Italian Pizza Rustica
This Italian Pizza Rustica is a savory pie, made with a slightly sweet pastry and stuffed with a filling of ricotta, eggs, mozzarella, and prosciutto.
Rustico Pizza or Italian Easter Pie is encased in a tender pastry crust. This out-of-the-ordinary pie makes a delicious statement the second you have your first bite!
Why You Must Make
- The recipe comes from Nick Malgieri, one of my baking gurus. Over the years, I’ve used his tips to perfect my apple pie and cheesecake recipes.
- This Napoli classic is made for Easter and served as an appetizer, but we enjoy it for breakfast, too.
- The buttery crust is a breeze to roll due to the addition of eggs, plus the filling with Mozzarella and Prosciutto is fabulous!
Expert Tips
- You can make the crust ahead of time. Just wrap well and store in the refrigerator for a day or so. Bring to room temperature before rolling.
- The original recipe called for 1/3 cup of sugar, but I only used 1/4 cup. Either amount works well, but for a savory pie, I prefer less sugar.
- Using a crimp pastry cutter makes this Easter pie even more festive, but a straight edge is very pretty, too.
- A traditional pizza rustica can have sausage, pepperoni, soppressata, etc. So add any of your favorite Italian meats.
- Provolone is a delicious alternative to Mozzarella, and although Pecorino Romano is traditional, Parmesan will work also.
- Bake until the filling looks puffed and set in the middle. This is a perk of a lattice crust as you can see the filling.
How to Make a Rustico Pizza
- Make the crust in a food processor. Knead, divide, wrap in plastic, and let rest.
- Mix the filling ingredients together with a rubber spatula.
- Prep your pie plate.
- Roll out the bottom crust and fit it into the pie plate and trim.
- Add the filling to the pie shell and level the top.
- Roll out the rest of the pie crust and cut into 12-14 strips.
- Place half the strips going one direction, then arrange the remaining strips perpendicular or at a slight diagonal to those topping the pie. Weave them over and under. Here is a link on how to weave a lattice crust.
Frequently Asked Questions
Pizza Rustica refers to a stuffed pizza and is an Italian Easter Pie made with a flaky pastry crust, sausage, smoked ham, pepperoni, ricotta, mozzarella, and pecorino romano.
Pizza Rustica is also known as an Italian Easter Pie, Rustico Pizza, Pizzagaina, Pizza Ripiena, or Pizza Chiena.
This Easter pie originated in Naples and can be traced back to the 17th century.
This pizza rustica recipe can be served cold, room temperature, or warm. Traditionally, it’s served at room temperature as an appetizer.
If pizza rustica is not left at room temperature longer than 2 hours, it will keep for 4-5 days. Keep it covered with plastic wrap or foil and store it in the refrigerator.
You May Also Like:
- Spinach Torta Rustica
- Braided Easter Bread
- White Chocolate Easter Bark
- Herb Crusted Rack of Lamb
- More of the Best Holiday Recipes
Italian Pizza Rustica
A ricotta, mozzarella and Prosciutto filled pie!
Ingredients
For the Dough
- 2 cups all-purpose flour
- ⅓ cup sugar
- ½ teaspoon baking powder
- ¼ tsp salt
- 1 stick (4 oz) cold, unsalted butter or 4 oz cold lard, cut into 8 pieces
- 2 large eggs, lightly beaten
For the filling:
- 1 pound whole milk ricotta
- 3 large eggs
- ¼ cup freshly grated Pecorino Romano cheese
- ¼ pound mozzarella cheese, grated
- ¼ pound thinly sliced prosciutto, shredded
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon freshly ground black pepper
Instructions
- Put the flour, sugar, baking powder, and salt into the work bowl of a food processor, fitted with the metal blade; pulse a few times just to mix the ingredients.
- Add the butter and plus 15 to 20 times, or just until the mixture resembles fine cornmeal. With the machine running, add the eggs and process until the dough forms a ball on the blade, about a minute or so.
- Remove the dough from the processor and knead it, folding it over on itself until smooth, 1 to 2 minutes. Wrap the dough in plastic and set aside. (If you’re not going to make the pizza now, warp the dough well and refrigerate for up to 3 days)
- Scoop the ricotta into a medium bowl and stir until smooth with a rubber spatula. Add the rest of the filling ingredients one at a time, stirring until each addition is incorporated and the mixture is well blended.
- Position a rack in the lower third of the oven and preheat the oven to 350º, butter a 9-inch glass pie plate. (If you don’t have a glass pie plate, use, metal, but increase the oven temp to 375º)
- Divide the dough into two pieces, one twice as large as the other. Working with the large pieces, knead it into a disk and roll it out on a lightly floured work surface into a 12-inch circle.
- Transfer the dough to the pie plate and press gently against the bottom and up the sides of the plate. Don’t worry if the dough tears, just press it back together. Use the dull side of a knife to trim the excess dough even with the rim.
- Scrape the filling into the pie shell and smooth the top.
- Knead and shape the remaining piece of dough into a block and roll it into a 9-inch square. Using a pizza or pastry cutter or a thin charm knife, cut the dough into 12 even strips. To form the lattice, lay 6 of the strips across the pie at 1 1/4-inch intervals, then crisscross the strips, placing the remaining strips diagonal across the first. Trim the ends of the strips even with the edge of the pan and pinch to seal.
- Bake for 35 to 40 minutes, or until the crust in golden and the filling is firm and slightly puffed. Transfer the pie to a rack to cool completely before serving.
- Leftovers can be kept well-covered in the refrigerator for up to 4 days
Nutrition Information:
Yield:
8Serving Size:
1 sliceAmount Per Serving: Calories: 510Total Fat: 31gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 186mgSodium: 703mgCarbohydrates: 35gFiber: 1gSugar: 9gProtein: 21g
91 Comments on “Italian Pizza Rustica”
I love this recipe. The first time Nick Malgieri made this on Julia Child’s tv show I knew I had to make it. And make it I did I love the taste of the sweet crust and the salty filling. I’ve been making it every holiday ever since seeing it on the show years and years ago. You will love it and it’s so easy.
Glad you are another fan, Carol!!! It’s a winner.
How beautiful! Love your perfect lattice edged pie. Your filling of cheesy deliciousness sounds like we best double the recipe for the boys.
Now that is definitely something I can sink my teeth into. It looks beautiful too. I love that you always add the history to the recipe, it makes such an interesting read.
Wow, very interesting crust! I would love to try this:@)
liz, it looks beautiful! this is a traditional italian easter pie. decreasing the sugar was a good idea for a savory pie. we don’t put sugar in our crust for it.
Your lattice is beautiful! It looks so good! Hope you enjoyed it.
OMG your pizza rustica looks beautiful! We ate ours warm because we couldn’t wait so I really admire your resolve. Hope you liked it as much as we did!
Oh my goodness that’s an amazing looking pie! I love your photos!
Did you do his recipe that called for two pounds of mozzarella, 1 pound of ricotta and 6 eggs? I did do that one year but this year am lightening it up! Love Malgieri – but I need a family of ten to eat his Pizza Rustica! (She says as she rolls out the dough for tomorrow’s dinner) Yours looks lighter than the recipe I have!
Lovely pix and a beautiful pie!
Ooh, your pie rustica looks perfectly delicious. I had issues with the crust and it wouldn’t roll out without sticking. I’m sure it just needed more flour and some chilling in the fridge, but the recipe didn’t say that.
No matter, I cut a bunch of circles for my top crust.
Oh, Lizzy, I can relate…I post when I feel like it. LOL Sometimes I’m tardy getting to my blogger friends.
This pie looks delicious!! Different too…
thats a strange looking pizza ill try it
Your lattice crust looks fabulous, Lizzy! Picture perfect!
It looks really lovely! I hope you enjoyed it. But as good as that looks, I’m drooling over the brownies with Rolos in your other post!
Looks beautiful Lizzy…love that crust!
Yum! I am loving this dish. And lovely crust and presentation!
This looks so beautiful! Your lattice crust is perfection!
Beautiful! this is a winner, buzz buzz!
That looks so rich and good!
I love it : )
I’ve never had pizza pie in my life! Missing something great don’t I? Good luck with the new schedule! Hopefully you find some time to take a rest too! You’ve been very dedicated blogger and supporter and I highly admire of you!
look delicious ever
This looks scrumptious!
First of all you’ll be happy to know I got your post in my inbox this morning. So “yay” it’s working.
This is a beautiful pie that I’m going to have to read in Dorie’s book. Your lattice work is stunning especially using that little tool. Great work. How yummy was this?
Nice presentation…thanks for the lattice link…
~ Carmen
http://bakingismyzen.wordpress.com/2012/04/03/twd-baking-with-julia-pizza-rustica/
A beautiful loooking pie for sure. It looks very rich which I suppose it is.
Lizzy, you did a fantastic job:) The filling sounds delicious with great cheeses and prosciutto MMM. Have a nice evening.
I just saw this in one of my food magazines. It is a great idea. Yours looks divine. It is definitely going on the list of things to do.
This is just amazing! I’m reluctant to eat such a beautiful creation of yours!
looks just delicious n awesum..n nice cliks.
maha
Lizzy, this dish is really beautiful! I love that it’s a savory pie. Yum! You’re a real expert when it comes to lattice work. Great job!
Oh yes, it does look just heavenly! I love the thickness of the pie. What a different take on pizza. Thank you for sharing. I hope you are having a wonderful Spring week!
So cheesy and delicious – I could definitely eat the entire pizza rustica by myself (though it looks too pretty to cut :D)
Cheers
Choc Chip Uru
Excellent work with the lattice.
I guess laundry is important but baking is more fun!
Gorgeous as usual, Lizzy! The lattice crust is beautifully done and the whole thing looks wonderful
I love your photos! Are those chives on top of the pie? Thanks so much for the link on how to make a lattice top – very helpful.
Great job Lizzy! Your pizza rustica is perfection! Happy Tuesday!
All of the pies you make look amazing! I love the lattice crust, really fantastic. We actually used Nick Malgieri recipes for our whole pastry section in culinary school & he also taught a couple classes there as well. He was really nice! This sounds absolutely delicious & I wish this recipe had been included in our classes!
Gorgeous, Liz!
This looks out of a magazine. Just perfect. You have done an awesome job with this. I love it!
This looks beautiful and delicious, wish I could taste it :), I love Nick too, great recipes and guidance!
Sometimes I see a dish that is almost too pretty to eat and this is definitely one of them! Gorgeous! I’m not sure if I’ve ever had a pizza rustica of any kind which makes me sad now that I know what I’ve been missing. 🙁 I want some!
Your lattice top is perfect! Your pizza looks great.
Thanks for the lattice lesson link! I am definately going to try this.
LOL I was trying to post daily but it got to be too hectic, so I’m just at whenever I want now, aside from TWD and FFWD 🙂 Yours looks great and this did roll out really easily! 🙂
Alice @ http://acookingmizer.wordpress.com
I thought it’s a pie but you called it a pizza! Well whatever the name is .. it does look delicious 🙂
Great chance this time for a savoury pie and anything with cheese I will certainly drool.
oh wow, looks picture perfect! the filling sounds awesome with eggs & cheese
There is that beautiful lattice top again! I would love a tutorial on how you do that – hint. That recipe looks terrific!
The pizza looks very unique and tempting. Love the beautiful lattice top!
Wow, what a stunning dish! Love the lattice on top, and this looks like one slice would keep you full for days!
Skinny Chick, you. can. def. bake.this looks incredible.Xx WOW.
Incredible.
Skinny Chick, you. def. can. bake.
I want some. 🙂 x
This is such a beautiful creation I would be sad to see it go! Well, not too sad 😉
What a beauty this pie is and your lattice work is superb. I would certainly have eaten that slice, could not have left it just sitting there, LOL.
Absolultely beautiful, Liz.
Best wishes on the “slow down” 🙂
I need to try my hand at a lattice crust, never have!
the filling of this pie sounds fantastic! thanks for sharing.
This is beautiful Liz, well done my friend. I average one post a week and I still can’t keep up with everybody. In the words of our favorite Chef, “sigh”!
This looks familiar, lol! Beautiful job on your quiche, my auto correct won’t let me spell the Pizza R word, go figure;-)
I love Nick’s recipes as well and this pie looks delicious! definitely bookmarking to try soon 🙂
Wow Liz! This is just so pretty! You did such a nice job with this and I am sure it is very very yummy!
This does look tasty, the filling alone has my mouth watering! Also, you did an amazing job on the lattice work. I noticed that with the recent fruit pie you posted also.
I only post 3 times a week and I like my schedule. I really am amazed that you have posted daily for this long. I am sure you will like your new schedule.
You always amaze me with everything you made,Pizza looks beautiful yummy and thick 🙂
Ridwan
Ho dovuto rallentare anch’io, perchè non riuscivo più a tenere il passo con gli impegni quotidiani!!!
Una bellissima torta salata e quell’intreccio perfetto in superficie, mi piace tantissimo!!!
Felice giornata e un grande bacio!!!
Hi Liz,
Wow, this looks incredible! It’s like pizza meets pie- awesome 🙂
Good luck with your new schedule, I hope you find your balance 🙂
How were you able to cut a piece, taste crumbs and not stuff the whole thing in your mouth? It looks delicious. I like the new table too. 🙂
I love your woven lattice. I went for the simpler crisscross because it was my first lattice ever. Your pie looks so fancy, and delicious.
Very beautiful, as always, Liz!
Wow. I just have no words.I would have had to have it for a midnight snack.
Yum! I’ve never seen a pizza like this before – you pastry lattice top is beautiful!
I started craving this even before I read what it was! I’ve seen this dish in stores around here but it looks more like an encased lasagna than your gorgeous work of art. Almost too pretty to eat…I said “almost” 🙂
Lizzy, you did a beautiful job with this! I just saw it on another blog and I’m having a terrible mouth watering problem! I love your lattice topping, so pretty!
Your lattice weave is gorgeous! I’ve never had Pizza Rustica but it sounds amazing! The filling ingredient list sounds too good, prosciutto, ricotta, eggs, and mozzarella?? My family would love this!
Yum! I feel your pain, I weaned down from everyday to mon,wed,fri. I feel like I can breathe again!
Lizzy
Ficou fantástica esta pizza, adorei o aspeto e efeito com que ficou por cima, maravilhosa!
Beijinho
What a savory pie perfect starter for Easter!
I will miss you on the other days, but I understand that laundry comes first! 🙂 I love the pie/pizza, especially your lattice. Perfect!
beautiful lattice top on your pie.
Oh my Yum!! This looks perfect!!!!
it looks realy yummy!Life and travellingCooking
What a stunning pie! I don’t think I could stop at one slice….
Looks delicious! We love deep dish Pizza!
My favorite!
beautiful pizza rustica!
Goodness Lizzy, you’re seriously a blog ambassador! It looks like it’s already in my mouth…can it get any better :p
Ty so much for the info. It’ll sure help. My girl has been asking for a strawberry ice cream. Do you have any fool proof recipe..like a link or something that’s tested and tried?
Choc ice cream is up my aisle too…very soon.
that looks so good! anything cheese filled is a win.
I would never guess it was called rustic pizza! It sounds and looks fantastic.
Whatever the frequency I will always be amazed at your baking (and not only) skills! I have always wondered how you managed to post photos and texts so often.
Simply gorgeous photos!
Gorgeous, Liz!
Your pizza rustica is gorgeous! Good for you for taking it slow before burning out from blogging!