Jeannne McCormack is one of the nicest people I’ve met; she works with my husband. When she mentioned she was using a vacation day to make Easter pizzas and then described them to Kevin, he asked for the recipes. After making a mini pizza (see this post), I asked if I could put her recipe on the blog. Not surprisingly, she was kind enough to say yes. Here it is-it’s amazing!
|Prepare the crust|
|Layer the meats and cheeses|
|Add the egg mixture|
|Top with the small crust|
|The finished pizza|
Jeanne McCormack’s Pizza Chena
3 C. flour
1 tsp. baking powder
1 tsp. salt
coarse pepper to taste (I used about 1/2 tsp.)
2 Tbsp. sugar
1/2 C. shortening
3 extra large eggs
Whisk together flour, baking powder, salt, pepper and sugar. Cut the shortening into the mixture until you have pea-sized pieces. In a mixing bowl, beat the eggs then add to the flour/shortening mixture. Blend all ingredients – form into dough, knead, and separate into 2 disks, one containing 2/3 of the dough and the other with 1/3 of the dough. Cover the dough with plastic wrap. Refrigerate for 30 minutes minimum. Using a rolling pin, roll the large disk to fit into the bottom of and up the sides of a 10” springform pan. Refrigerate while rolling the other disk to slightly larger circle than the springform pan. Refrigerate the small dough circle.
3/4 lb. fresh mozzarella, thinly sliced
1/2 lb. ham, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 lb. Salami, thinly sliced
1/2 lb. Swiss cheese, thinly sliced
1/2 lb. pepperoni, thinly sliced
7 large eggs
1/2 C. Parmigiano-Reggiano cheese, grated
1/3 C. fresh parsley, minced
Salt and pepper to taste
Place alternating layers of cheeses and meat on the dough in the springform pan until all the ingredients are used up. You should have at least 9 layers.
In a bowl, whisk together 6 of the eggs with the Parmigiano-Reggiano cheese, parsley, salt, and pepper. Pour the mixture evenly over the layers. Place the second half of the dough on top of the ingredients and seal the edges. Mix the remaining egg with 1 tsp water. Brush the top of the pizza with the egg wash. Bake at 375ºF for 35-40 minutes or until the pizza is evenly browned.