dinner · everyday
Pizza piena (Italian Easter pie)
A tall, savory double-crust pie packed with ricotta, mozzarella and Parmesan, eggs and four cured meats, eaten at Easter.
- Time
- 120min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Oven, Springform pan.
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Method
-
1
Make the crust, chill 1 hour, and roll two-thirds to line a 23 cm (9 in) springform pan.
-
2
Mix the filling and pour in.
-
3
Top with the remaining dough, crimp, cut vents and brush with egg.
-
4
Bake at 175°C (350°F) for 75-90 minutes until golden and set. Cool completely (ideally overnight) before slicing.
