20% off first subscription with code FAF20

Christmas shop now open

 
Back to all recipes

Pizza chiena

This classic Chinese dish is one of our absolute favourites. It’s a little more time-consuming than our other dishes, but we know it’s worth the wait. Using our free-range and slow-grown Creedy Carver duck legs, the meat is incredibly tender and full of flavour.

Time

1 hour 45 mins

Serves

8

Difficulty

Hard

Ingredients

• 100g Field & Flower Wild Garlic Yarg, crumbled into small pieces
• 170g Black Pepper & Garlic Salami, cut into cubes or slices
• 60g Coppa or thinly sliced prosciutto
• 500g ready made all-butter shortcrust pastry block
• 300g ricotta
• 4 free-range eggs (3 for the filling, 1 for the egg wash)
• 2 tbsp grated parmesan
• 2 tbsp chopped wild garlic, fresh basil or flat leaf parsley
• 150g sliced mozzarella
• 150g sliced provolone
• Large green salad, to serve (optional)
• You will need a 20cm spring form tin, lightly buttered

Instructions

1. Preheat your oven to 180°C/ 160°C fan/gas mark 4.

2. Divide the pastry into two portions – one third and two thirds. Cover the smaller portion and set aside until later.

3. Roll the larger portion out to the thickness of a pound coin on a lightly floured surface with a rolling pin. Make sure it is a few centimetres wider than the lightly buttered 20cm spring form tin. Carefully press the rolled-out dough into the tin, lining the base and sides in an even layer and leaving about 2cm overhanging the sides.

4. Now prepare the filling. In a medium bowl, add the ricotta and 3 of the eggs and beat well until combined. Add the crumbled Yarg, grated parmesan, chopped wild garlic or herbs and a good grinding of black pepper and mix until well combined. (Don’t add any salt as the ham layers will add enough salt.)

5. Spread 1/3 of the ricotta filling in an even layer over the base of the tin. Top the ricotta layer with half of the Coppa slices, followed by half of the mozzarella, half of the salami and half of the provolone.

6. Spread another 1/3 of the ricotta filling over the meat and cheese layers. Layer the remaining meat and sliced cheeses, as done above. Finish it off with the remaining ricotta mixture.

7. Roll your smaller portion of dough out into a 20cm circle, arrange it over the top of the ricotta mixture. Lightly moisten the edges of the crust with a little of your egg wash and fold the overhanging bottom crust over the top crust, to create a nicely rolled edge. Brush the crust with egg wash.

8. Using a sharp knife, carefully cut a few vent holes into the top crust.

9. Place the tin onto a baking sheet and bake for 1 hour or until golden and crisp on top.

10. Remove from the oven and cool the pie for 30 minutes before serving. Don’t skip this stage or it will be very tricky to cut the pizza into wedges! Or, cool completely (2-3 hours) before covering and placing in the fridge until ready to serve. Serve in wedges with a large green salad with a lemon and mustard dressing.

More to explore: