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Special Italian Easter Pizza

Rated as 4.7 out of 5 Stars

"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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1 h 55 m servings 707
Original recipe yields 10 servings (1 10-inch deep-crust pizza)


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  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.


  • 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.
  • Partner Tip
  • Reynolds® 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 28.1 45.4 284 2090 Full nutrition

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  1. 33 Ratings

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Most helpful positive review

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

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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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 ...

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...

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...

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 ...

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...

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 ...

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. ...

Fantastic! The favorite every Easter

Made it just as directed and didn't change a thing , which is unusual for me. Was even better the next day sliced.