Sunday Brunch: Italian Pizza Chena - News, Weather and Classifieds for Southern New England

Sunday Brunch: Italian Pizza Chena

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Italian Pizza Chena

Serves 10

2 pounds of pizza dough

1 tbsp. olive oil

½ pound hot Italian sausage removed from the casing

¼ pound of capocolla chopped

¼ pound of Genoa salami chopped

½ pound of sliced pepperoni

1 container of basket cheese chopped

½ pound fresh mozzarella sliced

7 whole eggs beaten

1/2 tsp. black pepper

Method of preparation:

1.     Leave the dough out in a covered bowl until doubled in size.

2.     Cut off 1/3 piece and set aside for the top.

3.     Roll the dough gently or stretch it with your fingers and place it in a 9” spring form pan with a little over hang of the dough.

4.     Heat the oil in a skillet and cook the sausage until all the pink is gone, let completely cool.

5.     Place the sausage on the bottom of the dough lined pan, then in alternating layers place the meats and cheeses until all is used. It doesn’t matter what meats and cheeses are placed in.

6.     Fold the sides of the dough into the center of the Pizza, then roll out the other 1/3 piece of dough. Just before covering gently pour the egg mixture with the pepper over the meats and let soak though the layers. Then place the top cover of the dough and press to seal.

7.     Make a couple of slits in the dough and brush the top with egg.

8.     Place in a 375 oven for 1 hour and 15 min until the top is nicely brown.

9.     Remove from the oven and let cool on a rack for 30 min, unmold it and refrigerate until cool to cut.

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