These Italian Easter Pie Squares are sure to become a hit during the Easter holiday and beyond! A double pizza crust gets stuffed with layers of ricotta, pepperoni, salami, prosciutto, ham, and mozzarella, then cut into squares for easy serving.
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I have yet to make a traditional Italian Easter Pie, or Pizza Rustica. Last year, I made Italian Easter Pie Cups – an easy variation using a muffin pan to create individual Easter pies. I thought about making the pie cups again for Easter this year. But then I thought about making another easy variation of Italian Easter Pie.
This Italian Easter Pie recipe is inspired by my favorite pepperoni bread recipe. It’s basically the same concept. Pizza dough is stretched into a 9″x13″ pan and layered with cheese and meat. But instead of just using pepperoni slices, I’m using pepperoni, salami, prosciutto, and ham. And instead of just using mozzarella, I’ve added ricotta cheese as well.
This loaded, layered bread would make a delicious appetizer for Easter and even after the holiday! The leftovers – if you’re fortunate enough to have them – are great warmed up as lunch the next day or even served as dinner with a side salad.
Italian Easter Pie Squares
Munch on these Italian Easter Pie Squares before your holiday dinner. The variety of deli meats and Italian cheeses tucked into a golden pizza crust makes these squares an incredibly satisfying bite to eat!
Start these squares by generously greasing a 9″x13″ baking pan with olive oil. Then, stretch the pizza dough on a lightly floured surface and press it into the bottom of the pan.
In small mixing bowl, mix the ricotta and 2 eggs together. Season with salt and pepper. Then, spread the ricotta mixture onto the pizza dough.
Now, we’re going to start layering the meats. Add the pepperoni slices on top of the ricotta mixture. Follow with layers of salami, prosciutto, and ham.
Sprinkle the mozzarella cheese on top and season with some Italian seasoning and salt and pepper.
Place the other pizza dough on top, making sure to pinch the edges together. Then, brush the beaten egg onto the crust and sprinkle Italian seasoning on top.
Bake the bread for 20-25 minutes in a 400 degree oven. Once the cheese has melted and the crust is golden brown, remove it from the oven.
Allow the bread to cool for a few minutes before removing it from the pan. Cut into squares and serve.
- Olive oil
- 2 packages refrigerated pizza dough, brought to room temperature
- 15 oz. part-skim ricotta cheese (you might not need the entire container)
- 2 large eggs, beaten
- 1/2 - 6 oz. package pepperoni slices
- 1/2 - 6 oz. package salami
- 1 - 3 oz. package prosciutto
- 8-10 ham slices
- 1 cup shredded mozzarella
- Italian seasoning
- Salt and pepper, to taste
- 1 egg, beaten
- Preheat oven to 400 degrees and generously grease a 9x13 baking pan with olive oil.
- Stretch the pizza dough on a lightly floured surface. Then, press it into the bottom of the pan.
- In a small mixing bowl, mix the ricotta cheese and 2 eggs together. Season with salt and pepper.
- Spread the ricotta mixture on top of the pizza dough.
- Layer the pepperoni slices on top of the ricotta, followed by the salami, prosciutto, and ham.
- Sprinkle the mozzarella cheese on top. Then, sprinkle on a little Italian seasoning and season with salt and pepper.
- Place the other pizza crust on top and brush with the beaten egg.
- Sprinkle Italian seasoning on top of the crust and bake for 20-25 minutes, or until the cheese is melted and the crust is golden brown.
- Allow the bread to cool for a few minutes before removing from pan.
- Then, cut into squares and serve.
Refrigerated pizza crust rolls can be used in place of pizza dough. If using, roll out the tube of crust and stretch to fit the pan. No floured surface required.
These Italian Easter Pie Squares will keep in the fridge for about five days. You can also wrap leftovers in foil and freeze in a storage bag. Then, thaw out the bread, reheat, and enjoy!
Did you make this Italian Easter Pie Squares recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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