This is a classic Italian Easter pie made with ricotta, mozzarella, and deli meats. The crust is slightly sweet and goes incredibly well with the savory filling. It's a traditional dish that freezes beautifully and is a perfect recipe for leftover ham, prosciutto, pepperoni, and cheese. Personally, it's one of my favorite things to eat year-round.
Pie or pizza?
It's a savory pie, a truly delicious recipe with a filling that can be adjusted to your palate or to the leftovers in your refrigerator, whatever comes first, lol.
It's also called pizza chiena, which means filled pizza.
So even though it's made with the Italian pie crust or pasta frolla (the one we also use for sweet desserts like the rice ricotta pie), it does resemble a stuffed pizza if made with a double crust instead of a lattice. Sort of. Maybe.
Anyway, pie or pizza, this is a recipe to try as soon as possible! A must for an Easter brunch table!
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
The original ingredient is called basket cheese, which I never had outside Italy but is sort of a mix of ricotta and mozzarella, two ingredients found in this recipe today.
- Pie crust: It's slightly sweet, and that's one of the most interesting things about this recipe, in my opinion. We use the recipe for pasta frolla with less sugar than the original recipe.
- Ricotta: Use whole milk ricotta cheese for a richer and tastier pie. Low-fat ricotta also works, though the result is not as rich. If you can find basket cheese, by all means, use it, alone or together with ricotta.
- Mozzarella: it'll melt and create softness. You can buy shredded mozzarella or cut it into small cubes as I do. Provolone cheese can also work and usually comes in slices.
- Parmesan cheese is our first choice, but you can also use asiago, Reggiano, or another semi-hard cheese like Fontina. A mix also works very well. I recommend this recipe to get rid of leftovers or bits and pieces lying around in your fridge.
- Cold meats: My favorites are Italian deli meats like ham, salami or pepperoni, and mortadella (a large Italian pork sausage that sometimes incorporates pistachios).
- Olive oil: It's a small amount, and you can use other oils or melted butter. But olive is traditional.
The pie dough
We use this Italian pie crust recipe that is slightly sweet and marries so well with the savory filling. Trust me. It does.
I give instructions on how to make it in the food processor and by hand.
And it can be made ahead and kept refrigerated for a couple of days or frozen for a month.
Alternatively, you can use the perfect flaky pie crust or the basic all-butter shortcrust pastry recipe. Your favorite purchased pie dough will also work, but homemade is always better.
- Have the dough cold before rolling it. Flour the surface as needed and work as quickly as you can so the butter stays cold.
- After lining the pie plate, prick the bottom with a fork and refrigerate or freeze while putting together the filling.
The filling
It's as easy as chopping cheeses and cold meats and mixing them with ricotta and a few other ingredients in a large bowl.
- Choose ingredients that complement each other, some soft and some semi-hard cheeses and some spicier and milder cold meats.
- Don't overdo it; try to balance the flavors. When determining which add-ins to mix, take into account the textures and saltiness of each ingredient. You can use more or less cheese or meat, and adjust them to your palate.
Lattice or top crust?
I like to make a lattice to top this pizza rustica, but you will find recipes that use a double crust. Both ways are fine. Choose your favorite.
- Lattice pie: the one I used and that appears in the images below.
- Double crust: you have to roll a larger round (bottom crust) and a smaller one (upper crust). The top round has to cover the whole filling and make sure it's not too thick so you don't have too much dough when you bite. We want the filling to shine.
- Lattice pie: the dough needs to be divided into a larger and a smaller part, and the latter rolled out and cut into strips (I use a pizza cutter) that will be placed over the filling, creating a criss-cross pattern.
- Intertwine the strips, starting at the center with the longer ones. Pinch the ends so they adhere to the bottom crust and keep their place during baking.
Kitchen Notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Pie dough: we use a slightly sweet pie crust, but you can also use a savory dough like the basic shortcrust pastry for quiche or the great flaky pie crust recipe we use for holiday pies.
- Make-ahead: you can make the pie crust ahead and freeze it or keep it refrigerated (wrapped to prevent drying) for several days before rolling and baking. You can freeze the whole baked pie, always wrapped in double plastic and foil.
- Flavorings: To freshen the filling, add some chopped sun-dried tomatoes or more herbs. Basil or thyme go very well with the rest of the ingredients.
Related recipes you might like:
One last thing
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Italian Pizza Rustica (savory ricotta pie)
Ingredients
For the dough:
- 2 cups all-purpose flour
- 5 tablespoons sugar, scant ⅓ cup
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cold unsalted butter, diced
- 2 eggs
For the filling:
- 1 pound ricotta cheese
- 3 eggs, at room temperature
- 1 tablespoon olive oil
- ⅓ cup grated parmesan cheese, or pecorino romano or asiago cheese
- ½ cup chopped salami or pepperoni or soppressata, or a mix
- ½ cup chopped mortadella or ham, or a mix of both
- ½ cup diced mozzarella cheese
- 1 tablespoon chopped basil or parsley, optional
- salt and black pepper, to taste
Instructions
- Have ready a 9-inch pie plate or pie dish with a removable bottom, about 3 inches tall.
For the pie dough:
- Process 2 cups all-purpose flour, 5 tablespoons sugar, ½ teaspoon baking powder and ¼ teaspoon salt a few times to mix. Add ½ cup cold unsalted butter, in small pieces, and pulse until the size of peas.
- Add 2 eggs and process using on/off until beginning to come together. Do not let it become a ball.
- Transfer to a floured counter and gather into a smooth ball, without working it much or it will be tough. The butter must be cold and not begin to melt.
- Divide the dough into two parts, one larger (about ⅔ of the amount) and one smaller (about ⅓). Wrap each one in plastic wrap and chill for at least 1 hour, or up to 2 days.
- Preheat oven to 350°F (180ºC). Have ready a 9-inch pie pan with a removable bottom.
- Roll the larger piece of pie dough (keep the remaining dough wrapped in the refrigerator) on a floured counter or working table until it's a few inches larger than the pan. Line the prepared pan, being careful not to stretch the dough. Prick the bottom with a fork and chill (put it in the freezer or refrigerator) while preparing the filling.
For the ricotta filling:
- Stir 1 pound ricotta cheese with 3 eggs and 1 tablespoon olive oil to mix in a large bowl. Don't beat but incorporate well.
- Add ⅓ cup grated parmesan cheese, ½ cup chopped salami or pepperoni or soppressata, ½ cup chopped mortadella or ham, ½ cup diced mozzarella cheese and 1 tablespoon chopped basil or parsley. Mix well.
- Season with salt and black pepper to taste. Take into account how salty the cheeses and cold meats you use already are.
To assemble:
- Preheat the oven to 350°F (180°C).
- Roll out the remaining dough piece using a rolling pin until it's at least the diameter of the pie pan you're using.
- Cut strips of dough (I use a pizza wheel) but you can use a kitchen knife). Make sure the dough is cold so it'll be easier to lift the strips.
- Pour the filling into the cold pan lined with the bottom dough and smooth the surface.
- Place the dough strips on top of the filling, starting in the middle with the long strips and pressing on the edges of the dough where it meets the bottom dough. Remove excess dough. Make a criss-cross pattern, patching together strips that might break or are not long enough.
- Brush with a mixture of beaten egg and a tablespoon of milk or water if you want a shinier, deeper-colored crust. I personally don't do it but it looks nice and shiny.
- Bake for 50-60 minutes, until the dough is dry and lightly golden and the filling is puffed. It might take even longer.
- Let cool on a cooling rack (wire rack). Serve warm or at room temperature.
- Keep leftovers refrigerated, covered with plastic wrap, or in an airtight container.
Cookie says
I made this last Easter and it was a huge hit! We all loved it so I am making it again. New tradition…thank you!
Cynthia says
Hi,
If I wanted to make 24 mini-tarts with this recipe, would you happen to know if I should multiply ingredient quantities by 2 or 3?
Paula Montenegro says
Hi Cynthia! If you’re making the very small tarts (1 or 2 bites), you should be fine with one recipe. If making larger ones, 1 1/2 recipes should be fine. For individual tartlets that are like a large donut in size, I’d triple the recipe.
I would double the crust even for the very small ones, unless you’re buying the shells. And triple if making tartlets.
Anonymous says
Thank you very much Paula!
Debora says
Hi Paula,
I made a mistake while making this dough in the processor, and it turned into a ball. Is there any way that I can repair the mistake?
I mean, can the dough still be used?
Paula Montenegro says
Hi Debora! Yes, the dough can be used! Don't overwork it when you roll it out and line the pan, or work it as little as possible. The reason why it's not recommended it turns into a ball is that the more it's worked or kneaded the more the gluten in the flour develops and it toughens the dough. But you can use it, by all means. Just keep that in mind for the next time you make homemade dough. Happy baking!
angiesrecipes says
Pizza in a pie form :-)) I love it!