Pizza Rustica is a traditional Italian pie that’s both savory and satisfying. With layers of rich cheeses, flavorful cured meats, and flaky crust, this dish is a holiday favorite, perfect for making ahead and serving to a crowd. Whether you’re hosting Easter, Christmas, or simply a festive gathering, this recipe is bound to steal the spotlight on your table.
Why You’ll Love This Recipe?
This recipe blends hearty, comforting flavors with simple prep. Pizza Rustica is versatile—enjoy it warm, cold, or at room temperature, and it tastes even better when made ahead. The sturdy crust encases a filling of creamy ricotta, gooey mozzarella, savory prosciutto, and smoky salami, making it a one-dish wonder. Plus, you can customize it to suit your taste.
Ingredients
You’ll need a mix of cheeses, cured meats, and a sturdy crust to bring this recipe to life. Here’s a glimpse of the key ingredients:
- Ricotta cheese, for a creamy filling
- Mozzarella, for melt-in-your-mouth goodness
- Eggs, to bind everything together
- Salami and prosciutto, for that bold, savory kick
- Pie crust or pastry dough, to wrap it all up
Full list of ingredients and precise measurements can be found below.
Directions
Step 1: Prepare the Crust
Roll out your pie dough and line a deep pie dish, leaving enough overhang to seal the top. Set it aside in the fridge while you prep the filling.
Step 2: Mix the Filling
In a large bowl, combine ricotta, shredded mozzarella, grated Parmesan, and eggs. Fold in chopped salami and prosciutto, ensuring everything is evenly mixed.
Step 3: Assemble the Pie
Pour the filling into the prepared crust, spreading it out evenly. Cover with the second layer of dough, crimp the edges to seal, and cut small vents on top to let steam escape.
Step 4: Bake to Perfection
Place your pie in a preheated oven at 375°F (190°C) and bake for about 50–60 minutes, or until the crust is golden brown. Let it cool for at least 15 minutes before slicing.
Expert Tips and Tricks
- Use store-bought crust to save time, or make a homemade one for extra flavor.
- Always drain any excess moisture from the ricotta to avoid a soggy filling.
- For a shiny crust, brush the top with an egg wash before baking.
- Pizza Rustica tastes even better the next day, so it’s a perfect make-ahead option.
Recipe Variations and Possible Substitutions
- Swap out the meats for your favorites—ham, pancetta, or even cooked sausage work well.
- Add some spinach or cooked vegetables for extra texture and color.
- Prefer a vegetarian version? Leave out the meat and add sun-dried tomatoes, olives, or roasted peppers.
- Experiment with different cheeses like provolone or fontina to tweak the flavor.
Serving and Pairing Suggestions
Serve Pizza Rustica as a main dish with a fresh green salad or roasted vegetables on the side. For appetizers, slice it into smaller wedges and serve alongside olives, marinated artichokes, or a charcuterie platter. Pair with a crisp white wine like Pinot Grigio or a light red such as Chianti for a true Italian feast.
Storage and Reheating Tips
Pizza Rustica keeps well in the fridge for up to 4–5 days. Wrap it tightly in plastic wrap or store in an airtight container. Reheat slices in a 350°F (175°C) oven until warmed through, or enjoy it cold straight from the fridge—it’s just as delicious!
FAQs
Q: Can I freeze Pizza Rustica?
Yes, you can! Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before reheating in the oven.
Q: Can I make the crust from scratch?
Absolutely. A simple butter or shortening-based pie crust works wonderfully for this recipe.
Q: What size dish should I use?
A 9-inch deep-dish pie pan is perfect. If using a shallower dish, reduce the filling slightly to avoid overflow.
Q: Can I make this gluten-free?
Yes, use a gluten-free pie crust and ensure your fillings are gluten-free as well.
Conclusion
Pizza Rustica is more than just a recipe—it’s a holiday tradition that brings people together. Its savory layers and make-ahead convenience make it a go-to for any celebration. Whether served warm or cold, it’s a dish that’s sure to impress your guests and leave them asking for seconds. Give it a try this holiday season!
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Layered Italian Pizza Rustica: Your Holiday Make-Ahead Star
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Pizza Rustica ( also called Torta Rustica) is a delicious ricotta-based pie baked for Easter in Southern Italy. It is delicious served at room temperature and perfect for an Easter-Monday picnic!
Ingredients
For the shortcrust pastry:
(Slightly adapted from ‘Cucina del Sole’ by Nancy Harmon Jenkins, 2007)
- 2 1/2 cups unbleached all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon kosher salt
- 6 ounces (1 1/2 sticks) unsalted butter, cut into pieces
- 2 eggs, 1 separated (1 egg yolk reserved for egg wash at end)
- Grated zest of 1 lemon, preferably organic
- 3 to 4 tablespoons very cold dry white wine
For the filling:
- 3 cups (24 ounces) whole milk ricotta
- 3 large eggs
- 2 cups (8 ounces) fresh mozzarella, diced or torn
- 1 cup (4 ounces) grated Pecorino or Parmigiano-Reggiano cheese (or a combination)
- Approximately 1/2 cup (4 ounces) salami, diced
- Approximately 1/2 cup (4 ounces) mortadella, diced
- 1/2 cup fresh parsley, chopped
- 1 teaspoon freshly ground black pepper
- 3 hard-boiled eggs, sliced (optional)
Instructions
- Make the dough
- Using a food processor: In the bowl of a food processor, combine the flour, sugar, and salt. Add the pieces of butter and pulse until the mixture comes together and forms small pebble-sized pieces. Add the whole egg, the egg white, and the lemon zest. Slowly add the cold wine, 1 tablespoon at a time, pulsing in between each tablespoon just until the dough comes together. The dough should be moist but not too wet.
- By hand: In a large bowl, mix the flour, sugar, and salt. Add the butter, mixing into the flour using your hands until incorporated. In a separate bowl, whisk together the whole egg, egg white, and lemon zest and mix into the butter/flour mixture. Slowly add the cold wine, 1 tablespoon at a time, and mix together just until the dough comes together. The dough should be moist but not too wet.
- Turn out the dough onto a lightly floured surface and shape into a ball. Divide the ball into 2 pieces; one piece slightly larger than the other and using your hand, flatten into disks. Wrap each disk with plastic wrap and place in the refrigerator for about an hour while you prepare the filling.
- Preheat the oven to 375 degrees Fahrenheit.
- Prepare the filling: If your ricotta is watery, put it in a colander and allow to drain for about 15 minutes.
- In a large bowl, stir together the ricotta and eggs until very well combined. Add in the mozzarella, Pecorino or Parmigiano cheese, salami, mortadella, parsley, and pepper. Stir until well mixed. Set aside while you roll out the dough.
- Assemble the torta: On a lightly floured surface, roll out the larger disk of dough to form a 14-inch circle, about 1/8-inch thick. Carefully drape the dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Trim any excess dough that overhangs the pan. Using the trimmed dough, patch any areas that need additional dough. Fill with the prepared ricotta mixture. Top with slices of the egg, if using.
- Roll out the second disk into a 12-inch circle, about 1/8-inch thick. Place it over top of the filling. Trim away any excess overhang with a sharp knife. Press the edges together where the crusts meet to seal the edges. You can use a bit of water to moisten the dough if it doesn’t hold together.
- Beat the reserved egg yolk with 1 teaspoon of water. Brush the egg mixture over the top of the dough. Make a small “x” shape in the middle of the pie to allow steam to escape.
- Place the torta on a baking sheet and transfer it to the oven. Bake until the crust is browned, and the filling is firm, 50 to 60 minutes. Remove from the oven and let the torta rest for at least 60 minutes before serving.
Notes
- The meats and cheeses: You can choose whatever meats and cheeses make you happy! Here I have used two of my faves – salami and mortadella but you could easily substitute prosciutto, cooked ham, and cooked sausage. As for the cheeses, I opted for mozzarella and a mixture of Pecorino and Parmigiano. You can easily swap out the mozzarella for a fontina or provolone.
- Add something green: If you are craving a bit of green in the midst of all that meat, saute up some spinach or chard in a bit of olive oil with some garlic, and toss it into the filling. A delicious addition!
- The hard-boiled eggs: Completely optional but boy, they are tasty! I recommend going the extra step and including.
- Let it rest: I know it will be tough not to eat it right out of the oven but let this sit for a good hour before you even think about digging in. This is fantastic a day or so later and served at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 115mg
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