Pizza Rustica (A Sicilian Sausage and Prosciutto Pie) Recipe -
Pizza Rustica (A Sicilian Sausage and Prosciutto Pie) Recipe
  • READY IN 10+ hrs

Pizza Rustica (A Sicilian Sausage and Prosciutto Pie)

Recipe by  

"My grandma Puglia would make this as an appetizer for Easter and Christmas. It can be a meal in itself with a tossed green salad. Enjoy!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 pies Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    10 hrs 30 mins


  1. Place a piece of cheesecloth into a strainer, and place the ricotta cheese into the cheesecloth. Set a bowl underneath the strainer to catch drips, and refrigerate 8 hours, or overnight, to allow moisture to drip from ricotta.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Place sausage into a large skillet over medium heat, and cook and stir until browned and crumbly, about 10 minutes. Drain excess grease, and allow sausage to cool.
  4. Place the drained ricotta cheese into a large bowl, and stir in 5 beaten eggs and mozzarella cheese until well mixed. Mix in the cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper until thoroughly combined.
  5. Divide the pizza dough into fourths, and roll out 2 of the pieces into 12-inch circles. Fit the circles into 2 10-inch pie plates, leaving 1 inch of dough hanging over the edge. Divide the filling between the 2 pies. Roll out 2 top crusts, place onto the pies, and fold the edges of the bottom crusts over the edges of the top crusts to seal. Crimp and flute the edges of the pie crusts.
  6. Beat 1 egg with water in a small bowl, and brush the egg wash over the tops and edges of both pies. Cut several slits into the top crusts to vent steam.
  7. Bake pies in the preheated oven for 15 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake until the crust is browned and the filling is hot, 45 to 50 more minutes. Serve at room temperature.
Kitchen-Friendly View


  • Cook's Notes:
  • I have not added any salt to this recipe since the ingredients are salty enough.
  • Draining the ricotta is important to avoid a soggy bottom crust.
  • Freezes very well and can be reheated in 325 F degree oven.

Reviews More Reviews

Jan 06, 2012

We have had this pie for Easter for years in our family. Your recipe tasted exactly like my nanas

Apr 15, 2014

It is so wonderful to see this very traditional and very diverse recipe shared here. I have taken on the tradition of making this pie every year for Easter with my family. We use different meats than this recipe but this "meat pie" is different with every single family that still makes it. It was known as a "poor man's meal" during the depression. People used whatever they had on hand to make this and it became a very personal recipe. Every recipe/list of ingredients are different therefore, it is TRULY a FAMILY TRADITION when we make it. This Particular version is a wonderful recipe. Myjo's version is the same as my Grandmother made. There is nothing greater than to take a bite and feel like you are right back with family members that have since passed on. It truly is like coming home again. In my Mother's version, we use Italian ham (Ham Cappi), American Ham, Pepperoni and Salami instead of the sausage. As I said, there are many different versions of this pie, but of all that I have tasted, I have never found one that I didn't like. Thank you Myjo for sharing such a tradition with all of us. P.S., the cracked black pepper does make the difference! We use it also.


5 Ratings

Apr 03, 2012

Just like grandma used t make. Changed it to 1 lb of fresh bulk sausage and 1 lb of dry sausage chopped.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 493 kcal
  • 25%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 135 mg
  • 45%
  • Fat
  • 26.2 g
  • 40%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 1280 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Ricotta Pie (Old Italian Recipe)

A favorite Italian cheese pie.

Asparagus, Prosciutto and Fontina Tart

See how to make an easy but elegant savory appetizer.

Chef John's Sausage and Egg Pizza

A spicy pizza topped with hot Italian sausage, eggs, and arugula.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States