The pizza piena is pure, simple perfection – each mouthful serves as a celebration of Italian flavour.
Ingredients
- 18 free-range eggs
- 1 tbsp freshly ground black pepper
- 400g home-made/store-bought standard pizza dough, rolled out thinly into 2 discs
- 650g mozzarella, sliced
- 250g Parmesan, grated
- 300g Parma ham, diced
- beaten egg, to brush
Instructions
- Preheat the oven to 200˚C. Beat the eggs well and add the freshly ground black pepper.
- Grease and line the sides and base of a 25cm springform tin. Line with 1 disc of pizza dough to form a pie crust on the base and sides.
- Crumble a mixture of the cheeses over the base and sprinkle with the diced Parma ham.
- Spoon over a large ladleful of the beaten egg mixture and repeat until the springform tin is filled to the brim with the different layers.
- Use the second thin pizza base to cover the top of the springform tin, pinching the sides and top together to enclose. Brush the lid with a little beaten egg and bake in the preheated oven until the filling has set, about 1 hour 20 minutes.
- Allow to cool a little and serve the pizza piena in generous slices.
Recipe shared by Food&Home.
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