For a richer flavor, consider using a blend of Pecorino Romano and Parmesan cheese in addition to the mozzarella. If you prefer a less spicy pizzagaina, you can reduce the amount of hot capicola or substitute it with sweet soppressata. The pizzagaina is best served at room temperature or slightly warm, allowing the flavors to fully develop.
Pizzagaina
-
PREP TIME20 mins
-
COOK TIME45 mins
-
TOTAL TIME1 hrs 15 mins
-
SERVING16 People
-
VIEWS12
Pizzagaina, a quintessential Italian Easter pie, is a deeply satisfying savory delight eagerly awaited each spring. While traditionally a labor of love, this recipe offers a streamlined approach, ensuring a delicious outcome without sacrificing authentic flavor.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate23 g
-
Cholesterol82 mg
-
Fiber2 g
-
Protein19 g
-
Saturated Fat15 g
-
Sodium804 mg
-
Sugar0 g
-
Fat40 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie dishes; set aside. (Prep time: 15 minutes)
02
StepIn a large bowl, thoroughly combine the ricotta cheese, mozzarella cheese, and eggs until smooth. Roughly chop the sweet capicola, hot capicola, and pepperoni; gently fold these into the cheese mixture. Divide the filling evenly between the prepared pie dishes. (Prep time: 20 minutes)
03
StepCarefully top each pie with a remaining pie crust, crimping the edges securely to seal. Brush the top of each pie generously with the beaten egg white to promote a golden-brown crust. (Prep time: 10 minutes)
04
StepBake in the preheated oven until the crust is richly golden brown, approximately 45 to 60 minutes. Allow the pizzagaina to cool for about 10 minutes before slicing and serving. (Bake time: 45-60 minutes, Cool time: 10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Spencer Roberts
Jun 23, 2025I added some provolone cheese and it was amazing!
Florine Fadel
Jun 22, 2025The crust came out perfectly golden. The egg white wash is key!
Arthur Hauck
Jun 6, 2025This recipe was so much easier than my grandmother's! It still tasted like Easter to me!