Growing up Pizza Rustica was a dish that I looked most forward to on Easter.

Growing up Pizza Rustica was a dish that I looked most forward to on Easter. This traditional Italian pie can be made many ways, as it varies depending upon the region in Italy. I make mine with a variety of cheeses, eggs and cured meats (I even put some sausage in there too). I usually serve this pie with antipasto on Easter Sunday. Please note you can make this in advance and freeze as a whole pie. If you have leftovers, I like to slice it up and wrap it into individual pieces and freeze. Ingredients below and full recipe is on my website www.miciamammas.com. On the homepage just type in the wor “ pizza rustica” and the recipe will come right up. The Dough (You can also use 2 Store Bought Pie Crusts) 2 ½ Cups of Flour ½ Cup Cold Butter, Cubed 2 tbsp. Olive Oil 1 Egg 1 tsp. Salt 4 tbsp. Cool Water The Filling 7 oz. Prosciutto di Parma, Sliced thick and cut Into Cubes 8 oz. Hot Sopressata, Sliced thick and cut Into Cubes 10 oz. Mild Provolone, Sliced thick and cut Into Cubes 2 lbs. Cheese and Parsley Sausage, Out of the casing 8 oz. Fresh Mozzarella, Sliced thick and cut Into Cubes 3 Cups Fresh Ricotta 1 ½ Tsp. Pepper ½ tsp. Salt 1 Cup Grated Pecorino Romano 1 Tbsp. Chopped Parsley 8 Eggs, Beaten, plus one extra eggs for brushing on the pie 9 inch Springform Pan #pizzarustica #pizza #italianeaster #easterrecipe #familyrecipes