Special Italian Easter Pizza
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Description
My college roommate's family made this every Easter and sent a whole pie to us. I loved it and asked for a recipe but was told I could not have it. So I tweaked a few recipes I found myself, and my final result is a dish that was better than the original recipe. Enjoy!
Ingredients
- ½ pound bulk Italian sausage
- olive oil
- 1 (1 pound) loaf frozen bread dough, thawed
- ½ pound sliced mozzarella cheese
- ½ pound sliced cooked ham
- ½ pound sliced provolone cheese
- ½ pound sliced salami
- ½ pound sliced pepperoni
- 1 (16 ounce) container ricotta cheese
- ½ cup grated Parmesan cheese
- 8 eggs, beaten
- 1 egg
- 1 teaspoon water
Directions
- 1. Cook and stir Italian sausage in a skillet over medium heat, breaking the sausage into crumbles as it cooks, until well browned, 5 to 8 minutes. Drain excess grease; set sausage aside.
- 2. Preheat oven to 350 degrees F (175 degrees C).
- 3. Oil the bottom and sides of a 10-inch springform pan with olive oil.
- 4. Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining 2/3 dough into a ball and roll into a 14-inch circle on a floured work surface.
- 5. Line the springform pan with rolled dough, allowing dough to hang over the edge by 2 inches all around.
- 6. Layer half the cooked Italian sausage, half the mozzarella cheese, half the ham, half the provolone cheese, half the salami, and half the pepperoni into the pie crust.
- 7. Spoon and spread half the ricotta cheese over the layers of meat and cheeses.
- 8. Sprinkle half the Parmesan cheese over the ricotta.
- 9. Pour half the 8 beaten eggs over the layers; continue layering the remaining meats, sliced cheeses, ricotta cheese, and then Parmesan cheese.
- 10. Pour remaining beaten eggs over the last layer of Parmesan cheese.
- 11. Roll out remaining piece of bread dough to a circle about 12 inches in diameter; lay the piece over the pie to form the top crust. Roll and pinch the bottom crust overhang over the top crust to seal in the filling.
- 12. Beat 1 egg with water in a small bowl; brush the top of the pie with egg wash.
- 13. Bake pie in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without raw egg.
- 14. Allow pie to cool in the pan for at least 25 minutes before releasing the spring and removing pie from the pan. Transfer to a serving platter and cut into wedges for serving.
Nutrition Facts
serving: 1 10-inch deep-crust pizza
calories: 707.3 kcal
carbohydrates: 28.1 g
protein: 45.4 g
saturated fat: 18.6 g
cholesterol: 283.5 mg
sodium: 2090.3 mg
fiber: 2.1 g
sugar: 2.9 g
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