Italian Pizza Gaina Recipe

Pizza Gaina, a beloved Italian Easter Pie, is a celebration of flavor and tradition. Packed with savory delights like mortadella, salami, mozzarella, and Pecorino Romano, this hearty pie is a feast for the senses. Perfect for picnics, potlucks, and buffet dinners, it’s a true taste of Italy.

A Culinary Puzzle: Unraveling the Name

The name “Pizza Gaina” doesn’t quite capture the essence of this dish. Also known as Pizza Rustica, Pizza Ripiena, or Pizza Chiena (meaning “filled” or “stuffed” pizza), it originates from the Naples area. The name “Pizza Gaina” likely evolved as Italian immigrants brought the dish to other parts of the world, particularly America. Despite its name, this pie is more akin to a cheese and egg pie than a traditional pizza.

A Tradition of Flavor: The Easter Connection

Traditionally, Pizza Gaina is prepared on Good Friday and enjoyed on Easter Sunday to break the Lenten fast, or taken on an Easter Monday picnic. Preparing it in advance allows the flavors to meld and deepen beautifully. The ingredients are rich and flavorful, but they can be adapted to suit individual tastes. Experiment with different cheeses, salami, cooked sausage, or vegetables to create your own unique version.

The Magic of Ricotta: A Flavorful Foundation

Ricotta cheese, a key ingredient in the filling, acts as a wonderful carrier of flavors, making it perfect for this pie.

(For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.)

Ingredient Notes: A Symphony of Savory Delights

While some ingredients are essential, the filling is largely customizable. You’ll need the usual pie crust ingredients, fresh ricotta, and large eggs. The following ingredients were used in this particular pie:

Ham
Mortadella
Prosciutto
Salami
Mozzarella
Grated Pecorino Romano

Variations: Tailoring the Flavors to Your Taste

The cured meats and cheeses can be swapped to your liking:

Try coppa instead of prosciutto.
Use cooked Italian sausage (sweet or spicy) instead of salami.
Provolone or Fontina cheese make delicious substitutes for mozzarella.
Parmesan cheese can be used in place of Pecorino Romano.
Add hard-boiled eggs to the filling for added richness.
Fresh mozzarella can be substituted for regular mozzarella.
Basket cheese can be used instead of ricotta.

Crafting the Pie: Step-by-Step Instructions

(Follow the step-by-step photos in the original article for visual guidance.)

Prepare the Dough and Filling: Preheat oven to 350ºF/180ºC. Grease a 9in/22cm springform pan with butter or oil. Prepare the pie dough by combining flour, salt, and butter, then adding eggs and milk. Divide the dough, cover, and let rest. In a separate bowl, beat the ricotta, then add eggs and the remaining filling ingredients. Season with salt and pepper.
Assemble the Pizza Gaina: Roll out the larger portion of dough and line the prepared pan. Fill with the ricotta mixture. Roll out the smaller portion of dough, cut a circle, and place it over the filling. Brush with reserved egg, fold over the extra dough to seal, and cut slits in the top.
Bake: Bake until golden brown.

Tips for Success: Achieving Pizza Gaina Perfection

Dough Handling: Don’t overwork the dough; mix until just combined.
Ricotta Selection: Use dry ricotta (basket cheese) or drain tub ricotta overnight.
Meat Thickness: Ask for the cured meats to be cut just under ½ inch/1cm thick for easy dicing.
Salt Caution: Don’t add salt to the filling, as the ingredients are salty enough.
Cooling Time: Allow the pie to cool for at least 2 hours before serving.
Make-Ahead Option: For best flavor, make the pie a day in advance.

Frequently Asked Questions:

Store-bought crust: Yes, you can use store-bought shortcrust or puff pastry.
Vegetarian version: Omit the meats and add hard-boiled eggs, roasted red peppers, sun-dried tomatoes, olives, spinach, mushrooms, or zucchini. Ensure all ingredients are well-drained.
Storage: Pizza Gaina will keep for up to 5 days, covered, in the refrigerator.
Reheating: Cover with foil and reheat in a 300ºF/150ºC oven for 30 minutes.
Freezing: Yes, wrap well and freeze in a sealed container.
Calories: Approximate calorie information is available in the recipe card.

Serving Suggestions: A Versatile Delight

Serve Pizza Gaina warm or cold as an appetizer or a main course with a salad. Its portability makes it ideal for picnics and potlucks. It’s a guaranteed crowd-pleaser!

A rich and savory Italian pie filled with ricotta, mozzarella, and a mix of cured meats, all encased in a buttery shortcrust pastry.

Prep Time: 1 hour | Cook Time: 1 hour | Total Time: 2 hours

Servings: 10

Ingredients

For the Dough:

3½ cups (450g) all-purpose flour
8 oz (225g) unsalted butter, chilled
1 teaspoon salt
3 eggs
2 tablespoons milk (as needed)

For the Filling:

1 lb (450g) ricotta cheese
4 eggs (reserve 1 tbsp for glazing)
8 oz (226g) mozzarella, diced
8 oz (226g) ham, diced
4 oz (113g) mortadella, diced
2 oz (56g) prosciutto, diced
2 oz (56g) salami, diced
½ cup grated pecorino Romano cheese
½ teaspoon black pepper

Instructions

Prepare the Dough:

Preheat oven to 350°F (180°C). Grease a 9-inch springform pan.
In a stand mixer, combine flour, salt, and butter on low speed until it forms a sandy texture.
Add eggs one at a time and mix until the dough comes together, adding milk if needed.
Knead briefly, then divide into two portions (⅔ and ⅓). Wrap in plastic and refrigerate.

Make the Filling:

In a bowl, beat ricotta until smooth.
Stir in eggs (reserving 1 tbsp for glazing), then add mozzarella, meats, pecorino, and pepper. Mix well.

Assemble & Bake:

Roll out the larger dough portion into a 16-inch circle and line the prepared pan, trimming excess.
Fill with the ricotta mixture and smooth the top.
Roll out the smaller dough portion to a 9-inch circle and place it over the filling.
Brush with reserved beaten egg, seal the edges, and cut small slits on top.
Bake for 1 hour, or until golden brown.