Pizza Rustica (Italian Easter Pie)

Ingredients

For the Pizza Crust:

• 2 cups warm water
• 1 tbsp sugar
• ½ cup olive oil
• 1 tbsp instant yeast
• 5½ cups all-purpose flour
• 1 tbsp salt

For the Filling:

• 10 large eggs
• 8 oz ham, boiled, cubed
• 16 oz ricotta cheese
• 8 oz pepperoni, cubed
• 1 cup parsley, fresh, chopped
• 8 oz provolone cheese, cubed
• 4 oz pecorino romano, grated
• 8 oz salami, hard, cubed
• 4 oz prosciutto, chopped
• 1½ cups bread crumbs
• 1 egg, large, beaten, (for egg wash)

Instructions

Pizza Crust:

1. In a large mixing bowl, combine the warm water, sugar, olive oil, and instant yeast.
2. Add the flour and salt. Mix the dough with a wooden spoon until it forms a ball.
3. Knead the dough for 1 minute or until it feels smooth and springy.
4. Cover the dough in the bowl with a kitchen towel or plastic wrap. Let rise in a warm place for 2 hours.

Filling:

1. Preheat the oven to 350 degrees F.
2. In a large bowl, add the 10 eggs, ricotta, parsley, and pecorino romano. Whisk the mixture until smooth.
3. Add the ham, pepperoni, provolone, hard salami, prosciutto, and bread crumbs.
4. Fold in the cubed meats and cheeses. The texture should be thick and slightly wet.
5. Once the dough has doubled in size, place it onto a floured surface, then knead for 2 minutes, and shape it into a ball.
6. Roll the dough out to a rough circle to about ¼-inch thick.
7. With a pizza cutter or knife, cut out a large disc that is 2-inches wider than a 9-inch springform pan or round baking dish.
8. With the rest of the dough, cut thick strips about 9-inches long and 1-inch thick.
9. Transfer the dough disc into the springform pan or baking dish.
10. Gently press the dough against the bottom and sides of the pan, allowing the excess to hang over the sides.
11. Pour the egg, cheese, and meat mixture into the pan. Pack the filling down and smooth the top with a spatula.
12. Weave the strips of dough on top to create a decorative pattern. Trim any excess dough, then fold and crimp the edges.
13. Brush the top with egg wash.
14. Bake the pizza rustica for 2 hours or until the filling is cooked through and the pizza dough has browned.
15. Let the pizza rustica cool completely. Remove from the pan.
16. Chill in the refrigerator overnight on a wire rack.
17. Serve and enjoy!