Special Italian Easter Pizza

Servings:

This Easter pizza recipe is based on a pizza rustica my Italian college roommate's family would send us for Easter dinner every year. I loved it and asked for the recipe, but I was told I could not have it! So I tweaked a few recipes I found myself, and my final result is better than the original.

Prep
28 min
Cook
69 min
Servings
Difficulty
Hard

Ingredients

Instructions

  1. 1 Cook and stir Italian sausage in a skillet over medium heat until browned and crumbly, 5 to 8 minutes. Drain excess grease; set sausage aside.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Oil the bottom and sides of a 10-inch springform pan with olive oil.
  3. 3 Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining dough into a ball; roll ball on a floured work surface into a 14-inch circle. Press circle into the bottom and up the sides of the prepared pan; excess dough will hang over the edges.
  4. 4 Whisk 8 eggs in a 2-cup liquid measure.
  5. 5 Working with only 1/2 of the ingredients at a time, make layers in the pan in the following order: sausage, mozzarella, ham, provolone, salami, pepperoni, ricotta, and Parmesan. Pour in 1/2 of the beaten eggs. Repeat layers once more, starting with sausage and ending with Parmesan. Pour remaining beaten eggs over top.
  6. 6 Roll out remaining bread dough into a 12-inch circle. Place over the pie to form a top crust. Roll and pinch any overhanging bottom crust over top crust to seal in the filling.
  7. 7 Beat remaining egg and water in a small bowl. Brush egg wash over top crust.
  8. 8 Bake 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 any raw egg.
  9. 9 Remove from the oven and cool in the pan for at least 25 minutes, then release the spring and remove from the pan. Transfer to a serving platter and cut into wedges for serving.

Nutrition per serving

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