DOUGH:

2 env. active dry yeast
1/3 c. lukewarm water
4 eggs
Pinch of salt
1 tbsp. sugar
2 1/2 to 3 c. bread flour or all purpose flour
Olive oil

Combine the yeast and water; stir and set aside. In a mixing bowl, beat the eggs, then stir in the salt and sugar. Add the yeast mixture, the flour and 1 tablespoon of oil. Mix until the dough starts to leave sides of bowl.

Turn the dough onto a floured board and knead 10 to 15 minutes, slapping the dough on the board and adding more flour, when necessary, to obtain a smooth, soft dough. Form into a ball and set it into an oiled bowl. Turn the dough to coat the entire surface with oil. Cover and set in a warm place to rise, about 1 to 1 1/2 hours, or until double in bulk.

FILLING:

3 eggs
4 tbsp. grated Parmesan cheese
4 tbsp. grated Romano cheese
1/4 tsp. cinnamon
1 tsp. lemon juice
8 oz. farmer cheese
1/4 lb. prosciutto or ham, chopped
8 oz. Mozzarella cheese, chopped
4 sweet Italian sausages, cooked and sliced
2 hard boiled eggs, shelled and sliced

Beat the eggs until frothy and stir in the grated cheeses, cinnamon and lemon juice. Add the farmer cheese and mix until creamy. Set aside. Punch down the dough and divide into two parts.

Lightly oil an 11 inch pizza pan. Place one half of the dough into the prepared pan and stretch with fingers into a circle large enough to cover the bottom and overlap the sides of the pan. Pierce dough all over with a fork.

Scatter the prosciutto, or ham, all over the dough. Add the remaining ingredients, layering them as you please. Spoon the egg mixture over and smooth the top with a spatula.

Roll or stretch the remaining dough into a circle to cover the entire pizza. Trim the dough evenly all around. Pinch the two pieces of dough together to seal the pizza well. Pierce the top with fork to let the pizza breathe. Brush with oil and set aside 10 to 15 minutes.

Bake the pizza for about 35 to 40 minutes in a 400 degree oven or until top is golden brown. Cool before slicing. Serve warm or at room temperature.