Italian Easter Pie (Pizza Chena)
By
Joanne Bellezza-Loughlin
@Joannebl
6
Blue Ribbon Recipe
An Italian recipe that's made with love and takes a little longer to prepare, but the end result is worth every minute. The outcome is a beautiful and delicious Pizza Chena. This looks intimidating but it's not hard to make. We opted to make the traditional dough when testing. It's similar in texture and taste to pizza dough and holds in all of the Italian meats and cheeses. Inside of the Easter pie has a savory and rich flavor that's mellowed slightly by the crust. A fabulous dish with a beautiful presentation that will wow everyone. Serve slices with a little bit of marinara for dipping... yum! Also, this is even better the second day.
The Test Kitchen
★★★★★ 11 votes5
Ingredients
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DOUGH
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·ok, I cannot tell a lie...I used Pillsbury ready pie crust to save time. But by all means feel free to make your own.
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1packet of active dry yeast
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1 Tbspsugar
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1 tspsalt
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2 cwarm water
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5-6 call-purpose flour
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2 Tbspolive oil
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FILLING
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1/2 lbsweet Italian sausage (or hot if you prefer) removed from the casing
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3eggs, beaten
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2eggs, hard-boiled and chopped
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1 lbricotta cheese
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1/3 lbfresh mozzarella, cut into bite size pieces
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1/4 cgrated Parmesan or Romano cheese
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1/4 lbprosciutto (or American ham if you prefer), sliced and cut into 1 inch pieces
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1/4 lbgenoa salami, sliced and cut into 1 inch pieces
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1/4 lbpepperoni, sliced and cut into 1 inch pieces
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·parsley flakes and pepper, to taste (you can add a little salt, to taste but remember the meats are salty so don't add too much salt)
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1egg yolk for egg wash