Ingredients :
1 Pound pizza dough, pre-made
2 Sheets puff pastry
11 eggs
3 eggs, hard boiled, chopped
1 Pound ham, baked or leftover, chopped
1/2 Pound sausage, Italian, ground
4 Cloves garlic, minced
1/4 Pound capicola, spicy, chopped
1/4 Pound salami, chopped
1/4 Cup parmesan cheese, grated Romano
1 Teaspoon black pepper, coarse
1 Teaspoon smoked paprika
1 Pinch salt
1 Pound ricotta salata, or the traditional Italian basket cheese
8 Ounces mozzarella cheese, sliced
8 Ounces provolone cheese, sliced
1/2 Teaspoon garlic paste
Fresh basil, chopped, optional garnish
Directions:
If cooking in an oven, preheat to 350 degrees F.
If cooking in a smoker, preheat the smoker to 300 degrees F for 15 minutes with the lid closed.
Brown and drain the Italian sausage. Add sausage to a large mixing bowl.
Combine with grated parmesan Romano cheese, chopped hard-boiled eggs, ham, capicola, and salami.
Lightly flour a wooden cutting board. Place the pizza dough onto the flour and cover with parchment paper. Roll out to 1/4 inch thick.
Butter the sides and bottom of a 10 inch spring form pan. Add dough to the pan and press to form up the sides. Allow 1” of the dough overhang.
Use a fork to pierce the bottom of the dough 3 to 4 times. Lay ½ of the mozzarella and provolone to cover the bottom.
Add 10 eggs to a large mixing bowl with garlic, pepper, smoked paprika, and a pinch of salt. Whisk until frothy.
Add the ricotta cheese and whisk until smooth.
Combine the 2 bowls together and stir with a wooden spoon. Pour ½ into the spring form pan and cover with remaining sliced mozzarella and provolone. Top with remaining egg and meat mixture
Unroll the puff pastry sheets and cut each sheet into 6 equal strips. Lay 6 strips on a wooden cutting board side by side. Place one strip horizontally across the top of the 6. Weave the strips together.
Place on top of the pizza giana and trim away any overhang.
Roll up the overhanging pizza dough around the top of the pan to form a rim and cover the edges of the pastry.
Whisk the remaining egg, 1 tablespoon of water, and garlic paste to form egg wash. Brush on top of the pie.
If cooking in an oven, cover with foil and cook for 1 hour. Then remove foil and cook for another 15 minutes until golden brown. Check centre to make sure cooked through. If needed, cook longer but check often.
If cooking in a smoker, place into the smoker and smoke for 5 hours. Check centre to make sure cooked through. If needed, cook longer but check often.
Let it stand 15 to 20 minutes. Release the pan sides and transfer the pizza to a platter to cut into wedges.