I can never resist a slice of Pizza Gaina, with its flaky crust, rich cheeses, and savory Italian meats tucked into every bite. This is the kind of recipe that makes everyone ask what’s inside before they reach for seconds.

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I’m obsessed with Pizza Gaina because it hits that salty, cheesy, overstuffed place I crave every Easter, then somehow keeps calling my name long after the holiday. Mortadella brings that rich, savory bite I can’t stop picking at, and mozzarella melts through the filling like it owns the whole pie.

I love the big slices, the heavy layers, the no-shame second piece situation. And yes, I absolutely eat the edges first when they’re golden and a little chewy.

This is the kind of Italian Easter pie I look forward to before anything else on the table. Big, bold, ridiculously satisfying.

Ingredients

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Flour gives the crust that sturdy, homemade bite you actually want.
Yeast makes the dough puff up, so it’s not sad and flat.
Warm water wakes the yeast up, like coffee for dough.
Olive oil keeps the crust tender, golden, and a little rich.
Ricotta makes the filling creamy without feeling too heavy.
Mozzarella brings that stretchy, melty pull everyone secretly hopes for.
Provolone adds sharp, salty depth, so it’s not one-note.
Mortadella gives soft, savory bites with old-school Italian deli vibes.
Salami adds punchy flavor and a little chewy texture.
Ham or prosciutto keeps things salty, meaty, and very Easter table.
Parmesan brings nuttiness and helps the filling taste more finished.
Eggs hold everything together, basically the glue of this pie.
Parsley freshens it up, because all that cheese needs balance.
Plus black pepper gives it a warm little kick.

Ingredient Quantities

All purpose flour 3 1/2 cups

Active dry yeast 2 1/4 teaspoons (1 packet)

Warm water about 1 cup (110 degrees F)

Granulated sugar 1 teaspoon

Salt 1 1/2 teaspoons (for dough)

Olive oil 3 tablespoons (for dough)

Ricotta cheese 1 pound

Shredded mozzarella 8 ounces (about 2 cups)

Provolone cheese 8 ounces, cubed or shredded

Mortadella 6 ounces, chopped

Genoa salami 6 ounces, chopped

Cooked ham or prosciutto 4 ounces, chopped

Grated Parmesan cheese 1/2 cup

Large eggs 4 (for filling)

Salt 1/2 teaspoon (for filling)

Freshly ground black pepper 1 teaspoon

Fresh parsley 1/4 cup, chopped

Large egg 1 (for egg wash)

Olive oil 1 tablespoon (for brushing)

How to Make this

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1. Dissolve sugar and active dry yeast in about 1 cup warm water (110 F) and let sit 5 to 10 minutes until foamy.

2. In a large bowl whisk together 3 1/2 cups all purpose flour and 1 1/2 teaspoons salt. Make a well, add the yeast mixture and 3 tablespoons olive oil, and mix until a shaggy dough forms.

3. Turn dough onto a lightly floured surface and knead about 8 to 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

4. While dough rises, combine 1 pound ricotta cheese, 8 ounces shredded mozzarella, 8 ounces cubed or shredded provolone, 1/2 cup grated Parmesan, 6 ounces chopped mortadella, 6 ounces chopped Genoa salami, and 4 ounces chopped cooked ham or prosciutto in a large bowl.

5. To the filling mixture add 4 large eggs, 1/2 teaspoon salt (for filling), 1 teaspoon freshly ground black pepper, and 1/4 cup chopped fresh parsley; stir until evenly combined.

6. Preheat oven to 375 F and grease a 9 to 10 inch springform or deep round baking pan. Punch down the risen dough and divide into two pieces, one slightly larger for the base.

7. Roll the larger piece of dough into a circle to fit the pan with a slightly raised edge; press it into the pan and up the sides to form a shell.

8. Spoon the cheese and meat filling into the dough shell, spreading evenly. Roll or stretch the second piece of dough to cover the filling, seal the edges by crimping or pinching, and tuck under the rim to form a neat seam.

9. Whisk together 1 large egg and 1 tablespoon olive oil and brush the top of the pie with the egg wash. Make a few small vent holes in the top to release steam.

10. Bake on the center rack 35 to 45 minutes until the crust is golden brown and the filling is set. Cool at least 20 minutes before slicing and serving.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or silicone spatula
4. Stand mixer with dough hook or a clean work surface for kneading
5. Rolling pin
6. 9 to 10 inch springform or deep round baking pan
7. Pastry brush
8. Whisk and small bowl for egg wash

FAQ

Q: How long should I let the dough rise and at what temperature? A: After mixing, let the dough rise in a warm, draft free spot until doubled, about 1 to 1 1/2 hours at roughly 75 to 80 degrees F (24 to 27 degrees C).

Q: Can I substitute any of the cheeses or meats? A: Yes. Use similar mild, melting cheeses for provolone or mozzarella and swap salami, mortadella, or ham for any cured or cooked Italian meats you prefer. Avoid very watery fresh cheeses or strongly flavored blue cheeses that would overpower the filling.

Q: What are the baking time and temperature? A: Bake the assembled pie at 375 degrees F (190 degrees C) for 35 to 45 minutes, until the crust is golden and an inserted thermometer in the center reads about 160 to 165 degrees F (71 to 74 degrees C).

Q: Can I make the pie ahead or freeze it? A: Yes. Assemble and refrigerate up to 24 hours before baking. For freezing, wrap tightly and freeze unbaked for up to 3 months; thaw overnight in the fridge and bake as directed, adding a few extra minutes if still cold.

Q: How do I prevent the filling from becoming watery? A: Use full fat ricotta and drain any excess liquid before mixing. Fold cheeses and meats gently and avoid overloading the filling. Bake at the recommended temperature so the filling sets properly.

Q: What is the purpose of the egg wash and olive oil brushing? A: The egg wash gives the crust a glossy, golden finish and helps any topping stick. Brushing with olive oil after baking adds shine and a hint of richness.

Pizza Gaina {Italian Easter Pie} Recipe Substitutions and Variations

All purpose flour: bread flour for chewier, stronger gluten; Italian 00 flour for a silkier, more tender crust; substitute up to half with whole wheat pastry flour for a nuttier flavor.
Ricotta cheese: well-drained cottage cheese blended smooth; mascarpone for richer, creamier filling; farmer’s cheese or quark for tang with similar texture.
Mortadella: chopped cooked ham or prosciutto for milder, salty notes; soppressata or cooked salami for more spice; diced smoked turkey for a leaner option.
Large eggs (for filling): silken tofu plus 1 tablespoon nutritional yeast per egg for vegan set and umami; commercial egg replacer following package amounts for binding; 3/4 cup blended aquafaba for each egg if you need eggless lift.

Pro Tips

1. Let the dough rise in a slightly warm, draft free spot and resist the urge to rush it. A slow, full rise gives better flavor and a lighter crust. If your kitchen is cool, set the bowl in an oven with just the oven light on or over a bowl of warm water.

2. Drain the ricotta well before mixing the filling so the pie does not become soggy. Put the ricotta in a fine mesh sieve or cheesecloth for 20 to 30 minutes and gently press out excess moisture. If the filling still seems loose, add a couple more tablespoons of grated Parmesan.

3. Chill the filled pie briefly in the pan before baking if the dough feels soft or sticky when you cover it. Fifteen to twenty minutes in the fridge firms the top crust and helps you seal the edges cleanly, producing a neater finish and better oven spring.

4. After baking, let the pie cool at least 20 minutes before slicing so the cheeses set and you get clean slices. If you like a shinier, deeper colored crust, brush it once more with a little olive oil right after it comes out of the oven.

Pizza Gaina {Italian Easter Pie} Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

789

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or silicone spatula
4. Stand mixer with dough hook or a clean work surface for kneading
5. Rolling pin
6. 9 to 10 inch springform or deep round baking pan
7. Pastry brush
8. Whisk and small bowl for egg wash

Ingredients

All purpose flour 3 1/2 cups
Active dry yeast 2 1/4 teaspoons (1 packet)
Warm water about 1 cup (110 degrees F)
Granulated sugar 1 teaspoon
Salt 1 1/2 teaspoons (for dough)
Olive oil 3 tablespoons (for dough)
Ricotta cheese 1 pound
Shredded mozzarella 8 ounces (about 2 cups)
Provolone cheese 8 ounces, cubed or shredded
Mortadella 6 ounces, chopped
Genoa salami 6 ounces, chopped
Cooked ham or prosciutto 4 ounces, chopped
Grated Parmesan cheese 1/2 cup
Large eggs 4 (for filling)
Salt 1/2 teaspoon (for filling)
Freshly ground black pepper 1 teaspoon
Fresh parsley 1/4 cup, chopped
Large egg 1 (for egg wash)
Olive oil 1 tablespoon (for brushing)

Directions

Dissolve sugar and active dry yeast in about 1 cup warm water (110 F) and let sit 5 to 10 minutes until foamy.
In a large bowl whisk together 3 1/2 cups all purpose flour and 1 1/2 teaspoons salt. Make a well, add the yeast mixture and 3 tablespoons olive oil, and mix until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead about 8 to 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
While dough rises, combine 1 pound ricotta cheese, 8 ounces shredded mozzarella, 8 ounces cubed or shredded provolone, 1/2 cup grated Parmesan, 6 ounces chopped mortadella, 6 ounces chopped Genoa salami, and 4 ounces chopped cooked ham or prosciutto in a large bowl.
To the filling mixture add 4 large eggs, 1/2 teaspoon salt (for filling), 1 teaspoon freshly ground black pepper, and 1/4 cup chopped fresh parsley; stir until evenly combined.
Preheat oven to 375 F and grease a 9 to 10 inch springform or deep round baking pan. Punch down the risen dough and divide into two pieces, one slightly larger for the base.
Roll the larger piece of dough into a circle to fit the pan with a slightly raised edge; press it into the pan and up the sides to form a shell.
Spoon the cheese and meat filling into the dough shell, spreading evenly. Roll or stretch the second piece of dough to cover the filling, seal the edges by crimping or pinching, and tuck under the rim to form a neat seam.
Whisk together 1 large egg and 1 tablespoon olive oil and brush the top of the pie with the egg wash. Make a few small vent holes in the top to release steam.
Bake on the center rack 35 to 45 minutes until the crust is golden brown and the filling is set. Cool at least 20 minutes before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.