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Pizza Rustica – Easter Meat & Cheese Pie – Food Wishes ctm magazine

This traditional Italian Easter recipe may not be anything like the pizza you’re used to, or even remotely close, but don’t let that stop you from enjoying one of the most amazing combinations of meat and cheese ever to stuff a pastry. As long as you can find a pan that works, this is surprising easy to make, and you can tweak the fillings to whatever you like on your pizza. Sorry, I meant “in” your pizza.

For the fully formatted, printable, written recipe, follow this link:

To become a Member of Food Wishes, and read Chef John’s in-depth article about this Pizza Rustica recipe, follow this link:

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/



  • Uisce Preston on March 25, 2021

    OMG, the cadence of your voice is both unnaturally irritating, yet mesmerizing.

  • Bill Klement on March 25, 2021

    John, that's pretty amazing! Definitely gong to try that!
    About 25 years ago, my wife and I both worked in Washington DC, a few blocks away. We ate lunch together every day. We had a favorite Italian restaurant that server Torta Rustica. It was made with pizza dough, red sauce, cheese, meatballs, and sausage. Kind of looked similar to what you made, other than different ingredients. Best thing ever! Unfortunately they went out of business.
    It was a fun couple years, and one of the few times I actually took a lunch break.
    Thanks for the video!

  • zambalic1 on March 27, 2021

    The Jesus of your cheeses.

  • lynnxoxo on March 30, 2021

    that looks absolutely delicious! thanks, chef john

  • Alexander Murdoch on March 30, 2021

    More like a stromboli pie.

  • elbob086 on March 31, 2021

    I was about to click on "rick kills the council of ricks" until I saw this underneath

  • Mariandna1 on April 1, 2021

    I’ve always want to make this and it’s in the oven at this very moment. I have an assortment of spring form pans, so I had enough filling to make a cute little mini one! I’m so excited to see how it comes out! Thank you and Happy Easter Chef John!

  • Pamela Allori on April 2, 2021

    No prosciutto ?

  • Wil Rodriguez on April 3, 2021

    I see this and think Game of Thrones…and the Freys…

  • shawn Griffin on April 3, 2021

    What type of flower…all purpose? Bread flower???

  • ifga16 on April 4, 2021

    I was very interested in this but the narrator's awful narration made me nauseous with his intonations.

  • Hubert J on April 4, 2021

    Looks amazing!

    During easter I alwasy wonder: what jesus has to do with this? Did he knew the bunny? What does jesus has to do with eggs, bunnies, and all this nonsense? 😀 Can anyone explain it to me?

  • fatdogtavern on April 5, 2021

    OK, looks awesome, but 2 things. One, have you used vodka instead of water in the dough making process? It makes the dough so much easier to work with and you don't have to wait the hour to roll it out because it rolls out easily right after you kneed it together. Two, I want to convert this to a deeper dish pizza so where should I add my sauce? Top and bottom of the filling?

  • InfoScholar on April 6, 2021

    I'm going to make this for my wife & stepdaughters for Mother's Day! thanks, Frere Jean!

  • KCC FAN PAGE on April 6, 2021

    Cake pan??? BRILLIANT!!!

  • grace johnson on April 7, 2021

    Yes…n he’s hilarious!!!

  • Nick Georgiou on April 11, 2021

    Can we use Pizza Dough?

  • Viga Mesas on April 15, 2021

    I partially blame you for enabling me to get fatter. Your videos are amazing and I have really learned a lot from you. Thank you!

  • Jon Rettich on April 18, 2021

    I greatly appreciate your very “hands on” and very doable approach to so many varied and interesting dishes

  • Easy Buckets on April 21, 2021

    Sorry Italien, Pizza Rustica

  • L G on April 22, 2021


  • CookingWithBigHead on April 22, 2021


  • Royalty B on April 22, 2021


  • Tacey Rosolowski on April 24, 2021

    Two tidbits I loved: "forkulate" –a great verb. And: It's a well known fact that pastry can sense fear and anxiety. Priceless.

  • Can Vight on April 30, 2021

    O………… M……………….. G…………….. that is ………. I have no words….. ^_^

  • David Little on May 3, 2021

    What a lovely big quiche

  • Duncan Griffiths on May 18, 2021

    I love your cadence and intonation-it's so distinct.

  • Vladimír Petija on May 27, 2021

    I'm making this for a hockey match tonight! I promise I will.

  • EtiamSiOmnesEgoNon on June 6, 2021

    "Pastry can sense fear and anxiety"… love it!
    Thank you Chef John, I am definitively using both the recipe and the quote at the next family lunch.

  • GabrielS on July 1, 2021

    Chef John, please make nonfattening food!

  • Mav F on July 3, 2021

    My mother who is Italian, makes it without ricotta, little more eggs and super thin puff pastry.

  • sifridbassoon on July 6, 2021

    "..the Jesus of your cheeses.."! 🤣

  • iamfuturetrunks on July 9, 2021

    Been enjoying this recipe for a while now. My mom felt it was pretty complicated so I showed her this video and she enjoyed it quite a bit, especially your jokes. So thanks for a great recipe and the entertainment.

  • This Guy on July 13, 2021


  • 1stofeight on July 19, 2021

    Pizza Pot Pie! 🙂

  • Metaphysical on July 20, 2021

    Chef John, can you do a pizza dolce video?? That would be so good

  • Nunna Beeznes on July 21, 2021

    That's the original Chicago Deep Dish lol

  • nick alano on August 25, 2021

    Truly inspired, and makin' tonight. Thanks for the very entertain' video se'noir John.

  • zealotbat on September 3, 2021

    Made this twice already, perfection.
    My advice to all novice, do not cheat the dough man…go a tad wetter, and keep in refrigerator for at least an hour before rolling. Thank you sir, best channel I have scribed too. 👍🏻👍🏻

  • Bitmaid on September 10, 2021


  • Mike Clements on September 14, 2021

    What, not even a pinch, shake or dusting of cayenne? Say it ain't so!

  • setibamrahk on September 15, 2021

    A couple of teaspoons of olive oil-which as you can see-I am measuring very carefully— 😂

  • setibamrahk on September 15, 2021

    "Forkulate" my new favorite word-but you HAVE to watch these with the youtube closed captioning for the full hilarity of "Fork you late."

  • Hello Itme on September 24, 2021

    His voice inflection is really irritating :/

  • kcobbx63 on October 3, 2021


  • sixstringedthing on October 16, 2021

    "Jesus of your cheeses" gave me wheezes.

  • Jackie D. on November 19, 2021

    That looks EXACTLY like a Quiche Lorraine consistency. Why you keep insisting against it being called "quiche-like" is a mystery. But whatever the texture and consistency, this looks absolutely amazing. Thanks for another awesome recipe (and making it look easy)!

  • Punchabearinnamouf on December 2, 2021

    I'll definitely have to make this. My (Italian) grandmother always made hers with a little less cheese but I'm all for the extra 😀

  • Mordekai Horowitz on December 6, 2021

    "Jesus of your cheeses" lol

  • 1wldnczyguy on December 26, 2021

    This guy’s speaking cadence and style is truly, (ear jarringly), annoying!
    THIS will be the last time I “listen” to him!
    Where did this cretin learn to speak?

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