Savory Italian Easter Pie

In a skillet over medium heat, cook and stir Italian sausage until browned and crumbly, about 5 to 8 minutes. Drain excess grease and set sausage aside.

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

Take 1/3 of the dough from the loaf and set it aside under a cloth. Shape the remaining dough into a ball and roll it out on a floured work surface into a 35-centimeter circle. Press the circle into the bottom and up the sides of the prepared pan, allowing excess dough to hang over the edges.

Whisk 8 eggs in a 2-cup liquid measure.

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

Roll out the remaining bread dough into a 30-centimeter circle. Place it over the pie to form a top crust. Roll and pinch any overhanging bottom crust over the top crust to seal in the filling.

In a small bowl, beat the remaining egg and water. Brush the egg wash over the top crust.

Bake in the preheated oven until the crust is golden brown and the filling is set, for about 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without any raw egg.

Remove from the oven and allow to 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.