Meat Pie Zanfardino Style
Ingredients
- Pizza Dough - 1
- Prosciutto - 1/4 lb. sliced thin
- Capicola - 1/4 lb. sliced thin
- Peppered Ham or Proscuittini - 1/4 lb. sliced thin
- Mortadella - 1/4 lb. sliced thin
- Genoa Salami - 1/8 lb. sliced thin
- Fresh Mozzarella - 1 sliced thin
- Provolone - 1/4 lb. sliced
- Fontina Cheese - 1/4. lb. sliced
- Parmesan Cheese - Grated to taste
- Roasted Red Peppers - 8 oz. jar
Instructions
Cut pizza dough in half. Place each half in bowl, cover with towel and let rise. Grease a glass Pyrex quiche pan and dust with cornmeal. Stretch out one pizza dough to cover bottom and sides of Pyrex pan. Layer slices of meat and sliced cheeses, alternating each, place roasted peppers when layers are halfway up the quiche pan, continue layering cheese and meat until finished. Sprinkle with grated Parmesan cheese to taste. Stretch out second half of pizza dough over th epie and crimp sides. Brush top dough with egg wash. Bake at 350° for approximately 30-40 minutes or until dough is golden brown, check dough through glass pan.
