This traditional Italian Easter pie is a chance to indulge on Italian meats and cheeses — salami, pepperoni, mozzarella, ricotta, and hard boiled eggs — after the long fast of Lent. Also called pizza rustica, it's a hearty filling between a double crust of pizza dough. |

Italian Easter Pie

Course: Breakfast, Main Course
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 3 regular 8" pies or one medium springform pie
Author: Caroline Lindsey
My family's traditional Italian Easter Pie, or pizza rustica, is bursting with ricotta cheese, mozzarella, salami, pepperoni, and hard boiled eggs.
Print Recipe



  • 4 tubes refrigerated pizza dough or croissant dough (My family prefers the pizza dough, and it's more similar to our original homemade bread dough recipe, but I thought the croissant dough was also quite tasty)
  • 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
  • 5 hard boiled eggs chopped
  • 2 beaten eggs
  • 1 1/2 tsp kosher salt
  • 2 tsp black pepper
  • 1 egg beaten with 1 tbsp water for brushing the top of the pie optional


  • Preheat oven to 350 degrees.
  • Line one medium springform pan or three 8" cake pans with half of the dough. Set aside other half.
  • Mix remaining ingredients in a large bowl. Divide filling evenly between pies.
  • Top pies with other half of pie dough. Trim dough so there is about half 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. If you want a shiny crust, brush the top with the egg+water mixture. The water makes it go on smoother.
  • 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.
  • Serve hot 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 slices of each meat.