Recipe

Pizza Rustica

Flaky double crust with a rich ricotta filling loaded with cured meats and cheese. Bake it, chill it, then slice thick wedges for brunch or lunch.

By Matt Campbell

•

4.8

A golden baked pizza rustica in a springform pan with one wedge removed, showing a rich ricotta filling dotted with cured meats and cheese on a light stone kitchen counter

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Pizza rustica is what happens when a quiche, a deli counter, and a flaky pie crust all decide to be best friends. It is rich, salty, and deeply satisfying, with that classic Italian Easter energy: make it ahead, let it chill, then slice it like you mean it.

My version keeps things accessible and low drama. Store-bought pie crust is totally welcome, but I am giving you a simple homemade crust too if you want the full project. The filling is a creamy ricotta base bound with eggs, then loaded with cubes of salami and ham, plus a generous hit of mozzarella and Pecorino. It bakes up tall, slices clean once chilled, and tastes even better the next day. Yes, you are allowed to eat it standing at the fridge. I will not report you.

Ingredients for pizza rustica arranged on a light stone kitchen counter: ricotta, eggs, salami, ham, mozzarella, Pecorino Romano, parsley, flour, butter, and a lemon

Why It Works

Make-ahead friendly: it needs a chill to slice cleanly, so it is basically designed for planning ahead.
Big flavor without fussy steps: the meats and aged cheese do the heavy lifting.
Great texture: tender, creamy filling with pockets of melty cheese, wrapped in crisp, flaky crust.
Flexible: swap meats and cheeses based on what you can find without losing the spirit of the dish.

Pairs Well With

Storage Tips

How to Store Pizza Rustica

Refrigerator: Cool completely, then wrap tightly or store slices in an airtight container. Keeps well for 4 to 5 days.
Best slicing tip: Chill at least 6 hours, preferably overnight. Use a long sharp knife and wipe the blade between cuts.
Freezer: Freeze individual slices wrapped in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the fridge.
Reheating: Pizza rustica is often served cold or at room temperature. If you want it warm, heat slices on a sheet pan at 325°F for 10 to 15 minutes.

Common Questions

Is pizza rustica actually pizza?

Not in the modern “slice with pepperoni” sense. It is a savory Italian pie, traditionally made for Easter, with a pastry crust and a rich cheese and cured meat filling.

Do I have to use a springform pan?

It helps because pizza rustica is tall and you can unmold it neatly. If you do not have one, use a deep-dish pie plate and expect slightly messier slices.

Pan note: Aim for a pie plate that is about 2 inches deep. If yours is shallower, you may have a little extra filling. Bake any leftovers in a greased ramekin alongside the pie.

Can I use store-bought crust?

Yes. Use two refrigerated pie crusts. Let them sit out just until pliable so they do not crack when you roll them out.

What meats work best?

Classic options include salami, soppressata, capicola, prosciutto, and cooked ham. Aim for a mix of one spicy or punchy meat and one milder meat.

What if my filling looks a little wet?

Drain your ricotta if it looks watery. Ricotta varies a lot. If yours is very wet, drain longer, until no liquid collects in the bowl. Also, dice your meats and cheese, then pat them dry if they seem damp. A fully baked center should look set with only a slight wobble, and should reach 160 to 165°F in the middle.

Do I need to blind bake the crust?

Not for this recipe. The long bake at a moderate temperature sets the filling and cooks the crust. If your oven runs cool, place the pan on a preheated sheet pan to help the bottom crust crisp.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch springform pan (3 inches deep) or deep-dish pie plate
Mixing bowls
Box grater (if grating cheese)
Rolling pin (if using homemade crust)
Bench scraper or sharp knife for dicing meats
Sheet pan (to catch drips)
Instant-read thermometer (optional but helpful)

The first time I made pizza rustica, I treated it like a regular pie and sliced it warm. Big mistake. Delicious, yes, but the filling did that slow lava slide and my “clean wedges” turned into “rustic concept art.” Now I bake it the day before, let it chill overnight, and slice it cold like it is meant to be sliced. The reward is this perfect cross section: flaky crust, creamy ricotta, salty bites of meat, and little stretchy pockets of cheese. It feels celebratory without being precious, which is exactly my favorite kind of cooking.

Pizza Rustica

(4.8 Reviews)

Prep Time 35 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 55 minutes (plus chilling)

Servings 10 to 12

Ingredients

For the crust (choose one)

Option A (easy): 2 refrigerated pie crusts (14 to 15 ounces total)
Option B (homemade): 2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 tablespoon sugar
1 cup (2 sticks) cold unsalted butter, cut into cubes
2 large eggs
2 to 4 tablespoons ice water, as needed

For the filling

1 1/2 pounds whole milk ricotta (about 3 cups)
6 large eggs
1 cup grated Pecorino Romano (or Parmigiano Reggiano)
1 cup shredded low-moisture mozzarella (about 4 ounces)
8 ounces diced cooked ham
6 ounces diced salami or soppressata
4 ounces diced provolone (or fontina)
1/2 cup chopped fresh parsley
1/2 teaspoon black pepper
1/2 teaspoon kosher salt (optional, see note)
Zest of 1 lemon (optional but excellent)
1 egg beaten with 1 tablespoon water, for egg wash

Salt note: Between cured meats and Pecorino, you may not need extra. Taste the filling base before adding salt.

Neatly diced ham and salami on a cutting board beside a chef's knife on a light stone kitchen counter

Instructions

Make the crust

If using store-bought crust: Let the crusts sit at room temperature for 10 to 15 minutes, just until pliable so they roll without cracking. Skip to the filling.
If making homemade crust: In a large bowl, whisk flour, salt, and sugar. Cut in butter until you have pea-sized pieces with some larger flakes.
Add eggs and mix with a fork. Drizzle in ice water 1 tablespoon at a time until the dough holds together when you squeeze it. Divide into 2 discs, wrap, and chill 30 minutes.

Make the filling

Heat oven to 350°F. Place a sheet pan on the lower rack to preheat. Lightly grease a 9-inch springform pan and line the bottom with parchment if you want extra insurance.
If your ricotta looks watery, drain it in a fine-mesh sieve for 10 to 15 minutes. If it is very wet, keep going until no liquid collects below. This is the difference between slices that stand tall and slices that slump.
In a large bowl, whisk ricotta and eggs until smooth. Stir in Pecorino, mozzarella, ham, salami, provolone, parsley, black pepper, and lemon zest if using. Taste, then decide on salt.

Assemble

Roll out the bottom crust and fit it into the pan, letting it come up the sides. If using store-bought rounds, press and patch gently as needed. Let excess hang over the edge for now.
Pour in the filling and smooth the top.
Roll out the top crust and lay it over the filling. Trim excess dough, then crimp or fold edges to seal. Cut 3 to 4 small vents in the top.
Brush with egg wash.
Optional but smart: Chill the assembled pie for 10 to 15 minutes before baking. It helps the crust hold its shape and keeps things neat.

Bake and chill

Set the springform pan on the preheated sheet pan. Bake for 75 to 85 minutes, until the crust is deep golden and the center looks set with only a slight wobble. If you have a thermometer, aim for 160 to 165°F in the center.
Cool in the pan for 1 hour. Then refrigerate at least 6 hours, preferably overnight.
Unmold, slice thick wedges, and serve cold or at room temperature.

Egg wash being brushed over the top crust of a savory pie in a springform pan on a light stone kitchen counter

A thick wedge of pizza rustica on a plate, showing creamy ricotta filling with diced ham and salami and a flaky golden crust on a light stone kitchen counter

Nutrition information is estimated.

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Pizza Rustica

Why It Works

Pairs Well With

Recommended

Sausage Quiche

World’s Best Lasagna

Classic Meat Lasagna

Classic Italian Lasagna

Storage Tips

How to Store Pizza Rustica

Common Questions

Common Questions

Is pizza rustica actually pizza?

Do I have to use a springform pan?

Can I use store-bought crust?

What meats work best?

What if my filling looks a little wet?

Do I need to blind bake the crust?

Pizza Rustica

Ingredients

For the crust (choose one)

For the filling

Instructions

Make the crust

Make the filling

Assemble

Bake and chill