Neapolitan Pizza Rustica baked in oven or air fryer. A tasty savory pie filled with ricotta, cheeses and cured meats — a traditional savory pie typical of the Easter period
Everyone has their family version: some people remove ingredients, others add them, but it always turns out delicious.
There are many variants! Some add pancetta, others the famous ciccioli also used in Casatiello. The recipe I share today is the original recipe from my Neapolitan family, the one Grandma Lina always made together with the iconic Pastiera Napoletana at Easter.
This is a very easy preparation, but pay attention to a few small rules. First, the shortcrust pastry base includes a percentage of sugar, which gives the characteristic flavor.
Then, use a well-drained ricotta to avoid softening the bottom, otherwise it loses its crispness! Finally, use the right ingredients: Neapolitan salami and fresh provola: this way you’ll recover the authentic taste of a true Neapolitan pizza rustica just like our grandmothers made!
My advice is always to prepare it the day before serving, so all the flavors settle perfectly.
Believe me, it’s so good you’ll serve it not only at Easter but also for the Easter Monday picnic if there are any slices left!
I often make it for parties, buffets and birthdays, cut into squares or as small individual portions together with the delicious Danubio salato.
Trust me, you’ll make a wonderful impression! It will literally disappear!
- Difficulty: Easy
- Cost: Medium
- Rest time: 40 Minutes
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Air fryer, Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
Neapolitan Pizza Rustica baked in oven or air fryer
- 1 1/4 cups Type 00 flour (Italian 00)
- 1 1/4 cups Type 2 flour (1 1/4–1 3/8 cups for a more fragrant crust)
- 2/3 cup butter (or lard)
- 2 1/2 tbsp sugar (or erythritol)
- 1 tbsp Parmigiano Reggiano
- 2 egg yolks (+ 1 whole egg)
- 1 pinch salt
- 1/2 packet baking powder
- water (as needed)
- 3 cups cow ricotta (well drained)
- 5.3 oz Neapolitan salami (cut into small cubes)
- 2.5 oz cooked ham
- 1 slice mortadella (thick, cut into cubes)
- 5.3 oz provola (fresh or any cheese you prefer)
- 1.8 oz pecorino
- to taste salt (be cautious)
- 2 eggs
- milk (or use an egg yolk for brushing)
- 2.8 oz provolone
Tools
- Teglia
- Friggitrici ad aria
- Ciotola
- Spianatoia
Steps
Neapolitan Pizza Rustica baked in oven or air fryer
On the work surface sift the flours and add the sugar, the butter or lard cut into small pieces and work energetically until you obtain a crumbly mixture.
Add the eggs, salt, baking powder, cold water and knead well to obtain a smooth, homogeneous dough (add more water if necessary).
Form a ball, wrap it in plastic wrap and let rest in the fridge for about 40 minutes.
Cut the cured meats, scamorza and provolone into cubes. Beat the ricotta with a whisk, adding the eggs one at a time.
Add the cured meats, the cheeses, a handful of Parmigiano, adjust salt and pepper and mix well.
Be cautious with the salt.
Divide the shortcrust dough into two parts and roll each out on a piece of parchment paper.Transfer one disc to the base of a 9.5–10.25 in (24/26 cm) pan.
Pour in the filling and cover with the other disc, sealing the edges well and pricking the pastry with a fork.
Fold the edges over.
Brush the surface with a little milk or with a beaten egg.
Oven: 356°F (conventional) for 55–60 minutes.
Air Fryer: 320°F for about 35–40 minutes until perfectly golden.(times may vary depending on your oven or air fryer) until well browned.
Let rest and serve warm or cold.
Enjoy your meal.
Tips
Ricotta is fantastic but often releases whey. Let it drain in a fine-mesh strainer in the refrigerator for at least 2–3 hours (better overnight) before using. If the filling is too wet, it will soak the base and make it soggy.
Work the pastry quickly and let it rest in the fridge for at least 1 hour. The shortcrust is very crumbly but warms up quickly: if it breaks while rolling it out, don’t worry—”patch” it directly in the pan. Grandmothers did this and the result was always rustic and genuine.
To get that amber color typical of Neapolitan bakeries, don’t use only the yolk. Mix one yolk with a teaspoon of milk or cream (or a pinch of melted lard as grandma used to do). Brush once, let dry for 5 minutes and brush a second time before baking.
Don’t forget to prick the bottom of the pastry before adding the filling, but above all prick the lid well. This allows the steam from the filling to escape without inflating or cracking the surface of the pie.
Curiosities
Resist the temptation to eat it hot!
The Pizza Rustica needs to rest. Just out of the oven it is too soft. After 12–24 hours, the ricotta firms up, the fats from the cured meats (salami, mortadella and ham) blend with the pastry and the flavor becomes divine.
The Pizza Rustica needs to rest. Just out of the oven it is too soft. After 12–24 hours, the ricotta firms up, the fats from the cured meats (salami, mortadella and ham) blend with the pastry and the flavor becomes divine.
If you use an air fryer
If you use an air fryer, use a perforated pan if possible or make sure air circulates well underneath.
If you see the top browning too quickly, cover it with a circle of parchment paper or foil for the last 10 minutes so the bottom cooks properly.
Storage
If the kitchen is cool and it’s not summer, Pizza Rustica keeps very well at room temperature for 12–18 hours.
This is the best way to enjoy it the next day because the pastry stays crisp and doesn’t absorb moisture. Simply cover it with a clean towel or a glass dome.
In the Refrigerator (recommended method)
After 18 hours, refrigeration is mandatory:
Storage: It keeps perfectly for 3–4 days.
Wrap it in plastic wrap or put it in an airtight container.
Never serve it straight from the fridge! Take the slices out at least one hour before eating to bring them to room temperature. If you want, you can warm them slightly (a few minutes) in the oven or air fryer at 302°F to restore the pastry’s crispness.
3. Freezing (Storage)
Yes, Pizza Rustica can be frozen!
I recommend cutting it into squares or slices first, separating them with pieces of parchment paper. This way you can defrost only what you need.
It keeps in the freezer for up to 2–3 months.
How to defrost: Let it rest in the refrigerator overnight and then warm it for a few minutes in a hot oven or air fryer before serving. It will be as good as freshly made!
Grandma Lina’s tip
If you plan to take it to the Easter Monday picnic, prepare it on Saturday night. Let it rest on Sunday and on Monday it will be at its best: compact, flavorful and easy to transport without breaking!
FAQ (Questions & Answers)
Which cheeses do you recommend?
Smoked Provola (Dry): It’s heavenly. Compared to mozzarella, it releases less water and gives that smoky aroma that pairs divinely with the salami.
Tip: leave it uncovered in the fridge for a day so it dries well.
White Scamorza: If you don’t love smoked cheese, white scamorza is perfect because it’s “firm” and won’t wet the pastry.
Provolone del Monaco: For a gourmet twist, a bit of grated Provolone del Monaco in large shavings elevates the recipe.
Caciocavallo Silano: Has a sweet but intense flavor that creates a wonderful contrast with ricotta.
Parmigiano Reggiano (aged 24 months): for balanced sweetness and savoriness.
Pecorino Romano: for a sharper, more characterful punch.Which cured meats do you recommend?
Neapolitan Salami (Essential)
It’s the soul of pizza rustica. It should be a coarsely ground salami, slightly smoked with a hint of pepper.
Tip: Don’t choose one that’s too aged (it will be tough) nor too fresh. Ask your charcutier for a “just right” salami to cut into roughly 1/5 in (about 0.5 cm) cubes.
Cooked Ham (The mild note)
It tempers the strength of the salami and pecorino.
Tip: Use a high-quality cooked ham (“high yield” or “selected” types). Avoid very moist or cheap ones that release water and gelatin during cooking, risking a soggy filling.
Mortadella (The aroma)
Adding mortadella is the real secret touch. When baked it releases its essential oils and makes the filling incredibly fragrant and soft.
Tip: Choose one with pistachios for extra color and crunch, or the classic one if you prefer pure tradition.
“Extra” Variants (if you want to experiment)
Ciccioli (or Cicoli): For a super-traditional and robust version. These are pressed pork fat pieces. If you use them, reduce the salami quantity since they’re very fatty and flavorful.
Flat pancetta: If you like a saltier, crisp note, you can replace the cooked ham with finely diced flat pancetta.Low glycemic index version?
If you want a version more mindful of weight and blood sugar, replace ’00’ flour with a mix of Type 2 flour and a suitable flour. Instead of white sugar in the pastry, use erythritol. Thanks to the high protein content of sheep ricotta and the cured meats, this pizza rustica keeps you satisfied longer without causing sudden glycemic spikes!
