mangiabenepasta.com
Your place for traditional Italian recipes
Custom Search
ADVERTISEMENT
Pizza Chena
(Serves 10 to 12)
Pizza Chena, sometimes pronounced "Pizza Gaina,"  is a southern Italian savory "full pie" with a
variety of cheese, cold cuts, and eggs encased in a bread crust.  It is traditionally made on Good 
Friday to be eaten on Easter Sunday or to be taken on the traditional Pasquetta, or Easter Monday
picnic.  It can be made in a 15 x 13-inch rectangular baking dish or in a 10-inch springform pan.
You may also use cubes of meat and cheese instead of slices.  If desired, add some tomato
sauce on the side for dipping.  See our step-by-step photos of the making of a Pizza Chena below.
Ingredients:

Dough:
1 tablespoon dry yeast
2-1/2 cups water (110-115 degrees F.), divided
5-6 cups all-purpose flour
1 teaspoon salt
2-1/2 teaspoons olive oil, divided

Filling:
1 pound mozzarella, sliced
1 pound provolone, sliced
1/2 pound ham, sliced
1/2 pound salami, sliced
1/2 pound capocollo, sliced
6 eggs
1/2 cup grated Parmesan cheese
1/3 cup parsley, minced
Salt and pepper to taste
1 egg beaten with 1 tablespoon water


Directions:

In a bowl, combine the yeast with 1 cup of water.  Let sit until foamy, about 7-8 minutes.  Stir in the remaining water.

In another bowl, combine 5 cups of flour with salt.  Add the yeast mixture and
1 teaspoon of olive oil.  Mix to form a smooth dough.  Turn onto a lightly floured surface and knead until smooth, adding flour as necessary.  Grease a large bowl.  Put the dough in the bowl and turn to coat.  Cover and let rise until double in volume, about 1 hour.

Preheat oven to 375 degrees F.
Grease a 15 x 13-inch baking dish or 10-inch round springform pan with the remaining olive oil.  Punch down the dough and divide into 2 pieces, one a little larger than the other.  Roll the larger piece into a rectangular or round shape about 6-inches larger than the baking pan.  Fit the piece of  dough in the pan, covering the bottom and sides with a slight overhang.  Fill the baking pan with alternating layers of the sliced meat and cheese.  You should have at least 10 layers. (See note below)

In a bowl, combine the eggs, Parmesan, parsley, salt and pepper.
Pour over the layers in the baking pan.

Roll out the remaining piece of dough slightly larger than the pan.  Place the dough over the filling.  Pinch the edges together to seal and roll the seam under itself.  Brush the top with the egg wash.  Bake 35-40 minutes or until golden brown.  Remove form the oven and allow to cool completely. Cut into squares or wedges to serve.

*Pizza Chena will keep up to a week in the refrigerator.
It is best served at room temperature.

Note: 
If you are using cubes of meat and cheese instead of slices, combine the 6 eggs, Parmesan cheese, parsley and salt and pepper in a large bowl. Stir in the cubes of meat and cheese to combine and then pour the mixture into the dough-lined pan. Place the top layer of dough over the filling and proceed in the same manner as above.
Step by Step Photos of Making a Pizza Chena
1. Dough kneaded until smooth
2. Dough placed into a greased bowl
3. Dough risen until double in volume, about 1 hour
4. Ten-inch springform pan lined with half of the dough
5. Combining the eggs, Parmesan, parsley, salt and pepper
6. Egg mixture combined with cubes of meat and cheese
7. Dough-lined pan filled with meat and cheese mixture
8. Other half of dough placed over the filling with edges rolled and crimped
9. Pizza Chena baked and cooling on a wire rack
10. Pizza Chena completely cooled and ready to be served
11.  The inside of a Pizza Chena
12.  A slice of Pizza Chena
Home     |    Privacy Policy    |    Site Map   |  Contact Us 
Copyright  2001 - 2017   Sandra Laux
HOLIDAY RECIPES  >  ITALIAN EASTER  >  PIZZA CHENA
SICILIAN COOKING
The essence of Sicilian cooking is its simplicity. Whether you want to make a vitalizing weekend breakfast, a quick after-work supper, or host a relaxing dinner party, these easy, robustly flavored dishes are sure to provide inspiration and win compliments from family and friends.
RELATED ITEMS
Beautifully hand crafted of the finest hardwood by skilled woodworkers in Wisconsin.  The  board has a front lip and backsplash to protect your countertop while it stays in place.  Perfect for rolling out cookie dough, pie crusts and much more.
Its long, straight shape made achieving even dough thickness and rolling out larger disks easy.
Print Friendly and PDF
Share
You Might Also Like
Fiadone - Ricotta Pie
Easter Dove Bread - Colomba di Pasqua
Lamb Cake
ITALIAN EASTER TREATS
Pizza Chena