Pizza Chena, or Pizza Chiena—sometimes pronounced “Pizza Gaina”—is a traditional southern Italian savory pie filled with a generous mixture of cheeses, cured meats, and eggs, all baked inside a tender bread crust. Rich, hearty, and incredibly satisfying, this rustic pie is meant to celebrate abundance after the long fasting period of Lent. Every Italian family seems to have their own version of this beloved Easter specialty, often passed down through generations, with slight differences in the choice of meats and cheeses used in the filling. This particular version is the one I prefer, but the beauty of Pizza Chena is that it can easily be adapted to suit your tastes. Feel free to experiment with your favorite cold cuts or cheeses, and although vegetables are not traditionally included, a few grilled vegetables could certainly be added if you like.
The name itself has an interesting history. In Italian the dish is called Pizza Chiena, which simply means “full pie” or “stuffed pie.” Over the years, as southern Italian immigrants settled in the United States, regional dialects and accents transformed the pronunciation into what many Italian-American families call “Pizza Gaina.” No matter what you call it, the dish remains a beloved Easter tradition in many Italian households.
Traditionally, Pizza Chena is prepared on Good Friday so it is ready to enjoy on Easter Sunday, when the Lenten fast has finally ended. It is also a popular dish to pack along for the traditional Pasquetta picnic, the festive gathering held on Easter Monday when families head outdoors to celebrate spring with good food and good company. Because it is hearty and travels well, Pizza Chena is ideal for picnics, potlucks, and family gatherings.
The pie can be baked in a large rectangular baking dish, about 15 x 13 inches, or in a 10-inch springform pan if you prefer a taller pie. I generally serve it at room temperature, sliced into generous wedges, which allows the flavors of the meats and cheeses to really shine. Although it is perfectly delicious on its own, you could also offer a little tomato sauce on the side for dipping if you wish.
For the filling, I used sliced meats and cheeses layered within the crust, but you could just as easily cut everything into small cubes for a slightly different texture. If you want to simplify the process even more, store-bought pizza dough works just fine in place of homemade dough.
I hadn’t made this Easter specialty for years, but after preparing it again recently I was reminded just how delicious it is. In fact, it’s so good that I plan to make it throughout the summer as well—Pizza Chena travels beautifully, and a good-sized slice makes a complete and very satisfying meal.
Buon Appetito
Deborah Mele
Ingredients
- 1 Tablespoon Active Dry Yeast
- 2 1/2 Cups Warm Water
- 5 to 6 Cups All-purpose Flour
- 1 Teaspoon Sea Salt
- 2 Teaspoons Olive Oil
- 3/4 Pound Sliced Fresh Mozzarella
- 1 1/2 Pounds Sliced Cold Cuts Of Choice – Choose Three Varieties (I used Soppressata, pepperoni, and ham)
- 1/2 Pound Sliced Cheese (I used Provolone, but Swiss, Gruyere, or Asiago all work well)
- 2 Roasted Red Peppers Cut Into Strips
- 6 Large Eggs
- 1/2 Cup Grated Parmesan Cheese
- 1/3 Cup Chopped Fresh Parsley
- Salt & Pepper
- 1 Egg Beaten With 1 Teaspoon Water
Instructions
- In a large bowl mix the yeast and1 cup of water and let sit until bubbly.
- Add the remaining water and mix.
- Place 5 cups of the flour into a mound on a counter with the salt, and make a well in the center.
- Add the water and yeast mixture into the well along with 1 teaspoon of oil and mix with a fork until a sticky dough forms.
- Knead by hand until the dough is smooth, adding additional flour as needed.
- Lightly oil a large bowl with the remaining oil and place the dough in the bowl turning it to lightly cover with oil to prevent sticking.
- Cover the bowl with plastic wrap and let rise in a warm spot in your kitchen until the dough has doubled in size.
- Preheat the oven to 375 degrees F. and lightly oil a 10 inch tart pan with removable bottom, or a 10 inch spring-form pan.
- Divide the dough in half, and roll out one ball to a circle at least two inches wider than your pan.
- Fit the dough into the pan, pulling up along the sides.
- Layer the sliced meats, cheeses, and red pepper in the pan.
- In a small bowl, beat together the eggs, Parmesan cheese, parsley, salt & pepper, then pour this over the meats and cheeses.
- Roll out the other half of the dough, then use it to cover the pie, sealing the edges by pinching the bottom and top pieces together, cutting off any excess.
- Brush the top of the pie with the egg wash, then bake for about 35 to 40 minutes or until puffed and golden brown.
- Cool, remove from the baking pan and serve in slices.