"Mom's Cooking": Easter Pizza, Italian Vegetable Medley & Cannolis

Mom: Roseann
Daughter: Stephanie

Easter Pizza

Dough (Makes 2 pies)

• 6 eggs
• 1/2 cup oil
• 1 tsp. vanilla extract
• 1 tsp. salt
• 1/2 cup sugar
• 5 cups all purpose flour
• 1 tablespoon baking powder

1. In a bowl combine 6 eggs, 1/2 cup oil, 1 tsp vanilla, 1 tsp salt, and 1/2 cup sugar. Mix very gently; over mixing will affect the texture of the dough.

2. On a dough board combine 5 cups of flour and 1 tablespoon baking powder and shape into a mound. Hollow out a well in the middle of the flour.

3. Pour the egg mixture into the middle of the well little by little, and gradually combine the wet ingredients with the flour with one hand to form a dough. Use your free hand to help the well hold its shape and push more of the flour into the center of the well.

4. Knead the dough until soft and pliable. Divide into 2 balls.

5. Stretch each ball out into a circular shape. Roll each ball out to a foot and a half in diameter, and place them on two cookie sheets.

Filling (Per pie)

• 1/2 lb prosciutto
• 1/2 lb Genoa salami
• 1/2 lb sliced pepperoni
• 1/2 lb provolone cheese
• 12 hard boiled eggs

1. On one half of each dough round, layer 1/4 lb of prosciutto, 1/4 lb salami, 1/4 lb. provolone, 1/4 lb pepperoni and 6 thinly sliced hard boiled eggs.

2. Fold the other half of each dough circle over the fillings to make a half moon shape, resembling a large calzone.

3. Press the edges of each Easter pizza together firmly to seal it shut. Then, cut into the edges with scissors about an inch apart, creating decorative “tabs”. Fold every other tab back onto the pizza.

4. Before baking , cut 4 rows of small slits on top of the dough to vent the steam.

5. Brush the top of the dough with egg yolk a golden color when baking.

6. Bake at 350 degrees for 40-50 minutes or until golden brown.


Note: You can buy pre-made shells for the cannoli or you can make them from a pizzelle recipe with pizzelle maker.


• 2lbs of fresh, whole-milk ricotta
• 1/2 cup of sugar
• 1 tsp vanilla
• 1 egg
• Optional: semi-sweet chocolate chips, to taste

1. Add sugar, vanilla, and egg to ricotta. Mix until smooth, thick consistency. Fill cannolli shells and refrigerate.

Italian Vegetable Medley

• Zucchini
• Peppers
• Broccoli
• Eggplant
• Onions
• Garlic, to taste
• Fresh parsley, to taste
• Fresh basil, to taste
• Tomatoes
• Mushrooms
• Yellow squash
• 1/4 cup of olive oil

1. Any combination of seasonal vegetables you enjoy can work. Slice equal amounts of each vegetable into bite-sized chunks.

2. In large pot place sliced peppers, zucchini, onions, garlic, eggplant, parsley, basil, tomatoes, mushrooms, yellow squash with 1/4 cup olive oil. Saute’ on high for five minutes, coating the vegetables evenly with the olive oil. Cover and cook on low flame for 30 min. or until tender.

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