The Best Pizza Rustica Recipe
A classic Italian Easter pie that's both Pizza Rustica Recipe and elegant. This double-crusted savory pie features a rich filling of ricotta, mozzarella, and Italian cured meats wrapped in buttery pastry. Think of it as Italy's answer to a sophisticated quiche – perfect for special occasions and holiday gatherings.
Print Pin Servings: 11
Calories: 585kcal
Cost: $13
Equipment
- 9-inch springform pan
- Rolling pin
- Large mixing bowls
- Food processor (optional but recommended)
- Pastry brush
- Sharp knife for slicing meats
Ingredients
the Crust:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks 1 cup cold unsalted butter, cubed
- 4 large eggs
- 2-4 tablespoons ice water
the Filling:
- 2 pounds whole milk ricotta drained
- 1 pound mozzarella cheese diced
- 8 ounces Pecorino Romano grated
- 6 large eggs
- ½ pound prosciutto diced
- ½ pound Italian salami diced
- ¼ pound mortadella diced
- ¼ cup fresh parsley chopped
- 1 teaspoon black pepper
- 1 egg beaten with 1 tablespoon water for egg wash
Instructions
Make the Dough:
- Mix flour and salt
- Cut in cold butter until crumbly
- Add 4 beaten eggs
- Add ice water as needed
- Divide dough (⅔ for bottom, ⅓ for top)
- Chill 1 hour
Prepare Filling:
- Mix all cheeses
- Beat in 6 eggs
- Fold in meats
- Add parsley and pepper
Assemble & Bake:
- Preheat oven to 375°F
- Roll bottom crust, fit into 9-inch springform pan
- Add filling
- Top with remaining crust
- Cut slits, brush with egg wash
- Bake 75-90 minutes until golden
- Cool 30 minutes before serving
Notes
Nutrition
Calories: 585kcal | Carbohydrates: 31g | Protein: 35g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 245mg | Sodium: 1280mg | Potassium: 285mg | Fiber: 1g | Sugar: 2g | Calcium: 450mg | Iron: 3mg