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 that they refused to share. Well, they might not share, but I do. Enjoy!"
Provided by Brandi Rose
Yield 10
Number Of Ingredients 12
Steps:
- Oil bottom & sides of a spring-form pan with olive oil.
- Knead & roll dough 2 inches longer than pan.
- Place 2/3 of the dough in pan, stretch it 2 inches past sides.
- Beat the 8 eggs.
- Fill the inside of the dough with alternating layers of sliced meats and cheeses (just sppon ricotta and smooth over the meat and other cheeses for this layer). After 5-6 layers, pour half of the beaten eggs over the filling allowing it to seep down. Continue layering the meats and cheeses, then pour the remainder of the the beaten eggs evenly over the top.
- Cover top with the rest of the kneaded, rolled, stretched dough.
- Pinch dough together, all around pan.
- Brush top with egg wash.
- Bake 350 degrees 50-60 minutes, or until the crust is golden brown. Remove from the oven and allow to cool at least 20-25 minutes. Release the spring and transfer the pie to a serving plate. Cut into wedges.
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