Pizza Gain (Pizza Rustica)

Ingredients:

For the dough

3 1/2 cups all-purpose flour or 450 grams

2 sticks cold unsalted butter cubed

1/3 cup milk

2 large eggs

1 teaspoon fine sea salt

1 teaspoon sugar

For the filling

7 large eggs

32 ounces ricotta drained overnight

1 cup Genoa salami cut into 1/4-inch cubes

1 cup mortadella cut into 1/4-inch cubes

1 cup prosciutto cut into 1/4-inch cubes

3/4 cup provolone cut into 1/4-inch cubes

3/4 cup mozzarella cut into 1/4-inch cubes

3/4 cup Pecorino Romano grated

1/4 teaspoon nutmeg

1/2 teaspoon black pepper

Remaining ingredients

1 large egg yolk beaten

2 teaspoons water

1 tablespoon unsalted butter for greasing the pie dish

Instructions

Prep the dough

Add the flour, salt, and sugar to a bowl of a food processor and pulse to mix the ingredients. Add the cold butter cubes and pulse for about 20-30 seconds or until the mix is well incorporated but still crumbly. You should have small coarse pieces and a grainy mix.

Next, add the eggs and milk and pulse again until the dough is formed. It will be kind of a mess at this point which is fine.

Place the dough onto a work surface and knead for a few seconds only. You just want to bring the dough together so that it forms a stuck-together mass. Cut into two balls. Make one large ball with 2/3’s of the dough and the other smaller one with the remaining dough.

Wrap the balls tightly in plastic wrap and refrigerate for 1 hour before using. The dough can be made 1 day ahead of time.

Make the filling

In a very large bowl mix the ricotta, eggs, pepper, and nutmeg until smooth.

To the bowl, add the cubed prosciutto, salami, mortadella, mozzarella, provolone, and grated Pecorino. Mix together.

Assemble and bake

Remove the dough from the fridge about 10-15 minutes before rolling to prevent it from cracking.

Preheat the oven to 375f and set one rack to the lowest level and the second to the middle level.

Grease a (9 by 3″) springform pan with butter or lard.

Roll out the larger ball to a circle approximately 1/4-inch thick and about 15-inches round. Place the dough into the pan and tuck in the edges letting the excess overhang. Trim off the excess overhanging dough. Any open spots should be patched with the excess dough.

Pour the filling into the pie pan, leaving at least a 1/4-inch unfilled. If needed, use a spatula to level out the filling.

Roll out the second smaller ball to a circle a bit larger than the pie pan. Cut into 1-inch wide strips for a lattice.

Place the strips in a lattice formation about a 1-inch apart. Make sure to overlap the dough so that the strips stay down while baking. Alternatively, you can forgo the lattice and just cover the pie with the second circle and cut a slit for venting. The choice is yours.

Use your fingers or a fork to press the strips down into the corners so that they stick. If needed a touch of water can be used to “glue” the strips to the sides. Cut off any excess dough.

Beat the egg yolk with 2 teaspoons of water and brush the top of the pie crust.

Bake for 20 minutes on the lowest rack, then move the pan up to the middle rack and continue baking. Full bake time will be approximately 60-70 minutes. Check the pie at the halfway point and if it looks like it’s getting too brown cover loosely with foil. Once golden brown, remove from the oven and place on a wire rack to cool.

After baking, let the pie cool for 2 hours before removing the sides of the springform. The pie can be eaten the same day though it’s better to let it sit overnight in the refrigerator. Place the pizzagaina in the oven at 350f for a few minutes the next day. The heat will slightly melt the butter and allow easy removal of the bottom pan plate.

Pizza Gain is best made the day before and eaten the next day after it has settled and cooled. It can be served either cold or warm. Enjoy!

Notes

Makes 8 large servings.

After baking, let the pie cool for 2 hours before removing the springform. The pie should be refrigerated on the bottom plate overnight. Use heat from a gas torch or place it in the oven at 350f for 10 minutes. The heat will allow easy removal of the bottom plate. A final option is to try to dislodge the pie with a spatula.

Pizza Gain (Pizza Rustica) is best served cold or at room temperature. Traditionally the dish is served for Easter breakfast or brunch.

All different meats can be used. Soppressata, capocollo, ham, pepperoni, or even cubed turkey all work great.

Cheeses like fontina, scamorza, caciocavallo, and smoked mozzarella all work well.

Leftovers can be saved for up 4 days in the refrigerator.

Nutrition Information:

Frequently Asked Questions:

What is Pizza Gain, and how does it differ from regular pizza?

Pizza Gain, also known as Pizza Rustica, is an Italian Easter pie with a rich, savory filling.

It differs from regular pizza in that it features a hearty, pie-like structure with a double crust and a dense, flavorful filling.

Can I use pre-made pizza dough instead of making the dough from scratch?

Yes, you can use store-bought pizza dough as a time-saving alternative.

Ensure that you have enough dough for both the bottom and top crusts.

Is there a vegetarian version of Pizza Gain?

Yes, you can create a vegetarian version by omitting the meat ingredients and increasing the quantity of cheeses or adding vegetables like bell peppers, spinach, or artichokes.

Can I use a different type of cheese if I don’t have all the recommended cheeses?

Absolutely! You can substitute or mix cheeses based on your preferences.

Options include fontina, scamorza, caciocavallo, or smoked mozzarella.

How should I store and reheat leftovers?

Store leftovers in the refrigerator for up to 4 days.

Reheat individual slices in the oven at 350°F for a few minutes or enjoy them cold.

Can I freeze Pizza Gain for later consumption?

Yes, you can freeze Pizza Gain. Wrap it tightly in plastic wrap and aluminum foil before freezing.

Thaw it in the refrigerator overnight and reheat as needed.

Can I make Pizza Gain ahead of time?

Yes, you can prepare Pizza Gain a day ahead of time.

Allow it to cool for 2 hours after baking, then refrigerate overnight.

The flavors tend to meld and improve over time.

What is the purpose of the lattice crust, and can I skip it?

The lattice crust adds a decorative touch and allows steam to escape while baking.

You can skip it and cover the pie with the second circle, cutting a slit for venting if you prefer.

Can I use a different type of pan if I don’t have a springform pan?

While a springform pan is traditional, you can use a deep-dish pie pan or a casserole dish as an alternative.

Ensure the chosen pan is greased well.

Can I serve Pizza Gain warm, or is it traditionally eaten cold?

Pizza Gain is traditionally served cold or at room temperature. It is a common choice for Easter breakfast or brunch, and the flavors develop and meld when allowed to cool and settle overnight.