Killing Them Softly: Easter Pizza


EDITOR’S NOTE: My recent discovery of our families’ collection of 1970s era church cookbooks has been nothing short of a conversation piece around Al Dente HQ. The kind-hearted and well-intentioned women behind these recipes set cooking back years, all the while trying to kill their families with butter, shortening and lard. Not wanting to hog the glory and splendor for myself, it is my pleasure to share these classic culinary gems with you. These are the original recipes with very little editing. If you have one of these around your house or find one at your parent’s home, please contact me. I would love to get my hands on it.

RECIPE: Easter Pizza
AUTHOR: Kate Viggiano
COOKBOOK: Our Lady of Pompeii’s Society of St. Therese Cookbook

WHY DID I CHOOSE THIS? Because on Syracuse’s Northside during the ’50s, ’60s and ’70s, this might be considered low-calorie cooking.

Actually, I’ve always wanted to make one of these. They are also known as pizza rusticas and typically made around Easter. The hard-boiled eggs turn me off, but I have seen other recipes that use ricotta blended with eggs and other cheeses to bind the ingredients.

Still, there is enough fat in one serving of this recipe to necessitate a stent. And, there’s no way this thing gets cooked in 10 minutes.

Easter Pizza

  • 5 lbs. flour
  • 10 eggs, beaten
  • 2 tbsp. salt
  • 1 1/2 tsp. baking powder
  • 2 cups spry
  • 2 cups water
  • 2 lbs. salami, sliced
  • 4 sticks pepperoni, sliced
  • 2 lbs. provolone, sliced
  • 12 hard-boiled eggs, sliced

Put flour on a board, add salt, baking powder and spry. Work spry into flour. Make a well – beat eggs, add the water and mix all together. Let dough stand for about an hour. Slice dough – roll out like a pie dough. Put last four ingredients on half the dough. Fold over pinch on edges and fork on top. Brush egg yolk on top. Bake in a 500-degree oven for 10 minutes.


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