Traditional Italian Easter Pie with Eggs (Pizza Rustica)
A typical, traditional Italian Easter recipe. Filled with eggs, cheese, and sausage, it makes a wonderful and filling meal.
Ingredients
- 1 recipe pizza dough Neapolitan style (see NOTES for recipe)
- 9 eggs
- 2 Tbsp water
- 2 tsp sea salt
- ⅛ tsp black pepper to taste
- 1 cup Italian sausages cured not fresh, or bacon or pancetta pieces
- ¾ cup fresh cheese (optional)
- ½ cup Parmigiano Reggiano grated
- 2 Tbsp Italian parsley chopped, fresh
- 1 Tbsp extra virgin olive oil as needed for pie dish and to brush on top of dough
Instructions
- Preheat oven to 475º F (250º C)
- Shape and flatten by hand ⅔ of the dough for the bottom, and place in an oiled pie dish (let some overhang). The dough is easier to work with if you form two balls and let them rest for 10 minutes.
- Beat the eggs, water, salt, pepper. Then add the sausage, bacon or pancetta, fresh cheese (if using), Parmigiano or Pecorino cheese, and parsley, Partially cook this mixture in a non-stick frying pan, you can actually cook it a bit more than I did, as it makes it easier to work with. Pour the mixture into the lined pie dish.
- Flatten out the pizza dough for the top. Wet the edge of the bottom pie dough with water, then place the lid on top, pressing slightly to seal. Try to get another pair of hands to help, so that the dough doesn't fall into the egg mixture.
- Cut off the extra dough with a sharp knife.
- Pour some olive oil on top and brush it over the top.
- Make a slit in the center of the pie and bake for about 30 minutes or until it is a deep, golden brown.
- Allow to cool slightly, or completely before cutting. I prefer mine warm, but it is still perfectly delicious when cold, too, making it perfect for serving when you have company and want to have things made ahead of time.
- The red you see in the slice is a bit of cayenne pepper from the sausages. Feel free to add some hot pepper to the egg mixture if you like a little spiciness.
Notes
- Use this pizza dough recipe.
- The dough is easier to work with if you form two balls (two-thirds and one-third pieces), and let them rest for 10 minutes.
Nutrition
Serving: 1 slice | Calories: 283kcal | Carbohydrates: 94g | Protein: 17g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 244mg | Sodium: 1.044mg | Potassium: 172mg | Fiber: 6g | Sugar: 1g | Vitamin A: 508IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 2mg
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