Best 5 Italian Pizza Pie Recipes

ITALIAN EASTER PIE (PIZZA CHENA)

Steps:

• 1. For the dough... In a large bowl, dissolve in two cups of water, yeast, sugar, and salt and gently blend.
• 2. After the yeast has dissolved, add 5 cups of flour and 2 Tbsp olive oil. Blend with a spoon until the dough starts to form.
• 3. Transfer dough to a floured surface and knead for about 5 to 10 minutes. (Add additional flour if the dough is too sticky.)
• 4. Place dough in a large bowl and coat with a little olive oil. Cover and let rise for 2 hours.
• 5. While the dough is rising, start to prep your ingredients by cutting meats and grating cheese. Brown the sausage breaking it up into small pieces with a wooden spoon.
• 6. In a large bowl, add the three beaten eggs, ricotta, mozzarella, Parmesan, chopped eggs, meats, and seasonings. Mix well and set aside.
• 7. After the dough has risen, punch it down and divide it into two pieces.
• 8. Roll out one piece of the dough.
• 9. Place the rolled out dough in a 10-inch springform pan sprayed with Pam. The dough should hang about an inch over the sides.
• 10. Pour the filling into the pastry crust - mine filled to about an inch from the top.
• 11. Roll the second piece of the dough and place the round crust on top of the filling. Cutaway any excess dough.
• 12. Crimp around the edges - I used a fork. Cut two strips of leftover dough to make a cross. Place the dough cross on top of the Pizza Chena. Cut slits in dough to vent.
• 13. Beat the egg yolk and brush on top of the Pizza Chena.
• 14. Bake at 350 degrees for 60 - 75 minutes.
• 15. Bake until golden brown and let cool. NOTE: Pizza Chena is best when made a day or two ahead of time. Let it cool and then store in the fridge. Bring to room temp before serving!

ITALIAN PIZZA PIE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Combine 4 cups flour with 1 cup shortening. Add in 2 eggs and 1/2 cup cold water to make the crust. Separate dough into 2 portions, one for top and one for bottom. Roll bottom crust and place in the bottom of a 12x15 inch baking pan.
• When you buy the cold cuts you will buy them in chunk form. Dice each chunk into small pieces. Meanwhile cook pasta until almost done.
• When you're through cutting the cold cuts place them in a large mixing bowl. Place the cooled pasta on top. In a separate bowl beat 12 eggs. Add a little pepper to taste. Pour the eggs on top of cold cut mixture. Mix ingredients with your hands or a large spoon if you prefer.
• Place in the prepared bottom crust. Roll out the top crust and make 3 slits for air in the top. Place on top and bake at 350 degrees F (175 degrees C) for about 1 hour. ENJOY!

ITALIAN PIZZA POT PIE

Steps:

• 1. Heat oven to 425. Lightly spray a 9" deep dish pie pan. Place the 1st pie shell in bottom of pan, brush w/ 1 tbsp oil , sprinkle w/ 1 tsp Italian herbs.In large skillet, over med-high heat, add 1 tsp oil. Add sausage crumbles, ( if not already cooked,) mixed peppers and mushrooms. Cook until sausage is fully cooked, let cool.
• 2. In large bowl, mix together cream cheese, shredded cheese and 1 tsp Italian herbs. Spoon in the sausage mix, mix well. Pour in the pasta sauce, mix well and spoon into pie shell.
• 3. Top with the remaining pie shell. Cut vents in top. Brush w/ remaining oil, sprinkle w/ Parmesan cheese. Place pepperoni slices on top. To prevent crust from burning, place strips of foil on edges of crust. Bake about 25 mins, taking foil off the edges the last 5 mins until crust is golden brown.

PIZZA DOLCE (ITALIAN SWEET PIE)

Steps:

• 1. Combine all ingredients in large bowl and mix well.
• 2. Pour into a greased 9 x 13 inch pan or two 10 inch rounds.
• 3. Bake at 350 degrees for 1 hour to 1 hour and 15 minutes (until top is golden.) Start checking after an hour.
• 4. Let cool completely. (You can make this ahead and keep in frig.)
• 5. Cut into squares and arrange on plate (if baked in pan) or if you baked in the two rounds, serve like you would a pie. Enjoy!

ITALIAN EASTER PIE / PIZZA RUSTICA (AKA "HAM PIE") RECIPE - (4.4/5)

Steps:

• Make the yeast dough crust: In a cup, mix yeast and warm water together. Place flour on a pastry board, add leaf lard (or butter), salt, pepper and yeast/water mixture. Work together well until dough forms, continue working the dough until it is elastic and smooth. Place dough in a deep dish, cover and allow it to rise in a warm place for 2 hours, or until doubled in volume. When dough has risen, cut into 2 pieces. Stretch one piece to fit into a greased 9 x 2 1/2-inch round cake pan. Preheat oven to 375°F. Prepare filling as described below. After filling the dough lined pan, stretch second piece of dough and place over the filling, pressing the edges closed. If there is a lot of excess dough left on the edge, carefully trim some, but leave enough to flute the sealed edge. (I like to brush the crust with a bit of beaten egg before baking, to give it a gloss.) If you use a regular pie crust dough: Preheat oven to 400°F. Prepare pastry and line a 10 inch pie pan. Prick dough with a fork, and sprinkle with a bit of flour. Prepare filling as described below. Pour mixture into pastry lined pie tin and cover with top crust. Leave about a 1/2 to 3/4-inch overhang. Fold dough under and back, and flute edge. Cut slits in top crust to allow steam to escape. Making the Filling: Cut sausage into small pieces (or remove from casings and crumble), place in frying pan and brown lightly in 2 tablespoons of water. In a large bowl, combine ricotta, mozzarella, salt and pepper; add eggs one at a time, beating with a wooden spoon after each addition. Add cooked sausage, prosciutto, ham, parsley and grated cheese to ricotta mixture. Blend well. Fill dough lined pan with mixture. For Regular Pie Crust: Bake the pie for 15 minutes in preheated (400°) oven, lower oven temperature to 325°F and continue baking for 45-50 minutes more. For Yeast Dough Crust: Bake the pie in a preheated 375°F oven for 45-50 minutes. Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled. Pie can be served either warm or cold. Slices can be reheated in the microwave. **Please note the different pan sizes, pan preparations, baking temperatures and baking times depending on which type of crust you choose to use. The "Prep Time" does not include the 2 hour rising time for the yeast dough crust.