Best 3 Noni Lucys Pizza Gaina Recipes
For pizza enthusiasts seeking a delectable culinary experience, look no further than the tantalizing flavors of Noni Lucy's Pizza Gaina. This mouthwatering dish, hailing from the vibrant streets of Accra, Ghana, captivates taste buds with its harmonious blend of traditional Ghanaian ingredients and international pizza-making techniques. Prepare to embark on a gastronomic journey as we unveil the secrets behind crafting this exceptional pizza, offering insights into the perfect dough, the tantalizing sauce, and the array of toppings that elevate Noni Lucy's Pizza Gaina to legendary status.
Let's cook with our recipes!
PIZZAGAINA OR PIZZA RUSTICA
Traditionally made for Easter as a way to celebrate breaking the Lenten fast after abstaining from meat, this delicious savory pie of Italian cured meats and cheeses would be welcome on any brunch table. Our easy version slashes prep time using pre-made pie crust while Locatelli Pecorino Romano cheese adds the perfect pop of flavor!
Provided by Teri Lauletti
Categories Appetizer Main Course Side Dish Snack
Number Of Ingredients 11
Steps:
- In a large bowl, stir together 3 eggs, ricotta, mozzarella, 1/2 cup Locatelli Pecorino Romano cheese and pepper.
- Stir in the cubed and sliced meats. (You can use any mix of 3 cups of cured meats you like!)
- Place one pie crust in a 9" deep dish pie pan. Add filling and use a spatula to smooth. Sprinkle with remaining 1/4 cup Locatelli Pecorino Romano. Top with 2nd crust, crimp edges and vent the center of the pie several times. (Note: You can also use the 2nd crust to make a lattice top as we did here if you like!) Beat remaining 1 egg with 1 TB water and brush on top of pie crust.
- Chill Pizzagaina for 30 minutes before baking. Preheat oven to 350 degree and bake Pizzagaina for one hour, tenting with foil halfway through if your crust starts to get too dark.
- Let cool slightly before slicing and enjoying.
NONNO'S PIZZA
Provided by Giada De Laurentiis
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Combine the tomato puree, basil, kosher salt and 2 tablespoons of the olive oil in a small bowl. Allow to sit for 1 hour to let the flavors marry. Remove the pizza dough from the refrigerator and bring to room temperature for an hour as well.
- Preheat the oven to 400 degrees F.
- Drizzle the remaining 2 tablespoons olive oil on a 9-by-13-inch rimmed baking sheet. Stretch the dough in the oil, flipping it back and forth and stretching it to fit the baking sheet. Use your fingers to make a few dimples in the dough. Spread the sauce evenly over the top all the way to the edges. Bake until bubbly and golden brown, 20 to 25 minutes.
- Allow to cool for 5 minutes on the baking sheet, then remove to a wire rack to cool completely. Drizzle with 1 tablespoon olive oil and sprinkle with the ricotta salata, oregano and flake salt. Cut into squares and serve warm or at room temperature.
PIZZAGAINA
Pizzagaina is Italian Easter pie. A very traditional savory dish that is a much-anticipated treat for Easter. It can be quite an undertaking to prepare, but I've got a simplified recipe here that the Italian Nonnis may curse me for but tastes great!
Provided by SMZCOZ
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie pans.
- Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and hot capicola; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans.
- Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white.
- Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.
Nutrition Facts : Calories 529.4 calories, Carbohydrate 22.5 g, Cholesterol 82.2 mg, Fat 40.1 g, Fiber 1.6 g, Protein 19.1 g, SaturatedFat 15 g, Sodium 804.1 mg, Sugar 0.4 g
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the pizza will taste. This includes using fresh vegetables, herbs, cheese, and dough.
- Make your own dough: Making your own pizza dough is not as difficult as it may seem, and it will give you a much better crust than store-bought dough.
- Don't overwork the dough: Overworking the dough will make it tough. Be gentle when kneading it, and stop as soon as it comes together.
- Use a hot oven: The hotter the oven, the crispier the crust will be. Preheat your oven to the highest temperature it will go before baking the pizza.
- Don't overload the pizza: If you put too many toppings on the pizza, it will be difficult to cook through and the crust will become soggy.
- Use a pizza stone or baking sheet: A pizza stone or baking sheet will help to create a crispy crust. If you don't have a pizza stone, you can use a baking sheet turned upside down.
- Let the pizza cool for a few minutes before slicing: This will help to prevent the toppings from falling off.
Conclusion:
Making pizza at home is a great way to enjoy a delicious and satisfying meal. With a little practice, you can make pizza that is just as good as, if not better than, what you would get from a restaurant. So next time you're in the mood for pizza, give one of these recipes a try. You won't be disappointed!
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