Easter Pizza Of The Calabrese Variety

• 2 1/2 lbs pizza dough
• 3/4 lb diameter pepperoni, sliced thin (2 1/2 ")
• 1/2 lb ham, sliced thin
• 2 lbs ricotta cheese, the driest you can find
• 3/4 lb mozzarella cheese, sliced thin
• 1/2 lb sopressata, sliced thin
• 1/2 dozen sliced hard-boiled egg
• 1/2 lb provolone cheese, sliced
• shortening

1. Grease the bottom and sides of a 9"x13"x2" deep pan with shortening.
2. Spread out 3/4 of the dough and line the pan with it (if there are holes wet some of the dough and patch the hole).
3. The dough needs to hang out of the pan about 1 1/2".
4. Layer the ingredients as follows: pepperoni, ricotta, ham, mozzarella, egg slices, sopresata, provelone.
5. Continue layering until all the ingredients are used up.
6. END WITH PEPPERONI ON TOP!
7. Roll out remaining dough and cover top.
8. Cover the holes by pulling over the excess dough that is hanging over.
9. Seal with water and grease top with shortening.
10. Prick with a fork all over the top.
11. Cover with a towel and place in a warm place until when touched with finger the dough springs back (about an hour).
12. Bake at 350 degrees for 2 hours or until evenly browned.
13. Turn out on a rack and let cool for about 1/2 hour.

dough, diameter pepperoni, ham, ricotta cheese, mozzarella cheese, thin, egg, provolone cheese, shortening

Taken from www.food.com/recipe/easter-pizza-of-the-calabrese-variety-166113 (may not work)