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Chiena pizza recipe
Widespread a bit everywhere in Basilicata, the Lucanian rustic pizza called “pizza chiena” in Satriano di Lucania, however goes by different names (scarcedda, pitta, cazzola, Cuzzola, Ruccul chin’, …) and has several variants: from the outer crust made with bread dough, wine dough or simple puff pastry, to the filling featuring slices of hard-boiled eggs and soppressata layered inside, instead of mixed in chunks, or the addition of some boiled rice to lighten it or ricotta replacing part of the toma cheese (cow’s milk cheese also called primo sale).
The toma remains a fundamental ingredient of the classic pizza chiena, a classic of Lucanian cuisine, which is quite tall, shiny and inviting.
Servings: 8 persone
Attrezzature
- Baking pan large
- Kitchen brush (for brushing the surface with egg or oil)
Ingredients
Filling ingredients
- 500 gr cheese hard grated (mix of pecorino and Parmesan)
- 500 gr Toma fresh unsalted cheese
- 10 nr eggs
- 1 pinch pepper if needed
- pinch salt
- qb parsley
Dough ingredients
- 500 gr semolina flour
- 3 nr eggs plus 1 egg for final glazing
- 1 teaspoon baking soda
- 50 gr lard or butter
- 1 teaspoon salt
- qb water or milk
- 1 pinch pepper
Instructions
- Proceed by preparing the filling: coarsely grate the Toma cheese, add to it the beaten eggs with a pinch of salt, the grated cheese, sausage or sliced soppressata, salt (if needed), pepper, parsley, then mix everything thoroughly until very firm.
- Prepare the outer dough by kneading the flour with lard or butter, whole eggs, baking soda, salt, a bit of warm water or milk, just enough to get a smooth, soft dough.
- Roll out the dough into two thin sheets, one larger than the other. Line a tall, wide baking pan (my pan has a diameter of 34 cm) with soaked and squeezed parchment paper to better adapt to its shape, place the larger sheet inside, leaving the edges hanging outside.
- Fill it with the cheese and egg mixture prepared earlier.
- Cover with the second pasta sheet.
- Seal the edges well by folding in the excess and make random folds all around to create a decorative motif.
- Prick the top sheet with a fork to prevent puffing or cracking during baking.
- Finally, brush with beaten egg yolk to glaze.
- Bake in a preheated static oven at 180°C for about 45 minutes.
Notes
Also try the version with a bread dough outer layer, which can also be bought ready-made from the baker or available in the bakery section of large supermarkets. And if you’re lucky enough to also bake the chiena pizza in a wood-fired oven, you’ll enjoy an excellent filled homemade bread! ... enjoy your meal!
