Pantry Raiders: Try a new kind of pizza


By Melissa Cooper

Easter is a time of celebration, family and food. This dish is one of my family’s favorite Easter traditions. The recipe has been handed down from generation to generation and each family member has added his or her own special touches. This is my mom’s version, which is the best. Of course, I might be a little biased. Buon appetito!

Italian Easter Pizza

2 refrigerated pie crust dough circles
6 large eggs
½ cup heavy cream
½ pound prosciutto, chopped
¼ cup pepperoni, chopped
½ cup Romano cheese, grated
1 cup ziti pasta, cooked
½ cup provolone cheese, grated
½ tsp. black pepper
1 large egg, beaten with 1 tbsp. milk

Preheat oven to 425.

Whisk eggs and cream together.

Stir in remaining ingredients.

Lay first pie crust dough circle into pie pan and pour in mixture.

Top with second pie crust dough circle, trim excess and crimp to seal edges. (Dough scraps can be used for decoration on crust.) Using a sharp knife, cut slits in the dough to vent.

Brush dough with beaten egg.

Bake at 425 degrees for 15 minutes; reduce heat to 300 degrees and bake for an additional 30 minutes, until crust is lightly browned.

Let pizza cool completely before cutting and serving.

Photo by Melissa Cooper

Italian Easter Pizza