Pizza Gaina
Pizza Gaina aka Pizza Rustica 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.
- Prep time
- 1 hr
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3½ cups (450 grams) all purpose (plain) flour
- 8 ounces (226 grams) unsalted butter ((2 sticks) chilled)
- 1 teaspoon salt
- 3 eggs
- 2 tablespoons milk (more or less)
- 1 pound (450 grams) ricotta cheese
- 4 eggs
- 8 ounces (226 grams) mozzarella (cheese) (thick cut then diced )
- 8 ounces (226 grams) ham (thick cut then diced (see notes))
- 4 ounces (115 grams) mortadella (thick cut then diced (see notes))
- 2 ounces (60 grams) prosciutto (thick cut then diced (see notes))
- 2 ounces (60 grams) salami (thick cut then diced (see notes))
- ½ cup grated pecorino Romano cheese
- ½ teaspoon black pepper
Instructions
- 1
Preheat oven 350ºF/180ºC. Grease a 9in/22.5cm springform pan with butter or oil.
- 2
Place flour, butter, and salt in the bowl of a stand mixer. Using the paddle and on the lowest speed, combine until a loose, sandy mixture is formed.
- 3
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.
- 4
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.
- 5
Place the ricotta in a large bowl and beat with a wooden spoon until broken up and becoming smooth.
- 6
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.
- 7
Add remaining ingredients to the ricotta mixture and stir well to combine. Set aside.
- 8
On a lightly floured surface, roll out the larger portion of dough to at least a 16inch/40cm circle and line the greased springform pan. Trim the dough to the top of the pan.
- 9
Spoon the filling into the pastry and smooth the surface.
- 10
Roll out the smaller portion of dough to at least 9-inch/23cm. Use the springform pan as a guide to cut a 9inch/23cm circle. Fit the circle of dough over the ricotta filling.
- 11
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.
- 12
Bake for 1 hour until golden brown.
- 13
Cool in the pan for 2 hours if serving warm or refrigerate (in the pan) if it is to be eaten later cold. Remove from the pan for serving.