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.
