Special Italian Easter Pizza

1. Stage

Cook and stir Italian sausage in a skillet over medium heat until browned and crumbly, 5 to 8 minutes. Drain excess grease; set sausage aside.

2. Stage

Preheat the oven to 350 degrees F (175 degrees C). Oil the bottom and sides of a 10-inch springform pan with olive oil.

3. Stage

Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining dough into a ball; roll ball on a floured work surface into a 14-inch circle. Press circle into the bottom and up the sides of the prepared springform pan; excess dough will hand over the edges.

4. Stage

Whisk 8 eggs in a 2-cup liquid measure.

5. Stage

Working with only 1/2 of the ingredients at a time, make layers in the pan in the following order: sausage, mozzarella, ham, provolone, salami, pepperoni, ricotta, and Parmesan. Pour in 1/2 of the beaten eggs. Repeat layers once more, starting with sausage and ending with Parmesan. Pour remaining beaten eggs over top.

6. Stage

Roll out remaining bread dough into a 12-inch circle. Place over the pie to form a top crust. Roll and pinch any overhanging bottom crust over top crust to seal in the filling.

7. Stage

Beat remaining egg and water in a small bowl. Brush egg wash over top crust.

8. Stage

Bake in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without any raw egg.

9. Stage

Remove from the oven and cool in the pan for at least 25 minutes, then release the spring and remove pie from the pan. Transfer to a serving platter and cut into wedges for serving.