This most typical savory pie is served for Carnevale (the day before Ash Wednesday) and then again for Easter. Though many recipes for pizza rustica specify that the dried sausage, mozzarella and other filling ingredients be layered, in the Neapolitan version, they are diced and added to the ricotta filling, making the resulting pie easier to cut into wedges.
The listed ingredients are sufficient to fill an 8x8x3 inch caserole.
It is interesting to note that some of the folks warmed this dish. We always ate it at room temperature.