Easter Savory Pie (Pizza Rustica) Recipe

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Genesis Published: February 15, 2021 Modified: June 1, 2021
Easter Savory Pie (Pizza Rustica) Recipe

How To Make Easter Savory Pie (Pizza Rustica)

Pizza Rustica or most commonly known as Easter Pie is a flavorful and savory pizza pie that’s filled with lots of meat, lots of cheeses, and eggs!

Preparation: 20 minutes
Cooking: 2 hours
Rise and Chill Time: 1 day 2 hours
Total: 1 day 4 hours 20 minutes



  • 2cupswarm water
  • 1tbspsugar
  • ½cupolive oil
  • 1tbspinstant yeast
  • cupsall-purpose flour
  • 1tbspsalt
  • 10large eggs,plus 1 additional beaten egg
  • 16ozricotta cheese
  • 1cupfresh parsley,chopped
  • 4ozpecorino romano,grated
  • 8ozham,boiled, cubed
  • 8ozpepperoni,cubed
  • 8ozprovolone cheese,cubed
  • 8ozsalami,hard, cubed
  • 4ozprosciutto,chopped
  • cupsbread crumbs
  • 1large egg,beaten


  1. In a large mixing bowl, combine the warm water, sugar, olive oil, and instant yeast.

  2. Add the flour and salt, and mix the dough together with a wooden spoon until it forms a ball.

  3. Then knead the dough for 1 minute, or until it feels smooth and springy.

  4. Cover the dough in the bowl with a kitchen towel or plastic wrap. Let rise in a warm place for 2 hours.

  5. Preheat the oven to 350 degrees F.

  6. In a large bowl, add the 10 eggs, ricotta, parsley, and pecorino romano. Whisk the mixture until smooth.

  7. Add the ham, pepperoni, provolone, hard salami, prosciutto, and bread crumbs.

  8. Fold in the cubed meats and cheeses. The texture should be thick and slightly wet.

  9. Once the dough has doubled in size, dump it onto a floured surface, knead for 2 minutes, and shape it into a ball.

  10. Roll the dough out to a rough circle, about ¼-inch thick.

  11. With a pizza cutter or knife, cut out a large disc that is 2-inches wider than a 9-inch springform pan or round baking dish.

  12. With the rest of the dough, cut thick strips about 9-inches long and 1-inch thick.

  13. Transfer the dough disc into the springform pan or baking dish.

  14. Gently press the dough against the bottom and sides of the pan, allowing the excess to hang over the sides.

  15. Pour the egg, cheese, and meat mixture into the pan. Pack the filling down and smooth the top with a spatula.

  16. Weave the strips of dough on top to create a decorative pattern. Trim any excess dough, then fold and crimp the edges.

  17. Brush the top with egg wash.

  18. Bake the pizza rustica for 2 hours, or until the filling is cooked through and the pizza dough has browned.

  19. Let the pizza rustica cool completely. Remove from the pan.

  20. Chill in the refrigerator overnight on a wire rack.

  21. Enjoy!


  • Calories: 599.08kcal
  • Fat: 32.89g
  • Saturated Fat: 12.53g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 14.41g
  • Polyunsaturated Fat: 3.38g
  • Carbohydrates: 43.74g
  • Fiber: 2.13g
  • Sugar: 1.93g
  • Protein: 30.15g
  • Cholesterol: 202.72mg
  • Sodium: 1228.69mg
  • Calcium: 302.47mg
  • Potassium: 364.53mg
  • Iron: 4.25mg
  • Vitamin A: 146.62µg
  • Vitamin C: 5.66mg
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