Ingredients

• 1/2 lb. Salami
• 1/2 lb. Capacola
• 1/2 lb. Prosciuttini
• 1/2 lb. Pepperoni
• 1/2 lb. Mozzarella
• 4 eggs
• 2 tbsp. Parmesan cheese
• 2 loaves bread dough

Directions

Roll half of dough and place in greased 15X 10X1 pan.
Layer salami, then Capacola.
Top with 1/2 of grated mozzarella cheese.
Layer Prosciuttini and pepperoni.
Carefully spoon 1/2 of eggs over top
Roll out rest of dough and cover.
Cut off excess dough and seal.
Prick top of dough with fork.
Bake at 350 for 45 min
After 5 min, prick dough again.
Remove from oven.
Brush crust with beaten eggs.
Shut off oven.
Leave pizza in another 1/2 hr.
Wed edges of dough to seal.

Evelyn

Pizza Dough

• 7 cups flour
• 3 tbsp. oil
• 1 1/2 tsp salt
• 1/4 tsp. pepper
• 2 pkg Yeast
• 1/4 tsp. Garlic powder
• 2 1/4 cup warm water
• 1 1/2 lb shredded Mozzarella cheese

Directions

• Dissolve yeast in water.
• Add oil.
• Mix flour, salt, pepper, and garlic.
• Add liquid.
• Knead until smooth.
• Divide in 3 pieces.
• Let rise.
• Spread in greased 15X10 pans.
• Sprinkle mozzarella over dough in 3 pans.
• May use 4-12″ round pans instead.
• Pour Pizza Sauce on Top.

Pizza Sauce

• 1 28 oz. can Italian peeled tomatoes
• 1 small chopped onion
• 3 tbsp. Parmesan cheese
• 1 tbsp. oregano
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. soda
• 1/4 tsp. garlic
• 1/2 tsp. sweet basil

Directions

• Put all ingredients in blender and mix.
• Divide sauce over 3 pans dough.
• Bake 400 for 15 minutes.
• Cool 5 minutes.
• Cut with scissors.

Rita