Bisnonna Caterina’s Pizza di Pasqua

Today, veteran pizzaiolo Rosario Viggiano enjoys satisfying regulars with his artisan quality pizza, lovingly prepared. His bisnonni (great grandparents), Caterina and Antonio Viggiano, first came to America in 1906. At home, he and his family still celebrate Pasqua (Easter) with Caterina’s Easter Pies, whose fragrant aromas fondly remind Rosario of Sundays spent with extended family!

Dough Ingredients:

• 9 cups flour
• 4 teaspoons salt
• 1 Tablespoon baking powder
• 1-1/4 cups shortening (or lard)
• 7 extra large eggs
• 1-1/4 cups ice water
• 4 egg yolks for egg wash

Dough Instructions:

Mix all dry ingredients in a large bowl. Add shortening to mixture with a pastry cutter or fork until pieces are pea sized. Beat eggs together with water. Gently fold into flour mixture until dough begins to gather together. Place dough on the counter. Using hands, bring dough together into a large ball. Divide into 12 smaller balls. Wrap balls in plastic wrap and refrigerate for 30 minutes. Place egg yolks into a bowl and whisk together for egg wash.

Filling:

• 2 pounds pepperoni, sliced
• ⅛” (2-3 oz./pie)
• 1-1/2 pounds soppressata, sliced
• ⅛” (2 oz. each)
• 1-1/2 pounds ham, sliced
• ⅛” (2 oz. each)
• 2 pounds provolone, sliced
• ⅛” or shredded (2-3 oz. each)
• 8 Hard-boiled eggs, sliced ¼” (4-5 slices each)

Assembly:

Flour work surface. Prepare sheet pans with parchment paper. Roll balls out into circles ⅛” thin. Brush egg wash around edges. Place filling on half of the circle. Fold empty half over and seal edges like a calzone. Place on a sheet pan. Continue with remaining dough balls. Brush with egg wash and bake at 450 degrees until golden brown (15-20 minutes).

Serves 12

About Pasqua

Across the Old Country, Pasqua (Easter) is celebrated through a variety of regional food traditions, including specialty breads, and, of course, agnello (lamb).