Pizzagaina Pizza Rustica

By Dustin

Ingredients

• 2 1/2 lbs ham (sliced thick from deli-counter or cubed pieces of boiled ham)
• 1/4 lb prosciutto (this is the regular proscuitto, next ingredient is as described, proscuittini)
• 1/4 lb prosciutto (PROSCUITTINI, AKA Pepper Ham, Black Peppered Ham or prozuttini)
• 1/4 lb capicola (HOT CAPICOLA, spiced-hot capicola )
• 1/4 lb hard salami
• 1/4 lb genoa salami
• 1 lb fresh mozzarella cheese
• 1 lb mozzarella cheese (1 entire brick of whole milk mozzarella, cubed)
• 1 lb Italian cheese (FRESH BASKET CHEESE, AKA Easter cheese or Farmer's Cheese)
• 3 lbs ricotta cheese
• 1 stick pepperoni (sliced)
• 3 tablespoons parmesan cheese
• 15 eggs
• 4 lbs pizza dough

Details

Preparation time 210mins
Adapted from food.com

Preparation

Step 1

Directions:

1 Cube ham meat. Cut sliced meat by rolling & slicing or cutting with scissors. Cube mozzarella. In very large bowl, add ricotta & basket cheese. Add 15 eggs. Hand stir with whisk. Add 3 heaping tablespoons Grated cheese - then stir in the cubed meat and cheese.2Brush pan with oil then melted butter. Roll out & lay dough. Add cheese/meat mixture. Add top layer of dough and pinch bottom & top dough seams together tightly.3Brush top with oil then egg. Sprinkle with grated cheese. Make Easter Cross with large fork to vent. Bless.4Bake 375º x 10 min then 350º x 60 min then 325º x 30-45 minute.5Remove from oven. Brush top with melted butter. Cool 2-3 hours Turn upside down overnight on large board. Cover pizza tightly with paper towel, foil, & dish-towel. Refrigerate. Serve noon or later on Easter Saturday.