1 recipe All-Butter Pie Crust Recipe

1 16-ounce container whole milk ricotta cheese (drained)

1 cup mozzarella or provolone cheese (cubed)

½ cup grated Pecorino Romano cheese or Parmigiano Reggiano cheese

½ cup prosciutto (cut into small pieces)

½ cup salami (cut into strips)

1 cup smoked ham (cubed)

4 large eggs

Salt and pepper to taste

1 egg (beaten for egg wash)

Tips

Pie Crust Dough: I highly recommend making one recipe of my butter pie dough. It makes the best buttery pie crust for this savory pie. You can use store-bought dough to save time. Just be sure it fits your pie dish and follow the package instructions for working with it.

Whole-Milk Ricotta Cheese: This is the creamy backbone of pizza rustica. Use whole-milk ricotta for the best texture and flavor. If your ricotta looks wet or loose, drain it in a fine-mesh strainer for 15–30 minutes before using. Too much moisture is the most common reason Easter pies turn out watery instead of rich and sliceable.

Mozzarella or Provolone Cheese: Mozzarella gives a classic, mild melt, while provolone adds a slightly sharper, more savory bite. Use low-moisture mozzarella rather than fresh to avoid excess liquid.

Grated Pecorino Romano Cheese: Pecorino Romano adds the salty, tangy edge that balances the richness of the ricotta and eggs. Because it’s naturally salty, it helps season the filling without the need for much additional salt. Freshly grated cheese will melt and distribute more evenly.

Prosciutto, Salami, and Ham: This combination creates the signature savory depth of pizza rustica. Prosciutto brings delicate, salty richness, salami adds bold, spiced flavor, and ham rounds everything out with mild, slightly sweet meatiness. Dice the meats evenly so each slice has a balanced mix.