Italian Easter Pizza

Cook Italian sausage in a skillet over medium heat until it reaches a browned and crumbly state, 5 to 8 minutes. Discard excess grease; reserve the sausage for later use.

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

Separate one-third of the dough from the loaf and set it aside under a cloth. Shape the remaining dough into a ball; roll the ball on a floured work surface into a 14-inch circle. Press the circle into the bottom and up the sides of the prepared pan; any excess dough will hang over the edges.

Whisk 8 eggs in a 2-cup liquid measure to create a smooth mixture.

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

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

Beat the remaining egg and water in a small bowl to create an egg wash. Brush the egg wash over top crust.

Bake in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. Check by inserting a toothpick into the middle of the crust; it should come out clean.

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