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Pizzagaina
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 75 minutes
Rustic Italian Easter pie filled with pepperoni, capicola, ricotta, and mozzarella - a decadent savory delight!
Ingredients:
4 unbaked 9-inch pie crusts, divided
2 (16 ounce) containers whole-milk ricotta cheese
1cupshreddedmozzarella cheese
2 large eggs
0.5 poundsweet capicola (coppa)
0.5 poundhot capicola (coppa)
0.25 poundpepperoni
1 large egg white, slightly beaten
Instructions:
Preheat the oven to 375 degrees F (190 degrees C) and line the bottom of two 9-inch pie dishes with a single pie crust in each; set aside.
Combine ricotta cheese, mozzarella cheese, and eggs in a large bowl until fully mixed. Roughly chop sweet capicola, hot capicola, and pepperoni, then add to the cheese mixture. Spread the mixture evenly into the pie dishes.
Place a remaining pie crust on top of each pie, pressing the edges to seal them. Gently brush the tops of the pies with beaten egg white for a beautiful finish.
Place the dish in the oven and bake until the crust turns a beautiful golden brown, which should take around 45 to 60 minutes. Allow it to cool for approximately 10 minutes before serving.