Pizza Chiena, or “stuffed pizza,” may be from Campania, but it is much more similar to a Chicago deep dish than a classic Neapolitan-style pizza. This cold cut, cheese and egg-filled pizza has a top and bottom crust and it’s cooked in a deep springform pan, so slices are thick, hearty and filled to the brim with meat and cheese.
Traditionally, people from the Campanian region of Italy eat stuffed pizza during the Easter period, but it’s delicious all year round. This filled dish is best prepared the day before so it has a full 24 hours to cool completely and let the flavours meld.
Because Pizza Chiena keeps so well, it’s often made on Good Friday and eaten throughout the entire Easter weekend. We think it’s great no matter when you make it. While Vincenzo’s recipe relies on the traditional meats and cheeses from Campania—capicola, Neapolitan salami, provolone—this dish works well with any bits and bobs you’ve got in your fridge. For example, mortadella, swiss and other salamis would all work here.
