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How to Make Special Italian Easter Pizza - A Step-by-Step Guide

Italy is known for its rich culinary tradition and for celebrating holidays with unique and delicious dishes. One such dish is the Special Italian Easter Pizza, a traditional recipe that is prepared and enjoyed during the Easter season.

Italian Easter Pizza, also known as "Pizza Rustica" or "Pizza Piena," is a savory pie filled with a variety of cheeses, cured meats, and eggs. This hearty and flavorful dish is a staple at Easter gatherings across Italy and among Italian communities ar...

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Ingredients

  • ½ pound bulk Italian sausage
  • 1 tablespoon olive oil, or as needed
  • 1 (1 pound) loaf frozen bread dough, thawed
  • 9 large eggs, divided
  • ½ pound sliced mozzarella cheese
  • ½ pound sliced cooked ham
  • ½ pound sliced provolone cheese
  • ½ pound sliced salami
  • ½ pound sliced pepperoni
  • 1 (16 ounce) container ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon water

Information

  • Prep Time: 40 mins
  • Cook Time: 55 mins
  • Additional Time: 25 mins
  • Total Time: 2 hrs
  • Servings: 10
  • Yield: 1 10-inch pizza

  • 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.
  • Preheat the 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 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 springform pan; excess dough will hand over the edges.
  • Whisk 8 eggs in a 2-cup liquid measure.
  • 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.
  • 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.
  • Beat remaining egg and water in a small bowl. Brush egg wash over top crust.
  • 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.
  • Remove from the oven and cool in the pan for at least 25 minutes, then release the spring and remove pie from the pan. Transfer to a serving platter and cut into wedges for serving.

    • Nutrition

    707 cal.

    • Total Fat: 45g
    • Saturated Fat: 19g
    • Cholesterol: 284mg
    • Sodium: 2090mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 45g
    • Vitamin C: 1mg
    • Calcium: 556mg
    • Iron: 4mg
    • Potassium: 434mg

    Categories

    Traditional recipes
    Savory recipes
    Cheese recipes
    Vegetable recipes
    Sweet recipes