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Pizza Rustica Recipe
5 from 6 votes

Pizza Rustica Recipe

This classic Pizza Rustica recipe is packed with ham, salami, eggs, and three Italian cheeses, all baked in a golden pastry crust for the perfect Easter dish. The balance of salty meats and creamy cheeses makes this Italian specialty easy to love and even easier to make.

Prep Time
1 hr
Cook Time
1 hr
Servings: 8
Calories: 860 kcal
Course: Appetizer, Brunch
Cuisine: Italian

Ingredients

For the Dough:
  • 3 cups 00 flour
  • ½ teaspoon salt coarse
  • ½ cup butter cold unsalted
  • ½ cup lard cold
  • 2 egg large
  • 2 to 4 tablespoons water cold
For the Filling:
  • 8 egg large
  • 1 pound ricotta cheese drained
  • 8 ounces provolone cheese cut into small cubes
  • 1 cup Pecorino Romano cheese grated
  • 8 ounces ham cut into small cubes
  • 8 ounces Napoli salami cut into small cubes
  • black pepper coarse and freshly cracked, to taste
  • salt coarse and freshly cracked, to taste

Instructions

    Cup of Yum
  1. In a food processor, pulse together the flour, salt, lard, and butter until it becomes like a meal.
  2. Next, add 1 egg at a time until combined.
  3. While on high speed, slowly drizzle in 2 to 3 tablespoons of water just until the dough comes together.
  4. Transfer the dough onto a clean surface dusted with flour and mold it together to form a disk. Cover in plastic wrap and chill it in the refrigerator for 30 minutes.
  5. In the meantime, whisk together the eggs in a large bowl.
  6. Next, fold in the ricotta, provolone, Pecorino Romano, ham, salami, salt, and pepper until thoroughly combined. Set it aside.
  7. Remove the dough from the refrigerator, place it on a clean surface dusted with flour, cut 1/3 of it off, and set it to the side.
  8. For the larger size, roll it out until it is about 1/8” to ¼” thick and large enough to cover a 9” x 2” spring form pan including going up the sides of the pan.
  9. Transfer the dough to the springform pan sprayed with non-stick spray. You can also an optional parchment paper round to the pan.
  10. Form the dough to the bottom and sides of the pan. There will probably be about 1” to 2” hanging over the sides.
  11. Pour in the egg, cheese, and meat mixture and flatten it out using a rubber spatula.
  12. Return to the clean surface lightly dust the remaining 1/3 piece of dough and roll it out until it is about 1/8” to ¼” thick and large enough to cover the top of the pan.
  13. Trip off excess dough right to the top of the pan. You can freeze or chill the cut-off dough and reuse it in any pie recipe.
  14. Pinch the top and sides of the dough together and then gently roll it over towards the center of the pie. It will only go over about ½” but I just wanted to give directions on where to roll it.
  15. Brush the top of the dough with 1 beaten large egg. You will not use all of it, you just need enough to cover it.
  16. Bake in a preheated oven at 375° on a middle rack for 50 to 60 minutes or until golden brown and cooked throughout. Rest the pizza rustica at room temperature for 20 to 25 minutes.

Notes

  • I highly recommend for making this Pizza Rustica recipe to drain the ricotta, especially if you’re using whole milk. You want clean slices, not a soggy center. These days, I just set the ricotta in a colander for 15 to 20 minutes while I prep the other ingredients. If you can get your hands on sheep’s milk or buffalo ricotta, even better. 
  • Use low-moisture mozzarella: I always go with low-moisture mozzarella instead of fresh. It melts more evenly and keeps the filling from getting too wet.
  • Swap Pecorino if needed: If I don’t have Pecorino Romano, Parmigiano Reggiano works great. It gives a similar salty bite and adds great flavor.
  • Mix the dough your way: I sometimes cut in the butter by hand with a pastry knife, but a stand mixer with the paddle attachment works just as well. Either way gets the job done.
  • Check the internal temperature: I look for the center of the pie to reach around 160 degrees when it’s fully cooked.
  • Taste and adjust as you go: I always taste during the prep to adjust the seasoning.
  • Make-Ahead: For freshness, you can make this up to 1 day ahead of time.
  • How to Store: You can store it in the refrigerator for up to 4 days, covered in plastic wrap or an airtight container. Pizza rustica does not freeze well and is not recommended because so much moisture will be lost in the thawing and re-cooking process.
  • How to Reheat: While this is commonly served at room temperature, to reheat it, place your desired portion onto a pan, cover it with foil, and bake it at 350° for 5- 6 minutes or until warm. 

Nutrition Information

Calories 860kcal (43%) Carbohydrates 39g (13%) Protein 40g (80%) Fat 60g (92%) Saturated Fat 33g (165%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 19g (95%) Trans Fat 1g (50%) Cholesterol 306mg (102%) Sodium 1675mg (70%) Potassium 408mg (9%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1471IU (29%) Calcium 506mg (51%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 860

% Daily Value*

Calories 860kcal 43%
Carbohydrates 39g 13%
Protein 40g 80%
Fat 60g 92%
Saturated Fat 33g 165%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 19g 95%
Trans Fat 1g 50%
Cholesterol 306mg 102%
Sodium 1675mg 70%
Potassium 408mg 9%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1471IU 29%
Calcium 506mg 51%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.