Pizza Rustica

Our Pizza Rustica recipe is an Easter tradition that dates back to 17th century Italy. This recipe yields 10″ round spring form pan. It’s best enjoyed cooled or served at room temperature. Enjoy it as is for Easter brunch or dinner. Leftovers are a perfect snack, too. Buona Pasqua


  • 12 Eggs
  • ½ lb. Basket Cheese, cubed
  • ½ lb. Ricotta
  • ¼ lb Grated Locatelli
  • ¼ lb  American Cheese, cubed
  • ¼ lb. Mozzarella, shredded
  • ¼ lb. Provolone, cubed
  • ¼ lb. Salami, cubed
  • ¼ lb. Ham, cubed
  • ¼ lb. Prosciutto, cubed
  • ¼ lb. Pepperoni, cubed
  • 1lb. Pizza dough (cut into strips for lattice top)
    • (If you want to do a bottom crust you will need 2lbs pizza dough. Roll out first ball for bottom of pan, fill and put lattice on top with remaining dough)


  • Crack eggs into a bowl
  • Mix in Ricotta
  • Mix in grated Locatelli
  • Mix in remaining cubed cheeses
  • Mix in cubed meats
  • Mix everything together until well combined
  • Fill shell to the top
  • Add a simple lattice top using pizza dough
  • Cook for 45-55 minutes at 350 F or until egg is set. Times will vary depending on your oven.