Recipe

Easter Pizza Recipe


Easter Pizza Recipe 55to64 / All my dishes
1 year ago
My grandmother made this every Easter. Her original recipe included four hard boiled eggs cut into quarters. i don't care for hard boiled eggs, so I leave them out. this is fast to make, but you need a three hour period for the dough to rest.
Prep:30m Cook:60m Servings:12

55to64

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Ingredients
  • CRUST
  • 5 cups flour
  • 4 teaspoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 5 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil or light olive oil (don't use extra virgin olive oil - too strongly flavored)
  • FILLING
  • 3 1/2 pounds Italian sausage
  • 2 1/2 pounds ricotta, well drained
  • 11/2 pounds good canned ham
  • 5 large eggs
  • 1 cup grated Parmesan or Assembly:
  • ASSEMBLY
  • 2 eggs lightly beaten
  • 1 additional egg separating the white and the yolk
  • 2 tablespoons milk
  • Parmesan or Romano cheese
  • aluminum foil (for making "straws" allowing steam to escape while baking)

Directions
  1. MAKE CRUST
  2. Sift first four ingredients. Set aside.
  3. Beat eggs, add milk and oil and beat together.
  4. Make a well in the flour, add liquids.
  5. Mix and knead about 20 to 30 minutes or until dough is smooth and very elastic.
  6. Cut dough in two pieces, one larger than the other.
  7. Cover and let rest for THREE hours. While dough is ripening, make the filling.
  8. MAKE FILLING
  9. Saute sausage.
  10. When cool enough to handle, remove casings and cut into 1/4 inch slices. Keep sausage drippings.
  11. Cut ham into 1/4 inch dice, saving the gelatin from the tin.
  12. In a separate very large bowl, beat eggs with ricotta.
  13. Mix in sausage, ham and cheese. You may need to use your hands.
  14. ASSEMBLY
  15. Preheat oven to 325 degrees
  16. Roll small pieces of aluminum foil into hollow tubes by wrapping the foil around a pencil.
  17. Line a greased 12 x 16 inch pan with waxed paper. Butter the paper. Set aside.
  18. Lightly beat the egg white. Set aside.
  19. 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.
  20. Paint the dough with a lightly beaten egg white.
  21. Pour filling into dough-lined pan.
  22. Pour reserved sausage drippings, gelatin from the ham and two lightly beaten eggs.
  23. Poke your fingers into the filling so that the drippings, gelatin and eggs soak completely through the filling.
  24. Roll out small piece of dough approximately one inch bigger than.the pan.
  25. Place dough on top of filling. Seal edges together and crimp edges decoratively.
  26. Poke holes in the top of the pizza. Place aluminum foil tubes in the holes (to keep filling from making the crust burst.)
  27. BAKE
  28. Place in middle rack of the oven and bake for 45 minutes. Lower oven temperature to 300 degrees.
  29. Remove from oven and brush with lightly beaten egg yolk combined with milk.
  30. Return to oven and bake about 15 minutes more at 300°.
  31. Remove from oven and let cool completely before slicing.
  32. NOTE
  33. 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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