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Categories:
eggs Swiss cheese ham black olives salt pepper active dry yeast water sugar salt flour cooking oil water egg poppy seeds
Viewed: 32 - Published at: 8 months agoIngredients
- 2 lg. eggs, well beaten
- 2-1/2 cup shredded Swiss cheese
- 3 cups ham, md. diced
- 1 cup sliced black olives
- 2-2/3 tbsp. salt
- 1/2 tsp. pepper
- 1 pkg. active dry yeast
- 2/3 cup warm water
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 2 to 2-1/2 cups all-purpose flour
- 2 tbsp. cooking oil
- 1 tbsp. water
- 1 lg. egg, beaten
- 1 tsp. poppy seeds
Method
- Combine all filling ingredients the night prior and put in refrigerator.
- Soften yeast in the water and set aside to proof.
- Combine one cup flour, the sugar and salt in a large mixing bowl.
- Beat in the softened yeast and add oil.
- Stir in enough of the remaining flour to make a moderately stiff dough.
- Knead for five to eight minutes on a floured surface until dough is smooth and elastic.
- Place in a greased bowl.
- Let rise in warm place for about one hour or until the dough doubles.
- Punch dough down and divide in two pieces.
- Roll each piece of dough into a 13-inch circle.
- Place one circle on a greased 12-inch pizza pan.
- Spread the filling on top and cover with remaining circle.
- Trim and flute the edges.
- Prick the top of the crust with a fork several times.
- Cover loosely with foil and bake in a preheated 350F oven for 45 minutes.
- Remove from oven; remove foil.
- Combine glaze ingredients and brush on pie crust.
- Return to oven and bake uncovered for an additional 15 minutes.
- Serve warm or cold.
