Pizza Gain Aka Pizzagaina Pizza Rustica Italian Easter Ham Pie Recipes

PIZZAGAINA {PIZZA CHIENA, PIZZA RUSTICA, PIZZA PIENA}

Steps:

• Dissolve yeast in lukewarm water. Egg flour, extra virgin olive. Knead well by hand or using a mixer. Lastly add salt.
• Let rise at room temperature for 2-3 hours.
• Cut all the meats and the cheese into cubes. In a bowl beat the eggs with a bit of salt and pepper. Remember cold cuts already contain salt. Add salami and cheese to the egg mix.
• Grease and flour a round baking pan with high edges.
• Divide the dough in 2 pieces (one slightly larger than the other).
• Roll a larger piece approx 1/4 inch thick. Arrange in the pan.
• Now pour the filling and cover with another layer of dough. Make sure to close the edges perfectly, in order to prevent the egg mixture from spilling. With a sharp knife, cut the excess dough from around the brim of the pan. Fold the edges inside.
• Bake in a preheated oven at 350 °F for at least 50-70 minutes. Let cool completely.

PIZZA GAIN AKA PIZZAGAINA, PIZZA RUSTICA, ITALIAN EASTER HAM PIE

Steps:

• Cube ham meat. Cut sliced meat by rolling & slicing or cutting with scissors. Cube mozzarella. In very large bowl, add ricotta & basket cheese. Add 15 eggs. Hand stir with whisk. Add 3 heaping tablespoons Grated cheese - then stir in the cubed meat and cheese.
• Brush pan with oil then melted butter. Roll out & lay dough. Add cheese/meat mixture. Add top layer of dough and pinch bottom & top dough seams together tightly.
• Brush top with oil then egg. Sprinkle with grated cheese. Make Easter Cross with large fork to vent. Bless.
• Bake 375º x 10 min then 350º x 60 min then 325º x 30-45 minute.
• Remove from oven. Brush top with melted butter. Cool 2-3 hours Turn upside down overnight on large board. Cover pizza tightly with paper towel, foil, & dish-towel. Refrigerate. Serve noon or later on Easter Saturday.