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Pizza Pugliese con uova e cippole
Pizza Pugliesi con Uova e Cipolle (Double crust pizza pie stuffed with onions and hard boiled eggs)
Originated from: Puglia, Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1960s

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Fresh pizza dough (1 pound)

For stuffing
about 1/3 cup olive oil
2 1/4 pounds yellow onions, or any other kind of mild onion
1 tablespoon parsley, chopped finely
3 hard boiled extra large eggs, thickly sliced
2 teaspoons salt
1 teaspoon pepper

For brushing dough
about 1 tablespoon olive oil


Divide the dough into two parts, one slightly larger than the other.

Form balls.

Place in greased containers. Cover.

Let the dough rest until it doubles in volume.

When the dough is ready, make the filling.

Boil the eggs.

Saute the onions in olive oil until soft and a light golden color. Add the salt, pepper and parsley. Drain excess oil. Reserve.

Roll out the larger part of the risen dough to about 1/5 inch thick.

Line a well-greased deep pie pan with the rolled out dough.

Place onion mixture on top of it. Add thickly sliced hard boiled eggs.

Roll out the remaining dough to about 1/5 inch thick and use it to cover the pie.

Brush lightly with olive oil and then prick all over with a fork.

Bake in a preheated 400 degrees F oven till golden brown -- about 45 minutes.


If one uses store-bought fresh pizza dough making double crust pizza pies is easy enough, unfortunately, the end result might not be all that good to eat. The bottom crust can easily get mushy and the top crust can get burnt. That said, those looking for traditional recipes might find this one of interest. Italian pastry shops in Montreal are starting to offer a variety of double crust stuffed pizzas, but I have never seen one that uses onions and hard-boiled eggs. Comments and photo: Mary Melfi.

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