Easter Pizza Of The Calabrese Variety Recipes

EASTER PIZZA OF THE CALABRESE VARIETY

Steps:

• Grease the bottom and sides of a 9"x13"x2" deep pan with shortening.
• Spread out 3/4 of the dough and line the pan with it (if there are holes wet some of the dough and patch the hole).
• The dough needs to hang out of the pan about 1 1/2".
• Layer the ingredients as follows: pepperoni, ricotta, ham, mozzarella, egg slices, sopresata, provelone.
• Continue layering until all the ingredients are used up.
• END WITH PEPPERONI ON TOP!
• Roll out remaining dough and cover top.
• Cover the holes by pulling over the excess dough that is hanging over.
• Seal with water and grease top with shortening.
• Prick with a fork all over the top.
• Cover with a towel and place in a warm place until when touched with finger the dough springs back (about an hour).
• Bake at 350 degrees for 2 hours or until evenly browned.
• Turn out on a rack and let cool for about 1/2 hour.

EASTER PIZZA PIENA PIE

Steps:

• Preheat oven to 375 degrees.
• On a lightly floured work surface, roll out larger disk of dough into an 1/8-inch thick rectangle about 19 by 15 inches. Fit into a 13-by-9-inch baking dish leaving a 1-inch overhang; set aside.
• Roll out second smaller disk of dough to about 1/8 inch thick and cut four 15-by-1-inch strips; set aside. Cut remaining dough into three 11-by-1-inch strips; set aside.
• Place eggs and ricotta in the bowl of an electric mixer fitted with the paddle attachment; mix until well combined. Add sausage, parmesan, mozzarella, pepper, and parsley; continue mixing until well combined. Pour mixture over dough in baking dish.
• With the long end of the baking dish facing you, place the three 11-inch strips of dough vertically over the top of the filling, spacing evenly apart. Starting in the middle, weave one of the 15-inch strips over and under the vertical strips (folding back every other vertical strip makes this easier). Continue weaving the remaining three 15-inch strips until lattice is complete. Fold over the overhanging pieces of dough and press with a fork to seal.
• Brush dough with egg yolk and transfer to oven. Bake until golden brown, about 1 hour and 10 minutes. Serve warm.

PIZZA RUSTICA (EASTER PIE)

Steps:

• For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
• For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
• Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
• Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.

EASTER PIZZA

Steps:

• Oil bottom & sides of lasagna size pan.
• Knead & roll doughs 2 inches longer than pan.
• Place dough in pan, stretch it 2 inches past sides.
• Layer ingredients, meat, cheese, meat, cheese.
• Pour the beaten eggs over the top of layers.
• Cover top with other kneaded, rolled, stretched dough.
• Pinch together, all around pan.
• Brush top with egg wash.
• Bake 375 degrees 40 minutes.