Pizza Gain Aka Pizzagaina, Pizza Rustica, Italian Easter Ham Pie
Pizza Gain Aka Pizzagaina, Pizza Rustica, Italian Easter Ham Pie
Cook: Vincent Scordo - Scordo.com
Ingredients
Make a batch of our pizza dough
½ pound julienne provola (note: provola is different than provolone and is much more neutral in flavor; you can purchase small, whole, provola at a good Italian market)
½ pound of Prosciutto cotto, cut into strip
1 -2 cups of grated Pecorino
½ pounds of additional salumi such as Genoa salame, thinly sliced cacciatore, etc. cut into strips (optional)
1 pound of sweet sausage, cooked and sliced ¼-inch thick
Whole milk mozzarella, shredded or cut into think strips
4-5 hard-boiled eggs, halved
Process
Take half of the dough and roll out thin and line a baking sheet (you're looking for ¼-1/2 dough thickness with ¼ being optimal). Add a layer of shredded provola, sausage, mozzarella, and grated Pecorino.
Next, add the eggs and prosciutto / ham and secondary salumi such as Genoa salame or a form of thinly sliced cacciatore. Add the remaining mozzarella and grated pecorino.
Take the second half of the dough and roll it out once more; placing it over the layers of filling. Seal the edges with your fingers or a fork.
Place a few slashes in the pie and allow the bread to rise for 20-30 minutes.
Bake at 375 degrees Fahrenheit oven for about 20-30 minutes. The crust should be golden brown when cooked properly.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/recipe/pizzagaina.html