The PIZZA CHIENA (or “stuffed pizza”) is a savory pie typical of the Neapolitan tradition, prepared especially at Easter. It is a rich and flavorful recipe, similar to a rustic tart, made with a bread dough or savory shortcrust that encloses a generous filling of cured meats, cheeses and eggs.
It is a true celebration of Neapolitan flavors and, like many traditional recipes, can vary from family to family with small differences in the ingredients.
Its roots lie in peasant tradition and in the need to make the most of available ingredients. Pizza chiena was born as a rich dish, meant to be prepared in advance and eaten on festive days, when the family gathered for Easter. Its abundant filling of cured meats, cheeses and eggs symbolizes abundance and rebirth after the Lenten fast.
It is said that this recipe was already used among Neapolitan and Campanian families in the 18th century, passed down from generation to generation with local variations.
Some even trace it back to the Bourbon era, when Spanish and French culinary influences helped shape Neapolitan gastronomy.
Follow the step-by-step instructions and prepare this delight…
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- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 484.11 (Kcal)
- Carbohydrates 37.12 (g) of which sugars 1.39 (g)
- Proteins 28.12 (g)
- Fat 25.69 (g) of which saturated 11.75 (g)of which unsaturated 11.41 (g)
- Fibers 1.55 (g)
- Sodium 1,040.75 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp salt
- 1 cup warm water
- 3 1/2 tbsp lard (about 1.8 oz)
- 4 eggs
- 2/3 cup ricotta (drained)
- 3/4 cup grated Parmesan
- 4.4 oz salami (diced)
- 5.1 oz cooked ham (diced)
- 3 oz capocollo (diced)
- 3.5 oz spicy provolone (diced)
- Half teaspoon black pepper
- 1 pinch salt
- 1 egg
For the stuffed pizza you will need
- 2 Bowls
- 1 Springform pan 8 in
- 1 Work surface
- 1 Rolling pin
- 1 Whisk
- 1 Spoon
- 1 Small bowl
- 1 Pastry brush
Preparation of pizza chiena
The preparation of the PIZZA CHIENA is very easy, but like all leavened doughs, it has timings that must be respected.
In a bowl or in the bowl of a stand mixer (in this case use the spiral hook) place the flour, the dry yeast and the sugar. Mix the dry ingredients and add the warm water. Begin to combine the ingredients by folding the flour from the outside toward the center.
When the dough starts to come together add the lard and work the dough until it is completely incorporated.
Knead the dough for 10 minutes until you obtain a homogeneous, soft and elastic ball. If the dough is too sticky add a little flour.
Transfer the dough ball to a clean bowl, cover it with plastic wrap and let it rise for 2 hours or until doubled in an oven turned off with the light on.
In a large bowl quickly beat the eggs with the black pepper and a pinch of salt. Add the ricotta, the Parmesan and mix well. Then add the diced cured meats and the provolone.
Combine all the ingredients with a spoon and set aside.
Divide the dough into two parts, one slightly larger.
Grease the base and sides of an 8-inch springform pan with lard. Roll out the larger portion of dough to a thickness of about 4 mm (about 1/6 in). Line the pan, pressing the dough well onto the bottom and sides.Fill with the mixture and level it with a spoon.
Cover with the remaining dough, remove excess pastry and seal the edges well.Brush the surface of the pizza chiena with the egg.
Bake in a preheated conventional (static) oven at 356°F for 40-45 minutes or until golden.
Remove from the oven, let cool and unmold.
Storage
At room temperature:
If the temperature is cool (below 68°F), it can remain out of the fridge for 1-2 days, covered with a tea towel or wrapped in parchment paper to prevent it from drying out.
In the refrigerator:
If it’s warm or if you want to keep it longer, store it in the fridge wrapped in plastic wrap or in an airtight container. It lasts about 4-5 days.
Before serving, it’s better to bring it back to room temperature or warm it slightly to enhance the flavors.
Freezing:
You can freeze it whole or in slices, wrapping it well in plastic wrap and placing it in a freezer bag. It lasts up to 2-3 months.
To use, thaw it slowly in the refrigerator and then warm it in the oven for a few minutes.
