Pizzagaina Recipes

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PIZZAGAINA {PIZZA CHIENA, PIZZA RUSTICA, PIZZA PIENA}



Pizzagaina {Pizza Chiena, Pizza Rustica, Pizza Piena} image

Pizzagaina or Pizza Rustica is a tall, rich Italian rustic ham, salami and cheese pie with pizza crust traditional for Easter time.

Provided by Italian Recipe Book

Categories     Bread     Pizza

Number Of Ingredients 13

500 g flour ((17.5 oz))
1 cup water
3 tbsp extra virgin olive oil + more to grease the pan
1 tsp yeast
1 tsp salt
500 g ricotta ((17.5 oz))
5 oz Provolone cheese
5 oz Salami
5 oz Ham
5 oz Parmesan
2 oz Pecorino
4-5 eggs
Salt (, pepper to taste)

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.

PEPPERONI PIZZAGNA



Pepperoni Pizzagna image

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil, plus more for the pan
4 large button mushrooms, sliced
Kosher salt and freshly ground pepper
8 ounces sweet Italian sausage, casings removed
1 small red onion, finely chopped
1 small green bell pepper, finely chopped
1 24-ounce jar marinara sauce
1/2 cup roughly chopped deli-sliced ham (about 2 ounces)
1/4 cup pitted black olives, sliced
1 cup sliced pepperoni (about 3 ounces)
16 lasagna noodles
3 cups shredded part-skim mozzarella cheese (about 12 ounces)
1 8-ounce container whole-milk ricotta cheese
1/2 cup grated parmesan cheese (about 1 ounce)
2 large eggs, lightly beaten

Steps:

  • Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring, until lightly browned, about 5 minutes. Transfer to a plate using a slotted spoon. Add the sausage to the pot and cook, breaking up the meat, until no longer pink, about 3 minutes. Add the onion and bell pepper, season with salt and pepper and cook, scraping up the browned bits, until the vegetables soften, about 4 minutes. Add the marinara sauce, bring to a simmer and cook 5 minutes. Remove from the heat and stir in the cooked mushrooms, ham, olives and about 3/4 cup pepperoni; season with salt and pepper. Let cool slightly.
  • Meanwhile, preheat the oven to 375 degrees F. Brush an 8-inch round springform pan with olive oil and line with foil, leaving an overhang. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs; drain and toss with the remaining 1 tablespoon olive oil.
  • Combine 2 cups mozzarella, the ricotta, parmesan and eggs in a bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
  • Wrap some lasagna noodles around the inside of the pan, overlapping slightly and trimming as needed. Cover the bottom of the pan with more noodles, overlapping slightly and letting them extend up the side of the pan. Spread 2 cups sauce in the pan and top with half of the ricotta mixture; cover with a layer of noodles. Repeat with 2 more cups sauce, the remaining ricotta mixture and another layer of noodles, letting them extend up the side of the pan (you might not use all the noodles). Top with the remaining sauce, 1 cup mozzarella and 1/4 cup pepperoni.
  • Bake until browned and bubbling, about 1 hour (tent with foil if the top is browning too quickly). Let stand 30 minutes to 1 hour, then lift out of the pan using the foil. Remove the foil and slice.

PIZZA RUSTICA



Pizza Rustica image

Pizza rustica (also known as pizzagaina) is traditionally served on Easter and for good reason--it is a showstopper and perfect to dish up on a special occasion. Although it takes a little bit of work to prepare, you can make it a day ahead and bring to room temperature before putting it on your holiday table.

Provided by Food Network Kitchen

Categories     main-dish

Time 17h

Yield Serves 8 to 10

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil, plus more for the pan
6 large eggs and 4 large egg yolks
4 cups all-purpose flour, plus more for dusting (see Cook's Note)
Kosher salt and freshly ground black pepper
1 cup (2 sticks) unsalted butter, frozen, grated on the large holes of a box grater
1/4 cup freshly grated Parmesan (about 1 3/8 ounces)
16 ounces whole milk ricotta (about 2 cups)
One 4-ounce piece prosciutto, finely diced (about 3/4 cup)
One 6-ounce piece cooked ham (non-smoked), finely diced (about 1 1/4 cups)
One 6-ounce piece pepperoni, finely diced (about 1 1/4 cups)
One 6-ounce piece salami, finely diced (about 1 1/4 cups)
4 ounces provolone, finely diced (about 1 cup)
6 ounces shredded mozzarella (about 1 1/2 cups)

Steps:

  • Add the olive oil with 3 of the whole eggs to a small bowl and whisk to combine. Add the flour, 2 teaspoons salt and the frozen grated butter to a large bowl and stir and pinch with your hands until the mixture resembles coarse meal. Add the egg mixture and blend with a wooden spoon until large crumbles form (they should be slightly larger than a pea). Add 1/4 cup cold water, 1 tablespoon at a time, mixing well after each addition until a dough forms.
  • Transfer the dough to a work surface lightly dusted with flour and knead until the dough is smooth. Form the dough into a large round disk and divide the dough into 2 pieces, two thirds for the bottom crust and one third for the top crust. Shape the dough pieces back into round disks. Wrap each in plastic wrap and refrigerate until the dough is firm, about 45 minutes. (The dough can be refrigerated up to 24 hours at this point but will need to sit at room temperature for about 10 minutes before rolling.)
  • Add 1 of the egg yolks to a small bowl along with 1 teaspoon water. Whisk to combine, then set the egg wash aside. Add the remaining 3 whole eggs and 3 egg yolks to a large bowl along with the Parmesan, ricotta and several heavy grinds black pepper. Whisk until well combined and smooth. Add the prosciutto, ham, pepperoni, salami, provolone and mozzarella and stir until combined. Set aside.
  • Position a rack on the lowest shelf in the oven and preheat to 350 degrees F. Lightly grease a 9-inch springform pan with olive oil.
  • Roll out the larger piece of dough on a flat work surface lightly dusted with flour to a 16-inch round a little less than 1/8-inch thick. Transfer the dough to the prepared springform pan, pressing the dough into the inside edges and up the sides of the pan, leaving any overhang. Spoon the ricotta mixture into the dough-lined pan and spread it out into an even layer.
  • Roll out the remaining piece of dough on a lightly dusted surface into a 13-inch round a little less than 1/8-inch thick. Place this dough over the filling, gently pressing into the filling and the dough at the edges of the pan. Trim the overhang of both doughs flush with the top of the pan. Pinch the edges of the doughs together to seal, then tuck under so they are directly on top of the filling and on the inside of the pan. Brush the reserved egg wash over the top and edges of the dough. Cut four 1-inch slits on the top piece of dough using a paring knife, then place the pan on a baking sheet.
  • Bake until the crust is deep golden brown, and a long wooden skewer inserted into one of the slits comes out clean, about 2 hours, rotating the pan once halfway through the cooking time.
  • Let stand for 2 hours at room temperature, then chill in the refrigerator until completely cooled, at least 4 hours and up to 24 hours.
  • Remove from the refrigerator and allow to sit at room temperature for 1 hour before removing the outside ring of the springform pan and transferring the pizza to a serving platter. Cut into wedges to serve.

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



Pizza Gain Aka Pizzagaina, Pizza Rustica, Italian Easter Ham Pie image

This is my Grandmother's recipe for Pizza Gain (AKA PizzaGaina, Pizza Gaina, Pizza Rustica, Italian Easter Ham Pie, Italian Ham Pie, Easter Pizza, Pizza Chiena, etc.). There are many varieties out there depending on the region of Italy you are from. My family makes it in their traditional style from their village in Naples (Napoli) Italy. There are some areas that use sausage or hard boiled eggs, this one does not. This is also the recipe for a very large pie. I make it in my roasting pan without the rack in it. It is meant to be divied up & shared. I give a hunk to about 6 different people. The story, as its been told to me, is that during Lent & the 40 days of fasting... this Pizza Gaina was made by the Italian women on Good Friday as an abundance of meat & richness that was abstained during Lent. It was prepared, cooked, and chilled on Good Friday, but could not be cut & eaten before noon on Easter Saturday. Although some people serve it on Easter Sunday. Many Easter dishes were made in advance so the local Priest could come and Bless the prepared foods for the Feast of Easter. My family would all gather at my Grandparents house on Saturday & enjoy it together with our Aunts, Uncles, & cousins. It's a tradition that I'm glad to continue to keep those memories going. You can make your own pizza dough for this or purchase it. I sometime buy it at our local pizzeria. This is served chilled. When heated, becomes runny. Also, I cut up all the meats & mozzarella the night before so it's ready to go Friday. I also put a heat-proof oven liner on my bottom rack in case anything oozes out. * Want to specify almost everything is cubed or cut to little slices cubed... Also, please read the ingredients thoroughly, like the capicola is the HOT capicola, proscuittini isn't listed so I made the notation... etc. ** See photos for stages of preparation from start to finish ** Also, for ingredients, I was able to find all of the meats, fresh basket cheese, and fresh mozzarella at the deli-counter in my local supermarket and they are also found in Italian Specialty Shops or Deli's.

Provided by BlondieItaliana

Categories     Savory Pies

Time 3h30m

Yield 28-32 serving(s)

Number Of Ingredients 14

2 1/2 lbs ham (sliced thick from deli-counter or cubed pieces of boiled ham)
1/4 lb prosciutto (this is the regular proscuitto, next ingredient is as described, proscuittini)
1/4 lb prosciutto (PROSCUITTINI, AKA Pepper Ham, Black Peppered Ham or prozuttini)
1/4 lb capicola (HOT CAPICOLA, spiced-hot capicola )
1/4 lb hard salami
1/4 lb genoa salami
1 lb fresh mozzarella cheese
1 lb mozzarella cheese (1 entire brick of whole milk mozzarella, cubed)
1 lb Italian cheese (FRESH BASKET CHEESE, AKA Easter cheese or Farmer's Cheese)
3 lbs ricotta cheese
1 stick pepperoni (sliced)
3 tablespoons parmesan cheese
15 eggs
4 lbs pizza dough

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.

Nutrition Facts : Calories 313.6, Fat 21.1, SaturatedFat 10.9, Cholesterol 179.8, Sodium 1060.2, Carbohydrate 2.6, Sugar 0.6, Protein 27.1

PIZZA RUSTICA



Pizza Rustica image

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
8 ounces hot Italian sausage, casings removed
1 teaspoon minced garlic
2 (12-ounce) bunches fresh spinach, stemmed, coarsely chopped (about 12 cups), or 1 (10-ounce) package frozen cut-leaf spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
1/3 cup plus 2 tablespoons freshly grated Parmesan
4 ounces thinly sliced prosciutto, coarsely chopped
4 large egg yolks, beaten to blend
Pastry Dough, recipe follows
1 large egg, beaten to blend
3 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1/4 cup cold solid vegetable shortening, cut into pieces
1 teaspoon salt
3 large eggs, beaten to blend
2 to 4 tablespoons ice water

Steps:

  • Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
  • Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
  • Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
  • Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
  • Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
  • Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
  • Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

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