EASTER PIZZA OF THE CALABRESE VARIETY
This is to be put together over a couple days and finally cooked and eaten on the day before Easter.
Provided by Queenkungfu
Categories One Dish Meal
Time 2h3m
Yield 13 pieces, 13 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 443.6, Fat 33.5, SaturatedFat 17.5, Cholesterol 205.9, Sodium 1131.4, Carbohydrate 4.4, Fiber 0.4, Sugar 1, Protein 30.2
SPECIAL ITALIAN EASTER PIZZA
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!
Provided by Brandi Rose
Categories World Cuisine Recipes European Italian
Time 1h55m
Yield 10
Number Of Ingredients 13
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- Oil the bottom and sides of a 10-inch springform pan with olive oil.
- 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.
- Line the springform pan with rolled dough, allowing dough to hang over the edge by 2 inches all around.
- 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.
- Spoon and spread half the ricotta cheese over the layers of meat and cheeses.
- Sprinkle half the Parmesan cheese over the ricotta.
- Pour half the 8 beaten eggs over the layers; continue layering the remaining meats, sliced cheeses, ricotta cheese, and then Parmesan cheese.
- Pour remaining beaten eggs over the last layer of Parmesan cheese.
- 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.
- Beat 1 egg with water in a small bowl; brush the top of the pie with egg wash.
- 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.
- 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 : Calories 707.3 calories, Carbohydrate 28.1 g, Cholesterol 283.5 mg, Fat 44.6 g, Fiber 2.1 g, Protein 45.4 g, SaturatedFat 18.6 g, Sodium 2090.3 mg, Sugar 2.9 g
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