricotta
3 large eggs
2 cups (8 oz) fresh mozzarella, cubed or torn
1 cup (4 oz) grated Pecorino or Parmigiano-Reggiano (or both)
½ cup (4 oz) diced salami
½ cup (4 oz) diced mortadella
½ cup chopped fresh parsley
1 teaspoon freshly ground black pepper
3 hard-boiled eggs, sliced (optional)
Instructions
Make the Dough:
Food Processor Method:
Add flour, sugar, and salt to a food processor.
Add the butter and pulse until the texture resembles coarse crumbs.
Add the whole egg, egg white, and lemon zest.
Slowly incorporate the chilled wine, a tablespoon at a time, pulsing until the dough just begins to come together. It should be moist but not sticky.
By Hand:
Combine the dry ingredients (flour, sugar, salt) in a mixing bowl.
Add the butter and work it into the flour with your fingers until crumbly. In a separate bowl, whisk the whole egg, egg white, and lemon zest.
Stir this into the flour mixture.
Gradually add cold wine until the dough forms. It should come together without being overly wet.
Turn the dough onto a floured surface. Shape into a ball, then divide into two portions — one slightly larger than the other.
Flatten both into disks, wrap them in plastic, and refrigerate for 1 hour.
Prepare the Filling:
If your ricotta is watery, drain it in a colander for about 15 minutes.
In a large bowl, mix the ricotta with the eggs until smooth.
Fold in the mozzarella, grated cheese, salami, mortadella, parsley, and black pepper.
Stir until evenly combined. Set aside.
Assemble the Torta:
Preheat oven to 375°F (190°C).
Roll the larger dough disk into a 14-inch round, about ⅛ inch thick. Carefully place it into a 9-inch springform pan, pressing it up the sides. Trim off any extra dough, and patch holes if needed using scraps.
Spoon the ricotta filling into the crust and spread evenly. Layer with slices of hard-boiled egg if using.
Roll out the second dough disk into a 12-inch circle. Lay it over the top of the filling. Trim excess and seal the edges by pinching them together. Use a little water to help the dough stick if necessary.
Beat the reserved egg yolk with 1 teaspoon of water and brush over the top crust. Cut a small “X” in the center to vent steam.
Place the pan on a baking sheet and bake for 50–60 minutes, or until the crust is golden and the center feels set. Let the torta cool for at least 1 hour before slicing and serving.
Notes:
Drain the Ricotta: If your ricotta is watery, be sure to drain it for at least 15 minutes. This helps prevent a soggy filling and keeps the pie firm when sliced.
Use High-Quality Meats & Cheeses: Since this pie is all about bold flavors, using good-quality salami, mortadella, and cheeses makes a noticeable difference.
Resting is Key: Letting the torta cool for at least 1 hour after baking allows the filling to set, making it easier to slice cleanly.
Crust Can Be Made Ahead: The shortcrust pastry dough can be prepared a day in advance and stored in the fridge, saving time on baking day.
Customize the Filling: Feel free to adapt the filling based on what you have — prosciutto, cooked spinach, or even sautéed mushrooms make delicious additions.
Perfect for Leftovers: This pie tastes even better the next day, making it a great make-ahead dish for gatherings or brunch.
Nutrition Information:
YIELD: 10 | SERVING SIZE: 1
Calories: 430 | Total Fat: 28g | Saturated Fat: 13g | Cholesterol: 145mg | Sodium: 620mg | Total Carbohydrates: 25g | Dietary Fiber: 1g | Sugars: 2g | Protein: 20g
Frequently Asked Questions:
Can Pizza Rustica be made in advance?
Yes, Pizza Rustica is ideally suited for advance preparation.
The assembled pie can be refrigerated, unbaked, for up to 24 hours before baking.
Additionally, the fully baked torta can be stored in the refrigerator for 3–4 days and served either at room temperature or gently reheated, allowing flavors to deepen over time.
Can I freeze Pizza Rustica?
Pizza Rustica freezes well either before or after baking.
If freezing unbaked, ensure it is tightly wrapped in plastic and foil, and bake from frozen, adding approximately 10–15 minutes to the total baking time.
If freezing after baking, allow the pie to cool completely, wrap securely, and freeze for up to 2 months.
Thaw in the refrigerator overnight before reheating.
What are suitable substitutions for salami and mortadella?
In the event that salami or mortadella is unavailable, other cured meats such as prosciutto, pancetta, cooked ham, or even cooked Italian sausage can be used.
Flavor profiles may vary, but the structural and savory elements of the filling will remain intact.
Is it necessary to use both Pecorino and Parmigiano-Reggiano?
While using both cheeses contributes to a more complex flavor profile—combining Pecorino’s sharpness with Parmigiano-Reggiano’s nuttiness—it is acceptable to use either one based on availability or preference.
Grana Padano may also serve as a viable alternative.
How do I know when the Pizza Rustica is fully cooked?
The torta is fully baked when the crust is deeply golden and the filling has set firmly, typically after 50 to 60 minutes at 375°F (190°C).
Inserting a knife or skewer into the center should yield no wet or overly soft filling.
Allowing the pie to rest for at least 1 hour post-baking is critical for complete setting.
What if my dough is too dry or too wet when mixing?
If your dough feels too dry and crumbly, add a little more cold wine, one teaspoon at a time, just until it comes together.
If it’s too sticky, lightly dust with flour while kneading.
The goal is a soft, pliable dough that’s not overly wet.
How do I prevent the bottom crust from getting soggy?
Make sure to drain your ricotta well before mixing the filling.
Also, allow the torta to cool after baking—this helps the filling firm up and prevents excess moisture from softening the crust.
Can I roll out the dough in advance?
You can roll out the dough up to a few hours ahead.
Just layer it between sheets of parchment paper, cover with plastic wrap, and refrigerate until ready to assemble the pie.
Do I need a springform pan?
A springform pan is ideal for easy removal and presentation, but you can also use a deep 9-inch pie dish or cake pan.
Just be sure to grease it well and leave enough crust hanging over the edge to seal the top layer.
How do I know the filling is fully set without cutting into it?
The pie should feel firm in the center and puffed slightly when done. Gently shake the pan—if the center doesn’t jiggle and the top is golden brown, it’s ready.
Letting it rest after baking is essential to allow the filling to finish setting.