Name: Easter Pizza Rustica
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 20
Cuisine: Italian
Ingredients: Pizza Rustica Filling:; 4 beaten eggs(half for brushing the meats); 1- 15 ounce container of whole milk ricotta( strained in cheesecloth) if you would like to use basket cheese, use half and half of each of around 7 and 1/2 ounces of ricotta and the rest 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; 2 tablespoons of chopped fresh basil; Note: for spicier Rustica, add 1/2 teaspoon cayenne pepper; Pizza 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

Pizza Rustica or pizzagaina is a large Italian pizza meat and cheese 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.

In our Italian American family, we typically serve this on Easter Sunday.

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..

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 period, it was a real Easter treat and a must-make.

After 40 days of no dairy foods, this was a decadent dish to break that Lenten fasting.

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

Easter Pizza Rustica Recipe in and Around 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.

Cheese and Meats to Use

basket cheese: a very popular cheese to use in this dish. We use only ricotta; you can also use both
provolone: deli cut off the block is recommended and shredded
mozzarella: whole milk and full-fat cheese
pecorino romano: grated cheese
genoa salami: there are two kinds: hard salami and genoa, either one is fine to use
prosciutto: an Italian ham
pepperoni: pepperoni comes in stick form or presliced we use all fresh deli meats
soppressata: a savory Italian sausage with nutmeg and peppercorn flavors
capicola: a spiced ham with a little heat

Tips When Making Easter Pizza Rustica Recipe

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

Easter Pizza Rustica Pin for later

Easter Pie

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

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

Easter recipes, Pizza Rustica, Italian meat pie, meat and cheese quiche, Italian recipes

Easter recipes, pie recipes, meat and cheese pie, savory pie recipes

Italian

Yield: 20

Author: Claudia Lamascolo

Easter Pizza Rustica

This is an Easter Pizza Rustica traditional deep dish cousin to quiche with a buttery crust. It's a deep pie with meats and full of cheeses.

Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M

Ingredients

Pizza Rustica Filling:
4 beaten eggs(half for brushing the meats)
1- 15 ounce container of whole milk ricotta( strained in cheesecloth) if you would like to use basket cheese, use half and half of each of around 7 and 1/2 ounces of ricotta and the rest 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
Note: For spicier Rustica, add 1/2 teaspoon cayenne pepper
Pizza 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

Preheat the oven to 375 degrees. Heavily grease a deep spring form pan or a deep dish 10-inch pie plate.
Note: if using a springform pan for easier removal, oil spray, then line with parchment paper.
For the crust:
In a medium-sized bowl, mix flour, salt, pepper, 2 eggs, milk and oil, and baking powder.
Cut the dough in half ( you will need a top of lattice crust and a bottom crust).
Roll outthe 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).
For the filling (this is layered, however, you want the meat to go first, and just a guideline):
Add to a large bowl two of the eggs whisked together, basil, add pecorino cheese, ricotta, salt, garlic, and pepper, and set aside.
Place some of the prosciutto and half the ricotta on the crust in your lined pan.
Next, add the salami and brush with a little beaten egg.
Place the boiled eggs next to the pepperoni, and brush with more egg.
Add the soppressata and hot ham, and add the remaining ricotta and salami.
Brush with more egg, add the mozzarella and provolone.
Top with remaining thinly rolled out crust, either a full sheet or a lattice top, and more egg wash.
Bake at 375 degrees for 55 minutes or until the top is nicely browned.

Notes

Cheese and Meats to Use

basket cheese: a very popular cheese to use in this dish. We use only ricotta; you can also use both
provolone: deli cut off the block is recommended and shredded
mozzarella: whole milk and full-fat cheese
pecorino romano: grated cheese
genoa salami: there are two kinds: hard salami and genoa, either one is fine to use
prosciutto: an Italian ham
pepperoni: pepperoni comes in stick form or presliced we use all fresh deli meats
soppressata: a savory Italian sausage with nutmeg and peppercorn flavors
capicola: a spiced ham with a little heat

Tips When Making Easter Pizza Rustica Recipe

these can be made in individual cupcake tins or small 4-inch quiche pans; pie plates must be deep-dish dish
any meats you like can be substituted or the ones in our recipe from your local deli
you can use all basket cheese or ricotta, or both
if you're in a hurry use a premade deep-dish pie crust
poke holes on the top crust and egg wash before baking
make sure you brush the meats with beaten egg on every layer
cheese goes last on the top layer
for a flavored crust, add some granulated garlic powder and more grated cheese
bake until the center is se,t it sometimes takes up to an hour depending on thickness

Nutrition Facts

Calories

291

Fat (grams)

20 g

Sat. Fat (grams)

7 g

Carbs (grams)

12 g

Fiber (grams)

0 g

Net carbs

12 g

Sugar (grams)

1 g

Protein (grams)

16 g

Sodium (milligrams)

911 mg

Cholesterol (grams)

145 mg

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