INGREDIENTS:

• --DOUGH:--
• 2 env. active dry yeast
• 1/3 c. lukewarm water
• 4 eggs
• Pinch of salt
• 1 tbsp. sugar
• 2 1/2 to 3 c. bread flour or all
• purpose flour
• Olive oil
• --FILLING:--
• 3 eggs
• 4 tbsp. grated Parmesan cheese
• 4 tbsp. grated Romano cheese
• 1/4 tsp. cinnamon
• 1 tsp. lemon juice
• 8 oz. farmer cheese
• 1/4 lb. prosciutto or ham, chopped
• 8 oz. Mozzarella cheese, chopped
• 4 sweet Italian sausages, cooked and
• sliced
• 2 hard boiled eggs, shelled and sliced

DIRECTIONS:

• Combine the yeast and water; stir and set aside. In a mixing
• bowl, beat the eggs, then stir in the salt and sugar. Add the yeast
• mixture, the flour and 1 tablespoon of oil. Mix until the dough
• starts to leave sides of bowl. Turn the dough onto a floured board
• and knead 10 to 15 minutes, slapping the dough on the board and
• adding more flour, when necessary, to obtain a smooth, soft dough.
• Form into a ball and set it into an oiled bowl. Turn the dough to
• coat the entire surface with oil. Cover and set in a warm place to
• rise, about 1 to 1 1/2 hours, or until double in bulk. Beat the
• eggs until frothy and stir in the grated cheeses, cinnamon and lemon
• juice. Add the farmer cheese and mix until creamy. Set aside.
• Punch down the dough and divide into two parts. Lightly oil an 11
• inch pizza pan. Place one half of the dough into the prepared pan
• and stretch with fingers into a circle large enough to cover the
• bottom and overlap the sides of the pan. Pierce dough all over with
• a fork. Scatter the prosciutto, or ham, all over the dough. Add
• the remaining ingredients, layering them as you please. Spoon the
• egg mixture over and smooth the top with a spatula. Roll or stretch
• the remaining dough into a circle to cover the entire pizza. Trim
• the dough evenly all around. Pinch the two pieces of dough together
• to seal the pizza well. Pierce the top with fork to let the pizza
• breathe. Brush with oil and set aside 10 to 15 minutes. Bake the
• pizza for about 35 to 40 minutes in a 400 degree oven or until top
• is golden brown. Cool before slicing. Serve warm or at room
• temperature.