I made pizza chiena, or pizza rustica, for Easter this morning. These are savory Italian Easter pies that I’ve written about before. This pie is one of those recipes that everyone has a variation of. Some people put provolone or other types of Italian meats in it too. It varies a lot. I put what I like in it.
I made a meatless version for the vegetarians. I used frozen pie crusts for this one. No reason, other than that’s what I had on hand. I had originally planned to make my own pie crust, but in the interests of time because I’ve had a lot going on, I used premade crust.
For the meat version, I used a refrigerated pie crust.
5 eggs, beaten
1 lb. ricotta (I use Calabro brand.)
4 oz. shredded mozzarella
1/3 cup grated pecorino romano
1 cup diced salami
2 oz. diced prosciutto
salt and pepper
Mix everything together and put in prepared pie dish. Add top crust. Bake 350 for 1 hour. Serve room temperature or cold. (This pie should be kept refrigerated when not serving.)