Pizza Giana Rustica is an Italian Easter pie that’s a culinary masterpiece. This delectable dish combines a medley of meats and cheeses in every bite, making it a cross between a pie, quiche, pizza, and calzone. Imagine sinking your teeth into a flavor-rich pie filled with ham, sausage, eggs, mozzarella, and provolone – it’s a feast for the senses! Known by various names, including Pizza Ripiena, Pizza Chiena, and Pizzagaina, this Italian Easter dish is sure to impress. With its rich flavors and satisfying bite, it’s no wonder why it’s become a beloved classic in many Italian households. If you’re looking to add some excitement to your Easter dinner spread, consider pairing Pizza Giana Rustica with other delicious options like smoked honey glazed ham or Easter bundt cakes.
Why You’ll Love This
This beloved Italian Easter meat pie has earned a special place in the hearts of many, both within Italy and among Italian expats worldwide. The good news is that with access to the right ingredients, you can effortlessly recreate this classic dish at home. For those who adore Italian meats, cheeses, and the indulgent charm of pizza and pie, it’s virtually impossible not to be delighted by the flavors and textures of this traditional Pizza Giana.
How to Make this Classic Easter Dish
To create your Italian meat pie, start by preparing the sausage and crust. Brown the sausage and drain excess fat, then mix it with parmesan, eggs, and other meats. Roll out the pizza dough and place it in a greased pan. For the cheese mixture, combine mozzarella and provolone, along with beaten eggs and ricotta. Whisk until smooth, then set aside. Next, combine the sausage mixture with the cheese mixture, adding half to the prepared pan and topping with remaining cheese and meat. To finish the pie, cut strips of pastry and weave them together on top of the filling. Create an egg wash by mixing egg, water, and garlic, then brush it over the pie. For baking, cover with foil for 1 hour before removing and cooking for an additional 15 minutes until golden brown. Alternatively, you can smoke the pie for approximately 5 hours. Serve warm, garnished with herbs if desired. This savory pie is perfect for Easter brunch or dinner, filling your home with a mouthwatering aroma as it cooks.
History of Pizza Giana Rustica
A beloved Italian tradition, pizza rustica has been a staple of Easter celebrations since its origins in Naples in the 1600s. This savory pie was initially created as a way to break the Lenten fast and showcase the rich flavors of dairy and eggs, which were once considered indulgent treats. Over time, Southern Italians brought this recipe to America, adapting it to incorporate locally available cold cuts and cheeses. Today, pizza rustica remains a versatile dish that invites experimentation with different types of cheese and meat. In its traditional form, Italian basket cheese is used, but ricotta salata – or salted ricotta – provides a similar creamy texture and salty flavor when substituted. Interestingly, this recipe shares some similarities with the sweet ricotta pie, another classic Easter dessert.
Italian Savoury Easter Pie FAQs
When it comes to pizza giana rustica, the ideal serving temperature is a matter of personal preference. While I firmly believe that this Easter classic tastes best when still warm from the oven, traditional Italian customs dictate serving it at room temperature as an appetizer. The dish’s versatility in terms of serving temperature and name is reflective of its widespread popularity across Italy. Known by various names such as pizza ripiena, pizza chiena, pizza gana, and pizza giana rustica, each moniker translates to ‘stuffed pizza’. This diversity in naming conventions can be attributed to regional dialects and cultural traditions. The Italian word for pizza literally means ‘pie’, which further underscores the origins of this beloved dish.The various names attached to pizza giana rustica are also a testament to its rich history and cultural significance. In terms of cheese, ricotta and ricotta salata are two distinct varieties that share a common origin. Ricotta salata is characterized by its saltier flavor profile, dry and crumbly texture, and sheep’s milk ricotta base. On the other hand, ricotta has a creamy and spreadable consistency, with fresh ricotta typically made from cow’s milk, sheep’s milk, or goat’s milk. These differences in taste, texture, and production methods highlight the unique qualities of each cheese.
Pizza Giana Rustica Recipe
Pizza Giana Rustica – Italian Savoury Easter Pie
Authentic pizza giana rustica, a savory Easter pie from Italy, is a showstopper for any brunch or dinner gathering. This classic recipe is packed with an array of meats and cheeses in every delicious bite. With its unique combination of flavors and textures, this egg, cheese, and meat pie is sure to become a family favorite. To make this impressive dish, simply follow the easy-to-follow instructions below.
Preparation time: 15 minutes
Cooking time: 5 hours
Total time: 5 hours 15 minutes
Servings: 12
Instructions
To begin, preheat your oven or smoker to the correct temperature. For an oven, set the heat to 350°F (175°C), while for a smoker, bring it up to 300°F (150°C) and let it run with the lid closed for at least 15 minutes before adding your food. Hickory wood chips are recommended for smoking, but this recipe will work just as well with other types of wood.Next, cook your Italian sausage until browned, then drain any excess fat. Add the sausage to a large mixing bowl along with some grated Parmesan and Romano cheese, chopped hard-boiled eggs, ham, capicola, and salami. You’re essentially creating a meat-lovers mixture at this point.Now it’s time to work on your pizza dough. Start by lightly flouring a wooden cutting board, then place the dough onto it and cover with parchment paper. Roll out the dough to a thickness of about 1/4 inch (6 mm), making sure to butter the sides and bottom of a 10-inch springform pan as you go.Place the dough into the prepared pan, pressing it up the sides to form an even crust. Leave about 1 inch (2.5 cm) of the dough overhanging the edge before piercing the bottom with a fork 3-4 times.In another bowl, whisk together 10 eggs, some garlic, pepper, smoked paprika, and a pinch of salt until frothy. Then, add in the ricotta cheese and mix until smooth. Combine this egg mixture with your meat-lovers mixture and stir everything together with a wooden spoon.Pour half of this combined mixture into the springform pan, followed by 1/2 of the sliced mozzarella and provolone cheese. Top this off with the remaining egg and meat mixture.To finish the pie, you’ll need to add some puff pastry. Unroll two sheets of the pastry and cut each one into 6 equal strips. Place these strips side-by-side on a wooden cutting board, then weave them together to form a lattice pattern. Place this woven pastry on top of your pizza giana, trimming away any excess dough that’s hanging over the edge.Finally, roll up the remaining overhanging pizza dough around the top of the pan to form a rim and cover the edges of the puff pastry. Whisk together an egg, 1 tablespoon of water, and some garlic paste to create an egg wash, then brush this on top of your pie.If you’re cooking in an oven, cover your pie with foil and let it cook for about 1 hour before removing the foil and letting it cook for another 15 minutes, or until golden brown. Check the center of the pie periodically to ensure it’s cooked through. If needed, add a few more minutes of cooking time.If you’re cooking in a smoker, place your pizza into the smoker and let it run for about 5 hours before checking on it. You can also check the center of the pie to see if it’s cooked through, adding more time as needed if necessary.Once your pizza is done, let it stand for 15-20 minutes before releasing the pan sides and transferring the pie to a platter. Cut into wedges and serve.