Easter would not be the same around here without this Italian treat, from Naples-Italy, we call “Easter Pizza”.
It is made with pizza dough and Italian meats and cheeses. It is very easy to make and it is something everyone looks forward to once a year. Traditionally, we make it on Good Friday…and slice-it-up and start eating it on Saturday and of course on Easter Sunday! Here is what you need:
Broiler Pan…or another deep pan .
2 pizza dough crusts ( our local grocery Logli will sell you the dough and rollit out for you. You can even bring your pan and they will fill it to fit.)
1/2 c Romano Cheese
4 lbs Ricoota cheese (Drain overnight . Put in fridge in colander with a pie plate underneath to catch the drippings.)
1/2 lb Capricola, 1/2 lb Genoa Salami, 1/2 lb Pepperoni
1 bunch of parsley
Take a little bit of cornmeal and sprinkle it on the bottom of the pan.
Stretch out pizza dough as far as you can go over the pan.
In a big bowl mix eggs ricotta, parsley and add Romano cheese.
Layer the meat inside of the pan…1 layer of Capricola, 1 later of Salami, 1 layer of Pepperoni
Spoon Ricotta mixture over the meat
Repeat layers…meat, ricotta
Stretch pizza dough on top make it bigger than the an and pinch it together on the edges like a pie crust
Poke a hole in the midle top and prink it with smaller poke saround…put a single mosstacoli in te center standing straigh up
Bake at 350, uncovered 1 hour
After baking tilt it and allow some of the moisture to drain out (Helpful to have two people do this).
Layering meats and cheeses…just like a traditional pizza but it a different, mix-it-up kind of way.
I love the way it looks when it is cut. You know me, I love pattern…EASTER PIZZA STRIPES!
I dressed it up by serving it on my newly designed dishes. It is DELICIOUS…Happy Easter! xox lisA