Recipe by Brandilynn7
"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!"
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bulk Italian sausage
1 (1 pound) loaf
frozen bread dough, thawed
sliced mozzarella cheese
sliced cooked ham
sliced provolone cheese
1 (16 ounce) container
grated Parmesan cheese
Incredible! I made this is a 9x13 baking dish and served it at a family get together. It was a huge hit and this is something that I will be making again. Using the bread dough made this a very easy recipe and the taste was fantastic.
After searching high and low for a great recipe for easter pizza, I have finally found it with this one! Thanks SO much for posting. This makes a huge pie, so thank goodness my springform pan is oversized. Using the frozen bread dough made this recipe super easy- and to make it seem a little more like homemade I brushed the crust with olive oil and sprinkled a little parmesan and seasoning on while baking it. The filling was perfect and everything tasted great as reheated leftovers in the days after I made it. I'm saving this one to my recipe box, but I am definitely not waiting until Easter to make it again. This might be an every couple of months dish from here on out.
EXCELLENT! Instead of using frozen bread dough, I used 'Italian Bread Using the Bread Machine' recipe from this site. You could taste each layer of flavor in this, and that's what I really enjoyed. This made a HUGE pizza pie! I remember family members making this while growing up, but this was my first attempt...it will not be my last! This came out beautiful and perfect. I couldn't have asked for any more! Thanks or sharing. :)
I didn't have a springform pan, so I made this in a rectangular non-stick pan. It was incredible and fed my whole family of 5, with leftovers. Everyone raved about it and asked when I was going to make it again. I did brush the top with olive oil and sprinkled it with parmesan instead of doing the egg wash.
Oh my gosh, this was absolutely INCREDIBLE! I know it's not the healthiest recipe, but sometimes you need to splurge, and this was worth the calorie splurge. I was worried about the top crust over-browning, so I baked it topped with foil until the last 20 minutes, when I removed the foil and then did the egg wash. Perfection! It was a beautiful golden brown and the egg wash gave it a nice shine.
Other than using prosciuto instead of deli ham, Genoa salami, and shaping it free form on a baking sheet, this is an old family recipe that's made only for Easter and Christmas. We look forward to it every year on these holidays. It becomes breakfast or lunch or dinner or a snack. We always eat it cooled to room temperature and sometimes cold from the fridge. Yes, it's a gut bomb, so cut it into small pieces to serve.
Fantastic! The favorite every Easter
Meat lovers unite! As others have noted, this is not an everyday type of meal. But for special occasions or hungry teenage boys...what a hit! I make it in a 9x13 just because of convenience. Springform looks prettier tho. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Special Italian Easter Pizza
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 402
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