Easter Pizza

Tampa Florida said:

Hi,

I'm seeking a recipe for Italian Easter Pies.

Pizza Grano

Pizza di Grano?
http://www.deliciousitaly.com/Moliserecipes8.htm

Quoted message said:

and Pizza Rustica for next Easter.

http://www.thatsmyhome.com/venettos/pizza/pizza-rustica.htm

Quoted message said:

The store bought Pizza this year was not too good.

For other types of pizza and breads, try
http://home.earthlink.net/~ggda/bredfrm.htm

Practice safe eating. Always use condiments.

Tampa Florida wrote on 09 Apr 2005 in rec.food.cooking

Quoted message said:

Hi,

I'm seeking a recipe for Italian Easter Pies.

Pizza Grano and Pizza Rustica for next Easter.

The store bought Pizza this year was not too good.

Thank you for your help,

Chris Dohrmann

Google is your friend...down load 10 or 15 recipes...compare them and
make a pizza of your choice. Don't do it at easter do it now and keep
the best recipe you've made for easter next year.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

"Tampa Florida" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi,

I'm seeking a recipe for Italian Easter Pies.

Pizza Grano and Pizza Rustica for next Easter.

Do you mean pizzagaina? It might help you in narrowing down your searches.
Teri

Quoted message said:

The store bought Pizza this year was not too good.

Thank you for your help,

Chris Dohrmann

Teri said:

"Tampa Florida" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi,

I'm seeking a recipe for Italian Easter Pies.

Pizza Grano and Pizza Rustica for next Easter.

Do you mean pizzagaina? It might help you in narrowing down your

searches.

Quoted message said:

Teri

Oh boy... Pizzagaina... you must be Teressa from Brooklyn.

http://www.cooks.com/rec/view/0,1658,141186-241198,00.html

ITALIAN EASTER PIE (PIZZAGAINA)CM

Dough:

4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon lemon juice
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze

In the bowl of an electric mixer, combine salt, 2 tablespoons sugar,
and 4 1/2 cups flour. Using the dough hook attachment, work 3
tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter
flavored Crisco into dough, as though you were making a pie crust.

In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water,
stirring well until dissolved. Bring water temperature to about 105
degrees (or warm to the touch). Stir in 1/3 cup flour to "feed" yeast.
The yeast mixture should begin to bubble and foam up. Set aside for
10-15 minutes.

Tip: It's a good idea to keep more than one type or brand of yeast on
hand if you bake your own bread. When you measure out your yeast, you
can use half from one jar, and half from the other brand of yeast at
the same time. This is good insurance in case the yeast isn't as active
as you'd like it to be; if only half the yeast is good, your bread will
still rise. It will just take longer.

In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk
carefully during the scalding process and remove from heat when the
milk begins to foam slightly. Set aside and allow to sit undisturbed. A
skin will form around edges and on top of milk as it cools. Remove the
coagulated milk from the edges and skim the top skin off using a spoon.
Pour the cooled (85 degrees) milk into the yeast mixture.

Using the same saucepan the milk was heated in, melt 4 tablespoons
butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil
and remove from heat. Allow to cool to nearly 85 degrees.

Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add
butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast
mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon
juice (do not substitute).

Knead at medium speed of electric mixer for 8-10 minutes. If dough is
too stiff for easy mixing, add a few tablespoons water.

Turn out onto lightly floured board and using your hands, which you've
rubbed with olive oil (remove jewelry!), knead gently for 5 minutes.
Dough should be light and airy, and somewhat sticky. As you knead, you
should hear little "pops" as air bubbles break and new air pockets are
formed.

Place into a greased bowl, turn once to coat with oil, cover with a
damp cloth and place in a warm, draft free place to rise until doubled
in bulk.

When the dough has doubled, punch it down and allow to rest for 10
minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a
deep dish pan with olive oil. Line the pan bottom and sides with the
rolled out dough, easing dough into pan without stretching. Puncture
bottom and sides with fork; coat with egg glaze.

Filling:

1/2 lb mortadella, sliced and chopped1/2 lb provolone, thinly sliced1/2
lb capicola (hot ham), very thinly sliced1/4 lb prosciutto, very thinly
sliced2-3 slices each pepperoni or salami, chopped1-2 slices
sopressato, chopped (optional)1 1/2 cups ricotta1 entire basket Easter
cheese (fromaggio fresca)2 tablespoons parmesan cheese, freshly grated2
tablespoons romano cheese, freshly grated3/4 teaspoon whole black
peppercorns, cracked
At your deli, have the cold cuts sliced thinly, with the proscuitto
being shaved thinly enough to see through it.

Remove the casing strings from the cold cuts, roll them up and slice
them into 1/2 inch wide strips.

For the pepperoni, sopressato, or salami, chop the strips into small
squares. Chop half of the mortadella into squares as well, reserving
half of it to layer in criss-cross strips to create a layer in the same
way that you'll be using the proscuitto.

Measure out a half cup of the ricotta. Add parmesan and romano cheese
to this, then stir in the cracked whole peppercorns. Note: To crack
peppercorns, measure out quantity of whole peppercorns into a plastic
bag and then use a rolling pin to crush them as you would bread crumbs.

Assembly:

Add the filling to the crust, beginning by lining the bottom of the
crust with a thin layer of proscuitto, torn into strips. Cover with a
scant layer of very thinly sliced boiled eggs (the boiled egg here is
optional - feel free to leave it out).

Next, add a layer of ricotta, parmesan, romano, cracked pepper mixture.
Place a layer of torn capicola to cover the layer. Next, place a thin
layer of provolone cheese.

Cover this layer with the remaining 1 cup ricotta which has been mixed
with the chopped pepperoni, sopressato, mortadella and capicola.

Place a layer of thin strips of mortadella, and next a layer of
fromaggio fresca broken into chunks. Press down slightly if the filling
is getting too high. Next, a layer of hot ham, then a final layer of
proscuitto and fromaggio fresca. (An optional variation at this step is
to place a single layer of baby spinach, blanched, and squeezed dry
into the center ricotta layer.)

In a cup, beat one egg with 1 tablespoon cold water. Use this as the
egg glaze for brushing over crust just before baking.

Brush the pie edges with egg glaze so that the top crust will make a
better seal with the bottom crust.

Roll out and drape top crust over pie; trim away excess using a kitchen
scissors, leaving a 1/2 inch margin.

Press together and crimp edges well, then flute in a decorative
fashion.

Insert 3 tin-foil funnels or pie birds through pie crust top in order
to allow steam to escape. Let rise 15 minutes, brush crust with egg
glaze before baking in a preheated 350 degree oven for 45 minutes.

Check at 35 minutes; if browning too rapidly, place aluminum foil tent
over top (be sure close oven door quickly or you'll drop the
temperature!)

Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and
allow individual slices to sit at room temperature 15 minutes before
serving.

Calzones: If you have any leftover dough, roll it into small circles,
fill with any remaining cold cuts or filling mixture that you have,
toss on some shredded provolone or mozzarella cheese; fold into half
circle, turnover-like shapes. Fold in and crimp edges, pressing to
seal. Brush with glaze after allowing a 15 minute rise. Bake calzones
at 375 F for 20 minutes, or until golden.

This rich, Italian holiday favorite is served as part of traditional
Easter fare, and sometimes at Christmas.

Known in our family as "Pizzagaina",(Pizza jay-nah) this multi-layered
dish is quite an undertaking to prepare, but the effort spent will be
well worth your time. And you'll be able to prepare it a day or two in
advance, leaving you free to relax and enjoy the holidays with your
guests.

This recipe has been a treasured favorite in our family for many
generations, and now, it can be a tradition in your family, too.

---

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Teri said:

"Tampa Florida" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi,

I'm seeking a recipe for Italian Easter Pies.

Pizza Grano and Pizza Rustica for next Easter.

Do you mean pizzagaina? It might help you in narrowing down your

searches.

Quoted message said:

Teri

Oh boy... Pizzagaina... you must be Teressa from Brooklyn.

;-) ... pretty close, anyway
Teri

Quoted message said:

http://www.cooks.com/rec/view/0,1658,141186-241198,00.html

ITALIAN EASTER PIE (PIZZAGAINA)CM

Dough:

4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon lemon juice
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze

In the bowl of an electric mixer, combine salt, 2 tablespoons sugar,
and 4 1/2 cups flour. Using the dough hook attachment, work 3
tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter
flavored Crisco into dough, as though you were making a pie crust.

In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water,
stirring well until dissolved. Bring water temperature to about 105
degrees (or warm to the touch). Stir in 1/3 cup flour to "feed" yeast.
The yeast mixture should begin to bubble and foam up. Set aside for
10-15 minutes.

Tip: It's a good idea to keep more than one type or brand of yeast on
hand if you bake your own bread. When you measure out your yeast, you
can use half from one jar, and half from the other brand of yeast at
the same time. This is good insurance in case the yeast isn't as active
as you'd like it to be; if only half the yeast is good, your bread will
still rise. It will just take longer.

In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk
carefully during the scalding process and remove from heat when the
milk begins to foam slightly. Set aside and allow to sit undisturbed. A
skin will form around edges and on top of milk as it cools. Remove the
coagulated milk from the edges and skim the top skin off using a spoon.
Pour the cooled (85 degrees) milk into the yeast mixture.

Using the same saucepan the milk was heated in, melt 4 tablespoons
butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil
and remove from heat. Allow to cool to nearly 85 degrees.

Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add
butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast
mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon
juice (do not substitute).

Knead at medium speed of electric mixer for 8-10 minutes. If dough is
too stiff for easy mixing, add a few tablespoons water.

Turn out onto lightly floured board and using your hands, which you've
rubbed with olive oil (remove jewelry!), knead gently for 5 minutes.
Dough should be light and airy, and somewhat sticky. As you knead, you
should hear little "pops" as air bubbles break and new air pockets are
formed.

Place into a greased bowl, turn once to coat with oil, cover with a
damp cloth and place in a warm, draft free place to rise until doubled
in bulk.

When the dough has doubled, punch it down and allow to rest for 10
minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a
deep dish pan with olive oil. Line the pan bottom and sides with the
rolled out dough, easing dough into pan without stretching. Puncture
bottom and sides with fork; coat with egg glaze.

Filling:

1/2 lb mortadella, sliced and chopped1/2 lb provolone, thinly sliced1/2
lb capicola (hot ham), very thinly sliced1/4 lb prosciutto, very thinly
sliced2-3 slices each pepperoni or salami, chopped1-2 slices
sopressato, chopped (optional)1 1/2 cups ricotta1 entire basket Easter
cheese (fromaggio fresca)2 tablespoons parmesan cheese, freshly grated2
tablespoons romano cheese, freshly grated3/4 teaspoon whole black
peppercorns, cracked
At your deli, have the cold cuts sliced thinly, with the proscuitto
being shaved thinly enough to see through it.

Remove the casing strings from the cold cuts, roll them up and slice
them into 1/2 inch wide strips.

For the pepperoni, sopressato, or salami, chop the strips into small
squares. Chop half of the mortadella into squares as well, reserving
half of it to layer in criss-cross strips to create a layer in the same
way that you'll be using the proscuitto.

Measure out a half cup of the ricotta. Add parmesan and romano cheese
to this, then stir in the cracked whole peppercorns. Note: To crack
peppercorns, measure out quantity of whole peppercorns into a plastic
bag and then use a rolling pin to crush them as you would bread crumbs.

Assembly:

Add the filling to the crust, beginning by lining the bottom of the
crust with a thin layer of proscuitto, torn into strips. Cover with a
scant layer of very thinly sliced boiled eggs (the boiled egg here is
optional - feel free to leave it out).

Next, add a layer of ricotta, parmesan, romano, cracked pepper mixture.
Place a layer of torn capicola to cover the layer. Next, place a thin
layer of provolone cheese.

Cover this layer with the remaining 1 cup ricotta which has been mixed
with the chopped pepperoni, sopressato, mortadella and capicola.

Place a layer of thin strips of mortadella, and next a layer of
fromaggio fresca broken into chunks. Press down slightly if the filling
is getting too high. Next, a layer of hot ham, then a final layer of
proscuitto and fromaggio fresca. (An optional variation at this step is
to place a single layer of baby spinach, blanched, and squeezed dry
into the center ricotta layer.)

In a cup, beat one egg with 1 tablespoon cold water. Use this as the
egg glaze for brushing over crust just before baking.

Brush the pie edges with egg glaze so that the top crust will make a
better seal with the bottom crust.

Roll out and drape top crust over pie; trim away excess using a kitchen
scissors, leaving a 1/2 inch margin.

Press together and crimp edges well, then flute in a decorative
fashion.

Insert 3 tin-foil funnels or pie birds through pie crust top in order
to allow steam to escape. Let rise 15 minutes, brush crust with egg
glaze before baking in a preheated 350 degree oven for 45 minutes.

Check at 35 minutes; if browning too rapidly, place aluminum foil tent
over top (be sure close oven door quickly or you'll drop the
temperature!)

Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and
allow individual slices to sit at room temperature 15 minutes before
serving.

Calzones: If you have any leftover dough, roll it into small circles,
fill with any remaining cold cuts or filling mixture that you have,
toss on some shredded provolone or mozzarella cheese; fold into half
circle, turnover-like shapes. Fold in and crimp edges, pressing to
seal. Brush with glaze after allowing a 15 minute rise. Bake calzones
at 375 F for 20 minutes, or until golden.

This rich, Italian holiday favorite is served as part of traditional
Easter fare, and sometimes at Christmas.

Known in our family as "Pizzagaina",(Pizza jay-nah) this multi-layered
dish is quite an undertaking to prepare, but the effort spent will be
well worth your time. And you'll be able to prepare it a day or two in
advance, leaving you free to relax and enjoy the holidays with your
guests.

This recipe has been a treasured favorite in our family for many
generations, and now, it can be a tradition in your family, too.

---

Sheldon

This sounds like Torta di Pasqua. Try googling that.