Tag Archives: pizza rustica

Gluten-Free Italian Easter Pie, Pizza Chiena/Pizza Rustica

pizza chiena, pizza rustica

Gluten-Free Pizza Chiena or Pizza Rustica, or Savory Italian Easter Pie

Pizza chiena or pizza rustica is a savory Neapolitan pie served at Easter time.  My family is from the area surrounding Naples and they called it pizza chiena, pronounced like pizzagaina, or pizzagain, as they pronounce the hard ch sound as a hard g in Neapolitan dialect and the last vowel is often left off.

pizza chiena, pizza rustica

Gluten-Free Pizza Chiena

For the crust:

5 cups gluten-free flour, not sifted

5 teaspoons xantham gum

3/4 cup shortening

4 eggs

warm water

olive oil

Put your flour on your work surface.  Dot with shortening and incorporate until it becomes somewhat crumbly (won’t be as crumbly as gluten flour would be).

Make a well and add eggs, incorporating them.  Add enough warm water until you have a workable dough.  Knead for about 5 minutes.  Put a little olive oil in a bowl.  Add the dough ball.

Cover with plastic wrap or a towel and let rest for about a half hour.

For the filling:

People use different ingredients in the filling.  It usually always has ricotta, eggs, grated cheese and salami.  From there, it varies.  You can also use gluten-free soppressata, capocollo, mortadella, or Italian sausage.  We only used soppressata, capocollo and salami.  One of my grandmas used provolone.  Also, some provolone can be sharp and you don’t want it to be too dominant a flavor.  Some people lump all the ingredients in there, some people chunk it, some people dice it very small, some people layer it.  It’s all your preference. 

1 lb. ricotta (Use a good brand with no added gums or thickeners.)

1 lb. basket cheese (If you can’t get this where you are, you can just use another pound of ricotta.  Or you can let one pound of ricotta sit in a colander or in cheesecloth the night before to drain out water.)

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1 cup gluten-free salami, diced or not (You can use any of the above listed meats, as long as they are gluten-free.)

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1 cup gluten-free prosciutto, diced or not

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8 eggs

1 cup grated pecorino romano cheese

1 cup fresh mozzarella, diced

black pepper to taste

egg yolk for egg wash

In a bowl, mix all ingredients.  Just stir it all together.  No mixer needed.

Grease and gluten-free flour a 10-inch springform pan or a 13×9 rectangular pan or a large cake pan or pie dish (depends on how much filling you have).

Cut off 2/3 of dough.  Roll it out into a circle and line springform pan.

Fill with filling.

Roll out remaining dough into a circle.  Top pie with it.  I used an Italy-shaped cookie cutter to decorate the top.  You can use any shape you like or no shape at all.  Brush with egg wash.

Bake at 375 degrees for 1/2 hour.  Lower heat to 350 for 1 more hour.  Let cool for a few hours.  Refrigerate.  We eat this at room temperature or cold from the refrigerator.

Pizza Chiena or Pizza Rustica

Pizza Chiena or Pizza Rustica, or Savory Italian Easter Pie

pizza chiena, pizza rustica

Pizza chiena or pizza rustica is a savory Neapolitan pie served at Easter time.  My family is from the area surrounding Naples and they called it pizza chiena, pronounced like pizzagaina, or pizzagain, as they pronounce the hard ch sound as a hard g in Neapolitan dialect and the last vowel is often left off.

pizza chiena, pizza rustica

Pizza Chiena

For the crust:

Some people use pizza dough for the crust.  You can get it from a pizzeria or make it yourself.  There are many different ways to make the crust.  You can experiment and see what you like.  Some people use lard, butter or oil instead of the shortening.  Some people don’t use eggs.  Some people use yeast.  Some people add pepper or salt.  The dish itself is pretty salty with the meats and cheeses, so I would opt for no extra salt.

5 cups flour, not sifted

3/4 cup shortening

4 eggs

warm water

olive oil

Put your flour on your work surface.  Dot with shortening and incorporate until it becomes crumbly.

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Make a well and add eggs, incorporating them.  Add enough warm water until you have a workable dough.  Knead for about 5 minutes.  Put a little olive oil in a bowl.  Add the dough ball.

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Cover with plastic wrap or a towel and let rest for about a half hour.

For the filling:

People use different ingredients in the filling.  It usually always has ricotta, eggs, grated cheese and salami.  From there, it varies.  You can also use soppressata, capocollo, mortadella, Italian sausage or provolone.  We only used soppressata, capocollo and salami.  One of my grandmas used provolone.  Also, some provolone can be sharp and you don’t want it to be too dominant a flavor.  Some people lump all the ingredients in there, some people chunk it, some people dice it very small, some people layer it.  It’s all your preference.  My two grandmas did it differently.  This is kind of a combination of both of theirs.

1 lb. ricotta (Use a good brand with no added gums or thickeners.)

1 lb. basket cheese (If you can’t get this where you are, you can just use another pound of ricotta.  Or you can let one pound of ricotta sit in a colander or in cheesecloth the night before to drain out water.)

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1 cup salami, diced

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1 cup prosciutto, diced

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8 eggs

1 cup grated pecorino romano cheese

1 cup fresh mozzarella, diced

black pepper to taste

egg yolk for egg wash

In a bowl, mix all ingredients.  Just stir it all together.  No mixer needed.  I like it a little chunky.

Grease and flour a 10-inch springform pan or a 13×9 rectangular pan or a large cake pan or pie dish (depends on how much filling you have).

Cut off 2/3 of dough.  Roll it out into a circle and line springform pan.

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Fill with filling.

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Roll out remaining dough into a circle.  Top pie with it.  Brush with egg wash.

Bake at 375 degrees for 1/2 hour.  Lower heat to 350 for 1 more hour.  Let cool for a few hours.  Refrigerate.  We eat this at room temperature or cold from the refrigerator.

Pizza Chiena

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.

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For the meat version, I used a refrigerated pie crust.

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Pizza Chiena

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.)

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Italian Easter Rice Pie

This year for Easter, I made an Italian Easter rice pie.  I’ve written before about the Italian Easter pies, the pizza chiena, or pizza rustica, and the pastiera, or pizza grano.  This is a variation of the pizza grano.  The pizza grano is a Neapolitan wheat pie served at Easter.  My family traditionally made this pie at Easter time.  Part of my dad’s family is from the area near Benevento, Italy, and there they make a variation with rice instead of wheat.  So he grew up with both the wheat and rice pies at Easter.

I wanted to be ambitious this Easter/Lent and make a lot more, but I haven’t had the time.  I had wanted to make hot cross buns, but instead just got some yummy ones from a bakery.  I’m also going to make a pizza chiena.  My grandma has a variation of the pizza chiena that is vegetarian, using mashed potatoes.  I don’t think I will be making that one this year though, as I don’t have time.  Now, I do have a homemade crust recipe, but I can’t publish it or else I may get the malocchio from my aunt.

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Italian Easter Rice Pie

1 1/2 cups whole milk or 1 cup skim/1/2% milk and 1/2 cup light cream/half and half

1/2 cup rice

5 eggs

1 cup sugar

1 pound ricotta (I use Calabro brand.)

1 tablespoon orange blossom water  (You can find this at any Italian specialty shop like Di Palo’s or order it online.)

1 teaspoon vanilla

8 oz. candied citron  (You can find this at any Italian specialty shop like Di Palo’s or order it online.)

1 deep dish frozen pie crust

1 regular frozen pie crust

Cook rice according to package directions (with water).  Add milk and cook on low until milk is absorbed.  Cool.  Beat eggs and beat in sugar.  Add ricotta, orange blossom water, vanilla and citron and stir.  Put into deep dish pie crust and top with top crust.  (I used a regular pie crust for the top and cut strips with a pastry cutter.)  Bake at 350 for 1 hour.  Cool and serve.

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Two for Tuesday: Italian Easter Pies

For Easter, Italians from the Naples area make two different types of Easter pies, one savory and one sweet.  I’m featuring these pies for this week’s Two for Tuesday.  These are the kind of traditional Italian dishes, that if you didn’t grow up with them, you may not like them at first.

The first is the pastiera, or pizza grano.  We called this “wheat pie.”  It’s a sweet ricotta and wheat pie that originated during pagan times to celebrate spring.  It also has citron in it.  You can tell it by its distinctive criss-cross design on top.  You can buy cans of wheat from Italy to use in the pie.  They are available at stores like Di Palo’s in Little Italy and Buon Italia in Chelsea Market.  This can depicts a finished piece of pastiera:

grano

If you don’t use canned filling, the process of cooking the wheat takes longer.  This is what the wheat filling looks like.  Appetizing, right?

wheat filling

I made one and took the easy way out using frozen pie crust and you can tell my criss-cross is lazy.  However, it was delicious and had that familiar taste inside.

Easter pie

The second pie is called a pizza rustica, or pizza chiena (pizza chien’ as we called it), that is filled with ricotta, mozzarella, chunks of salami and ham and eggs.  My grandmothers both made this pie from scratch, and my Aunt Nancy made them every year as well.  This pie is very dense and heavy from the egg and cheese filling.  It’s much larger and taller than a pie in a traditional pie plate.  The one I pictured from La Bella Ferrara (now closed) in Little Italy is a lot smaller and thinner than they usually are.  Pizza chiena is the type of pie that would sustain you for a long journey.

pizza rustica

pizza rustica