Pizza Gain Aka Pizzagaina, Pizza Rustica, Italian Easter Ham Pie

Name: Pizza Gain Aka Pizzagaina, Pizza Rustica, Italian Easter Ham Pie
Prep time: 1 h 30 min
Cook time: 2 h
Yield: 1
Ingredients: 2 1/2 lbs ham (sliced thick from deli-counter or cubed pieces of boiled ham); 1/4 lb prosciutto (this is the regular proscuitto, next ingredient is as described, proscuittini); 1/4 lb prosciutto (PROSCUITTINI, AKA Pepper Ham, Black Peppered Ham or prozuttini); 1/4 lb capicola (HOT CAPICOLA, spiced-hot capicola ); 1/4 lb hard salami; 1/4 lb genoa salami; 1 lb fresh mozzarella cheese; 1 lb mozzarella cheese (1 entire brick of whole milk mozzarella, cubed); 1 lb Italian cheese (FRESH BASKET CHEESE, AKA Easter cheese or Farmer's Cheese); 3 lbs ricotta cheese; 1 stick pepperoni (sliced); 3 tablespoons parmesan cheese; 15 eggs; 4 lbs pizza dough

Pizza Gain Aka Pizzagaina, Pizza Rustica, Italian Easter Ham Pie was pinched from <a href="http://www.food.com/recipe/pizza-gain-aka-pizzagaina-pizza-rustica-italian-easter-ham-pie-293899" target="_blank">www.food.com.</a>

"This is my Grandmother's recipe for Pizza Gain (AKA PizzaGaina, Pizza Gaina, Pizza Rustica, Italian Easter Ham Pie, Italian Ham Pie, Easter Pizza, Pizza Chiena, etc.). There are many varieties out there depending on the region of Italy you are from. My family makes it in their traditional style from their village in Naples (Napoli) Italy. There are some areas that use sausage or hard boiled eggs, this one does not. This is also the recipe for a very large pie. I make it in my roasting pan without the rack in it. It is meant to be divied up & shared. I give a hunk to about 6 different people. The story, as its been told to me, is that during Lent & the 40 days of fasting... this Pizza Gaina was made by the Italian women on Good Friday as an abundance of meat & richness that was abstained during Lent. It was prepared, cooked, and chilled on Good Friday, but could not be cut & eaten before noon on Easter Saturday. Although some people serve it on Easter Sunday. Many Easter dishes were made in advance so the local Priest could come and Bless the prepared foods for the Feast of Easter. My family would all gather at my Grandparents house on Saturday & enjoy it together with our Aunts, Uncles, & cousins. It's a tradition that I'm glad to continue to keep those memories going. You can make your own pizza dough for this or purchase it. I sometime buy it at our local pizzeria. This is served chilled. When heated, becomes runny. Also, I cut up all the meats & mozzarella the night before so it's ready to go Friday. I also put a heat-proof oven liner on my bottom rack in case anything oozes out. * Want to specify almost everything is cubed or cut to little slices cubed... Also, please read the ingredients thoroughly, like the capicola is the HOT capicola, proscuittini isn't listed so I made the notation... etc. ** See photos for stages of preparation from start to finish ** Also, for ingredients, I was able to find all of the meats, fresh basket cheese, and fresh mozzarella at the deli-counter in my local supermarket and they are also found in Italian Specialty Shops or Deli's...."

INGREDIENTS

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2 1/2 lbs ham (sliced thick from deli-counter or cubed pieces of boiled ham)

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1/4 lb prosciutto (this is the regular proscuitto, next ingredient is as described, proscuittini)

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1/4 lb prosciutto (PROSCUITTINI, AKA Pepper Ham, Black Peppered Ham or prozuttini)

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1/4 lb capicola (HOT CAPICOLA, spiced-hot capicola )

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1/4 lb hard salami

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1/4 lb genoa salami

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1 lb fresh mozzarella cheese

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1 lb mozzarella cheese (1 entire brick of whole milk mozzarella, cubed)

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1 lb Italian cheese (FRESH BASKET CHEESE, AKA Easter cheese or Farmer's Cheese)

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3 lbs ricotta cheese

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1 stick pepperoni (sliced)

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3 tablespoons parmesan cheese

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15 eggs

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4 lbs pizza dough

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