2 batches of dough
15 eggs, beaten
grated parmesan to taste (about a handful)
1/2 lb each, thinly sliced and then chopped:
proscuittini, ham, hard salami, provolone cheese, pepperoni
1 lb mozzarella, shredded
salt and pepper to taste (use sparingly)
One batch of dough at a time: roll out to pizza-crust thickness, working in a little lard, grated parmesan, and salt and pepper. Use one batch to line a 9" x 13" pan, also greased with lard. In a large bowl, mix together meats, mozzarella, and beaten eggs. Pour all into the lined pan. Top with the remaining dough batch. Bake for about 1 hour at 350F, or until crust is brown. If desired, brush top crust with milk or beaten egg white.
A note on Pizza Gein: this is traditionally a Pascua food. Additionally, for the dough recipe and a smaller batch version of this, click here. (Remember to multiply the dough ingredients by four if you're going to use it for this recipe.)
15 eggs, beaten
grated parmesan to taste (about a handful)
1/2 lb each, thinly sliced and then chopped:
proscuittini, ham, hard salami, provolone cheese, pepperoni
1 lb mozzarella, shredded
salt and pepper to taste (use sparingly)
One batch of dough at a time: roll out to pizza-crust thickness, working in a little lard, grated parmesan, and salt and pepper. Use one batch to line a 9" x 13" pan, also greased with lard. In a large bowl, mix together meats, mozzarella, and beaten eggs. Pour all into the lined pan. Top with the remaining dough batch. Bake for about 1 hour at 350F, or until crust is brown. If desired, brush top crust with milk or beaten egg white.
A note on Pizza Gein: this is traditionally a Pascua food. Additionally, for the dough recipe and a smaller batch version of this, click here. (Remember to multiply the dough ingredients by four if you're going to use it for this recipe.)
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