Pizzagiana

Written by on in Appetizer, Bread, Breakfast, Brunch, Dinner, Side Dish, Snack, Uncategorized

This traditional Italian Easter Pie is simple to make. Many people keep their recipe a secret (you know who you are), but I will share my recipe. It’s the perfect early morning feast after midnight Resurrection Services.

Pizzagiana
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Pizzagiana

Recipe by The Cooking LawyerCourse: Uncategorized, Brunch, Breakfast, Snacks, Lunch, Side DishCuisine: ItalianDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes

Ingredients

  • 1 package of refrigerated pie dough (top and bottom shell)

  • 1 lbs of assorted Italian cured meats (I used 4 oz. each of hard salami, soppressata, capicola, and pepperoni), diced into bite-sized pieces

  • 16 oz. ricotta cheese

  • 1 cup mozzarella cheese

  • 1/4 cup parmesan cheese

  • 1 egg

  • 1 TBS egg whites

  • Black pepper

Directions

  • Preheat oven to 375 degrees.
  • Dice up the meats. Add to a large bowl.
  • Add the ricotta cheese, mozzarella cheese, and parmesan cheese to the bowl.
  • Beat the egg with a fork. Add to bowl.
  • Add the black pepper to the bowl. Mix well so that the cheese, meat, and egg are well integrated.
  • Spray a pie dish with non-stick cooking spray. Add a pie shell to the pie dish.
  • Add the cheesy meat filling to the pie dish.
  • Add top pie shell. Crimp edges of the pie.
  • Use a pastry brush to add egg white to pie dough.
  • Score dough.
  • Bake for 35 to 45 minutes until pie dough is golden brown.
  • Cool for 20 minutes before cutting.

Notes

  • Other Italian meats you can use are mortadella, capicola, or pancetta.

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