If you’re looking for a show-stopping holiday dish that’s as delicious as it is impressive, Pizza Rustica is it! Also known as Italian Easter Pie, this savory, cheesy, and meaty masterpiece is a cross between a deep-dish quiche and a stuffed pizza. It’s loaded with ricotta, mozzarella, cured meats, and eggs, all wrapped in a flaky, golden crust. The best part? You can make it ahead of time, making holiday prep so much easier!
Why You’ll Love This Recipe
- Make-Ahead Friendly: Perfect for prepping a day or two in advance.
- Rich & Savory: Packed with cheese, eggs, and cured meats for a deeply satisfying bite.
- Crowd-Pleasing: A holiday favorite that feeds a crowd.
- Customizable: Use your favorite meats and cheeses to make it your own.
Ingredients
Here’s what you’ll need to make this Italian classic:
- Pie crust (homemade or store-bought)
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Prosciutto or salami (or a mix of cured meats)
- Eggs
- Black pepper
- Fresh parsley (optional, for extra flavor)
Find the full ingredient list in the recipe card below!
Directions
Step 1: Prepare the Dough
If using homemade dough, roll out two circles—one for the bottom and one for the top. Refrigerate while preparing the filling.
Step 2: Make the Filling
In a large bowl, mix together the ricotta, mozzarella, Parmesan, eggs, black pepper, and chopped meats. Stir until well combined.
Step 3: Assemble the Pie
Line a deep-dish pie pan with one crust. Pour in the filling and spread evenly. Cover with the second crust, crimp the edges, and cut small vents on top.
Step 4: Bake Until Golden
Brush with an egg wash for a glossy finish, then bake at 375°F (190°C) for 45–50 minutes, or until golden brown.
Step 5: Cool and Serve
Let the Pizza Rustica cool completely before slicing. This helps the filling set for perfect slices.
Expert Tips and Tricks
- Chill Before Slicing: Letting it cool for a few hours (or overnight) ensures clean, firm slices.
- Use a Deep Dish Pan: This pie is hearty, so a deep-dish pan works best.
- Mix Up the Meats: Try a combination of pepperoni, ham, pancetta, or soppressata.
Recipe Variations and Possible Substitutions
- Vegetarian Version: Swap the meats for sautéed spinach, mushrooms, and roasted red peppers.
- Extra Cheesy: Add provolone or fontina for even more gooey goodness.
- Crust-Free Option: Skip the crust and bake the filling in a greased dish for a low-carb version.
Serving and Pairing Suggestions
- Pair with a crisp salad to balance the richness.
- Serve warm or cold—both are delicious!
- Enjoy with a glass of red wine like Chianti or Sangiovese.
Storage and Reheating Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months.
- Reheat: Warm in the oven at 300°F (150°C) for best results.
FAQs
1. Can I make Pizza Rustica ahead of time?
Yes! It actually tastes better the next day, making it perfect for holidays.
2. Do I have to use ricotta?
Ricotta is traditional, but you can mix in mascarpone or cottage cheese for a different texture.
3. Can I make mini Pizza Rusticas?
Absolutely! Use a muffin tin for individual portions—great for parties.
4. How do I prevent a soggy crust?
Bake the pie on the lower rack and avoid overloading it with wet ingredients.
In Conclusion
This Make-Ahead Pizza Rustica is a must-try for the holidays! It’s savory, satisfying, and stress-free, since you can prep it ahead of time. Whether you’re serving it for Easter, Christmas, or just a cozy weekend meal, it’s a dish that brings everyone together.
Print
Make-Ahead Pizza Rustica: The Ultimate Holiday Recipe
- Prep Time: 20 minutes (plus 1 hour chilling time)
- Cook Time: 50–60 minutes
- Total Time: 1 hour 20 minutes (plus chilling time)
- Yield: 6 servings (normal) 1x
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Pizza Rustica, also known as Italian Easter Pie, is a rich and savory deep-dish pie filled with layers of cheeses, cured meats, and eggs, all baked inside a flaky crust. This make-ahead version lets you prepare it in advance, making it perfect for holidays, brunches, or special gatherings. With its indulgent flavors and hearty texture, it’s a showstopping dish that’s sure to impress!
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup vegetable shortening
- 1 tsp salt
- 1 tsp sugar
- 2 large eggs
- 1/4 cup cold water
For the Filling:
- 1 lb ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 oz provolone cheese, diced
- 4 oz prosciutto, chopped
- 4 oz soppressata or salami, diced
- 4 large eggs
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1 egg (for egg wash)
Instructions
Step 1: Make the Dough
- In a large bowl, mix the flour, salt, and sugar. Cut in the butter and shortening using a pastry cutter or food processor until the mixture resembles coarse crumbs.
- Add the eggs and cold water, mixing until the dough comes together. Form into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Step 2: Prepare the Filling
- In a large bowl, combine ricotta, mozzarella, Parmesan, and provolone.
- Stir in the chopped prosciutto, soppressata, eggs, black pepper, and oregano. Mix until well combined.
Step 3: Assemble the Pie
- Preheat the oven to 375°F (190°C).
- Roll out one dough disc to fit a 9-inch deep-dish pie pan. Gently press it into the pan.
- Pour the filling into the crust, spreading it evenly.
- Roll out the second dough disc and place it over the filling. Seal the edges by pinching them together. Cut small slits on top for steam to escape.
- Brush the top with an egg wash (1 beaten egg + 1 tbsp water).
Step 4: Bake and Store
- Bake for 50–60 minutes, or until golden brown. Let cool completely before slicing.
- Make-Ahead Tip: Wrap the cooled pie in plastic wrap and refrigerate for up to 3 days. Reheat in a 300°F (150°C) oven before serving.
Notes
- Customizations: You can swap meats for ham, pepperoni, or pancetta.
- Cheese Variations: Try pecorino Romano or fontina for a different flavor profile.
- Freezing Option: Pizza Rustica can be frozen for up to 2 months. Thaw overnight before reheating.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 145mg