This rustic Italian pizza is traditionally an Easter dish in Italy but why limit yourself to one time a year! It’s a simple deep dish pizza with loads of flavour. Be sure to refrigerate any left overs, it’s just as good cold!
- 350g prepared pizza dough
- 8 large eggs
- 70g cubed pancetta (Fully cooked Italian style bacon) (1/2 cup)
- 70g chopped Italian soppressata salami (1/2 cup)
- 50g shredded friulano cheese (1/2 cup)
- 40g grated parmesan cheese (1/2 cup)
- 150g ricotta (1/2 cup)
- 1 Tbsp finely chopped parsley
- 1/8 tsp cracked black pepper
- 2 Tbsp olive oil
- Preheat oven to 375F
- Use 1 Tbsp olive oil to grease an 8 inch/20cm round straight edged cake pan
- Use 200 grams of the dough to roll out a thin circle to a diameter of 12 inches/30cm.
- Place the dough in the greased pan making sure it goes right to the edges all around. Dough should over hang the pans edge by roughly 1/4 inch/6mm.
- Beat the eggs in a medium bowl. Add the pancetta, salami, cheeses, and parsley to the eggs and mix together.
- Pour the egg mixture into the pan. Sprinkle with black pepper.
- Use the remaining 100g of dough to roll out another circle for the top to a diameter of 8.5 inches/21.5cm.
- Place on top to cover the egg mixture. Match the edges with the bottom layer and pinch together all around. When you are done the entire circle will overhang the pan.
- Gently twist and pinch the edges of the dough into the pan creating the crust. See photos in the blog post for reference.
- Brush the remaining tablespoon of oil over the top.
- Prick the top of the pizza a few times with a tooth pick.
- Bake for 1 hour. Let rest 10 minutes before transferring to a rack or serving plate.
The dough will seem thin but that is ok. It should rolled out to roughly 1/8 inch or 1/4cm thick.
Don’t add salt, the parmesan and cured meats have plenty!