March, 2007
	Easter Pizza This is a delicious recipe for a big celebration. After a Lenten fast, this traditional, very hearty Easter Pizza has been enjoyed by Italian families for centuries. There are many variations, some which sound a bit strange and include hard boiled eggs, or a sweet pie crust. This recipe is a simple version and should be tasty to most North American palettes (and children!).	Table of Contents Bible for Children, Meet the Author Easter in Latin Latin for Teachers Training Seminar Easter Pizza Recipe Classica Homepage “Latin has become very enjoyable around this house.” Tracey Browning Raleigh, NC Classical Academic Press 3920 Market Street Camp Hill, PA 17011 ph: 866-730-0711 info@classicalsubjects.com Visit our Website
“Simply Fabulous!” – Rob Baddorf, CAP graphic design guy Ingredients Crust 4 cups all-purpose flour ½ cup oil 2 eggs 1 cup lukewarm milk 2 teaspoons baking powder 1 dash salt Filling 3 pounds ricotta cheese 1 pound sausage, cooked and drained ½ pound bacon, cooked and drained 3 eggs Black pepper and parsley to taste Directions Set oven at 350 degrees. Grease a 9 x 13” baking pan. For crust, mix flour, baking powder and salt. In a separate bowl mix together warm milk, eggs and oil. Add to dry ingredients and stir into dough. Divide dough in half. Line the baking pan with one half of the dough to make a bottom crust. Mix filling ingredients together and spread over dough in pan. Roll out other half of dough and place it over the filling as a top crust. Pinch edges together and pierce the top well with a knife. Bake for one hour.