Pizza Chiena (or Gheina), though time and the American new world would show a phonetic change to what is most commonly seen now as pizzagaina. But in Italy, one might also see pizza rustica or pizza piena. No matter what you call it though, it is a deep dish of cured meats, cheese, and eggs between two flaky crusts. Pie crust is common, though history will show that it was typically nestled between a bread-like crust, and many families still make a yeast crust for their Easter pies.
Every Italian family has their own version and stamp of approval, and most important to note – every version is correct; that’s the beauty of this dish, and home cooking in general, it is a reflection of the regions and the family from which it originates. Pizza chiena is a hearty savory pie, rich and indulgent, and commonly associated with Easter, marking the end of the Lenten fasting season.
So for a moment let us take a culinary journey to Southern Italy where the morning sun is just beginning to peek over the hills. There’s a warm breeze and the air is filled with the scent of fresh herbs, baked dough, and an undeniable sense of celebration. It’s the heart of Pasqua, or Easter, and one dish that you’re sure to find is pizza chiena. It is not just food; it is a tapestry woven from the threads of history, culture, and family.
Pizza Chiena, A Symphony of Ingredients
Typical filling consists of any, or several, of the following meats: salami, pepperoni, prosciutto, soppressata, capocollo, sometimes ground sausage, mingling harmoniously with the soft creaminess of basket cheese (sometimes seen as farmer’s cheese) and pot cheese. While those cheeses might not be the easiest for some to find, ricotta will do. Parmigiano or pecorino is also added, and eggs hold it all together. There really isn’t a right or wrong way as each family has curated and refined their recipe through generations. This is a resourceful pie too, often using the cured meats one might already have on hand. Whether the meats are cubed or sliced, each bite evokes not just flavors, but nostalgia of Easter memories with family.
Traditionally baked during Easter, but good enough to make any time of the year. Since this pie tastes even better the next day, it is commonly prepared and baked the night before it will be served. Then it is briefly warmed through, or enjoyed room temperature.
A Journey Through Time
The origins of pizza chiena can be traced back to the Campania region, where the practice of preparing this special pie became a cherished tradition. Dating back to the early 19th century, it was a practical way to utilize leftovers and surplus ingredients, turning what would otherwise be wasted into a feast befitting the Resurrection.
Cultural Significance
Since most family recipes have been passed down through generations, no two pizza chienas are alike —be it a hint of freshly cracked pepper, a sprinkle of nutmeg, a sweet pastry crust to balance the savory filling, or a secret blend of herbs that have flavored their lineage. My grandmother’s recipe adds a little bit of freshly ground pepper into the crust.
In the heart of every Italian Easter celebration, this timeless dish stands tall—not just as a savory treat, but as a poignant reminder of love, heritage, and the spirit of togetherness.
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If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see! Just make sure to tag me @chasingtheseasons so I don’t miss it!
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Equipment
- 1 9 or 10-inch x 2-inch springform pan can substitute with a larger pan which will make it thinner, can also use a 2-quart oblong Pyrex or roasting dish
Ingredients
Crust: (feel free to substitute with any favorite deep dish crust of choice, you'll need two)
- 3½ cups all purpose flour, unbleached
- 1/2 tsp freshly ground black pepper
- 1 cup cold butter, cubed equal to 2 sticks or 16 tablespoons
- 1/3 cup milk
- 2 large eggs
Filling:
- 1/2 lb Genoa salami, cut slices in fours see notes*
- 1/2 lb prosciutto, cut slices in fours
- 1/2 lb pepperoni, cut into 1/4-inch slices, then into fours
- 8 oz basket cheese, cut up substitute with 1/2 pound ricotta
- 1/2 lb pot cheese substitute with ricotta cheese
- 1/3 cup parmesan cheese a handful more is fine
- 4 eggs
- 1 egg yolk, for egg wash
Instructions
For the Crust:
- Add the flour and pepper to the bowl of a food processor and pulse to mix together.
- Add the cubed cold butter and pulse the processor until the mixture is coarse, grainy and crumbly, pulsing about 20-25 times.
- Add 4 eggs and milk and pulse again until the mixture comes together in a somewhat messy dough.
- Place the dough onto a cold work surface and very briefly knead, just long enough to bring the dough together into a shaggy mass. Do not overwork the dough or the crust will be tough. Cut into two parts, with one dough slightly larger than the other as this will be the base. Lightly form into a disc shape.
- Wrap the discs tightly in plastic wrap and refrigerate for 1 hour before using. The dough can be made 1 day in advance.
For the Filling:
- Preheat the oven 375 ℉. Position one oven rack on the lower tier and one in the middle.
- Mix all the filling ingredients together. If the pot cheese is very dry, add another egg, if using only ricotta it should be fine. While mixing be sure to stir well to combine. The mixture should be solid and not liquidy.
- Roll out the larger dough disc and gently fit into the bottom of the springform pan, gently pressing into the sides and bottom to ensure no pockets of air. Add the filling, smoothing it out with a rubber spatula. Roll out the smaller disc and gently fit on top. Cut any significant overhang. Press the ends of the dough into each other and gently roll forward to secure the crust.
- Mix the egg yolk with a little water to thin and brush on top of the dough. Gently prick the top dough with the tines of a fork in a few spots to let out any steam.
- Bake at 375 ℉ on the lower rack for 20 minutes.
- Transfer to the middle rack. Bake for 60 minutes, or until golden and set.
