Pizza Chena: "pizza Rustica"

"When looking for recipes for pizza chena, you'll find that many use the term interchangeably with pizza rustica, meaning "rustic pie." Both are traditional Easter savory meat and cheese pies that can be made with either a pastry or bread dough crust. Pizza chena, mispronounced by some Italian-Americans as "pizza gaina," seems like an appropriate name since when you eat it you "gain-a" lot of weight. Pizza chena is a Neapolitan dialect term meaning "full pie," a massive, two-crusted savory pie filled with Italian meats, cheeses and eggs.Though traditionally associated with Easter, pizza chena can be enjoyed any time of the year. Given its versatility of ingredients and large size, it makes a great party dish that can be made ahead of time then served at room temperature. This recipe requires beginning at least a few hours in advance. You can make your own dough or cheat and use store bought prepared pie crusts."
photo by SalD3239 photo by SalD3239
photo by SalD3239
photo by SalD3239 photo by SalD3239
Ready In:




  • In a large bowl, dissolve in 2 cups of warm water, yeast, sugar and salt. Using a spoon, gently blend. Add 5 cups of all-purpose flour and 2 tablespoons of olive oil to start. Blend with a spoon just until the dough starts to form, then using your hands, transfer dough to a floured surface.
  • Knead well, adding flour if it's too sticky, until the dough becomes springy and smooth. It should take a good 5 to10 minutes of vigorous kneading. It will be soft and silky when done.
  • Place the dough ball in a large, clean bowl coated with olive oil and rub some olive oil on top of the dough. Cover with a clean, dry dishtowel and let rise in a warm, draft-free area until doubled in size (at least 2 hours).
  • Meanwhile, fill a large heavy-bottom saucepan halfway with water. Bring to a light, rolling boil, and place 4 room-temperature eggs in the water. Maintaining a light, rolling boil, cook them for 18 to 20 minutes. Using a slotted spoon, remove the eggs, place in a colander, and run under cool water. Tap the eggs against the counter top to crack the shells. Remove the shells, and rinse the boiled eggs under cool water. Slice thinly and set aside.
  • Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Remove the sausage from its casing and add to the pan. Cook for 5 to 6 minutes, or until browned and crispy. Transfer to a small bowl and set aside.
  • Place oven rack in center of oven and preheat to 350 degrees. Brush the inside surface of a 10-inch-by-3-inch spring form pan with olive oil.
  • Once the dough is risen, punch it down to release air bubbles. Transfer dough to a lightly floured surface, divide in half, and roll one half into a 12-inch round. Transfer the dough to the spring form pan. Using your hands, fit the dough snugly in the pan, gently stretching it to hang 1 inch over the edge.
  • In a medium bowl, whisk together the 8 eggs, parsley and black pepper.
  • Fill the inside of the dough with alternating layers of sliced meats, cheeses and sliced hard-boiled eggs. After 5 to6 layers, pour half of the egg mixture over the filling, allowing it to seep down. Continue layering the meats and cheeses, then pour the remainder of the egg mixture evenly over the top. You should have enough for 10 to12 layers.
  • On a lightly floured surface, roll out the second half of the dough to a 12-inch round. Place the dough over the filling, and using a sharp knife, trim excess dough until it just meets the rim of the pan. Using your fingertips, pinch the edges of the dough together, and gently roll the bottom layer over the top layer, creating a seal. Then pinch the dough between your thumb and index finger creating a slightly fluted edge all around. Brush the top of pie with the egg wash.
  • Bake pie for 60 to 75 minutes, or until the crust is golden brown. Remove from the oven and let cool 20 to 25 minutes. Release the spring and transfer the pie to a serving plate. Cut into wedges and enjoy at room temperature.
  • Leftover pizza chena can be stored in an air-tight container in the refrigerator for 5 to 7 days. Individual slices also can be wrapped tightly in aluminum foil and placed in a heavy-duty freezer bag or plastic container and frozen for up to 2 months.
  • *** Fresh basket cheese is a semi-soft cheese that is used primarily for binding ingredients together. It can be found at Italian markets and cheese shops. If you can't find it, then substitute one (15-ounce) container of ricotta cheese (drained) and whisk it with 2 large eggs.

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~WELCOME TO MY PAGE~ This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10 My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes. Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"! Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"! <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "R.I. Hot Weiners"! <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Quahog" <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Clam Cakes" <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "New England Shore Dinner" <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Portuguese Sausage"
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