Easter Pizza Of The Calabrese Variety Recipes

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EASTER PIZZA OF THE CALABRESE VARIETY



Easter Pizza of the Calabrese Variety image

This is to be put together over a couple days and finally cooked and eaten on the day before Easter.

Provided by Queenkungfu

Categories     One Dish Meal

Time 2h3m

Yield 13 pieces, 13 serving(s)

Number Of Ingredients 9

2 1/2 lbs pizza dough
3/4 lb diameter pepperoni, sliced thin (2 1/2 ")
1/2 lb ham, sliced thin
2 lbs ricotta cheese, the driest you can find
3/4 lb mozzarella cheese, sliced thin
1/2 lb sopressata, sliced thin
1/2 dozen sliced hard-boiled egg
1/2 lb provolone cheese, sliced
shortening

Steps:

  • 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.

Nutrition Facts : Calories 443.6, Fat 33.5, SaturatedFat 17.5, Cholesterol 205.9, Sodium 1131.4, Carbohydrate 4.4, Fiber 0.4, Sugar 1, Protein 30.2

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