Pizza Chiena (Pizza Rustica)
This Easter treat is filled with a variety of cured meats, eggs and basket cheese or ricotta. This tradition is a southern Italian tradition in the areas in and around Naples. When Italians immigrated to the US, they brought this tradition with them. Every family has their own recipe and this is ours. I hope you enjoy our version! Buona Pasqua!
Pizza Chiena (Pizza Rustica)
Ingredients
Crust
- 500 g Bread Flour
- 8 g Salt
- 5 g Active Dry Yeast (about 1 1/2 tsp)
- 180 ml Warm Water
- 50 g Lard
- 2 Eggs, room temp
- Pepper to Taste
- 1 Egg + 1 tbsp water for egg wash
Filling
- 5 Eggs
- 350 g Basket Cheese or Drained Ricotta
- 100 g Prosciutto, cubed
- 100 g Ham, cubed
- 100 g Soppressata, cubed
- 100 g Provolone
- 2 tbsp Grated Pecorino Romano
- Pepper to Taste
Instructions
Crust
- Mix flour, salt and pepper in the bowl of a standmixer.
- In a separate bowl, add warm water, dry yeast and a tsp of sugar. Mix and let it sit for 10 mins until foamy.
- Add the yeast mixture to the flour. Using the dough hook, begin to mix the dough, add the lard and eggs while the mixer is running.
- Continue to mix until the dough comes together and releases from the sides of the bowl. Oil the bowl, place the dough in and cover. Let it rise for 1-2 hours or until doubled in size.
- Preheat the oven at 400F.
Filling
- Whisk eggs in a large bowl, add basket Cheese, all the cured meats, grated cheese and pepper. Mix well.
- Cut the dough in half, roll out one half. Grease a 9 inch springform pan with butter or lard. Place the rolled out dough and press into the pan.
- Add the filling and then place the second piece of rolled out dough on top, making sure to seal the seams. Brush the top with egg wash before baking.
- Bake for 1 hour 15 mins. If the top is getting too dark cover it with aluminum foil. Allow to completely cool before cutting.
