Pizzagaina Rustica
Pizzagaina is a rich, savory Italian Easter pie filled with meats, cheeses, and eggs, all baked into a flaky crust. A hearty tradition worth savoring!
Servings: 12
Equipment
Ingredients
- 1 Pound pizza dough readymade
- 2 Sheets puff pastry
- 11 eggs
- 3 eggs hard boiled, chopped
- 1 Pound ham baked or leftover, chopped
- 1/2 Pound sausage Italian, ground
- 4 Cloves garlic minced
- 1/4 Pound capicola spicy, chopped
- 1/4 Pound salami chopped
- 1/4 Cup parmesan cheese grated romano
- 1 Teaspoon black pepper coarse
- 1 Teaspoon smoked paprika
- 1 Pinch salt
- 1 Pound ricotta salata or traditional Italian basket cheese
- 8 Ounces mozzarella cheese sliced
- 8 Ounces provolone cheese sliced
- 1/2 Teaspoon garlic paste
- fresh basil chopped, optional garnish
Instructions
- If cooking in an oven, preheat to 350 degrees F. If cooking in a smoker, preheat the smoker to 300 degrees F for 15 minutes with the lid closed.
- Brown and drain the Italian sausage. Add sausage to a large mixing bowl.
- Combine with grated parmesan romano cheese, chopped hard-boiled eggs, ham, capicola, and salami.
- Lightly flour a wooden cutting board. Place the pizza dough onto the flour and cover with parchment paper. Roll out to 1/4-inch thick.
- Butter the sides and bottom of a 10-inch springform pan. Add the dough to the pan and press to form up the sides. Allow an inch of the dough to overhang.
- Use a fork to pierce the bottom of the dough 3 to 4 times. Lay ½ of the mozzarella and provolone to cover the bottom.
- Add 10 eggs to a large mixing bowl with garlic, pepper, smoked paprika, and a pinch of salt. Whisk until frothy.
- Add the ricotta cheese and whisk until smooth.
- Combine the 2 bowls together and stir with a wooden spoon. Pour ½ into the spring form pan and cover with remaining sliced mozzarella and provolone. Top with remaining egg and meat mixture
- Unroll the puff pastry sheets and cut each sheet into 6 equal strips. Lay 6 strips on a wooden cutting board side by side. Place one strip horizontally across the top of the 6. Weave the strips together.
- Place on top of the pizzagaina and trim away any overhang.
- Roll up the overhanging pizza dough around the top of the pan to form a rim and cover the edges of the pastry.
- Whisk the remaining egg, 1 tablespoon of water, and garlic paste to form egg wash. Brush on top of the pie.
- If cooking in an oven, cover with foil and cook for 1 hour. Then remove foil and cook for another 15 minutes until golden brown. Check center to make sure cooked through. If needed, cook longer but check often. If cooking in a smoker, place into the smoker and smoke for 5 hours. Check center to make sure cooked through. If needed, cook longer but check often.
- Let it stand 15 to 20 minutes. Release the pan sides and transfer the pizza to a platter to cut into wedges.
Notes
Mix and match: Since the recipe has evolved over time to reflect locally available ingredients, you can see why it’s perfectly fine to make the recipe your own and experiment with different kinds of cheese and meat.
Wood chips: If you're smoking the pie, hickory wood chips add a lovely taste.
Let it rest before serving: If you slice it immediately, the pie won't hold together as well. It will also be incredibly hot.
Wood chips: If you're smoking the pie, hickory wood chips add a lovely taste.
Let it rest before serving: If you slice it immediately, the pie won't hold together as well. It will also be incredibly hot.
Nutrition
Calories: 240kcal | Carbohydrates: 17g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 762mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g
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