Pizza Chiena: an Easter pizza full of delicious stuff
Pizza Chiena is a southern Italian pie with a variety of cheese, cold cuts, and eggs in a bread crust. Traditionally made on Good Friday to be eaten on Easter Sunday or to be taken on the traditional Easter Monday picnic, the pizza can be made using cubes of meat and cheese instead of slices.
Author: Maria C. Bada
Recipe type: pizza
- 1 tablespoon yeast
- 2 cups water
- 6 cups flour
- 1 teaspoon salt
- 2 teaspoons olive oil
- 1 pound mozzarella, sliced
- 1 pound provolone, sliced
- ½ pound ham, sliced
- ½ pound salami, sliced
- ½ pound capocollo, sliced
- 6 eggs
- ½ cup grated Parmesan cheese
- ⅓ cup parsley, minced
- Salt and pepper to taste
- 1 egg beaten with 1 tablespoon water
- In a bowl melt the fresh yeast in 2 cup of water. In another bowl, mix 5 cups of flour with salt. Add the yeast mixture and 1 teaspoon of olive oil. Mix to form a smooth dough.
- Knead it until smooth, adding flour if necessary. In the while grease a large bowl and put the dough in the bowl.
- Cover it and let rise until double in volume, about 1 hour.
- How to fill the Pizza Chiena:
- Preheat the oven to 350 degrees. Grease a baking dish or a round springform pan with the remaining olive oil.
- the dough has to be divided into 2 pieces, the first one a little larger than the latter. Roll the larger piece into the baking pan.
- Alternate inside layers of the sliced meat and cheese (8 to 10). In a bowl, whisk the eggs, adding grated Parmesan, parsley, salt and pepper. Pour over the layers in the baking pan.
- Close with the smaller piece of dough over the filling and brush the top with the egg wash.
- Bake for about 35-40 minutes.