Timballo

Ingredients
1/2 Lb Pizza Crust Dough, (1/4th recipe) dough recipe
1 Lb Ziti pasta cooked very al dente. (pasta will cook more as it bakes in the oven.
4 C Red Gravy or Marinara Sauce
1/2 Lb Italian Sausage cooked in pasta sauce and cut into bite sized pieces. about 1 inch
1 C Ricotta
1 Raw Egg
1/2 tsp Salt
1 Tbsp Parsley Frakes
1/8 Lb Cooked Bacon strips cut into 1 inch lengths. Browned but not crispy.
20 Slices Pepperoni
3 Hard Boiled Eggs peeled and left whole
2 Tbsp Early sweet peas
1/2 C Sliced Mushrooms
1/2 C Mozzarella
1/4 C Parmesan
6-8 Basil Leaves, Chopped.
Fresh Ground Pepper to Taste

Cook Pasta, drain and mix with 1 cup of sauce and set aside

Prepare Ricotta, whip ricotta with egg, 1/2 tsp salt, pepper, and Parmesan

Prepare Crust
Proof dough for 1/2 hour then roll out to about a 20-22 inch circle.
Place dough loosely in an 8 1/2 inch springform pan. Let dough fill bottom of pan to edges and overlap rim to fold over when filled.

Spoon a shallow layer of pasta into bottom of crusted pan. spread evenly
Add a ladle of sauce and spread to fill.
Place a layer of bacon over pasta.
Spread ricotta mixture over bacon.
Add layer of pasta
Place sausage pieces on and into pasta.
Sprinkle basil over all
Add enough pasta to even out layer of sausage.
Ladle sauce over layer till filled.
Spread Sliced Mushrooms over layer.
Place hard boiled eggs well spaced on mushrooms
Fill layer with pasta, sprinkle in peas and add some sauce
Cover layer with half of the Mozzarella
Add layer of pepperoni
Add remainder of pasta and cover with remaining Mozzarella.

Close carefully by folding edges of dough up over top all around. Overlap where needed and pinch edges to close

Bake at 450F for 20 - 25 minutes till medium brown.

Let stand 5 minutes then remove spring form pan,
Cut into wedges and serve.

Makes 6 generous servings

Artie's Basic Italian Bread and Pizza Crust Recipe

6 cups all purpose flour
1/2 tsp salt
3 cups of tepid water
1 pkg Quick Rise Yeast
2 Tbspns Vegetable Oil

Mix 4 cups of flour with salt... two minutes
Dissolve yeast in 2 cups of tepid water - around 95 - 105 degrees
(if water is too hot or too cold yeast will not dissolve)

Add yeast mixture to salted flour, Knead. if using mixer use hook and mix on slow speed till consistent.
Once dough is mixed slowly add the rest of the water and flour until you have a consistent soft dough.
(if too soft add a little flour till you have what you like if too hard, add water)

Place soft dough in a large bowl with room for dough to double.
Keep loosely covered in a warm place for one hour.
Remove dough from bowl onto a well floured work surface.
Knead dough till smooth.

Cover loosely and let it proof for 1/2 hour.
Shape into bread or roll into pizza.
Bake bread @ 475 F for 20 minutes.
Pizza @ 475 F for 15 minutes

For A Crispy Pizza Crust, do not proof dough, separate into amount you will use. and place immediately in fridge. When ready to roll out dough, just remove from refrigerator and roll it out and construct your pizza.
half the recipe makes a nice thick 16 inch pizza. for thin pizza divide by four.
For bread, half the recipe makes about a one pound loaf of Crispy Italian Bread.
divide accordingly

To use refrigerated dough for bread. Remove from fridge let dough warm about a half hour then knead and let proof for another half hour. Shape into bread and bake @ 475 F for 20 minutes.
Enjoy