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Easter Pizza Recipe

Ingredients

How to make it

  • MAKE CRUST
  • Sift first four ingredients. Set aside.
  • Beat eggs, add milk and oil and beat together.
  • Make a well in the flour, add liquids.
  • Mix and knead about 20 to 30 minutes or until dough is smooth and very elastic.
  • Cut dough in two pieces, one larger than the other.
  • Cover and let rest for THREE hours. While dough is ripening, make the filling.
  • MAKE FILLING
  • Saute sausage.
  • When cool enough to handle, remove casings and cut into 1/4 inch slices. Keep sausage drippings.
  • Cut ham into 1/4 inch dice, saving the gelatin from the tin.
  • In a separate very large bowl, beat eggs with ricotta.
  • Mix in sausage, ham and cheese. You may need to use your hands.
  • ASSEMBLY
  • Preheat oven to 325 degrees
  • Roll small pieces of aluminum foil into hollow tubes by wrapping the foil around a pencil.
  • Line a greased 12 x 16 inch pan with waxed paper. Butter the paper. Set aside.
  • Lightly beat the egg white. Set aside.
  • Roll out larger of two balls of dough so that it fits inside the pan and lines the sides with an overhang approximately an inch.
  • Paint the dough with a lightly beaten egg white.
  • Pour filling into dough-lined pan.
  • Pour reserved sausage drippings, gelatin from the ham and two lightly beaten eggs.
  • Poke your fingers into the filling so that the drippings, gelatin and eggs soak completely through the filling.
  • Roll out small piece of dough approximately one inch bigger than.the pan.
  • Place dough on top of filling. Seal edges together and crimp edges decoratively.
  • Poke holes in the top of the pizza. Place aluminum foil tubes in the holes (to keep filling from making the crust burst.)
  • BAKE
  • Place in middle rack of the oven and bake for 45 minutes. Lower oven temperature to 300 degrees.
  • Remove from oven and brush with lightly beaten egg yolk combined with milk.
  • Return to oven and bake about 15 minutes more at 300°.
  • Remove from oven and let cool completely before slicing.
  • NOTE
  • You can cut this recipe in half with good results. Use a 9 x 9 straight-sided pan. I serve this at room temperature or slightly warmed.

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The Cook

55to64 River Forest, IL

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