Easter Pizza Rustica Recipe

Thursday, April 13, 2017
Pizza Rustica or pizzagaina is a large Italian pizza pie consisting of a pastry-like crust that goes both on top and on the bottom, and in between the crust, it holds ingredients such as salami, ham, prosciutto, eggs, and Italian cheeses such as mozzarella, ricotta, Pecorino Romano, and Parmigiano Reggiano.


This recipe can be cut in half as it makes one large or two small ones and it also freezes well.


It's hard to determine what classification this goes under being pizza Rustica as it is part pastry, part quiche, part pie, and part pizza at the same time.


The dish is traditionally prepared for Easter we usually serve this at room temperature as an appetizer.

Even though pizza Rustica is Italian in origin, it is also popular in the Italian-American community here in the United States besides Italy and all of Europe.


If you love Italian traditional foods like this for Easter, try our Best Easter Italian Roundup of Recipes.

Scroll down to the printable recipe card for this fabulous thick meat pizza Rustica recipe.
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this is an Easter Italian Meat pie stuffed with many deli meats like pepperoni, capicola and salami loaded with ricotta and lots of other cheese







this is an Easter Italian Meat pie stuffed with many deli meats like pepperoni, capicola and salami loaded with ricotta and lots of other cheese baked in a glass deep dish pie plate




A Little History on Easter Pie




This Italian Easter Pizza Rustica comes from Naples and can trace its history back to the 17th century.



During this time period, it was a real Easter treat and a must make.



After fasting for 40 days from any dairy foods, this was a decadent dish to break that Lenten fast




this is a collage of how to make Italian Pizza Rustic for Easter traditions




Naples




In and around Naples, the dish is known as pizza Rustica, pizza ripiena, or pizza chiena.



The different spellings and names come from the different Regions and dialects in Italian but they all mean the same thing. It's a stuffed pizza.



Pizza Rustica is layered with many imported types of meat, such as fresh genoa salami and traditional Italian cheeses.




these are slightly beaten eggs




Cheese and Meats to Use

  • basket cheese is very similar to ricotta we use only ricotta you can use both
  • provolone
  • mozzarella
  • pecorino romano
  • genoa salami
  • prosciutto
  • pepperoni
  • soppressata
  • capicola




meat pie called Rustic for Easter




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mixing ricotta with seasoning for Pizza  Rustica for Easter



Tips

  1. these can be made in individual cupcake tins or small 4-inch quiche pans, pie plates must be a deep dish
  2.  any meats you like can be substituted
  3. you can use all basket cheese or ricotta or both
  4. if you're in a hurry use a premade deep-dish pie crust 
  5. poke holes on the top crust and egg wash before baking
  6. make sure you brush the meats with beaten egg on every layer
  7. cheese goes last on the top layer
  8. for a flavored crust add some granulated garlic powder and more grated cheese
  9. bake until the center is set it sometimes takes up to an hour depending on thickness



This is a deep dish cousin to quiche. It has a rich buttery crust with with deli meats and cheese. This is normally served around Easter right at the end of Lent



Easter Pizza Rustica Pin for later



this is a pin for later on how to make an Easter Italian Meat pie stuffed with many deli meats like pepperoni, capicola and salami loaded with ricotta and lots of other cheese



Easter Pie



If you love quiche then you will love this Easter pie, full of tasty cheeses, eggs, deli meat and baked in this delicious crust.



Give it and try and let me know how you like it, this is a classic Easter Holiday Italian recipe.




Italian Pizza Rustica, Easter Meat Pie, Rustica Easter Pie, Italian Easter Quiche, Easter Pizza Rustica Recipe
quiche recipes, pizza recipes, Italian recipes, Easter recipes, meat pie recipes
Italian
Yield: 10
Author: Claudia Lamascolo
Easter Pizza Rustica Recipe

Easter Pizza Rustica Recipe

This is an Easter Pizza Rustica traditional deep-dish cousin to quiche with a buttery crust. It's chock full of cheeses and meats.
Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

Ingredients

  • Rustica Filling:
  • 4 beaten eggs(half for brushing the meats)
  • 15 oz container of whole milk ricotta( strain if too wet) if you would like to use basket cheese, use half and half of each of around 7 and 1/2 ounces ricotta and basket cheese.
  • 1/2 teaspoon each  black pepper, salt
  • 1 teaspoon minced fresh garlic or 1/2 teaspoon granulated garlic powder
  • 1 teaspoon chopped fresh basil
  • 1 cup of prosciutto, sliced
  • 2 cups of genoa salami, sliced
  • 1/2 cup capicola ham sliced 
  • 6 hard-boiled eggs sliced
  • 1 cup cubed pepperoni,
  • 1 cup of soppressata,
  • 1 cup mixed shredded provolone and mozzarella
  • 3 tablespoons Pecorino Romano cheese
  • a small handful of chopped fresh basil is optional
  • Note: for spicier Rustica add 1/2 teaspoon cayenne pepper
  • Rustica Crust:
  • 2 cups of flour
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs (1 more egg beaten for brushing the top of the dough)
  • 1/4 cup vegetable, canola, or olive oil
  • 1/2 teaspoon baking powder

Instructions

  1. Heavily spray the pan with cooking oil or line with parchment then set aside.
  2. For the crust:
  3. In a medium-sized bowl mix flour, salt, pepper, 2 eggs, milk and oil, and baking powder.
  4. Cut the dough in half.
  5. Roll out bottom crust and place in the prepared pan (one deep-dish pie plate, a disposable 12 x 9 pan or you can use a springform pan).
  6. For the filling (this is layered however you want the meat to go first and just a guideline):
  7. Add to a large bowl two of the eggs whisked together, basil, add pecorino cheese, ricotta,  salt, garlic, and pepper, and set aside.
  8. Place some of the prosciutto and half the ricotta on the crust in your lined pan. 
  9. Next, add the salami and brush with a little beaten egg.
  10. Place the boiled eggs next then pepperoni, brush with more egg.
  11. Add the soppressata and hot ham, add the remaining ricotta and salami.
  12. Brush with more egg., add the mozzarella and provolone.
  13. Top with remaining thinly rolled out crust either full sheet or lattice top, and more egg wash.
  14. Bake at 375 degrees for 55 minutes or until the top is nicely browned.

Calories

760.39

Fat (grams)

51.48

Sat. Fat (grams)

20.42

Carbs (grams)

23.94

Fiber (grams)

0.86

Net carbs

23.08

Sugar (grams)

2.16

Protein (grams)

48.11

Sodium (milligrams)

2938.23

Cholesterol (grams)

360.14
Created using The Recipes Generator







Easter Pizza Rustica Pin for later




this is how to make an Italian Easter meat pie pin for later



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This is a deep dish cousin to quiche. It has a rich buttery crust with with deli meats and cheese. This is normally served around Easter right at the end of Lent




8 comments

  1. Wow, this is one fabulous Easter tradition! The filling sounds incredible!!

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  2. Great tradition! It sounds delicious!!!

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  3. This Easter pizza looks amazing in that picture!!! Love that dough and filling recipes. Have to try making it very soon!!!
    Jessi

    ReplyDelete
  4. I love this idea for an Easter pizza! It looks delicious!

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  5. This literally makes my mouth water! I never knew about this recipe and now I’ve got to give it a try :)

    ReplyDelete
  6. OMG! This looks like the ultimate comforting meal!

    ReplyDelete
  7. Now that is what I call a pie! Love all the cheesy goodness; can't wait to enjoy this for dinner this week!

    ReplyDelete

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