Although this recipe calls for only meats, you can also toss some veggies in there too if you want. I like to add mushrooms, onion, and green pepper to mine, but that’s just me. I love a pizza with as many toppings as I can fit on it. My kids and husband prefer the all meat version, so I usually make two. The great thing about that is that there are always leftovers… and I don’t even have to fight anyone for them.
Check out what they are saying about this recipe over at Recipe Lion:
“Talk about “deep dish pizza”. This recipe is so “old world” Italian and authentic, my ancestors are cheering. If your looking for “pizza” you might be disappointed, but this is truly a fabulous meat and cheese, hardy, rich in flavor pie.”
I’ve never had pizza like this before… and I don’t know if I’ll eat it any other way again!
Ingredients
3 cups Gold Medal all-purpose flour
1/4 cup sugar
1 stick cold unsalted butter (1/2 cup) cut into bits
1/4 cup olive oil
9 large eggs, beaten lightly
3 pounds ricotta cheese
1/2 pound prosciutto coarsely chopped
1/2 pound cooked ham coarsely chopped
1/2 pound salami (preferably soppresseta) coarsely chopped
1 1/2 pound Kraft mozzarella cheese cut in small pieces
6 ounces Romano cheese, grated
1/4 teaspoon McCormick’s pepper
egg wash made by beating 1 large egg
yolk with pinch salt and 1 tsp water
Instructions
In a large bowl combine the flour, sugar, and a pinch of salt, add the butter, and blend the mixture until it resembles meal. Stir in the oil and 1/3 to 1/2 cup ice water, 1 tablespoon at a time, to form a soft dough. Knead the dough lightly on a floured surface until it is smooth and chill it, wrapped in plastic wrap, for 30 minutes.
Halve the dough, roll half of it into a circle 1/8 inch thick, and fit it into a buttered 12 inch round baking pan, 2 inches deep, leaving a 1-inch overhang. Chill the shell and the remaining dough. In a very large bowl combine the eggs and stir in the ricotta, a little at a time until the mixture is blended well. Stir in the prosciutto, the ham, salami, mozzarella, Romano and the pepper and combine the filling well.
Spoon the filling into the shell, roll the remaining dough into a circle large enough to cover the top of the pie, and arrange it over the filling. Crimp the edges together firmly, brush the pie with the egg wash, and cut large slits in the top for steam vents. Bake the pie in a preheated 350 degree F oven for 1 hour and 15 minutes to 1 hour 30 minutes, or until the top is golden brown, and let it sit for 15 minutes.
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Quick Tip: Feel free to add and subtract your favorite meats.
Thanks again to Recipe Lion for this scrumptious recipe.
