Frankie’s Pizza Chena

This recipe is part of a series of occasional recipes from Medford’s Frankie Imbergamo, a cookbook author whose “gravy and meatballs” recipe won a national contest and was featured on chef Emeril Lagasse’s TV show.

Looking for something special for Easter? Try Frankie’s Pizza Chena, an Italian “meat pie” usually enjoyed during this holiday.

Frankie’s Pizza Chena

Dough
1 tbsp. active dry yeast
5 1/2- 6 C. flour
2 1/2 C. warm water
1 tsp. salt
2 1/2 tsp. olive oil

Sprinkle yeast over 1 cup warm water, stir well and let sit for 5-10 minutes, until foamy. Add rest of water and stir well. In another bowl, mix 5 cups flour with salt. Add to yeast mixture along with 1 tsp. olive oil. Mix with hands, adding additional flour if needed, until soft dough is formed. Turn onto floured surface and knead until elastic. Put into lightly greased bowl, cover with plastic wrap and let rise until double in bulk.

Grease 13″ x 15″ oblong dish; punch down dough and knead for 3-4 minutes; divide in half and roll to fit pan.

Fill pan with at least ten layers of the cheeses and meats (should be thinly sliced) below:

1lb ham
1/2 lb Genoa salami
1/2 lb Capicola
1/2 lb Ricotta cheese
1 whole scamozza (scamorza)
1/2 lb Provolone
8 eggs (beaten and seasoned with salt, pepper, 1/2 C. grated Parmigiano Reggiano cheese)

Add beaten egg mixture. Pierce fork through layers of meat and cheese to allow egg mixture to reach bottom. Cover top with over half of pie crust and glaze it with one beaten egg mixed with 1 tsp water for egg wash.

Bake in 350 over for an hour.