There are all sorts of different kinds of Easter Pizza; each region of Italy and/or family has their own special variation. My Grandma used to make this sweeter version, and a more savory version that included ham. Since the sweeter version was always my favorite, that’s the one I decided to share with all of you!
Grandma Rose’s Sweet Easter Pizza
5 eggs – beaten with a fork
1 cup dry Acini di Pepe pasta (cooked, drained, and rinsed in cold water)
1 1/4 cups sugar
2 cups ricotta
1 teaspoon vanilla
3 cups flour
1 cup Crisco (shortening)
1/2 cup ice water
1 tablespoon whole milk
Preheat oven to 375 degrees.
Prepare pie crust first. Combine all ingredients for crust in a large bowl and knead until combined. (do not knead too much) Roll into ball, wrap in plastic and place in refrigerator for 30 min.
While pie crust is in fridge, start on filling. Combine beaten eggs, vanilla, and sugar in a large bowl. Add cooked pasta and ricotta. Sir until combined.
Remove pie crust from refrigerator. Cut in half. Roll out one half and place in bottom of 8x12 baking pan. Pour filling in crust. Roll out other half of pie crust and place on top. Pinch sides and remove any overhanging crust.
Combine egg and milk in a small bowl for egg wash. Lightly brush the egg wash over the top of the easter pizza before putting in the oven.
Bake at 375 degrees for 15 minutes, then reduce oven heat to 350 degrees and cook for an additional 30 minutes.