Rose has another story to tell about her days singing in clubs around the Niagara Falls area in the early eighties.
She is writing a book and with each chapter she includes a recipe. This story has a recipe from DeCamillo's Bakery.
Rustic Pizza
DiCamillo’s Bakery
2 lb. Italian bread dough
2 12 oz. jars roasted sweet peppers
3 8oz. Packages frozen Spinach
1 can pitted black olives drained
1 jar green salad olives drained ¼ lb. thin sliced capicola ham
¼ lb. Parmesan, grated
¼ lb. Romano, grated
¼ lb. shredded fontinella cheese
1 small chopped green onion
1 clove garlic-chop
2 T. olive oil (I use more)
1 egg, beaten-mix with 1 T. water
Sesame seeds
Defrost spinach, drain well, mix with some olive oil. Puree in processor with garlic and onion, some salt, pepper. Drain peppers, place in small bowl with 1 T. olive oil. Roll out one pound of dough very thinly on lightly floured surface. Place dough in bottom of greased 8 in. spring form pan so that bottom and sides are covered with an overhanging lip of dough. Cover bottom of pan with a layer of capicola. Layer roasted peppers on top of ham. Sprinkle with Romano and parmesan. Spread part of spinach mixture on top of cheese. Make certain you are using about ½ of mix. Save rest for other layer. Put in a layer of fontanelle. Then green and black olives. Repeat layers. Roll other dough until thin. Top the pizza with this. Cut excess dough. Make a braid (I made a bow--cause I did not have enough dough) Use egg wash to top pizza. Sprinkle sesame seeds over top. Slit top for steam. 400 degrees. Until browned. Remove from spring form pan. You can stick back into oven with rest of egg wash if you like to brown sides. (If you do this, cover top with foil)