How to prepare Neapolitan chiena pizza

Directly from Naples, here is the original recipe for pizza chiena. Typical of the Easter period, it is perfect for trips out of town.

The pizza chiena is a rustic typical of the city of Naples. Tradition has it that it is prepared on Good Friday and enjoyed the next day. This not only allows the flavors to mix, but also respects the Christian tradition which foresees a day of fasting, or at least lean, on Friday.

Unlike the tortano and the casatiello, full pizza is prepared with a dough similar to that of pizza, enriched however with lard , an essential ingredient in Neapolitan cuisine. The filling is then based on tasty cheeses and cured meats, as well as a fair amount of eggs.

How to prepare the recipe for pizza chiena

1. First, prepare the dough. You can do it by hand or help yourself with the planetarium equipped with a dough hook.
2. Put the flour in the bowl, then add the water in which you have dissolved the yeast . Start kneading and finally add the salt and lard .
3. Transfer onto a pastry board, give the dough the shape of a loaf and let it rise for a couple of hours in the oven off with the light on or in any case until it has doubled in volume.
4. Beat the eggs in a bowl and add the grated cheese (Parmesan), add the diced cheese and salami and pour the filling into the pan.
5. After rising, divide the dough into two parts and roll them out to a thickness of 3 mm. Use the first to line a 24 cm pan.
6. Cover with the other disc of dough, sealing the edges well and bake at 170°C for 50 minutes.
7. Leave to cool completely before serving.

This recipe is perfect for Easter Monday trips out of town , but also as an aperitif for your Easter lunch. If you love traditional recipes, don't miss the one of the tortano or the even richer one of the casatiello.

Chiena pizza with savory crust

This savory rustic dish typical of Campania cuisine can be made in many ways and every family customizes it as desired: one of the best known variants is in fact the full pizza with salted shortcrust pastry. Prepare two shortcrust pastry and make the rustic as previously indicated.

Even the filling can be modified: ricotta cheese, other soft cheeses can be inserted, as well as other cured meats such as bacon or cooked ham (in cubes or thinly sliced).

If you want to try this version here is a video recipe :

storage

We recommend keeping the savory pie for a maximum of 2-3 days in the fridge, well covered in transparent film.

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