Special Italian Easter Pizza Recipe - Allrecipes.com
Special Italian Easter Pizza Recipe
  • READY IN ABOUT 2 hrs

Special Italian Easter Pizza

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 10-inch deep-crust pizza Change Servings
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Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Oil the bottom and sides of a 10-inch springform pan with olive oil.
  4. 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.
  5. Line the springform pan with rolled dough, allowing dough to hang over the edge by 2 inches all around.
  6. 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.
  7. Spoon and spread half the ricotta cheese over the layers of meat and cheeses.
  8. Sprinkle half the Parmesan cheese over the ricotta.
  9. Pour half the 8 beaten eggs over the layers; continue layering the remaining meats, sliced cheeses, ricotta cheese, and then Parmesan cheese.
  10. Pour remaining beaten eggs over the last layer of Parmesan cheese.
  11. 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.
  12. Beat 1 egg with water in a small bowl; brush the top of the pie with egg wash.
  13. 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.
  14. 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.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 50 mins
  • READY IN 1 hr 55 mins

Footnotes

  • Cook's Note:
  • In many traditional Italian homes this recipe calls for the addition of hard-boiled eggs. They can be added to this recipe - simply slice 4 hard boiled eggs and layer with the meats and cheeses; bake like normal.
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Reviews More Reviews

May 19, 2012

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.

 
May 19, 2012

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.

 

13 Ratings

Apr 07, 2012

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. :)

 
Jun 06, 2012

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.

 
Jun 08, 2012

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.

 
Mar 13, 2013

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.

 
Nov 24, 2013

Fantastic! The favorite every Easter

 
Apr 20, 2014

Delicious and feeds a number of people! I wanted to add marinara to it but I was content without it! Great Easter addition!!

 

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Nutrition

  • Calories
  • 707 kcal
  • 35%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 306 mg
  • 102%
  • Fat
  • 44.6 g
  • 69%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 45.4 g
  • 91%
  • Sodium
  • 2090 mg
  • 84%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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