Italian Pizzeria Style Meat Pie Recipes

ITALIAN PIZZERIA-STYLE MEAT PIE

Italian Pizzeria-Style Meat Pie image

This recipe was originally posted in my hometown Newspaper (Lawrence, MA), back in the 70s. The original recipe was lost, but with the help of my Mother, we've recreated it here. Note; the use of frozen bread dough is original to the authentic recipe.

Provided by Mike Pellerin

Categories Meat

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb ground beef
1/2 lb ground pork
1 large onion (diced)
1 large bell pepper (diced)
2 garlic cloves (finely minced)
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon marjoram
2 loaves frozen bread dough (thawed)

Steps:

Brown beef and pork.
Add onions and Peppers and saute till onions are slightly browned. Add garlic and saute.
Add all other ingredients except dough, and simmer till thickened.
Roll out 1 loaf of dough to fit a lightly greased cookie sheet.
Using a slotted spoon spread the meat mixture on top.
Roll out the second loaf.
Place this sheet on top and seal the edges.
Poke a few vent holes in the crust.
Brush the top completely with the fat drippings.
Bake at the temp reccomended for the bread dough, till golden brown.
Allow to cool slightly before cutting with a bread knife. (the inside will look slightly doughy).

PIZZA RUSTICA (EASTER PIE)

Pizza Rustica (Easter Pie) image

A deep-dish cousin to quiche that's packed with Italian deli meats and cheeses like prosciutto, pepperoni, soppressata, mozzarella and provolone, this rich pie, also called Easter pie, is traditionally made on Good Friday and served on the holiday to celebrate the end of Lent. This version came to The Times from Carlo's Bakery, in Hoboken, N.J., of "Cake Boss" fame, and it is the only savory item the bakery makes. It's typically eaten at room temperature, but the staff at Carlo's enjoys it warm right out of the oven.

Provided by Alex Witchel

Categories dinner, casseroles, pies and tarts, pizza and calzones, main course

Time 2h30m

Yield One 10-by-15-inch pie

Number Of Ingredients 15

Ingredients

6 cups all-purpose flour, plus more as needed
1/4 teaspoon salt
1 pound chilled salted butter, cut into large pieces
5 large eggs, beaten
12 ounces prosciutto, in 1/4-inch dice
8 ounces boiled ham, in 1/4-inch dice
8 ounces pepperoni, in 1/4-inch dice
8 ounces soppressata, in 1/4-inch dice
8 ounces mozzarella, in 1/4-inch dice
8 ounces provolone, in 1/4-inch dice
2 pounds ricotta
4 ounces grated pecorino Romano
10 large eggs, beaten
1 teaspoon pepper
1 large egg, beaten, for brushing crust

Steps:

For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.

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