| MANGIA BENE PASTA |
| PIZZA CHENA |
| (Serves 10-12) |
| Dough |
| 1 TB. dry yeast |
| 2-1/2 cups water (110-115 degrees F.), divided |
| 5-6 cups all-purpose flour |
| 1 tsp. salt |
| 2-1/2 tsp. olive oil, divided |
| Filling |
| 1 lb. mozzarella, sliced |
| 1 lb. provolone, sliced |
| 1/2 lb. ham, sliced |
| 1/2 lb. salami, sliced |
| 1/2 lb. capocollo, sliced |
| 6 eggs |
| 1/2 cup grated Parmesan cheese |
| 1/3 cup parsley, minced |
| Salt and pepper to taste |
| 1 egg beaten with 1 TB. water |
| In a bowl, combine the yeast with 1 cup of water. |
| Stir in the remaining water. |
| In another bowl, combine 5 cups of flour with salt. |
| Add the yeast mixture and 1 tsp. 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 15x13-inch baking dish 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 shape about 4-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. |
| 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 pieces to serve. |
| *Pizza Chena will keep up to a week in the refrigerator. |
| It is best served at room temperature. |
| Let sit until foamy, about 7-8 minutes. |
| Pizza Chena, sometimes pronounced "Pizza Gaina," is a southern Italian savory "full pie" with a variety of cheese, cold cuts, and eggs encased in a bread crust. It can be made in a rectangular baking dish, as specified in this recipe, or in a 10-inch springform pan (as shown in the photo.) If desired, add some tomato sauce on the side for dipping. |
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