This recipe is very near and dear to my heart. It was passed down from my Grandmother to my mother and then down to my wife. I have been eating this on Easter Sunday since I was a little boy.  The tradition came from the fact that we did not eat meat on Fridays during lent and we did not eat meat from Good Friday until Easter morning after Sunday mass.

We are now cooking these in our smoker and they are delicious!

1 pizza dough (brought to room temp- let is rise)
White flour
6 hard boiled Easter Eggs sliced
1 cup of sliced or chopped pepperoni
1 cup of sliced or chopped Soppressata
1 cup of sliced or chopped hard salami
2 cups of sliced extra sharp provolone cheese
Olive oil
Set Smoker to 375°F

Roll out the pizza dough and place it in a half size (12×14) aluminum full pan with has been dusted with flour.

Layer the cheese, eggs and meats in the center of the dough and when you are finished, pull up the sides of the dough and pinch together tight so the dough does not separate. Brush with olive oil and place the pizza (in the pan) in the smoker. (We do not use smoke wood, just charcoal)

Cook until the top browns and the cheese has melted. Approximately 25 minutes. Let cool slightly, cut and serve.

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