Chef Jacob Hizny
Italian Easter Pie.

Dough

1 envelope Yeast, 1/4 oz.
1 c. Warm water
3 1/4 c. Flour, AP
3 Tlb. Lard or butter
1/8 tsp. Salt
1/8 tsp. Black pepper

Filling

2 c. Ricotta cheese
8 oz. Mozzarella, shredded
1/2 tsp. Salt
1/4 tsp. Black pepper
3 oz. Heavy Cream
2 ea. Eggs, large
8 oz. Sausage, sweet, medium dice, cooked
8 oz. Ham, Cappicola, medium dice
8 oz. Soppressata, small dice
2 Tlb. Parsley, chopped
3 ea. Green onion, sliced
5 ea. Eggs, Hard boiled, large dice
10 oz. Parmesan, grated

1. Preheat oven to 375 degrees
2. In a measuring cup, mix yeast and warm water together and let rest.
3. In an electric mixing bowl (use dough hook) add the flour, lard, salt, pepper and yeast mixture.
4. Work together until dough forms and continue to work until it is elastic and smooth. Then place in a bowl, cover and allow to rise until it doubles in volume.
5. While the dough is resting in another large bowl, combine the ricotta, mozzarella, salt and pepper; add cream and eggs one at a time, beating with a wooden spoon after each addition. Then fold in the sausage, cappicola, soppressata, parsley, green onion, hard-boiled eggs and parmesan. Blend well and reserve
6. When dough has risen, cut into 2 pieces. Roll or stretch one piece to fit into a greased 9 x 2 1/2 inch round pie pan. Then fill with reserved filling mixture. Now roll or stretch the second piece of dough and place over the filling; pressing the edges closed. Then flute the edges to seal the pie. Carefully trim any excess dough. Prick the dough and sprinkle top with a bit of flour.
7. Place the pie in the preheated oven and bake for approximately 45-55 minutes. Remove from the oven and let it rest for approximately 10 minutes before slicing if you are going to serve it warm; otherwise let it cool then cover and refrigerate. Pie can be served either warm or cold. Slices can be reheated in microwave.