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5 from 1 vote
Pizza Rustica - Easter Pie
Pizza Rustica - Italian Easter Pie
Cook Time
1 hr 15 mins

Pizza Rustica - an Italian Easter Pie full of cooked ham, salami, ricotta cheese and hard boiled eggs. A must for every Easter celebrating table!

Course: Appetizer
Cuisine: Italian
Servings: 10 inches deep dish pizza
Author: Kitchen Nostalgia
  • DOUGH: 1/2 batch Crazy Dough*
  • 500 g ricotta cheese
  • 3 eggs, slightly beaten
  • 100 g Mozzarella cheese
  • 50 g grated Parmesan or Pecorino or Grana Padano cheese
  • 150 g boiled ham
  • 100 g spicy salami
  • 150 g pork cracklings
  • 2 hard boiled eggs
  • 1 egg for brushing
  1. Roll 2/3 of the Crazy Dough on your table or counter. Transfer it to the buttered spirng form pan. You can use quite a lot of flour while kneading/rolling, because Crazy Dough is very soft and additional flour will help you transfer the dough easier to the pan.
  2. FILLING: Cube all of the filling ingredients, place in a large bowl together with ricotta cheese and eggs. Mix to combine. Put into baking pan lined with the dough.
  3. Roll out remaining 1/3 of the Crazy Dough and cover the top of the pizza. Pinch bottom and upper dough together. If the pizza is uneven, press lightly with your hands to shape it nicely. Cut a few slits in the top dough. Brush the egg wash over the top.
  4. Bake Pizza Rustica in preheated 175 C (350 F) oven for about 1 hour and 15 minuts. After 45 minutes I put a piece of aluminum foil losely over it because it turned brown too quickly. Be sure to let the steem escape from under the foil.

  5. Let cool before cutting.