Pizza Rustica
This traditional Pizza Rustica (Italian Easter Pie) is a rich, savory Italian pie filled with creamy ricotta, mozzarella, Parmesan, and hearty cured meats baked inside a flaky crust. Perfect for Easter, brunch, or holiday gatherings, this make-ahead Italian classic is comforting, satisfying, and crowd-pleasing.
Ingredients
- Main Ingredients
- 2 prepared pie crusts store-bought or homemade
- 1 cup ricotta cheese well-drained if needed
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 large eggs
- ½ pound cooked Italian sausage crumbled
- ½ cup diced salami
- Seasonings
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 tablespoon chopped fresh parsley optional
- Pantry Staples
- Olive oil for greasing pan
- Extra Parmesan for topping
- Flour for dusting
Instructions
- Preheat & Prepare Pan
- Preheat oven to 375°F.
- Lightly grease a 9-inch springform pan or deep pie dish.
- Roll out one pie crust and press into the pan, covering bottom and sides.
- Make the Filling
- In a large bowl, combine ricotta, mozzarella, and Parmesan.
- Add eggs and mix until smooth.
- Stir in cooked sausage and diced salami.
- Add black pepper, garlic powder, oregano, and parsley.
- Mix until evenly combined.
- Assemble
- Pour filling into prepared crust and smooth evenly.
- Place second crust on top.
- Trim and crimp edges to seal.
- Cut small slits in the top to allow steam to escape.
- Bake
- Bake for 50–60 minutes, until crust is golden brown and center is set.
- If top browns too quickly, tent loosely with foil.
Notes
- Drain ricotta well to prevent a watery filling.
- Allow the pie to cool at least 20–30 minutes before slicing.
- Internal temperature should reach about 160°F.
- Tastes even better the next day after flavors settle.