This Italian Pizza Rustica is a savory pie made with a slightly sweet pastry filled with ricotta, eggs, mozzarella, and prosciutto.
Rustico Pizza, also known as Italian Easter Pie, is enclosed in a tender pastry crust. The combination of the rich filling and flaky dough creates a memorable savory pie that delights at first bite.
Why You Must Make It
- This version is inspired by Nick Malgieri, a trusted baking authority whose techniques improve crusts and fillings for many pastries and pies.
- Traditionally served at Easter, this Napoli classic works beautifully as an appetizer, brunch centerpiece, or even a hearty breakfast.
- The dough is easy to roll thanks to the addition of eggs, and the filling—rich ricotta combined with mozzarella and prosciutto—delivers satisfying flavor and texture.
Expert Tips
- Make the dough ahead and refrigerate it, well wrapped, for up to three days. Bring it to room temperature before rolling.
- The original calls for 1/3 cup sugar; for a less sweet, more savory crust use 1/4 cup. Either amount works.
- A decorative crimp or pastry cutter elevates the presentation, but a clean straight edge also looks elegant.
- Traditional fillings vary—consider adding Italian sausage, pepperoni, or soppressata to suit your taste.
- Provolone is a tasty swap for mozzarella. If you don’t have Pecorino Romano, Parmesan will work in a pinch.
- Bake until the filling is puffed and set in the center. A lattice top makes it easy to check doneness.
How to Make a Rustico Pizza
- Make the dough using a food processor, then knead briefly, divide, wrap, and chill.
- Combine the filling ingredients gently with a rubber spatula; avoid overmixing to prevent excess air.
- Butter a 9-inch pie plate and preheat the oven accordingly.
- Roll the larger dough portion into a 12-inch circle and fit it into the pie plate, trimming the edges evenly.
- Fill the shell with the ricotta mixture and smooth the top.
- Roll the remaining dough, cut into strips, and weave a lattice over the filling, trimming and sealing the edges.
- Bake until the crust is golden and the filling is firm and slightly puffed. Cool on a rack before slicing.
Frequently Asked Questions
Pizza Rustica is a stuffed Italian pie, often enjoyed at Easter. It features a flaky pastry crust filled with ricotta, mozzarella, cured meats such as prosciutto or sausage, and cheese like Pecorino Romano.
Other names include Italian Easter Pie, Rustico Pizza, Pizzagaina, Pizza Ripiena, and Pizza Chiena.
This savory pie traces its roots to Naples and has been a part of Italian Easter traditions for centuries.
Pizza Rustica can be served warm, at room temperature, or cold. Traditionally it’s served at room temperature as an appetizer.
If refrigerated within two hours of baking, it keeps 4–5 days when covered tightly with plastic wrap or foil.
You May Also Like:
- Spinach Torta Rustica
- Braided Easter Bread
- White Chocolate Easter Bark
- Herb Crusted Rack of Lamb
- More Best Holiday Recipes
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Italian Pizza Rustica
30 minutes
40 minutes
1 hour 10 minutes
8 servings
A ricotta, mozzarella and prosciutto filled pie.
Ingredients
For the Dough
- 2 cups all-purpose flour
- ⅓ cup sugar (or ¼ cup for a less sweet crust)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 stick (4 oz) cold unsalted butter or cold lard, cut into pieces
- 2 large eggs, lightly beaten
For the Filling
- 1 pound whole milk ricotta
- 3 large eggs
- ¼ cup freshly grated Pecorino Romano (or Parmesan)
- ¼ pound mozzarella, grated
- ¼ pound thinly sliced prosciutto, shredded
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon freshly ground black pepper
Instructions
- Combine flour, sugar, baking powder, and salt in the bowl of a food processor and pulse briefly to mix.
- Add the butter and pulse until the mixture resembles fine cornmeal. With the machine running, add the eggs and process until the dough forms a ball.
- Remove the dough, knead briefly until smooth, wrap in plastic, and chill or set aside. Refrigerate up to three days if not using immediately.
- In a bowl, stir ricotta until smooth, then add the eggs, grated cheese, mozzarella, prosciutto, parsley, and pepper, blending until evenly combined.
- Preheat the oven to 350ºF and position a rack in the lower third. Butter a 9-inch glass pie plate (if using metal, increase oven temp to 375ºF).
- Divide the dough into two pieces, one about twice the size of the other. Roll the larger piece into a 12-inch circle and fit it into the pie plate, trimming the edges.
- Fill the shell with the ricotta mixture and smooth the top.
- Roll the remaining dough into a square and cut into 12 even strips. Lay half the strips across the pie, then weave the remaining strips diagonally to form a lattice. Trim and seal the edges.
- Bake 35–40 minutes, until the crust is golden and the filling is set and slightly puffed. Cool on a rack before slicing.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information:
Yield:
8
Serving Size:
1 slice
Amount Per Serving:
Calories: 510
Total Fat: 31g
Saturated Fat: 15g
Trans Fat: 0g
Unsaturated Fat: 15g
Cholesterol: 186mg
Sodium: 703mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 9g
Protein: 21g
