Dough (makes a top and bottom crust)
1-1/3 C. all-purpose flour
1/2 tsp. black pepper
1/4 C. fresh grated parmesan cheese
1 egg, beaten
1/4 C. shortening
1/3 C. water
Filling
1/8th lb. (eg 2 oz.) each, each, each!!!: prosciutto, provalone cheese, italian hard salami, pepperoni
1/4 lb. shredded mozzarella cheese
salt and pepper to taste (use sparingly)
4 eggs, lightly beaten
To make the dough: Combine the flour and the shortening with a fork. Add in the parmesan, pepper, and water. Lastly stir in the egg, adding a little bit more water if you need to for consistency. The dough should be like a good biscuit dough, but slightly tougher. Turn it out onto a floured surface, and knead it until smooth and elastic, about 2-3 minutes, adding more flour as necessary to keep it from sticking. Set it aside to let it rest while you make the filling.
To make the filling: slice all your meats and the provalone cheese into small bites. Combine them with the eggs, salt and pepper, and the mozzarella cheese in a large bowl.
Use a 5-inch by 9-inch glass baking dish. Divide your dough into half. Roll out the first half to fit the bottom and sides of the dish. (The dough is fairly workable, so you can press it up the sides of the dish some if it doesn't fit exactly on the first try.) Pour your filling into this. Then, you have one of two choices for your top crust.
Option 1: Roll out the second half of the dough the same way you did the bottom crust. Lay it on top of the filling, crimp the edges of the top and bottom together as you would a pie crust, and cut 3-4 generous slits widthwise in the top to allow steam to escape. Brush with beaten egg white if desired.
Option 2: Roll out the second half of the dough. Cut into strips and make a lattice. Nestle some eggs that you previously boiled and dyed down into the lattices at stategic points. Brush with beaten egg white if desired.
Either way, bake it all at 350F for about 45 minutes-1 hour, or until the crust is golden brown, the filling is bubbly, and it looks set. (Remember, there's uncooked eggs in there.) Let it cool somewhat before attempting to slice it. This should serve at least 4-6 generous helpings!
________
Pizza Gein is one of my favorite all-time foods. It's traditionally an Easter food, and I think it is definitely worth its own holiday. As a kid, it was fun to get a piece with a boiled egg in it. So colorful! As an adult, making Pizza Gein gives me an excuse to dye eggs. Oh snap!
For the original, immense batch size, click here.
1-1/3 C. all-purpose flour
1/2 tsp. black pepper
1/4 C. fresh grated parmesan cheese
1 egg, beaten
1/4 C. shortening
1/3 C. water
 |
| Don't the eggs make it all pretty? |
Filling
1/8th lb. (eg 2 oz.) each, each, each!!!: prosciutto, provalone cheese, italian hard salami, pepperoni
1/4 lb. shredded mozzarella cheese
salt and pepper to taste (use sparingly)
4 eggs, lightly beaten
To make the dough: Combine the flour and the shortening with a fork. Add in the parmesan, pepper, and water. Lastly stir in the egg, adding a little bit more water if you need to for consistency. The dough should be like a good biscuit dough, but slightly tougher. Turn it out onto a floured surface, and knead it until smooth and elastic, about 2-3 minutes, adding more flour as necessary to keep it from sticking. Set it aside to let it rest while you make the filling.
To make the filling: slice all your meats and the provalone cheese into small bites. Combine them with the eggs, salt and pepper, and the mozzarella cheese in a large bowl.
Use a 5-inch by 9-inch glass baking dish. Divide your dough into half. Roll out the first half to fit the bottom and sides of the dish. (The dough is fairly workable, so you can press it up the sides of the dish some if it doesn't fit exactly on the first try.) Pour your filling into this. Then, you have one of two choices for your top crust.
Option 1: Roll out the second half of the dough the same way you did the bottom crust. Lay it on top of the filling, crimp the edges of the top and bottom together as you would a pie crust, and cut 3-4 generous slits widthwise in the top to allow steam to escape. Brush with beaten egg white if desired.
Option 2: Roll out the second half of the dough. Cut into strips and make a lattice. Nestle some eggs that you previously boiled and dyed down into the lattices at stategic points. Brush with beaten egg white if desired.
Either way, bake it all at 350F for about 45 minutes-1 hour, or until the crust is golden brown, the filling is bubbly, and it looks set. (Remember, there's uncooked eggs in there.) Let it cool somewhat before attempting to slice it. This should serve at least 4-6 generous helpings!
________
Pizza Gein is one of my favorite all-time foods. It's traditionally an Easter food, and I think it is definitely worth its own holiday. As a kid, it was fun to get a piece with a boiled egg in it. So colorful! As an adult, making Pizza Gein gives me an excuse to dye eggs. Oh snap!
For the original, immense batch size, click here.
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