Pizza Gana (Italian Easter Pie)

By AnneS

Ingredients

• Dough for top and bottom crusts:
• 4 cups flour
• 2 teaspoon salt
• 8 Tablespoon Crisco
• 3-4 eggs (beat with ice water)
• 2 teaspoonS ice water (as needed)
• Filling: All sliced thin, and skinned, where possible
• 1 lb. sausage, fried slightly (or pepperoni)
• 5-6 eggs, scrambled
• 1/4 cup grated Parmesan cheese
• 1 ball mozzarella cheese
• 1/4 lb. provolone cheese
• 1/2 lb. + ham (prosutto, cappacol)
• 1 lb. Italian fresh cheese (Carol used more ricotta)
• 1-1 1/2 lb. ricotta cheese
• 1/4 lb. salami
• salt and pepper
• fresh parsley (diced)

Preparation

Step 1

Crust:
Blend all ingredients, and divide into two portions for top and bottom crusts. Carol used to bring this out to Papa in a 9 x 13" baking dish--so that's what you have to roll the top and bottom crusts out to fit.

Mix all ingredients together (don't use drippings if sausage is fried); put into pie shell, cover with top crust.

Glaze entire top of pie with a scrambled egg, and puncture small holes in the top of pie.

Bake at 375 degrees for 1 hour.