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My review
Special Italian Easter Pizza
Brandilynn7
"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!"
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Ingredients
1 h 55 m servings 707 calsOriginal recipe yields 10 servings (1 10-inch deep-crust pizza)
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Cook's Note:
- In many traditional Italian homes this recipe calls for the addition of hard-boiled eggs. They can be added to this recipe - simply slice 4 hard boiled eggs and layer with the meats and cheeses; bake like normal.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 707 calories; 44.6 g fat; 28.1 g carbohydrates; 45.4 g protein; 284 mg cholesterol; 2090 mg sodium. Full nutrition
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Reviews
Read all reviews 2631 Ratings
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Most helpful positive review
5/19/2012
Incredible! I made this is a 9x13 baking dish and served it at a family get together. It was a huge hit and this is something that I will be making again. Using the bread dough made this a very ...
Most helpful critical review
4/13/2017
Gordon Ramsay and Italian purists would call that a travesty of the pizza dish. And it does not even have to contain pineapple.
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5/19/2012
Incredible! I made this is a 9x13 baking dish and served it at a family get together. It was a huge hit and this is something that I will be making again. Using the bread dough made this a very ...
5/19/2012
After searching high and low for a great recipe for easter pizza, I have finally found it with this one! Thanks SO much for posting. This makes a huge pie, so thank goodness my springform pan is...
4/7/2012
EXCELLENT! Instead of using frozen bread dough, I used 'Italian Bread Using the Bread Machine' recipe from this site. You could taste each layer of flavor in this, and that's what I really enjoy...
6/6/2012
I didn't have a springform pan, so I made this in a rectangular non-stick pan. It was incredible and fed my whole family of 5, with leftovers. Everyone raved about it and asked when I was going ...
6/8/2012
Oh my gosh, this was absolutely INCREDIBLE! I know it's not the healthiest recipe, but sometimes you need to splurge, and this was worth the calorie splurge. I was worried about the top crust ov...
3/13/2013
Other than using prosciuto instead of deli ham, Genoa salami, and shaping it free form on a baking sheet, this is an old family recipe that's made only for Easter and Christmas. We look forward ...
5/9/2014
Meat lovers unite! As others have noted, this is not an everyday type of meal. But for special occasions or hungry teenage boys...what a hit! I make it in a 9x13 just because of convenience. ...
4/6/2015
Made it just as directed and didn't change a thing , which is unusual for me. Was even better the next day sliced.