Pizza chiena is a savory pie originating from Campania, Basilicata, and Ciociaria, prepared during Easter time, specifically on Good Friday because meat is not consumed on this day and it is eaten the day after.

There are different variations depending on the region where it is prepared.

Pizza chiena is a very rich pie because it is a double-layered pizza filled with eggs, cheeses, and cold cuts, in short, it is a very hearty pizza.

I wanted to try it for the first time, and after reading different versions, I wanted to prepare it trying to lighten it up 🙂

This pizza is also perfect for Easter Monday if you have a nice trip planned: it is complete and will satisfy you.

In my version, I used a few eggs and for the cheeses, ricotta with cooked ham and salami.

I enjoyed it today at lunch and I must tell you it is super delicious and tasty 😀

P.S.: I suggest you also try:

Difficulty: Medium
Cost: Medium
Rest time: 12 Hours
Preparation time: 20 Minutes
Portions: 9.5-inch pan
Cooking methods: Oven
Cuisine: Italian
Seasonality: Easter

494.28 Kcal

calories per serving

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Energy 494.28 (Kcal)
Carbohydrates 63.73 (g) of which sugars 1.53 (g)
Proteins 28.07 (g)
Fat 15.27 (g) of which saturated 7.19 (g)of which unsaturated 7.18 (g)
Fibers 1.69 (g)
Sodium 727.98 (mg)

Indicative values for a portion of 180 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 for pizza chiena

4 cups all-purpose flour
1 cup water
4.2 oz sourdough (or 0.35 oz fresh yeast)
1 pinch salt
3 eggs
7 oz ricotta
7 oz cooked ham (diced)
3.5 oz salami (diced)
1.75 oz grated Parmesan cheese
to taste pepper

Tools

1 Small pot
1 Bowl
1 Fork
1 Knife
1 Spatula
1 Spoon
1 Rolling pin
1 Brush

Steps for pizza chiena

Pour the flour and sourdough on the table.
In a small pot, dissolve the salt with the water, heat it and let it cool down. It will take just a few seconds.
Pour the liquid mixture onto the flour and sourdough. Work the dough with your hands to form a ball. If the dough seems a bit sticky, add a little flour. Let it rise in a warm place overnight.
In a bowl, pour the eggs and beat them with a fork, add the ricotta, diced cooked ham and salami, grated Parmesan cheese, and pepper to taste. Mix well.
Divide the ball in half. Roll out the first sheet in the pan lined with parchment paper, pour in the filling
and cover with the other sheet previously rolled out.
Brush the surface with a little extra virgin olive oil.
Let it rise in a warm place for about 3 hours.
Preheat the oven to 350°F in static mode and bake for an hour or until it lightly colors.
Pizza chiena is ready to be served.