Neapolitan Easter Traditions - Cuisine - Pizza Rustica also called "Pizza Chiena" is a stuffed pie. There are many variations of this pie throughout Southern Italy, some of which are made with a yeast dough, while others have sweetened pie crust.  Some cooks add hard-cooked eggs, and every family has their own favorite combination of cheeses and cured meats.
Food - Drink
Italy's Easter Pizza Isn't Your Average Pie
Different Easter traditions can be found all around the world, and for many Italians and Italian-Americans, Easter pizza is an essential part of the holiday festivities. However, Easter pizza looks nothing like the pizzas most Americans are used to — it more closely resembles a quiche, made of egg, cheese, and cured meats.
A traditional Easter pizza is made from soft, fresh cheese like ricotta or basket cheese, cured meats (like prosciutto, soppressata, capocollo, and Italian sausage), and occasionally spinach or other vegetables. The crust is a simple dough made with flour, eggs, and some kind of fat like olive oil or butter, though lard is traditional.
Easter pizza originated during the 17th century in the region surrounding Naples, as a classic Easter combination of meat, dairy, and eggs, three things Catholics traditionally give up during the 40-day fast of Lent. It saw continued recognition in Italian-American culture, and families and pro bakers alike have kept the tradition alive.
To make a simple and straightforward Easter pizza at home, combine the ingredients for the crust to form a loose, crumbly dough and divide it in two pieces before rolling it out. Line your baking dish with one piece of dough, then add your egg, cheese and meat mixture and top it with another sheet of dough before baking.