Pizza Gain Aka Pizzagaina, Pizza Rustica, Italian Easter Ham Pie

READY IN: 3hrs 30mins
SERVES: 28-32


  • 2 12
    lbs ham (sliced thick from deli-counter or cubed pieces of boiled ham)
  • 14
    lb prosciutto (this is the regular proscuitto, next ingredient is as described, proscuittini)
  • 14
    lb prosciutto (PROSCUITTINI, AKA Pepper Ham, Black Peppered Ham or prozuttini)
  • 14
    lb capicola (HOT CAPICOLA, spiced-hot capicola )
  • 14
    lb hard salami
  • 14
    lb genoa salami
  • 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)
  • 1
    stick pepperoni (sliced)
  • 3
    tablespoons parmesan cheese
  • 15
  • 4
    lbs pizza dough


  • 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.