Pizza Gaina

Pizza Gaina is an Italian Easter Pie that is much loved and packed with all the Italian flavors you love like mortadella, salami, mozzarella, and pecorino romano.

Perfect for picnics, potluck, and buffet dinners this hearty pie is a celebration of good food!!

Why you’ll love this recipe

The name of this pie doesn’t describe it accurately. This Italian Easter Pie is known as Pizza Gaina but also goes by many different names – Pizza Rustica, Pizza Ripiena, Pizza Chiena which means filled or stuffed pizza and originates in the Naples area. It was when the Italian immigrants moved around the world particularly America, that this pie became “pizza gaina”.

Despite often being called an Italian Easter pizza, it is nothing like a pizza but more like a cheese and egg pie. Be sure to try my delicious Calabrese Pizza if you are looking for pizza.

Traditionally this pie is prepared on Good Friday to be eaten on Easter Sunday to break the Lenten fast or taken to a picnic on Easter Monday. Preparing this dish in advance means that the flavor has a chance to develop and meld beautifully!

The ingredients in this recipe are quite rich but so tasty! The best part about pizza gaina is that ingredients can be varied according to your taste. Try different cheeses, salami, cooked sausage, or vegetables. The whole family will love it!

Ricotta, which is the main cheese in the filling, is a great carrier of flavors and works perfectly in this pie. Other recipes with ricotta that you’ll love are baked ricotta, ricotta pie, and sweet pastiera.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredient notes

There are a few ingredients that are necessary for this pizza gaina but much of the filling is adaptable to your taste and what you have. You’ll need the usual pie crust ingredients plus fresh ricotta and large eggs then it’s your choice. In this pie I have used:-

• ham
• mortadella
• prosciutto
• salami
• mozzarella
• grated pecorino Romano

Variations

The cured meats and cheeses can be swapped.

• Use coppa instead of prosciutto.
• Try cooked Italian sausage (sweet or spicy) instead of salami.
• Provolone or fontina cheese instead of mozzarella is delicious.
• I sometimes use Parmesan cheese instead of pecorino Romano.
• Add hard-boiled eggs to the filling.
• Fresh mozzarella can be substituted for mozzarella.
• You can substitute basket cheese for ricotta.

Instructions

Follow the step by step photos that show you how to make pizza gaina.

Firstly, the pizza dough needs to be made and rested while the filling is prepared. Then the pizza gaina can be assemble and baked.

Keep in mind that this pie should cool after baking for about two hours before serving. Otherwise bake the day before and serve cold.

How to make the dough and filling

Preheat oven 350ºF/180ºC. Grease a 9in/22cm springform pan with butter or oil.

1. Mix the flour, salt, and butter until the mixture is sandy.
2. Add the eggs, one at a time, on low speed.
3. Add a little bit of milk to help bring the dough together.
4. Divide dough into two portions (one larger than the other), cover with plastic wrap, and set aside to rest.
5. In a large bowl, beat the ricotta until smooth then add most of the egg reserving one tablespoon.
6. Add remaining ingredients and combine well. Don’t forget to season with salt and black pepper!

How to assemble pizza gaina

1. Roll out the largest portion of pie dough on a floured surface and line a greased 9in/22cm springform pan. Trim the pie dough level with the top of the pan.
2. Fill with ricotta mixture.
3. Roll out the smaller portion of pie dough, cut out a 9-inch (22cm) circle, and fit over the filling.
4. Brush with reserved egg, and fold over extra pie dough to seal the filling. Cut a slit or two in the top of the pie. Bake until golden brown.

Tips for Success

You don’t need to be a master chef to make this Italian Easter Pie but here are a few tips I’ve learned along the way!

• 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 1/2 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 for at least 2 hours.
• If you can wait, make a day in advance for all the flavors to develop.

FAQ

Serving suggestions

There are so many ways to serve this pie – either warm or cold! Delicious as an appetizer but just as good served with a salad as a main. Plus this pizza gaina is perfectly portable which makes it the ideal food for a picnic or potluck dinners. Actually you’ll love this pie and so will everyone who is lucky enough to score a slice!!

More classic recipes you’ll love

Bagna Cauda
Italian Rice Balls
Marinated Eggplant
Sofficini
Pizza Calabrese