Antipasto Brunch Bake

Steps

1. Heat oven to 350° with a rack in middle position. Grease bottom and sides of a 9" springform pan.
2. Unroll pizza dough, then cut in half crosswise. Press one piece of dough into bottom and about 1" up sides of prepared pan. Bake until cooked but not browned, 8 to 10 minutes. Let cool in pan 10 minutes. Spread half of pesto over top.
3. Meanwhile, heat oil in a large nonstick skillet over medium-high. Add spinach and cook, stirring occasionally, until leaves have wilted and released most of their liquid, about 4 minutes; remove from heat and let cool. Beat eight eggs in a medium bowl and set aside.
4. Layer half each of ham, turkey and salami over pesto. Top with spinach and half of cheddar, then spread remaining 3 tablespoons pesto over top. Scatter mozzarella over pesto, then top with roasted red peppers. Pour half of beaten eggs over peppers.
5. Repeat layering with remaining ham, turkey, salami and cheddar, followed by remaining beaten eggs. Place remaining piece of dough over top, stretching as needed to cover other ingredients. Beat remaining egg in a small bowl, then brush over dough. 6. Bake until eggs are set and dough is well browned, about 1 hour. Use the tip of a knife to loosen dough and fillings from sides of pan, then carefully unbuckle pan collar and remove. Let sit 30 minutes before slicing and serving.