Sunday Dinner vol. 2

Happy Easter!

Second installment of Sunday Dinner is dedicated to my favorite dish on Easter. I am also continuing my "happy plate" portion of this blog because this is a very unhealthy dish, but it will make you very happy.

Pizza Chena is a traditional Easter dish for Italians. It encompasses eggs, meats and cheese in one pie and it is supposed to be filling because the Easter season is all about fasting and then Easter is to feast. The great thing about this "pizza" is that its very filling so you do not need too much of it to be satisfied and that it stores in the fridge for about a week and also freezes well.

Here is the recipe:

1/2 pound genoa salami
1/2 pound ham
1/2 pound capricola
1/2 pound mozzarella
1/2 pound swiss
1/2 pound provolone
6 eggs
1 egg and a table spoon of water for an egg wash
5 oz of parmigiana reggiano

Two fresh pizza doughs - or you can make it from scratch - but I don't :)

Pre-heat the oven to 350 degrees F

Roll the first pizza dough out and line a 13 x 9 glass baking pan, make sure you coat the pan first with some olive oil so the dough does not burn when you bake it. Layer in the baking pan alternating layers of meats and cheeses. You should have about 7 layers. Once you are done with the layers, whisk the 6 eggs and the parmigiana reggiano cheese with some fresh chopped parsley and pour into the layers of meats and cheeses. Then roll out the second pizza dough and cover the top - pinch the sides and make an egg wash by using the 1 egg and 1 tablespoon of water - whisk together and coat the top of the pie. Bake for 30 - 40 minutes at 350 degrees F.

Bon Appetito!