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Pizza Rustica

Yields4 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Pizza Rustica, also called Easter Pie, Pizza Ripiena, Torta Pasqualina, or Pizzachino, is traditionally made during the Easter holiday. It's like a quiche, filled with eggs, cheese, and different types of ham, Instead of a pie crust, pizza dough is used as the "crust" making it light and fluffy!

Pizza Rustica

 1 large round store bought or homemade pizza dough
 10 large eggs + 1 egg lightly beaten for egg wash
 2 tsp freshly ground black pepper
 1 lb swiss cheese, chopped into small squares
 1 cup grated parmesan cheese
 1 lb boiled ham, chopped into small squares
 1 lb peppered ham, chopped into small squares
 1 jar Colavita Sun-Dried Tomatoes, cut into strips
 1/3 cup chopped parsley
 1 tsp baking powder
 Colavita Olive Oil for greasing

Preheat oven to 350˚F.


In a large bowl, combine all the meats, cheeses, herbs, baking powder, and black pepper.


Crack the eggs into the bowl and mix well.


Lightly oil the sides and bottom of a 10 inch springform pan with Colavita Olive Oil


Stretch out the pizza dough into a round shape, larger than the pan, Drape the dough over the pan, pressing it into the bottom. Make sure there is enough dough to fold over the top.


Pour the filling into the pizza dough and stretch the sides of the dough over the top of the filling, pinching to close the top. Don't worry if it looks a little messy, it will bake into a nice crust.


Brush the top of the pizza dough with the egg wash.


Bake the pizza rustica in the oven for 45-60 minutes, or until a knife inserted into the center of the pie comes out clean,


Let cool slightly before serving, and enjoy!

Nutrition Facts

Servings 4