Why You’ll Love This Recipe

I love this recipe because it captures the essence of Italian comfort food. The flaky, buttery crust perfectly complements the creamy, savory filling. It’s versatile enough to serve warm or at room temperature, making it ideal for holidays, family gatherings, or a special Sunday lunch. I also enjoy how the filling can be customized—each version has its own delicious twist.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dough
6 cups unbleached flour, plus extra for dusting
1 tsp salt
5 large eggs
1 lb butter, chilled (salted or unsalted)
1 ¼ cup ice water

Filling
12 oz finely chopped cured meat
8 oz each: spiced sausage, mozzarella, and provolone, all cut into small bite-sized pieces
2 lbs ricotta cheese
4 oz pecorino romano, finely grated
10 large eggs
1 tsp pepper
1 additional egg, for brushing the dough

Directions

Make the Dough

Step 1
I whisk the flour and salt together in a large bowl. I cut in the cold butter using a pastry cutter, fork, or my hands until the mixture looks like coarse crumbs.

Step 2
I beat the eggs separately and add them to the flour mixture, combining everything well. Then, I add the water a little at a time until the dough forms. It should come together easily and hold its shape without being sticky.

Step 3
I lightly flour my work surface and knead the dough for a few minutes until smooth and slightly glossy. I return it to the bowl, cover it with plastic wrap, and let it rest for about 30 minutes.

Make the Filling

Step 4
In a large bowl, I beat the eggs, then mix in the chopped meats and cheeses. I add ricotta, pecorino romano, and pepper, stirring until everything is evenly combined.

Assemble the Pizza Rustica

Step 5
I preheat the oven to 350°F (180°C). I divide the dough into two pieces—about two-thirds for the bottom and one-third for the top.

Step 6
On a floured surface, I roll out the larger portion of dough to fit my greased springform or pie pan. I gently press it into the pan, making sure it covers the sides with a slight overhang.

Step 7
I pour the filling into the crust, smoothing the surface evenly. Then, I roll out the smaller piece of dough to create the top. I moisten the edges of the bottom crust, lay the top dough over the filling, and press to seal. I trim any excess and make a few small slits on top to let steam escape.

Step 8
Using a pastry brush, I lightly brush the top crust with beaten egg, then bake it for 45 minutes. I brush with egg again halfway through and bake for another 45 minutes until the crust is golden brown.

Step 9
I let the pizza rustica cool to room temperature before slicing—it sets beautifully and tastes even better after resting.

Servings and Timing

This recipe makes about 10 generous servings. It takes around 30 minutes to prepare and 1 hour 30 minutes to bake, with a total time of 2 hours.

Variations

I sometimes add sautéed spinach, mushrooms, or roasted peppers to the filling for extra flavor. I’ve also made it with a mix of cheeses like fontina or Swiss for a creamier texture. For a lighter version, I reduce the amount of butter in the dough and use part-skim ricotta.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm slices in a 160°C (325°F) oven for 10–15 minutes until heated through. It also tastes great cold or at room temperature, making it perfect for picnics and potlucks.

FAQs

Can I make this dough ahead of time?

Yes, I can prepare the dough a day in advance and keep it wrapped in the fridge until ready to roll out.

Can I freeze pizza rustica?

Yes, I freeze it either baked or unbaked. For baked, I cool it completely, wrap tightly, and freeze for up to 2 months.

Can I use store-bought pastry dough?

If I’m short on time, I use a good-quality shortcrust or puff pastry—it works well as a substitute.

Can I make it vegetarian?

Yes, I replace the meats with roasted vegetables like zucchini, peppers, and eggplant for a delicious vegetarian version.

How do I know when it’s done baking?

The crust should be deep golden brown and firm to the touch, and the filling should be set without wobbling in the center.

What’s the best way to serve it?

I slice and serve it at room temperature as an appetizer, light meal, or picnic dish—it’s equally good warm or cold.

Can I add herbs?

Yes, I love adding chopped parsley, basil, or oregano to the filling for a burst of freshness.

What’s the texture like?

The crust is buttery and flaky, while the filling is creamy, rich, and studded with bits of savory meat and cheese.

Can I use a different type of cheese?

Absolutely—parmesan, fontina, or even asiago make great substitutes for the pecorino or provolone.

Can I use olive oil instead of butter in the dough?

Yes, but the crust will be less flaky and more bread-like in texture.

Conclusion

Pizza Rustica is the ultimate Italian comfort pie—rich, satisfying, and full of bold flavor. I love making it for family gatherings because it brings everyone to the table. The buttery crust, creamy ricotta, and savory filling make every bite pure Italian goodness. Whether I serve it warm or cold, it’s always a crowd-pleaser that feels like home.