Food & Cooking Recipes Breakfast & Brunch Recipes Easter Pizza Piena Pie 3.7 (19) 13 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 4, 2016 Print Rate It Share Share Tweet Pin Email Yield: Makes one 13 3/4-by-9 1/2-inch pie This delicious recipe, perfect for Easter gatherings, is courtesy of sisters Gerry DiSanto and Nina Scavone. 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 ½ cup chopped fresh flat-leaf parsley 1 large egg yolk, beaten Directions 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. Rate it Print