Easter Pizza of the Calabrese Variety

READY IN: 2hrs 3mins
SERVES: 13
YIELD: 13 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease the bottom and sides of a 9"x13"x2" deep pan with shortening.
  • Spread out 3/4 of the dough and line the pan with it (if there are holes wet some of the dough and patch the hole).
  • The dough needs to hang out of the pan about 1 1/2".
  • Layer the ingredients as follows: pepperoni, ricotta, ham, mozzarella, egg slices, sopresata, provelone.
  • Continue layering until all the ingredients are used up.
  • END WITH PEPPERONI ON TOP!
  • Roll out remaining dough and cover top.
  • Cover the holes by pulling over the excess dough that is hanging over.
  • Seal with water and grease top with shortening.
  • Prick with a fork all over the top.
  • Cover with a towel and place in a warm place until when touched with finger the dough springs back (about an hour).
  • Bake at 350 degrees for 2 hours or until evenly browned.
  • Turn out on a rack and let cool for about 1/2 hour.
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