Pizza Chena Recipe 455

PIZZA CHENA RECIPE - (4.5/5)

Steps:

• In a bowl, combine the yeast with 1 cup of water. Let sit until foamy, about 7-8 minutes. Stir in the remaining water. In another bowl, combine 5 cups of flour with salt. Add the yeast mixture and 1 teaspoon of olive oil. Mix to form a smooth dough. Turn onto a lightly floured surface and knead until smooth, adding flour as necessary. Grease a large bowl. Put the dough in the bowl and turn to coat. Cover and let rise until double in volume, about 1 hour. Preheat oven to 375 degrees F. Grease a 15 x 13-inch baking dish or 10-inch round springform pan with the remaining olive oil. Punch down the dough and divide into 2 pieces, one a little larger than the other. Roll the larger piece into a rectangular or round shape about 6-inches larger than the baking pan. Fit the piece of dough in the pan, covering the bottom and sides with a slight overhang. Fill the baking pan with alternating layers of the sliced meat and cheese. You should have at least 10 layers. (See note below) In a bowl, combine the eggs, Parmesan, parsley, salt and pepper. Pour over the layers in the baking pan. Roll out the remaining piece of dough slightly larger than the pan. Place the dough over the filling. Pinch the edges together to seal and roll the seam under itself. Brush the top with the egg wash. Bake 35-40 minutes or until golden brown. Remove form the oven and allow to cool completely. Cut into squares or wedges to serve. *Pizza Chena will keep up to a week in the refrigerator. It is best served at room temperature. Note: If you are using cubes of meat and cheese instead of slices, combine the 6 eggs, Parmesan cheese, parsley and salt and pepper in a large bowl. Stir in the cubes of meat and cheese to combine and then pour the mixture into the dough-lined pan. Place the top layer of dough over the filling and proceed in the same manner as above.

PIZZA CHENA: "PIZZA RUSTICA"

Steps:

• In a large bowl, dissolve in 2 cups of warm water, yeast, sugar and salt. Using a spoon, gently blend. Add 5 cups of all-purpose flour and 2 tablespoons of olive oil to start. Blend with a spoon just until the dough starts to form, then using your hands, transfer dough to a floured surface.
• Knead well, adding flour if it's too sticky, until the dough becomes springy and smooth. It should take a good 5 to10 minutes of vigorous kneading. It will be soft and silky when done.
• Place the dough ball in a large, clean bowl coated with olive oil and rub some olive oil on top of the dough. Cover with a clean, dry dishtowel and let rise in a warm, draft-free area until doubled in size (at least 2 hours).
• Meanwhile, fill a large heavy-bottom saucepan halfway with water. Bring to a light, rolling boil, and place 4 room-temperature eggs in the water. Maintaining a light, rolling boil, cook them for 18 to 20 minutes. Using a slotted spoon, remove the eggs, place in a colander, and run under cool water. Tap the eggs against the counter top to crack the shells. Remove the shells, and rinse the boiled eggs under cool water. Slice thinly and set aside.
• Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Remove the sausage from its casing and add to the pan. Cook for 5 to 6 minutes, or until browned and crispy. Transfer to a small bowl and set aside.
• Place oven rack in center of oven and preheat to 350 degrees. Brush the inside surface of a 10-inch-by-3-inch spring form pan with olive oil.
• Once the dough is risen, punch it down to release air bubbles. Transfer dough to a lightly floured surface, divide in half, and roll one half into a 12-inch round. Transfer the dough to the spring form pan. Using your hands, fit the dough snugly in the pan, gently stretching it to hang 1 inch over the edge.
• In a medium bowl, whisk together the 8 eggs, parsley and black pepper.
• Fill the inside of the dough with alternating layers of sliced meats, cheeses and sliced hard-boiled eggs. After 5 to6 layers, pour half of the egg mixture over the filling, allowing it to seep down. Continue layering the meats and cheeses, then pour the remainder of the egg mixture evenly over the top. You should have enough for 10 to12 layers.
• On a lightly floured surface, roll out the second half of the dough to a 12-inch round. Place the dough over the filling, and using a sharp knife, trim excess dough until it just meets the rim of the pan. Using your fingertips, pinch the edges of the dough together, and gently roll the bottom layer over the top layer, creating a seal. Then pinch the dough between your thumb and index finger creating a slightly fluted edge all around. Brush the top of pie with the egg wash.
• Bake pie for 60 to 75 minutes, or until the crust is golden brown. Remove from the oven and let cool 20 to 25 minutes. Release the spring and transfer the pie to a serving plate. Cut into wedges and enjoy at room temperature.
• Leftover pizza chena can be stored in an air-tight container in the refrigerator for 5 to 7 days. Individual slices also can be wrapped tightly in aluminum foil and placed in a heavy-duty freezer bag or plastic container and frozen for up to 2 months.
• *** Fresh basket cheese is a semi-soft cheese that is used primarily for binding ingredients together. It can be found at Italian markets and cheese shops. If you can't find it, then substitute one (15-ounce) container of ricotta cheese (drained) and whisk it with 2 large eggs.

EASTER PIZZA PIENA PIE

Steps:

• Preheat oven to 375 degrees.
• On a lightly floured work surface, roll out larger disk of dough into an 1/8-inch thick rectangle about 19 by 15 inches. Fit into a 13-by-9-inch baking dish leaving a 1-inch overhang; set aside.
• Roll out second smaller disk of dough to about 1/8 inch thick and cut four 15-by-1-inch strips; set aside. Cut remaining dough into three 11-by-1-inch strips; set aside.
• Place eggs and ricotta in the bowl of an electric mixer fitted with the paddle attachment; mix until well combined. Add sausage, parmesan, mozzarella, pepper, and parsley; continue mixing until well combined. Pour mixture over dough in baking dish.
• With the long end of the baking dish facing you, place the three 11-inch strips of dough vertically over the top of the filling, spacing evenly apart. Starting in the middle, weave one of the 15-inch strips over and under the vertical strips (folding back every other vertical strip makes this easier). Continue weaving the remaining three 15-inch strips until lattice is complete. Fold over the overhanging pieces of dough and press with a fork to seal.
• Brush dough with egg yolk and transfer to oven. Bake until golden brown, about 1 hour and 10 minutes. Serve warm.

PIZZAGAINA

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.

ITALIAN EASTER PIE (PIZZA CHENA)

Steps:

• For the dough... In a large bowl, dissolve in two cups of water, yeast, sugar, and salt and gently blend.
• 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.
• Transfer dough to a floured surface and knead for about 5 to 10 minutes. (Add additional flour if the dough is too sticky.)
• Place dough in a large bowl and coat with a little olive oil. Cover and let rise for 2 hours.
• 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.
• In a large bowl, add the three beaten eggs, ricotta, mozzarella, Parmesan, chopped eggs, meats, and seasonings. Mix well and set aside.
• After the dough has risen, punch it down and divide it into two pieces.
• Roll out one piece of the dough.
• Place the rolled out dough in a 10-inch springform pan sprayed with Pam. The dough should hang about an inch over the sides.
• Pour the filling into the pastry crust - mine filled to about an inch from the top.
• Roll the second piece of the dough and place the round crust on top of the filling. Cutaway any excess dough.
• 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.
• Beat the egg yolk and brush on top of the Pizza Chena.
• Bake at 350 degrees for 60 - 75 minutes.
• 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!