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Easter Pizza Piena

This delicious recipe, perfect for Easter gatherings, is courtesy of sisters Gerry DiSanto and Nina Scavone.

  • Yield: Makes one 13 3/4-by-9 1/2-inch pie
Easter Pizza Piena

Source: The Martha Stewart Show, March Winter/Spring 2008

Ingredients

  • Pizza Piena Dough
  • 8 large eggs
  • 2 pounds fresh ricotta cheese
  • 7 ounces sweet Italian dry sausage, very finely chopped
  • 1 cup grated Parmesan cheese
  • 1 pound fresh unsalted mozzarella cheese, chopped
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 large egg yolk, beaten

Directions

  1. Preheat oven to 375 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Brush dough with egg yolk and transfer to oven. Bake until golden brown, about 1 hour and 10 minutes. Serve warm.

Reviews (15)

  • Leanna 15 May, 2008

    Delicious and easy. Dough is so easy to work with. Wonderful for a brunch.
    This is so similar to my Calabrian husband's fraguni (big socks). I like this version even better.

  • BELLABLACKWELL 24 Mar, 2008

    You will find the recipe by searching "spaghetti and meatballs from the DiSantos".
    I did a search for "meatballs" and when the results came up I clicked on "The Martha Show" shown under "source" at the top. Good luck!!

  • llopez 24 Mar, 2008

    03/24/08

    Where is the Meatball recipe???

  • deannamv 22 Mar, 2008

    Looking for the Scavone Sister's recipes...please advise where they can be found on the website.

  • sminchicago 22 Mar, 2008

    I thought on the show Martha encouraged viewers to check out all of their recipes, which would be on her website. OK, how do I find them? Is there another search engine - besides Recipe Search- somewhere here that I'm not finding? And when I typed in 'Scavone', it only turned up 4 entries - this recipe and 3 other places on the site where the sisters' names are mentioned in conjunction with this same episode. Help !

  • ZiaJan 21 Mar, 2008

    Difficulty finding this recipe. Saw segment on MSFineLiving but recipe not on that website. Suggestion: Show the name of the project and web location on the screen during segment. Thanx ZiaJan

  • jvs 21 Mar, 2008

    I need a picture!

  • scarpiniello 21 Mar, 2008

    Instead of mozzarella, we use fresh cheese, sometimes called basket cheese. We also use a combination of meats: genoa salami, prosciutto, and sopresota. Forget the sauce!

  • coronagirl 20 Mar, 2008

    Easter Pie (Grain Pie)
    l lb. ricotta cheese
    4 eggs
    1/4 cup cook wheat
    l l/2 cups of white sugar
    l tea. vanilla
    zest of l lemon and l orange
    cook raw grain in water with l tab. olive oil until tender-careful, it likes to boil over.
    When grain is cool add to mixture and pour into unbaked pie crust. Make a cross with pie dough over top of pie.'
    Bake @ 350 for 50 min or until done.
    Yield one 10" pie.
    Enjoy

  • artgirlri 20 Mar, 2008

    I too got a recipe from my Italian Grandmother. She was from the Naples area and called it Pizza Piena. She almost always used a hard peppered ham, not sausage, and a more firm form of ricotta diced instead of mozzarella. I can only find this ricotta in specialty shops in the Italian area of town. I concur, tradition calls for eating at room temp or cold and never with sauce. Buona Pasqua!

  • nan-c 20 Mar, 2008

    OOps! It's pastiera di grano!!

  • nan-c 20 Mar, 2008

    I was raised with this too! Does anyone have a recipe for pastiera do grana? It is a 'grain pie' made similarly. My nona's house was destroyed by a fire years ago and everything was tragically lost. She has passed since, and this is a tough traditional Easter favorite to be without. HELP!!

  • ricci570 20 Mar, 2008

    it is a very delicious my grandmother and i have been making it for 45 years and was passed down from here mother. if you can not find dried sauage you can also use pepper ham. this pie or pizza is meant to eat cold and not with any kind of sauce please dont insult us.

  • ricci570 20 Mar, 2008

    it is a very delicious my grandmother and i have been making it for 45 years and was passed down from here mother. if you can not find dried sauage you can also use pepper ham. this pie or pizza is meant to eat cold and not with any kind of sauce please dont insult us.

  • mtmslg 20 Mar, 2008

    Delicious! Try it with a drizzle of light marinara over each slice --- Even better!

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