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Easter Pizza (Pizza Rustica)

The LaMalva Family
Egg, meat and cheese filled savory pie traditionally served on Easter Sunday. Also known as Pizza Rustica and Pizza Gaina. Use an 8 or 9 inch springform pan, a 9x13 pan, or 2-3 pie pans. The hard cheese and meat amounts are flexible and can be increased or decreased depending on the size pans you are using. In true Italian fashion, these amounts are truly just suggestions! Use Quanto Basta (q.b.) which translates to "just enough".
5 from 1 vote
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Cuisine Italian

Ingredients
  

Filling

  • 1 lb ricotta cheese
  • 1 lb any combination of cheddar, provolone, muenster or fresh Italian Cheese shredded or chopped
  • ½ lb mozzarella cheese or scamorza cheese shredded or chopped
  • 1 stick pepperoni (8 ounces) cut in small pieces
  • ½ lb ham cut into small pieces
  • 6 hard boiled eggs chopped
  • 8 raw eggs beaten well
  • ½ cup romano, parmesan or a blend of both grated
  • 2 tbsp fresh parsley, chopped or 1 tsp dried parsley optional
  • salt and pepper very little salt is needed as the meats and cheese may already be salty

Crust

  • refrigerated pie crust (2) OR make your own Will need 2 additional prepared crust if using 2 small size pie pans.

Egg pie crust (optional) - Makes enough for 9x13 or up to 9 inch springform pan

  • 3 cups flour cold cubed
  • 2 sticks or ½ pound of cold butter cubed
  • 3/4 tsp salt
  • 2-4 tbsp ice cold water

Instructions
 

  • Make your own pie crust (optional recipe below) or take refrigerated pie crusts out of the fridge. You will need enough for top and bottom of a 9x13 pan or up to a 9 inch springform pan. If you are making the crust from scratch, do it first, then chill it while you make the filling. If you are using 2-3 regular pie pans, the pie will be thinner with more crust, so you will need enough crust for top and bottom of 2-3 pies.

Filling

  • Hard-boil eggs. Cool, peel, and chop into chunks
  • Chop meats and shred or chop cheeses, if needed.
  • Chop parsley (optional).
  • In a large bowl, combine all filling ingredients. Mix well.
  • Roll pie crust so it overhangs the pan by a couple of inches. Place in sprayed/greased pan. You can use a 9x13 pan, two pie pans, or a springform pan. You use about 2/3 of the dough for the bottom and sides, and 1/3 for the top crust.
  • Fill pie with egg, cheese, and meat mixture.
  • Top with pie crust. Crimp the edges so filling does not ooze out. Poke holes in the dough and brush with a milk or an egg wash (beaten egg with a little water). Egg wash will yield a better shine.
  • Bake at 350° for 45-90 minutes, depending on the pan size and amount of filling. Place on the bottom rack of the oven. A filled springform pan may take up to 75-90 minutes due to its depth. The other pans will take closer to an hour. Start checking around 45 minutes. Cover with foil if it browns before it is done.

Pie crust (homemade)

  • In a large food processor or bowl, combine the flour and salt. Add the butter cubes until its coarse. Add beaten eggs.
  • Add ice water one tablespoon at a time until it comes together.
  • Wrap the pastry with saran wrap and chill for 30 minutes to an hour.

Notes

A wide variety of meats and cheeses can be used. Feel free to experiment with your favorites!  Italian prosciutto, sopressata, mortadella, and salami, are all traditional Italian meats used in this filled pizza.