SPECIAL ITALIAN EASTER PIZZA
My college roommate's family made this every Easter and sent a whole pie to us. I loved it and asked for a recipe but was told I could not have it. So I tweaked a few recipes I found myself, and my final result is a dish that was better than the original recipe. Enjoy!
Provided by Brandi Rose
Categories World Cuisine Recipes European Italian
Time 1h55m
Yield 10
Number Of Ingredients 13
Steps:
- Cook and stir Italian sausage in a skillet over medium heat, breaking the sausage into crumbles as it cooks, until well browned, 5 to 8 minutes. Drain excess grease; set sausage aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Oil the bottom and sides of a 10-inch springform pan with olive oil.
- Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining 2/3 dough into a ball and roll into a 14-inch circle on a floured work surface.
- Line the springform pan with rolled dough, allowing dough to hang over the edge by 2 inches all around.
- Layer half the cooked Italian sausage, half the mozzarella cheese, half the ham, half the provolone cheese, half the salami, and half the pepperoni into the pie crust.
- Spoon and spread half the ricotta cheese over the layers of meat and cheeses.
- Sprinkle half the Parmesan cheese over the ricotta.
- Pour half the 8 beaten eggs over the layers; continue layering the remaining meats, sliced cheeses, ricotta cheese, and then Parmesan cheese.
- Pour remaining beaten eggs over the last layer of Parmesan cheese.
- Roll out remaining piece of bread dough to a circle about 12 inches in diameter; lay the piece over the pie to form the top crust. Roll and pinch the bottom crust overhang over the top crust to seal in the filling.
- Beat 1 egg with water in a small bowl; brush the top of the pie with egg wash.
- Bake pie in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without raw egg.
- Allow pie to cool in the pan for at least 25 minutes before releasing the spring and removing pie from the pan. Transfer to a serving platter and cut into wedges for serving.
Nutrition Facts : Calories 707.3 calories, Carbohydrate 28.1 g, Cholesterol 283.5 mg, Fat 44.6 g, Fiber 2.1 g, Protein 45.4 g, SaturatedFat 18.6 g, Sodium 2090.3 mg, Sugar 2.9 g
PIZZA RUSTICA (EASTER PIE)
A deep-dish cousin to quiche that's packed with Italian deli meats and cheeses like prosciutto, pepperoni, soppressata, mozzarella and provolone, this rich pie, also called Easter pie, is traditionally made on Good Friday and served on the holiday to celebrate the end of Lent. This version came to The Times from Carlo's Bakery, in Hoboken, N.J., of "Cake Boss" fame, and it is the only savory item the bakery makes. It's typically eaten at room temperature, but the staff at Carlo's enjoys it warm right out of the oven.
Provided by Alex Witchel
Categories dinner, casseroles, pies and tarts, pizza and calzones, main course
Time 2h30m
Yield One 10-by-15-inch pie
Number Of Ingredients 15
Steps:
- For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
- For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
- Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
- Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.
EASTER PIZZA PIENA PIE
This delicious recipe, perfect for Easter gatherings, is courtesy of sisters Gerry DiSanto and Nina Scavone.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 13 3/4-by-9 1/2-inch pie
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- On a lightly floured work surface, roll out larger disk of dough into an 1/8-inch thick rectangle about 19 by 15 inches. Fit into a 13-by-9-inch baking dish leaving a 1-inch overhang; set aside.
- Roll out second smaller disk of dough to about 1/8 inch thick and cut four 15-by-1-inch strips; set aside. Cut remaining dough into three 11-by-1-inch strips; set aside.
- Place eggs and ricotta in the bowl of an electric mixer fitted with the paddle attachment; mix until well combined. Add sausage, parmesan, mozzarella, pepper, and parsley; continue mixing until well combined. Pour mixture over dough in baking dish.
- With the long end of the baking dish facing you, place the three 11-inch strips of dough vertically over the top of the filling, spacing evenly apart. Starting in the middle, weave one of the 15-inch strips over and under the vertical strips (folding back every other vertical strip makes this easier). Continue weaving the remaining three 15-inch strips until lattice is complete. Fold over the overhanging pieces of dough and press with a fork to seal.
- Brush dough with egg yolk and transfer to oven. Bake until golden brown, about 1 hour and 10 minutes. Serve warm.
EASTER SAVORY PIE (PIZZA RUSTICA) RECIPE BY TASTY
Here's what you need: warm water, sugar, olive oil, instant yeast, all-purpose flour, salt, large eggs, ricotta cheese, fresh parsley, grated pecorino romano, ham, pepperoni, provolone cheese, salami, prosciutto, bread crumbs, large egg
Provided by Matthew Johnson
Categories Breakfast
Yield 16 servings
Number Of Ingredients 17
Steps:
- In a large mixing bowl, combine the warm water, sugar, olive oil, and instant yeast.
- Add the flour and salt, and mix the dough together with a wooden spoon until it forms a ball. Then knead the dough for 1 minute, or until it feels smooth and springy.
- Cover the dough in the bowl with a kitchen towel or plastic wrap. Let rise in a warm place for 2 hours.
- Preheat the oven to 350°F (180°C).
- In a large bowl, add 10 eggs, ricotta, parsley, and Pecorino Romano. Whisk the mixture until smooth.
- Add the ham, pepperoni, provolone, hard salami, prosciutto, and bread crumbs. Fold in the cubed meats and cheeses. The texture should be thick and slightly wet.
- Once the dough has doubled in size, dump it onto a floured surface, knead for 2 minutes, and shape it into a ball. Roll the dough out to a rough circle, about ¼-inch (½-cm) thick.
- With a pizza cutter or knife, cut out a large disc that is 2 inches (5-cm) wider than a 9-inch (23-cm) springform pan or round baking dish. With the rest of the dough, cut thick strips about 9 inches (23-cm) long and 1 inch (2 cm) thick.
- Transfer the dough disc into the springform pan or baking dish. Gently press the dough against the bottom and sides of the pan, allowing the excess to hang over the sides.
- Pour the egg, cheese, and meat mixture into the pan. Pack the filling down and smooth the top with a spatula.
- Weave the strips of dough on top to create a decorative pattern. Trim any excess dough, then fold and crimp the edges. Brush the top with egg wash.
- Bake the pizza rustica for 2 hours, or until the filling is cooked through and the pizza dough has browned.
- Let the the pizza rustica cool completely. Remove from the pan. Chill in the refrigerator overnight on a wire rack.
- Enjoy!
Nutrition Facts : Calories 625 calories, Carbohydrate 44 grams, Fat 34 grams, Fiber 1 gram, Protein 31 grams, Sugar 2 grams
More about "easter pizza recipes"
PIZZA GAIN (ITALIAN EASTER PIZZA) • CURIOUS CUISINIERE
From curiouscuisiniere.com
4.7/5 (23)Calories 482 per servingCategory Appetizers And Snacks
- In a medium bowl, add the ricotta, crumbled feta, grated Romano, eggs, and pepper. Mix until smooth and even.
EASTER PIZZA RUSTICA RECIPE - WHAT'S COOKIN' ITALIAN STYLE …
From whatscookinitalianstylecuisine.com
THE BEST VEGAN ALMOND FLOUR PIZZA CRUST - SIMPLY …
From simplyquinoa.com
ITALIAN EASTER PIZZA RECIPE - LIVE IN ITALY MAGAZINE
From liveinitalymag.com
PIZZA GIANA RUSTICA - ITALIAN SAVOURY EASTER PIE - XOXOBELLA
From xoxobella.com
EASY PIZZA RUSTICA (TRADITIONAL ITALIAN EASTER PIE OR PIZZAGAINA)
From pinchmeimeating.com
PIZZA FOR EASTER, WHY NOT? - LA CUCINA ITALIANA
From lacucinaitaliana.com
PIZZA RUSTICA RECIPE (ITALIAN EASTER PIE) | KITCHN
From thekitchn.com
PIZZA RUSTICA - A DELICIOUS EASTER TREAT - OUR ITALIAN TABLE
From ouritaliantable.com
50 BEST RAINBOW FOOD & DRINK RECIPES FOR PRIDE - PARADE
From parade.com
EASTER MEALS & CATERING | WHOLE FOODS MARKET
From wholefoodsmarket.com
PANE FRESCO BY FORTINOS | PIZZAS, SANDWICHES, ARTISAN BREADS AND …
From pane-fresco.ca
EASTER PIZZA: A TASTY SWEET FROM TERAMO - LA CUCINA ITALIANA
From lacucinaitaliana.com
BEST PIZZA DI PASQUA (EASTER PIZZA) RECIPE - PARADE
From parade.com
EASY EASTER PIZZA RECIPE » HOMEMADE HEATHER
From homemadeheather.com
ITALIAN EASTER PIE RECIPE: HOW TO MAKE PIZZA RUSTICA - REAL SIMPLE
From realsimple.com
EASIEST-EVER THANKSGIVING PIES - PILLSBURY.COM
From pillsbury.com
EASTER FRUIT PIZZA - SUGARHERO
From sugarhero.com
45 HEALTHY AIR FRYER RECIPES FOR ANY TIME OF DAY - GOOD …
From goodhousekeeping.com
HOW TO MAKE PIZZA RUSTICA (ITALIAN EASTER PIE RECIPE)
From tasteofhome.com
#ham #weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #pork #european #holiday-event #pizza #easter #italian #dietary #meat #4-hours-or-less
You'll also love