Pizza Rustica

A pizza is a pie, but this looks more like a pie the way we think of it. A top and bottom crust enclosing a yummy filling. This is substantial. Just a green salad and a glass of wine please.

• Ready In: 2 hrs
• Serves: 12

Ingredients

• Dough

• 3  cups all-purpose flour
• 1⁄4 cup sugar
• 1⁄2 cup  cold butter, cut into bits
• 1⁄4 cup olive oil

• Filling

• 9  large eggs, beaten lightly
• 1 1⁄2 lbs ricotta cheese
• 1⁄2 lb prosciutto, chopped coarse
• 1⁄2 lb cooked ham, chopped coarse
• 1⁄2 lb  salami, chopped coarse
• 1 1⁄2 lbs mozzarella cheese, cut into small pieces
• 5  ounces  freshly grated romano cheese
• 1⁄4 teaspoon pepper

• an egg wash

• 1  large  egg yolk, beaten with
• 1  pinch salt, and
• 1  teaspoon water

Directions

1. Make dough: In a large bowl combine flour, sugar and a pinch of salt.
2. Add the butter and blend mixture until it resembles coarse meal.
3. Stir in oil and 1/3 to ½ cup ice water, 1 tblsp at a time, to form a soft dough.
4. Knead dough lightly on a floured surface until it is smooth, halve the dough and chill it, wrapped in plastic wrap, for 30 minutes.
5. Roll half of dough (leave other half in fridge) into a circle 1/8 inch thick and fit into a buttered 12 inch round baking pan, 2 inches deep, leaving a 1 inch overhang.
6. Chill shell.
7. Preheat oven to 350 degrees F.
8. Make filling: In a very large bowl combine eggs and stir in ricotta, a little at a time, until mixture is blended well.
9. Stir in meats, cheeses and pepper and combine well.
10. Spoon into shell.
11. Roll remaining dough into a circle large enough to cover the top of the pie and cover pie.
12. Crimp edges together firmly, brush pie with egg wash and cut slits on top.
13. Bake for 1 hour and 15 minutes to 1 ½ hours, or until top is golden-brown.
14. Let stand for 15 minutes before cutting.