Whether you call it Pizzagaina, Pizza Rustica or Easter Pie… I give you permission to eat it anytime! It takes some effort but it’s worth it I promise, and so is the wait (you’ve gotta let it rest)! This was my first attempt at making Pizzagain’ (that’s what we call it in our fam) and I think it turned out pretty great!! I used a traditional recipe and went the extra mile by making my own crust rather than using store bought pie or pizza dough. But I am not judging – if that’s what you need to do, then you do you! Enjoy!!
Ingredients: Feeds 8-12
- 1 tbsp olive oil, plus extra
- 9 large eggs
- 4 cups all purpose flour, plus extra
- 1 cup unsalted butter, frozen and grated*
- 1/4 cup cold water, plus extra
- 1/4 cup grated parmesan
- 2 cups ricotta
- fresh cracked pepper
- 8 oz pepperoni, diced
- 6 oz ham, diced
- 1 cup provolone, diced
- 1 cup shredded mozzarella
- In a small bowl, whisk together 3 eggs and a tablespoon of olive oil and set aside.
- In a large bowl, combine the flour, 2 teaspoons of salt and grated frozen butter. Mix by hand and pinch to form a course meal. Add the egg mixture and use a wooden spoon to mix and from crumbles. Continue by adding the cold water in small amounts and mix well until dough forms.
- Transfer dough to a floured surface and knead until smooth and a large disk forms. Divide the dough into 2 pieces; 1/3 for the top crust and 2/3 for the bottom. Wrap each in plastic wrap and refrigerate for at least one hour. Remove from fridge 10 minutes prior to rolling.
- Meanwhile, whisk the white of one egg with a teaspoon of water and set aside.
- Combine 3 eggs and 3 egg yolks in a medium bowl and add the parmesan, ricotta and a few grinds of fresh pepper and whisk. Once smooth, add the pepperoni, ham, provolone and mozzarella and mix.
- Preheat oven to 350* and move rack to lowest position. Lightly grease a 9in spring form pan with olive oil. Roll dough balls out to approximately 1/8″ thickness. Line the pan with the larger portion and press dough to the sides. Keep the overhanging dough. Pour filling into the middle and level it off. Place the smaller dough portion on top and trim off any excess. Fold in the overhanging dough from the bottom piece and pinch to form a “rim” around the inside of the pan.
- Brush crust with egg wash prepared in step 4. Cut 4, 1″ slits into the top crust and place pan on a cookie sheet. Bake for 1 3/4 – 2 hrs, turning halfway. The crust should be golden and a wooden skewer should come out clean when the pizzagaina is done.
- Let cool for 2 hours in the pan at room temp. Move to the fridge and continue to cool/set for 4 hours or more.
- Remove from fridge one hour prior to serving. Allow pie to come to room temp and remove outer spring form ring. Slice and serve!
* I place my cheese grater in the bowl and grate the butter right over and into the flour!
Adapted from Food Network Kitchen