This is an Italian CLASSIC! It is served every year on Easter and it is SO GOOD! You could definitely add different meats and cheeses and make this your own, but these are just my personal favorite!
2 (1lb) balls of pizza dough (store bought or home made)
2 lbs of whole milk ricotta
4 eggs beaten
8 ounces of shredded romano cheese
8 ounces of fresh mozarella
8 ounces of dry italian pepporoni
8 ounces of soppressata
8 ounces of dried mozzarella
extra virgin olive oil
Preheat your oven to 375 degrees
In a large mixing bowl place the ricotta. Be sure to drain it if there is a lot of water.
Cut your meats and cheeses into small bite size pieces and add to the mixing bowl with the ricotta
Whisk together your eggs and add into your meat and cheese mixture and mix to combine.
Take one 1lb ball of pizza dough and roll it into a circle bigger than your springform pan
Place the dough in the springform pan and begin adding your meat and cheese mixture.
IT IS VERY IMPORTANT TO PAT THE MIXTURE DOWN SO THERE ARE NO GAPS OR AIR POCKETS
Roll out your 2nd 1lb ball of pizza dough to cover the top, trim off the excess.
Cover the bottom and sides with foil and place on a baking sheet for easy transfer.
Drizzle the top with olive oil and bake for 1 hour and 15 minutes. If you notice the top of your crust getting brown too fast, place a piece of foil over the top.
I used a 9 inch springform pan, you could make this into a larger one, or into individual smaller ones just keep an eye on them as the cooking time will vary. The dough will also puff up slightly so make sure to cut slices in the top for the air to escape.
Let cool on the counter for about 3 hours before serving. This can also be chilled over night and when ready to serve just cut a piece and pop it in the microwave, or eat it cold, either way its delicious!
Please be sure not to add any salt! The meats and cheeses are salty enough.
I hope you enjoyed this video and recipe. If you decide to make it let me know how you liked it!!
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