Italian Easter Pie (Pizza Rustica, Pizza Gaina, Pizza Chena)
Prep Time:30 mins
Cook Time:1 hour 20 mins
Total Time:1 hour 50 minutes
8 ounces Hatfield Recipe Essentials Sweet Italian Ground Sausage
1.5 pounds premade pizza or Bread dough
1.5 pounds ricotta
4 large eggs, divided
8 ounces fresh mozzarella, diced
8 ounces sharp provolone, diced
8 ounces sopressata, diced
8 ounces pepperoni, diced
8 ounces ham, diced
1/4 cup fresh parsley, chopped, plus more to garnish
Basil, to garnish, optional
Preheat oven to 350°F. Lightly grease a springform pan and set aside.
Cook the sausage in a large skillet over medium-high heat, breaking the sausage up as it cooks, until browned on the outside and no longer pink inside.
Roll out half of the dough on a lightly floured surface with a lightly floured rolling pin into a 1/4 inch thick round. Fit dough into springform pan and trim excess, leaving a 1/2-inch overhang. Cover with a kitchen towel and set aside.
In a large bowl, stir together the ricotta, 3 of the eggs, cheeses, sausage, diced meats, and parsley. Spread filling evenly into the dough-lined pan.
Roll out the remaining dough and cut into strips. Make a lattice to top the pie and fold over the excess dough from the sides to seal. Brush the top with the remaining egg.
Bake until the top is golden brown and the inside has set, about 1 hour and 20 minutes. Allow to cool at room temperature completely and then refrigerate for at least 2 hours. (It tastes great warm but is a bit messy!)