The pizza chiena is one of the gastronomic treasures of the Easter tradition, a rustic dish that embodies conviviality and celebration. This masterpiece of flavors, enriched with typical ingredients and family stories, is handed down from generation to generation. Its leavened base, soft and golden, embraces a generous and varied filling that makes your mouth water just by smelling it. But this year we want to surprise your palates with an innovative version: a stuffed pizza ring filled with ricotta, eggs, cheeses and mixed cured meats, all wrapped in a leavened dough enriched with lard. Perfect to serve in the center of your Easter table, paired with a good wine. A dish that unites tradition and innovation and will make Easter unforgettable. Ready to discover the secrets to preparing this extraordinary stuffed pizza ring with ricotta at home? Below, the ingredients needed to make it and customize it to your taste:
- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Portions: 12
- Cooking methods: Oven
Ingredients
- 3 1/4 cups flour (half 00 and half Manitoba)
- 7/8 cup water
- 1 tsp malt (1 tsp)
- 3 1/2 tbsp lard (strutto)
- 1 tbsp fresh baker's yeast
- 1 1/3 tsp salt
- 1 2/3 cups ricotta
- 4 eggs
- 3/4 cup grated Parmigiano-Reggiano
- 1/3 cup grated Pecorino
- 10 1/2 oz mixed cured meats (pancetta, salami, speck, capocollo…)
- 3 1/2 oz provolone
- 3 1/2 oz smoked scamorza
- to taste salt and pepper
Steps
Dissolve the fresh baker’s yeast in part of the lukewarm water along with 1 teaspoon of malt. In a bowl, combine the two flours and pour the yeast mixture into the center, add the softened lard and start mixing.
Incorporate the remaining water and the salt, then knead for about 10 minutes until you obtain an elastic, smooth dough. Place the dough in a lightly oiled bowl, cover and let it rise for 2–3 hours, or until it has doubled in volume.
Meanwhile, prepare the filling. In a bowl, work the ricotta with the eggs, grated Parmigiano and Pecorino and season with salt and pepper. Add the mixed cured meats and cheeses (smoked scamorza and provolone or your preferred ones) cut into cubes and mix.
Take back the dough, now risen, and roll it out into a disk. Line a ring (bundt) pan of about 8 2/3–9 7/16 inches (approximately 9 inches) that has been lightly greased so that the dough covers the bottom and sides and slightly overhangs.
Make a cross cut in the center of the dough and distribute the previously prepared filling inside. Level it and fold the dough edges inward, sealing the seams well and trimming any excess dough.
Prick the surface with the tines of a fork, brush it with a little lard or oil and let the ring rise for one hour at room temperature.
Bake in a preheated, conventional (static) oven at 347°F for 1 hour, or until evenly golden. Once ready, serve the stuffed pizza ring with ricotta warm or cold.
Enjoy and… see you with the next recipe!
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