Special Italian Easter Pizza


My Italian college roommate's family would make this "pizza rustica" every year for Easter dinner and send us a whole pie. I loved it and asked for the recipe but was told I could not have it. So I tweaked a few recipes I found myself, and my final result is a dish that was better than the original recipe. Enjoy!

Prep Time:
40 mins
Cook Time:
55 mins
Additional Time:
25 mins
Total Time:
2 hrs
1 10-inch pizza


  • ½ pound bulk Italian sausage

  • 1 tablespoon olive oil, or as needed

  • 1 (1 pound) loaf frozen bread dough, thawed

  • 9 large eggs, divided

  • ½ pound sliced mozzarella cheese

  • ½ pound sliced cooked ham

  • ½ pound sliced provolone cheese

  • ½ pound sliced salami

  • ½ pound sliced pepperoni

  • 1 (16 ounce) container ricotta cheese

  • ½ cup grated Parmesan cheese

  • 1 teaspoon water


  1. Cook and stir Italian sausage in a skillet over medium heat until browned and crumbly, 5 to 8 minutes. Drain excess grease; set sausage aside.

  2. Preheat the oven to 350 degrees F (175 degrees C). Oil the bottom and sides of a 10-inch springform pan with olive oil.

  3. Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining dough into a ball; roll ball on a floured work surface into a 14-inch circle. Press circle into the bottom and up the sides of the prepared springform pan; excess dough will hand over the edges.

  4. Whisk 8 eggs in a 2-cup liquid measure.

  5. Working with only 1/2 of the ingredients at a time, make layers in the pan in the following order: sausage, mozzarella, ham, provolone, salami, pepperoni, ricotta, and Parmesan. Pour in 1/2 of the beaten eggs. Repeat layers once more, starting with sausage and ending with Parmesan. Pour remaining beaten eggs over top.

  6. Roll out remaining bread dough into a 12-inch circle. Place over the pie to form a top crust. Roll and pinch any overhanging bottom crust over top crust to seal in the filling.

  7. Beat remaining egg and water in a small bowl. Brush egg wash over top crust.

  8. Bake in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without any raw egg.

  9. Remove from the oven and cool in the pan for at least 25 minutes, then release the spring and remove pie from the pan. Transfer to a serving platter and cut into wedges for serving.


In many Italian homes, this recipe calls for the addition of hard-boiled eggs. They can be added to this recipe — simply slice 4 hard-boiled eggs and layer with the meats and cheeses. Bake as directed.

Nutrition Facts (per serving)

707 Calories
45g Fat
28g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 707
% Daily Value *
Total Fat 45g 57%
Saturated Fat 19g 93%
Cholesterol 284mg 95%
Sodium 2090mg 91%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 45g
Vitamin C 1mg 6%
Calcium 556mg 43%
Iron 4mg 22%
Potassium 434mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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