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Pizzagaina (Pizza Rustica)

Delicious Pizzagaina (Pizza Rustica) for a Festive Feast

This Pizzagaina (Pizza Rustica) is a festive Italian Easter pie filled with savory meats, cheeses, and eggs, perfect for creating cherished family traditions.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 20 minutes
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 package Pizza Dough Premade dough saves preparation time.
  • 1 package Puff Pastry Can be substituted with more pizza dough if needed.
For the Filling
  • 11 large Eggs Plus 3 hard-boiled eggs for added richness.
  • 1 pound Ham Use leftover ham for a budget-friendly option.
  • 1/2 pound Italian Sausage Can be replaced with ground turkey for a lighter version.
  • 4 cloves Garlic Minced; fresh is preferred for aroma.
  • 1/4 pound Capicola Any cured meat may be used in place.
  • 1/4 pound Salami Any cured meat may be used in place.
  • 1/4 cup Parmesan Cheese Grated; substitute with Pecorino Romano for a sharper taste.
  • 1 teaspoon Smoked Paprika Regular paprika can replace it if necessary.
  • 1 pound Ricotta Salata Substitute with regular ricotta, though it will be less salty.
  • 8 ounces Mozzarella Sliced; can be substituted with any Italian cheese.
  • 8 ounces Provolone Sliced; can be substituted with any Italian cheese.
  • 1/2 teaspoon Garlic Paste Optional; fresh garlic can be a substitute.
  • to taste Fresh Basil Adds a fresh herbaceous note for garnish.

Equipment

  • Skillet
  • 10-inch springform pan
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F or prepare your smoker at 300°F. Position the oven rack in the center.
  2. In a skillet over medium heat, brown the Italian sausage for about 5–7 minutes. Drain excess fat and mix with other filling ingredients.
  3. Roll out the pizza dough to a thickness of 1/4 inch and fit into a greased 10-inch springform pan.
  4. Spread half of the sliced mozzarella and provolone at the bottom of the dough-lined pan.
  5. In a bowl, crack 10 eggs, add garlic, pepper, paprika, and ricotta. Whisk until frothy.
  6. Fold the meat mixture into the egg mixture until blended, and pour half into the pan over the cheese.
  7. Layer remaining cheese and meat mixture on top, then roll out puff pastry to create a lattice over the dish.
  8. Combine beaten egg, water, and garlic paste for the egg wash, and brush over the pastry.
  9. Cover with foil and bake for about 1 hour, removing foil for the last 15 minutes to brown the top.
  10. Let Pizzagaina cool in the pan for 15–20 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 125mgSodium: 700mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

Feel free to mix and match different cured meats and cheeses for a personalized touch. Allow to rest after baking for better slicing.

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