special italian easter pizza

Ingredients

• Servings: 1
• 1/2 pound bulk italian sausage
• olive oil
• 1 (1 pound) loaf frozen bread dough, thawed
• 1/2 pound sliced mozzarella cheese
• 1/2 pound sliced cooked ham
• 1/2 pound sliced provolone cheese
• 1/2 pound sliced salami
• 1/2 pound sliced pepperoni
• 1 (16 ounce) container ricotta cheese
• 1/2 cup grated parmesan cheese
• 8 eggs, beaten
• 1 egg
• 1 teaspoon water

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 1 hr 55 mins


• cook and stir italian sausage in a skillet over medium heat, breaking the sausage into crumbles as it cooks, until well browned, 5 to 8 minutes. drain excess grease; set sausage aside.
• preheat oven to 350 degrees f (175 degrees c).
• oil the bottom and sides of a 10-inch springform pan with olive oil.
• cut 1/3 of the dough off the loaf and set aside under a cloth. form the remaining 2/3 dough into a ball and roll into a 14-inch circle on a floured work surface.
• line the springform pan with rolled dough, allowing dough to hang over the edge by 2 inches all around.
• layer half the cooked italian sausage, half the mozzarella cheese, half the ham, half the provolone cheese, half the salami, and half the pepperoni into the pie crust.
• spoon and spread half the ricotta cheese over the layers of meat and cheeses.
• sprinkle half the parmesan cheese over the ricotta.
• pour half the 8 beaten eggs over the layers; continue layering the remaining meats, sliced cheeses, ricotta cheese, and then parmesan cheese.
• pour remaining beaten eggs over the last layer of parmesan cheese.
• roll out remaining piece of bread dough to a circle about 12 inches in diameter; lay the piece over the pie to form the top crust. roll and pinch the bottom crust overhang over the top crust to seal in the filling.
• beat 1 egg with water in a small bowl; brush the top of the pie with egg wash.
• bake pie 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 raw egg.
• allow pie to cool in the pan for at least 25 minutes before releasing the spring and removing pie from the pan. transfer to a serving platter and cut into wedges for serving.