Pizzagaina or Pizza Rustica




Traditionally made for Easter as a way to celebrate breaking the Lenten fast after abstaining from meat, this delicious savory pie of Italian cured meats and cheeses would be welcome on any brunch table.  Our easy version slashes prep time using pre-made pie crust while Pecorino Romano cheese adds the perfect pop of flavor!

No Reviews


Adjust Servings
4 eggs, divided
2 cups ricotta cheese
1 cup shredded or diced mozzarella cheese
3/4 cup grated Pecorino Romano, divided
1/4 tsp coarsely ground black pepper
3/4 cups diced ham
3/4 cups diced salami
1/2 cup sliced or diced pepperoni
1/2 cup thinly sliced prosciutto
1/2 cup thinly sliced mortadella
1 refrigerated pie crust with 2 crusts, or your favorite pie crust recipe


In a large bowl, stir together 3 eggs, ricotta, mozzarella, 1/2 cup Pecorino Romano cheese and pepper.
Mark as complete
Stir in the cubed and sliced meats. (You can use any mix of 3 cups of cured meats you like!)
Mark as complete
Place one pie crust in a 9” deep dish pie pan. Add filling and use a spatula to smooth. Sprinkle with remaining 1/4 cup Pecorino Romano. Top with 2nd crust, crimp edges and vent the center of the pie several times. (Note: You can also use the 2nd crust to make a lattice top as we did here if you like!) Beat remaining 1 egg with 1 TB water and brush on top of pie crust.
Mark as complete
Chill Pizzagaina for 30 minutes before baking. Preheat oven to 350 degree and bake Pizzagaina for one hour, tenting with foil halfway through if your crust starts to get too dark.
Mark as complete
Let cool slightly before slicing and enjoying.
Mark as complete

Leave a Reply