Pizza Chiena, also known as Pizza Gaina or Pizza Rustica, is a rich, savory pie made with a fluffy bread-like dough and a hearty filling of Italian meats, cheeses, and eggs.

This Neapolitan Easter dish is a true celebration of flavor and family tradition, layered with love and meant to feed a crowd.

Why You’ll Love This Pizza Chiena

Traditional Neapolitan recipe – Passed down through generations

Rustic and filling – Packed with cured meats and cheeses

Perfect for Easter – Celebratory and symbolic

Make-ahead friendly – Tastes even better the next day

Great warm or cold – Flexible for serving

What You’ll Need (Ingredient Highlights)

For the Dough:

All-purpose flour – The base of the dough

Warm water – Activates the yeast

Active dry yeast – Helps the dough rise

Olive oil – Adds richness

Salt – For balance

For the Filling:

Ricotta cheese – Creamy and mild

Eggs – Bind the filling and add texture

Parmigiano or pecorino romano – Sharp cheese flavor

Italian cured meats – Prosciutto

Mozzarella or provolone – For melt and stretch

Fresh ground pepper – To season

Pro Tips Before You Start

Let the dough rise in a warm place until doubled

Use a springform pan or tall baking pan for best results

Chop meats and cheeses evenly for consistent texture

Don’t overfill the pie – leave room for the filling to expand

Let the pie cool fully before slicing for the cleanest cut

How to Make Pizza Chiena (Pizzagaina)

Step 1: Prepare the Dough

Mix yeast with warm water and let sit for 5 minutes.

Combine flour and salt in a large bowl.

Add yeast mixture and olive oil. Knead until smooth and elastic.

Let rise in a warm spot for 1 hour or until doubled.

Step 2: Prepare the Filling

In a large bowl, whisk ricotta and eggs until smooth.

Stir in grated cheese, diced cured meats, and mozzarella. Season with black pepper.

Step 3: Assemble the Pie

Preheat oven to 350°F. Grease a deep springform pan.

Roll out 2/3 of the dough and line the bottom and sides of the pan.

Fill with the cheese and meat mixture. Roll out the remaining dough and place on top.

Seal and crimp the edges. Cut steam vents in the top.

Step 4: Bake

Brush the top crust with egg wash if desired.

Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until golden and cooked through.

If the top browns too fast, tent with foil.

Step 5: Cool and Serve

Let cool completely before removing from pan.

Slice and serve at room temperature or cold.

What to Serve It With

A simple arugula or endive salad

Roasted seasonal vegetables

Fresh fruit or melon

Light Italian wine or sparkling water

Biscotti or Italian pastries for dessert

Variations / Substitutions

Use basket cheese if available for traditional flavor

Add sautéed greens like spinach or chard

Swap in mortadella or soppressata

Try fontina or scamorza in place of mozzarella

Add chopped hard-boiled eggs for texture

Storage & Leftovers

Refrigerate: Up to 5 days in airtight container

Freeze: Slice and freeze for up to 2 months

Reheat: Bake at 325°F or microwave individual slices

FAQs

What makes Pizza Chiena different from other Easter pies?
The yeasted bread dough sets it apart from crust-based pies.

Can I make it vegetarian?
Yes – use sautéed vegetables and more cheese in place of meat.

Why let it rest before serving?
This helps the filling set and makes slicing easier.

Can I use store-bought dough?
For convenience, yes – though homemade dough offers the best texture.

What size pan should I use?
A 9-inch springform or deep cake pan works best.

Final Thoughts

Pizza Chiena is more than just a pie – it’s a tradition rooted in family, food, and faith.

This rich, cheesy, meat-filled Easter recipe brings generations together around the table.

Whether it’s your first time making it or a beloved yearly ritual, this dish will become a cherished part of your celebration.