Pizza chiena napoletana is one of the savoury Easter pies that best represents the Neapolitan tradition, perfect to enrich the Easter menu. The name of this rustic Neapolitan pie, which in dialect means “full,” tells the story of a dish meant for grand occasions, prepared in the days before Easter to celebrate the end of Lent and the return of abundance to the table. Like the Neapolitan casatiello and the traditional escarole pie, pizza chiena was born in home kitchens, made with age-old gestures, hand-worked doughs and generous fillings. The heart of the Easter Pizza Chiena is a substantial filling based on ricotta, eggs, cured meats and cheeses: ingredients chosen not by chance but that tell of Easter as a celebration of rebirth, where the egg becomes a symbol of new life and cheeses and cured meats represent the richness of old pantry traditions.
This Neapolitan Easter pie fits into the great tradition of Italian Easter pies, like the Liguria’s torta pasqualina, but it especially dialogues with other iconic Neapolitan festive recipes. At Easter, alongside a slice of pizza chiena you will always find a slice of traditional Neapolitan pastiera, sometimes accompanied by variants like the chocolate pastiera, while at the end of the meal the great classics of Neapolitan pastry such as sfogliatella frolla, sfogliatella riccia or a ricotta and pear cake often make an appearance.
Traditionally prepared with a leavened dough, soft and fragrant, the grandma’s pizza chiena can also be made with a slightly sweet or savory shortcrust pastry, a crumblier and more practical variant, perfect for those who want a more delicate shell without giving up a rich and tasty filling. In both versions it remains a recipe that tells the story of Naples through food, just like stuffed escarole, pasta and potatoes with provola or Neapolitan genovese, dishes that speak of home, family and traditions passed down through generations.
Let’s go to the kitchen and prepare the Easter pizza chiena
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 45 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients to make Grandma’s Pizza Chiena
- 4 cups all-purpose flour (type 0)
- 1 1/8 cups water
- 1 1/8 tsp active dry yeast (or 12 g fresh baker's yeast)
- 1 1/2 tbsp extra-virgin olive oil
- 2 cups cow's milk ricotta, well drained
- 5.3 oz smoked scamorza cheese
- 5.3 oz pancetta (or cooked ham) (or prosciutto cotto)
- 5.3 oz Neapolitan salami
- 1/3 cup grated Pecorino Romano
- 2/3 cup grated Parmigiano-Reggiano
- 3 eggs (medium)
- 1 1/4 tbsp cornstarch
- to taste salt
- to taste black pepper
Tools
- Bowls
- Stand mixer
- Oven
- Springform pans 9 1/2–10 1/4 in
Preparation of Neapolitan Pizza Chiena
As mentioned in the description, you can make the shell for pizza chiena with a leavened dough or with a slightly sweet or savory shortcrust pastry. I prefer the leavened dough for its soft texture. You can make the dough by hand or use a stand mixer to make the job easier.
To make the dough, put the flour and yeast in the bowl of the stand mixer, pour in the water and start dissolving the yeast. Knead with the hook, then add the oil in a thin stream and, only at the end, the salt.
Work the dough until you obtain a smooth, elastic mass that is well kneaded and forms a good gluten network.
Transfer it to the work surface, form a ball and let it rest covered until doubled in size.
In the meantime, prepare the filling: cut the cured meats and cheeses into cubes, then collect them in a bowl with the well-drained ricotta. Mix carefully, add the grated cheese,
adjust salt if necessary and pepper, then incorporate the eggs, mixing until you obtain a creamy, evenly distributed mixture, and add the cornstarch (or a tablespoon of breadcrumbs to absorb any excess moisture).
Take the risen dough and divide it into two parts, one larger than the other. Roll out the larger piece with a rolling pin and use it to line a well-oiled pan, leaving high edges. Pour the filling inside, leveling it gently.
Roll out the second piece of dough and lay it over the filling. Trim the edges, then seal them by pinching or braiding, as tradition dictates. Prick the surface with a fork, brush with a drizzle of oil and let rest for a few more minutes.
Bake in a preheated conventional oven at 356 °F until the surface is nicely golden and even.
Once baked, remove the pizza chiena from the oven and let it cool slightly before serving: the filling will settle and every slice will tell the story of Neapolitan Easter.
Storage notes and tips
Pizza chiena keeps very well: once cold, you can store it in the refrigerator for 2–3 days, covered or in an airtight container. Before serving, bring it to room temperature or warm it slightly in the oven.
As often happens in traditional recipes, the filling can vary depending on what you have at home: salami, cicoli, prosciutto or other aged cheeses make this savory pie always different but true to the Easter spirit. The important thing is to maintain the balance between the creamy components and the more strongly flavored ingredients so that the filling remains soft and compact during baking.
If you prefer a richer version, you can slightly increase the amount of cheese or add one more egg to the filling. For a variation away from tradition, the outer dough can be replaced with a savory shortcrust pastry, ideal if you like the contrast between a crumbly shell and a soft center.
If you want to stay updated on my recipes, follow me on:
Pinterest, YouTube, Twitter and TikTok.
From here, you can return to the HOME and discover new recipes!
FAQ (Questions & Answers)
What is pizza chiena napoletana?
It is a savory pie typical of Neapolitan Easter tradition, made with a leavened dough and a rich filling of ricotta, eggs, cured meats and cheeses.
Can pizza chiena be prepared in advance?
Yes, traditionally it can be prepared even the day before: as it rests, the filling firms up and the flavors become more balanced.
How should pizza chiena napoletana be stored?Once cold it keeps in the refrigerator for 2–3 days, well covered. Before serving it is recommended to bring it back to room temperature.
Can I substitute the leavened dough?
Yes, the dough can be replaced with a savory shortcrust pastry for a crumblier, more rustic version.
What is the difference between pizza chiena and casatiello?
Both are Neapolitan Easter recipes, but pizza chiena is a closed, stuffed savory pie, while casatiello is a denser leavened bread enriched with cured meats and cheeses incorporated into the dough.
