Easy Pizza Rustica (Traditional Italian Easter Pie or Pizzagaina)

Pizza Rustica, also known as Italian Easter Pie or pizzagaina, is a double-crusted savory meat and cheese pie traditionally served on Easter by Italians and people of Italian descent. This is my family’s recipe, bursting with ricotta cheese, pepperoni, salami, mozzarella, and hard-boiled eggs. A premade pizza dough crust helps this come together in no time! Be sure to make this the night before.

A large slice of pizza rustica on a white plate in front of the cut Italian Easter Pie.

This post may contain affiliate links. That means if you click on the link and make a purchase, I will receive an affiliate commission at no extra cost to you. All opinions remain my own. As an Amazon associate, I earn from qualifying purchases.

This Italian Easter pie is tried and true by generations of my family. Each year, my sisters, mother, aunt, cousins, and I all bake our pies and share photos with each other from our various cities and states across the US. It’s just that good.

I even hosted an annual Easter party beginning in college just so I could share this delicious pizza rustica with all my friends — and they still speak wistfully about Easter pie a decade later!

While this recipe has Italian-Catholic origins, you don’t need to be either to enjoy a slice or three. For those unfamiliar with pizza rustica, I like to describe it as basically a giant calzone in pie form. (In fact, I even have a recipe for a smaller Italian Easter Pie Calzone in case you don’t want to commit to an entire deep dish springform pan pie!)

Serve it with any of these Easter Potluck Recipes or traditional Italian Easter recipes to complete your holiday meal!

  • QUICK AND EASY – while you can make your own crust, this recipe uses prepared dough so you can put this together in a snap! I’ve also included my best tips for speedy ingredient prep.
  • USES EASY-TO-FIND INGREDIENTS – You should be able to find all the ingredients at your nearest grocery store!
  • KID-FRIENDLYDepending on age, kids can help mix or cut ingredients, or help make decorative dough designs on top of the pie!
  • AN EASY, MAKE-AHEAD HOLIDAY CENTERPIECE – You won’t be stuck in the kitchen making a main course on Easter if you make a pizza rustica the night before!
Overhead view of Italian Easter pie decorated with three crosses, with two slices on small plates and purple flowers nearby.

Why do Italians eat Pizzagaina on Easter?

This indulgent, hearty Italian Easter pie originates from the Catholic practice of fasting and abstinence from meat and other foods during Lent.

Back in the day, meatless Fridays were every Friday of the year, so during Lent (every day, not just Fridays) people gave up All The Things — Pope St. Gregory wrote in the 6th century, “We abstain from flesh, meat, and from all things that come from flesh, as milk, cheese and eggs.” They gave up fat and butter. Lenten bread was commonly unleavened. And they only had one meal a day. Sheesh!

Curing meats into things like salami, pepperoni, mortadella, or prosciutto/ham, and boiling the eggs would help preserve them until Easter.

By the time Easter came around six weeks later, a nice savory ricotta pie, bursting with — you guessed it — cured meats, cheese, and hard boiled eggs, was JUST the sort of thing that you’d want to break your Lenten fast with. And of course, it was encompassed in a yeasty double crust decorated with imagery symbolizing springtime and the resurrection of Jesus.

The pie is traditionally made on Good Friday and eaten after Mass on Easter Sunday. I usually make it on Holy Saturday so I can sneak tastes of the salami while I cook!

Top of a glossy browned Italian Easter pie decorated with three crosses made of pizza dough.

Ingredients you need for Italian Easter Pie

Remember, pizza rustica is supposed to be the most indulgent meal of the liturgical year, so be sure to use good, full-fat ingredients! Here’s what you’ll need:

  • Creamy, whole milk ricotta for the base of the filling, plus a couple raw eggs to help it set
    While the original authentic version from my great-grandparents in “the old country” would have likely used what’s known as “basket cheese” as the base, these days my family and many Italian-Americans use easy-to-find (and very similar) ricotta cheese instead. 
  • Cubes of cured meats and cheeses
    I use salami, pepperoni, and mozzarella, but you can use the cold cuts of your choosing! Some people use sopressata, prosciutto, provolone, or even ham. I like using Boars Head meats and either a block of Polly-O mozzarella or fresh mozzarella balls. The good stuff!
  • Plenty of hard-boiled eggs
  • Refrigerated pizza dough
    While making your own is more traditional, using premade pizza dough for the crust makes this recipe low-stress, quick, and easy to make! Alternatives are homemade pizza dough, frozen bread dough, or even refrigerated crescent dough.
Labeled photo of ingredients for Pizza Rustica.

How to make traditional Pizza Rustica

This Italian Easter meat and ricotta pie is super simple to make!

Numbered process shots for making pizza rustica.

To make pizzagaina, you just:

  1. Mix ricotta cheese with seasonings and raw egg
  2. Add in all the diced filling ingredients (meats, cheeses, hard-boiled eggs)
  3. Prepare a bottom crust from homemade or premade dough
  4. Fill the pie and add the top crust
  5. Decorate the top, brush with egg, and snip a couple holes for venting (so air bubbles don’t form under the top crust)
  6. Bake and chill overnight

To serve, release the whole pie from the springform pan and display on a platter or cake stand to cut.

A large slice of pizzagaina being removed from the whole Italian Easter pie.

Expert Tips & Tricks

  • Look for premade pizza dough near your grocery store’s deli section; otherwise, use frozen bread dough or canned (in a cardboard tube) pizza dough. I’ve also used refrigerated crescent roll dough!
  • If your pizza dough keeps shrinking back as you try to roll it out for your crust, let it rest for about 5 minutes and try again. This gives the gluten network some time to relax.
  • Ask the deli to cut your salami and pepperoni half an inch thick. This will make dicing your meats a cinch! You’ll need 3-4 thick slices of each meat to equal half a pound. If your deli doesn’t have large sandwich pepperoni, you can get an uncut stick of pepperoni and dice it from there (rather than little pizza-ready slices).
  • If the pie is browning too quickly when you bake it, lower the oven temperature to 325 degrees Fahrenheit and cover the edges with aluminum foil halfway through so it doesn’t get too dark!
  • If you’re making deviled eggs to go with your Easter brunch, set aside any hard boiled eggs that fall apart during peeling to be part of your Easter pie filling. Or go the lazy/easy route like me and get pre-peeled eggs. I won’t tell anyone!
  • If you end up with extra pizza dough, spread with butter and cinnamon sugar, roll up, and cut into cinnamon rolls you bake next to your pie.

Decorating your Pizza Rustica

It’s traditional to use excess dough to make an Easter or springtime decoration on top of your pie before baking. This part is so much fun for kids and adults alike! You can be as creative as you’d like with your dough designs, but some classic and favorite options are:

  • A simple cross
  • Three crosses on a hill
  • The empty tomb
  • A flower
  • A bunny rabbit

I find it easier to cut pizza dough with kitchen scissors into thin strips for decorating rather than trying to roll snakes, since dough snakes will shrink back a lot when you try to roll them longer.

Hands decorating Pizza Rustica with three crosses made of pizza dough.

Another decorative option is to add whole peeled hard-boiled eggs (colored or not) to the inside of the pie. Instead of adding all the filling to the pie at once, you can add half the filling, nestle some eggs in the filling in a ring pointing toward the center of the pie, and then top with the remaining filling. Then, when you cut the pie, you’ll end up with beautiful cross-sections of egg peeking out of the sides of your pie slices!


The only real equipment you need to make pizza rustica is a medium or large springform pan. This will give you the deep pie with LOTS of filling that is traditional for Italian Easter pie!

You can make this pie in:

  • One large 10-inch springform pan (recommended)
  • One medium 9-inch springform pan + one 8-inch cake pan (perfect for gifting)
  • One medium 9-inch springform pan + half a dozen “Easter pie cupcakes” made of extra dough stuffed with some of the filling and baked in a muffin tin alongside the main pie (perfect for sneaking a taste the night before)
  • Three 8-inch cake pans (only do this if you don’t own a springform pan — you really want the high filling-to-crust ratio)

The one in these photos was made in only one 9-inch springform pan, and it was a little too full and dripped a little during baking.

NOTE: If you use any option other than a single springform pan, you will probably need extra pizza dough.

FAQs about Italian Easter Pie

Pizza Rustica means “rustic pie” and is commonly known as Italian Easter Pie. Other names for this double-crusted Italian meat and ricotta pie are Pizzagaina or Pizza gain, which is actually a bastardized pronunciation of pizza chiena or pizza chena, which is the Neapolitan dialect for pizza piena, which means “full pie”. Got it? Pizzagaina = pizza gain = pizza chiena = pizza chena = pizza piena = full pie. Not too much to remember at ALL.

Traditionally Italian Easter Pie would be served at room temperature, but it can be eaten hot or cold too! I love to heat mine in the microwave until the mozzarella is melty. Just don’t eat it straight out of the oven, because it needs cooling time for the ricotta cheese to set so it can be sliced without falling apart!

Since it contains cut meats and soft cheeses, pizza rustica needs to be refrigerated. It will last about 5 days in the fridge, or you can freeze it for up to three months.

Absolutely! You can freeze the whole thing, or freeze pieces for easier thawing and reheating. I love to freeze the pie in quarters so I can thaw just enough for a meal for two. Store in an airtight freezer bag for up to three months.

Since pizzagaina is such a dense, heavy pie, I like to serve it with something lighter on the side. A lemon broccoli salad, cucumber tomato salad, or strawberry spinach salad are perfect springy options. You can visit my roundup of recipes for a casual Easter potluck for more ideas!

Be sure to FOLLOW ME on FACEBOOK, PINTEREST, INSTAGRAM, and TWITTER for more great recipe ideas! Or SIGN UP for my EMAIL NEWSLETTER to get updates and recipes straight to your inbox!

4.64 from 11 votes

Pizza Rustica (Traditional Italian Easter Pie or Pizzagaina)

My family’s traditional Italian Easter Pie, or pizza rustica, is bursting with ricotta cheese, mozzarella, salami, pepperoni, and hard boiled eggs.
Print Recipe Save Recipe
Course: Breakfast, brunch, Main Course
Cuisine: Italian
Yield: 12
Calories: 799kcal
Prep Time:30 minutes
Cook Time:1 hour
Chill time:8 hours
Total Time:1 hour 30 minutes


  • 10-inch springform pan



  • 2 lbs premade or homemade pizza dough or 3 refrigerated tubes of pizza or crescent dough
  • 1/2 lb hard salami diced
  • 1/2 lb genoa salami diced
  • 1/2 lb pepperoni diced
  • 1 lb whole milk mozzarella diced
  • 3 lbs whole milk ricotta cheese
  • 6 hard boiled eggs chopped
  • 2 beaten eggs
  • 1 1/2 tsp kosher salt
  • 1-2 tsp black pepper
  • 1 egg beaten with 1 tbsp water (for brushing the top of the pie)


  • Preheat oven to 350 degrees.
  • Divide the pizza dough into approximately 2/3 and 1/3. On a lightly floured surface, roll out the larger portion into a large circle to form the bottom crust of your pie and the smaller portion into a second circle to be the top crust. Line a large springform pan with the larger dough circle and set aside the other dough circle.
  • In a large bowl, mix the ricotta, beaten eggs, salt, and pepper until combined. Add hard salami, genoa salami, pepperoni, hard boiled eggs, and mozzarella, and mix until evenly distributed. Add filling to the pie and smooth out the top.
  • Top with other half of pie dough. Trim dough with kitchen scissors so there is about an inch of overhang on top and bottom, and roll edges in to seal. Try to get out as much air from inside the crust as possible – if you notice an air bubble forming as you roll in the edges, open up the seam between the top and bottom crust and push out the bubble.
  • With trimmed dough, decorate the top of the pies with spring-themed pictures. Brush the top with the egg+water mixture. The water makes it go on smoother.
  • Cut several small holes (3 or 4) in the upper crust with kitchen scissors to allow steam to escape so bubbles don't form in your crust during baking.
  • Bake for 1 hour — lower temperature to 325 degrees or cover edges with tin foil if browning too quickly.
  • Let cool and refrigerate until filling is set, or overnight.
  • Slice and serve hot, room temperature, or cold!



To make dicing meats and mozzarella easy, ask for half-inch slices at the deli. They may not believe you at first but insist on it! Half a pound should be about 3-4 slices of each meat.
You can find premade pizza dough near the deli section of your grocery store. Alternately, use refrigerated pizza dough in a tube, crescent dough, or frozen bread dough.
If you don’t have a springform pan, you may use three 8-inch cake pans instead, but you will need some extra pizza dough for the additional crust.
Tried this recipe?Mention @pinchmeimeating or tag #pinchmeimeating on Instagram!


Calories: 799kcal | Carbohydrates: 41g | Protein: 44g | Fat: 50g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 272mg | Sodium: 2403mg | Potassium: 392mg | Fiber: 1g | Sugar: 6g | Vitamin A: 950IU | Vitamin C: 1mg | Calcium: 454mg | Iron: 4mg

Want to enjoy the things you love about dining out — while you’re eating in?

Join my newsletter to receive

5 Secrets for Restaurant-style Eating at Home!


  1. I’m wondering if the spring form pan should be sprayed or buttered? Please advise if you have done it and the results!! TYIA Dave.

  2. 5 stars
    I made it for Easter. My husband is Italian.
    Big Hit! 10 inch spring form pan. Looked just like the picture !

  3. I have a question, what if I don’t add the chopped egg in the recipe? Do I need to add more beaten eggs? This recipe looks delicious!

  4. 5 stars
    I’ve been making pizzagain like this for 25 years. My husband showed me this because he thought it was my recipe lol Definitely use a 10 inch spring form & I add diced suprasatta, prosciutto, ham & add mozzarella & grated locatelli cheese.

  5. 5 stars
    We keep it special by eating it only at Easter. It is so rich and yummy. And the generations carry on.

  6. 4 stars
    Can’t wait to try this recipe! (only 4 stars simply because I haven’t tried it yet)
    But, I wonder how this would turn out in a 9×13 baking pan, a rectangle pie?
    Would you recommend doubling the ingredients?
    I’m going to an Easter dinner and want to bring enough to feed 12 people…Thanks!

    1. This whole recipe definitely feeds at least 12 people since it makes three pies! That’s 1/4 a pie for each person. I’m not sure how that would translate into filling a 9×13 rectangle, but the recipe as written will definitely feed your crowd. I just get the disposable cake pans (rather than pie pans, since they have the straight sides).

  7. That is quite the pie, Caroline! I love the decorations on top, too! For Easter, we usually have lamb but, as I was traveling over the holiday, I had a pork tenderloin with friends. Hope you and Mike had a good Easter – I sure know you ate well!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating