Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Serve room temperature.....for antipasti

Easter is my favorite time of year....

Easter Pizza Rustica


½ cup water

½ cup vegetable oil

2 ½ cups all-purpose flour

2 tbsp sugar 

Make well with flour, add water and oil. Add sugar - blend till you form a ball. You may roll out immediately. Makes enough crust for 9X13 pan. Save some dough for the lattice top.

Filling: 4 links of sweet or hot sausage remove from the casing; brown and drain – set aside.

½ lb. Ham

½ lb. Salami

1 - 8 oz. Package mozzarella, shredded

½ lb.  hot pepperoni

¼ lb. Prosciutto (optional)

1- 15 oz. container whole milk ricotta

¼ cup grated Parmesan cheese

½ cup milk

2 tbsp sugar

8 eggs

1 egg for egg-wash on top of pie before baking


Chop and shred all meats. Shred mozzarella. In very large bowl, place all of your meats and cheeses. Add milk, sugar, and add eggs one at a time. Blend it very well. I mean very well! Pour mixture into the prepared crust.

Before placing the crust into the 9X13 pan, pour enough oil to cover the bottom. After filling, allow enough dough to overlap onto the top. Cut strips and lattice the top.

Beat egg and brush onto the whole pie, using all of the egg wash. Place in a preheated hot oven (400 degrees) for 15 minutes. Lower heat to 350 degrees and bake till the knife comes out clean (approximately one hour.

Bake until golden brown.

My daughter, Vanessa has successfully replicated her favorite Easter tradition and has figured out how to make a delicious, satisfying Pizza Rustica that is gluten/dairy free. For recipe, look up on my food blog.