2 Pie Doughs – I use Pillsbury
¼ lb Prosciutto di Parma – Cut Into Cubes
½ lb. Hot Sopressata – Cut into Cubes
½ lb. Mild Provolone – Cut into Cubes
2 lbs. Cheese and Parsley Sausage- Out of the casing
½ Fresh Mozzarella- Cut in Cubes (about 5 oz.)
3 Cups Fresh Ricotta
1 ½ Tsp. Pepper
½ tsp. Salt
1 Cup Grated Pecorino Romano
1 Tbsp. Chopped Parsley
8 Eggs – beaten, plus one extra eggs for brushing on the pie
9 inch Springform Pan
NOTE- when I go to the deli to get the cold cuts for this I have them slice the meat and the provolone thick for me. Then I cut it into ¼ inch cubes or smaller. In addition if you like to make the grid out of pastry dough, simply buy another piecrust and cut into strips to make the grid. This step is optional.
In a large skillet brown the sausage. Let it cool.
In a bowl combine the prosciutto, the hot sopressata, the provolone, the sausage, mozzarella, ricotta, salt, pepper, Pecorino, parsley and eggs. Mix so that all the ingredients are well incorporated.
Spray your baking pan and preheat the oven to 350°. On a flat surface put some flour. Roll out one pie crust to about 15 inches in diameter. Transfer the dough to the springform pan. Gently push the dough so that lines the entire pan along the edges. Trim any dough overhang. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 11 inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Please note you can use another pie crust and make the criss cross pattern over the top of thee pizza Rustica. Simply roll out that dough and cut into strips. Then make a criss cross pattern. This is optional. Brush the beaten egg over the entire pastry top. I use a pastry brush to do this. Put in the oven and bake for about one hour and minutes.allow to cool and serve. You can freeze this recipe. I usually wrap it well in individual slices in Saran Wrap and free in ziplocks.