Pizza Rustica

Pizza Rustica

Pizza Rustica is an authentically Italian pizza. It's packed with delicious Italian meats - vegetarians need not apply!


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For even more great leftover ham recipes, check out 11 Exciting Leftover Ham Recipes, Videos and Cooking Tips.


  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 1 stick cold unsalted butter (1/2 cup) cut into bits
  • 1/4 cup olive oil
  • 9 large eggs, beaten lightly
  • 3 pounds ricotta cheese
  • 1/2 pound prosciutto coarsely chopped
  • 1/2 pound cooked ham coarsely chopped
  • 1/2 pound salami (preferably soppresseta) coarsely chopped
  • 1 1/2 pound mozzarella cheese cut in small pieces
  • 6 ounces Romano cheese, grated
  • 1/4 teaspoon pepper
  • egg wash made by beating 1 large egg
  • yolk with pinch salt and 1 tsp water


  1. In a large bowl combine the flour, sugar, and a pinch of salt, add the butter, and blend the mixture until it resembles meal. Stir in the oil and 1/3 to 1/2 cup ice water, 1 tablespoon at a time, to form a soft dough. Knead the dough lightly on a floured surface until it is smooth and chill it, wrapped in plastic wrap, for 30 minutes.
  2. Halve the dough, roll half of it into a circle 1/8 inch thick, and fit it into a buttered 12 inch round baking pan, 2 inches deep, leaving a 1-inch overhang. Chill the shell and the remaining dough. In a very large bowl combine the eggs and stir in the ricotta, a little at a time until the mixture is blended well. Stir in the prosciutto, the ham, salami, mozzarella, Romano and the pepper and combine the filling well.
  3. Spoon the filling into the shell, roll the remaining dough into a circle large enough to cover the top of the pie, and arrange it over the filling. Crimp the edges together firmly, brush the pie with the egg wash, and cut large slits in the top for steam vents. Bake the pie in a preheated 350 degree F oven for 1 hour and 15 minutes to 1 hour 30 minutes, or until the top is golden brown, and let it sit for 15 minutes.

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This reminds me of a stuffed pizza that a restaurant near where I went to college would serve. It was incredibly good, and I'm glad to find a recipe that lets me try to recreate it. I agree that one could easily substitute other ingredients like sausage into the mix. I'm a bit surprised that tomato sauce isn't in this recipe since I always remembered the stuffed pizzas I had having some sort of tomato sauce base. This meat and cheese extravaganza certainly is something I want to make.

Talk about "deep dish pizza". This recipe is so "old world" Italian and authentic, my ancestors are cheering. If your looking for "pizza" you might be disappointed, but this is truly a fabulous meat and cheese, hardy, rich in flavor pie. For ease of handling you might want to use a spring form pan. Typically "pizza rustica" is served as an appetizer on Easter, but definitely would make a great main course any time of the year. I know you will enjoy this recipe. Buon Appetito!

I've never heard of this type of pizza, it sounds like a huge calzone! This looks really delicious and hearty and would be quick enough to make for a weeknight meal. Although it call s for three types of meat, I bet you could add extra veggies or anything you had on hand! This sounds like a really nice, filling pizza and would be great served with a nice salad!


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