Last Updated on March 22, 2023 by Kevin
Pizza Gaina (Italian Easter Pie)
A tasty pie with a tender shortcrust pastry filled with of all the Italian flavors you love like mortadella, salami, mozzarella and pecorino romano.
Equipment
- 9 in springform pan
Ingredients
Dough
- 3½ cups all purpose (plain) flour
- 8 oz butter chilled 2 sticks
- 1 teaspoon salt
- 3 eggs
- 2 tablespoons milk more or less
Filling
- 1 pound ricotta cheese
- 4 eggs
- 8 ounces mozzarella cheese thick cut then diced
- 8 ounces ham thick cut then diced (see notes)
- 4 ounces mortadella thick cut then diced (see notes)
- 2 ounces prosciutto thick cut then diced (see notes)
- 2 ounces salami thick cut then diced (see notes)
- ½ cup pecorino romano grated
- ½ teaspoon black pepper freshly ground
Instructions
- Preheat oven 350ºF. Grease a 9in springform pan with butter or oil.
Dough
- Place flour, salt and butter in the bowl of a stand mixer. Using the paddle and on the lowest speed, combine until a loose, sandy mixture is formed.3½ cups all purpose (plain) flour, 1 teaspoon salt, 8 oz butter chilled
- With the mixer still on low speed, add eggs one at a time until the mixture starts to come together. You may need a tablespoon or so of milk to bring the dough together.3 eggs, 2 tablespoons milk
- Turn the dough onto a board ( no need to flour at this stage) and knead a little to form a ball. Divide the dough in two portions – ⅔ and ⅓ – and shape into discs. Wrap each in plastic wrap and refrigerate while you prepare the filling.
Filling
- Place the ricotta in a large bowl and beat with a wooden spoon until broken up and becoming smooth.1 pound ricotta cheese
- Beat eggs in a small bowl. Reserve approximately 1 tablespoon. (You’ll use this later to glaze the top of the pie.) Stir rest of the beaten eggs into ricotta.4 eggs
- Add remaining ingredients to the ricotta mixture and stir well to combine. Set aside.8 ounces mozzarella cheese, 8 ounces ham, 4 ounces mortadella, 2 ounces prosciutto, 2 ounces salami, ½ cup pecorino romano, ½ teaspoon black pepper
Assemble and bake the pizza gaina
- On a lightly floured surface, roll out the larger portion of dough to at least a 16in/40cm circle and line the greased springform pan. Trim the dough to the top of the pan.
- Spoon the filling into the pastry and smooth the surface.
- Roll out the smaller portion of dough to at least 9in/22cm. Use the springform pan as a guide to cut a 9in/22cm circle. Fit the circle of dough over the ricotta filling.
- Brush pastry with reserved beaten egg then fold over extra pie dough to seal the filling. Brush with any leftover beaten egg. Cut a slit or two in the top of the pie. Bake until golden brown.
- Bake for 1 hour until golden brown.
- Cool for 2 hours before serving or refrigerating to be eaten later.
Notes
- For best results, don’t overwork the dough otherwise it will be tough. Mix until the dough just comes together.
- Use dry ricotta that comes in a basket. If you can’t find it, drain tub ricotta in a sieve overnight in the fridge. Be sure to have a bowl underneath to catch the liquid.
- Ask for the cured meats to be cut just under ½ inch/1cm thick. You’ll then be able to dice the meat easily at home.
- Don’t add any salt to the filling because all the ingredients are salty enough
- Allow the pie to cool at least 2 hours.
- If you can wait, make a day in advance for all the flavors to develop.
