Pizza Gain Aka Pizzagaina, Pizza Rustica, Italian Easter Ham Pie
Ready In: 3 hrs 30 mins
Serves: 28-32
Ingredients
- 2 1⁄2 lbs ham (sliced thick from deli-counter or cubed pieces of boiled ham)
- 1⁄4 lb prosciutto (this is the regular proscuitto, next ingredient is as described, proscuittini)
- 1⁄4 lb prosciutto (PROSCUITTINI, AKA Pepper Ham, Black Peppered Ham or prozuttini)
- 1⁄4 lb capicola (HOT CAPICOLA, spiced-hot capicola )
- 1⁄4 lb hard salami
- 1⁄4 lb genoa salami
- 1 lb fresh mozzarella cheese
- 1 lb mozzarella cheese (1 entire brick of whole milk mozzarella, cubed)
- 1 lb Italian cheese (FRESH BASKET CHEESE, AKA Easter cheese or Farmer's Cheese)
- 3 lbs ricotta cheese
- 1 stick pepperoni (sliced)
- 3 tablespoons parmesan cheese
- 15 eggs
- 4 lbs pizza dough
Directions
- Cube ham meat. Cut sliced meat by rolling & slicing or cutting with scissors. Cube mozzarella. In very large bowl, add ricotta & basket cheese. Add 15 eggs. Hand stir with whisk. Add 3 heaping tablespoons Grated cheese - then stir in the cubed meat and cheese.
- Brush pan with oil then melted butter. Roll out & lay dough. Add cheese/meat mixture. Add top layer of dough and pinch bottom & top dough seams together tightly.
- Brush top with oil then egg. Sprinkle with grated cheese. Make Easter Cross with large fork to vent. Bless.
- Bake 375º x 10 min then 350º x 60 min then 325º x 30-45 minute.
- Remove from oven. Brush top with melted butter. Cool 2-3 hours Turn upside down overnight on large board. Cover pizza tightly with paper towel, foil, & dish-towel. Refrigerate. Serve noon or later on Easter Saturday.
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