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Special Italian Easter Pizza
Special Italian Easter Pizza
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Prep Time:
40 minutes
Cook Time:
55 minutes
Total Time:
120 minutes
Easter pizza with layers of Italian meats and cheeses on a savory bread dough crust.
Ingredients:
  • 0.5 pound bulk Italian sausage
  • 1 tablespoon olive oil, or as needed
  • 1 (1 pound) loaf frozen bread dough, thawed
  • 9 large eggs, divided
  • 0.5 pound sliced mozzarella cheese
  • 0.5 pound sliced cooked ham
  • 0.5 pound sliced provolone cheese
  • 0.5 pound sliced salami
  • 0.5 pound sliced pepperoni
  • 1 (16 ounce) container ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon water
Instructions:
  • In a skillet over medium heat, cook Italian sausage until browned and crumbly, about 5-8 minutes. Remove excess grease and set the sausage aside.
  • Preheat your oven to 350 degrees F (175 degrees C) while generously oiling a 10-inch springform pan with olive oil.
  • Cut off a portion of the dough and cover it with a cloth. Shape the rest into a ball, then roll it out on a floured surface into a 14-inch circle. Press the dough into the pan, letting the excess hang over the edges.
  • Beat 8 eggs in a 2-cup measuring cup using a whisk.
  • Create flavorful layers in the pan by starting with half of each ingredient in this order: sausage, mozzarella, ham, provolone, salami, pepperoni, ricotta, and Parmesan. Drizzle half of the beaten eggs over. Repeat the layers with the remaining ingredients, ending with Parmesan. Finish by pouring the remaining beaten eggs on top.
  • Roll out the remaining bread dough into a 12-inch circle and place it over the pie to create the top crust. Roll and pinch any excess bottom crust over the top crust to seal in the filling.
  • In a small bowl, whisk the remaining egg with water. Brush the egg wash over the top crust.
  • Bake in the preheated oven for 50 to 60 minutes, or until the crust is golden brown, the filling is set, and a toothpick inserted in the center comes out clean.
  • Allow the dish to cool in the pan for a minimum of 25 minutes, then release the springform and transfer to a serving platter to slice into wedges.

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