Pizzagaina, or Italian Easter Pie, is an Italian Easter tradition. This recipe was handed down to me from my Nonna (that’s Italian for “grandma”) on my father’s side. Pizzagaina (some might know it as “a-pizza-GAIN”) is so easy to make! Just use refrigerated canned pizza dough, deli meats, cheeses and egg!

Pizzagaina isn’t just for Easter, though! It’s the perfect dish to serve for brunch any time of the year. It kind of reminds me of an Italian quiche. It’s delicious served hot or cold.

To see how I make Pizzagaina, click here to watch My Nonna’s Pizzagaina video.


This dish is like an Italian quiche. It's made with pizza dough, Italian meats, cheeses and eggs. While Pizzagaina is an Italian Easter tradition, it makes an excellent brunch dish year-round. It's delicious served hot or cold.

Author YumDelectable


  • 1/2 lb Genoa salami , coarsely chopped
  • 1/2 lb prosciutto , coarsely chopped
  • 1 lb boiled ham , coarsely chopped
  • 8 oz fresh mozzarella
  • 1/4 cup grated parmesean
  • 10 eggs , beaten plus 1 egg, beaten
  • 1/4 tsp pepper
  • 2 cans refrigerated pizza dough


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Grease a 9"x13" pan.
  3. Roll out one can refrigerated pizza dough so that it’s large enough to place in pan with edges flapping over.
  4. Place rolled out dough in pan with edges flapping over.
  5. Place the meat in the pan in the following order: ham, salami, fresh mozzarella, prosciutto, parmesean cheese.
  6. Beat eggs with 1/2 tsp. pepper.
  7. Pour beaten eggs over meat and cheese so that they are covered in egg.
  8. Cut second can pizza dough into 1-inch strips. You’ll probably need about six strips. Discard the remaining dough.
  9. Place strips across the top of the pan. Be sure and leave around 2 inches between strips.
  10. Fold over edges of bottom of first dough to make a border. You may need to cut some of the edges with kitchen shears if you have too much dough in that section.
  11. Brush the top dough with egg.
  12. Bake at 375 degrees Fahrenheit for 50 minutes.

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