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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.
Print Recipe
Prep Time 1 hour
Cook Time 1 hour
Course Breakfast
Cuisine Italian
Servings 10 servings

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.
Keyword Easter