Easter Pizza=032110

Easter Pizza

DOUGH:

1/2 package active dry yeast, dissolved in 1/2 cup warm water
2 1/2 pounds flour
pinch of salt
4 tablespoons shortening (Crisco)
3 eggs
4 tablespoons sugar

FILLING:

1 layer Genoa salami
1 layer dry sausage
1 layer fresh cheese
1 layer prosciutto
1 layer Mortadella
1 layer hot capicola

For pastry, combine ingredients, adding as much lukewarm water as needed to not make pastry that is not too dry. Let it double in size.

Place ricotta all over the top, beat up to 8 eggs (keep 2 egg yolks) and then spread all over until it reaches almost the top of the filling.

Roll out dough and place on bottom and sides of the baking pan, then add thinly sliced cold cuts and fresh, non-aged cheeses layered between the cold cuts.

After the pie is filled, roll out the pastry for the top and impale multiple times with a fork to prevent puffing. Brush pastry top well with beaten egg yolk.

Bake in a preheated 325°F oven for about an hour, or until an inserted cake tester or wooden toothpick is cleanly removed from substance.