Pizza Rustica

Ingredients

• 3 pounds ricotta
• 12 eggs
• 1 pound ham
• 1/4 pound cappicola
• 1/4 pound Genoa salami
• 1/4 pound hot pepperoni
• 1/4 pound sharp provolone
• 1/4 pound Jarlsburg or Swiss
• 1/4 pound mozzarella
• 1 batch of pizza dough

Instructions

1. 1
   Dough: In the bowl of a food processor put exactly 3 cups of flour and one teaspoon salt.
2. 2
   In a measuring cup put exactly 1 1/8 cup of warm water (110E), one package of rapid rise yeast, 1 teaspoon sugar and 1/8 cup olive oil.
3. 3
   When the mixture starts to foam, turn on processor and add liquid all at once. Process for 20 seconds.
4. 4
   Turn dough out onto lightly floured surface. Shape into a ball then place in a large oiled bowl. Cover with plastic wrap and allow to rise until doubled in size. Voila! Pizza dough.
5. 5
   Mix ricotta and eggs. Chop cold cuts and shred cheeses and add to ricotta.
6. 6
   Line greased casserole with dough. Pour in ingredients. Top with more dough and seal edges.
7. 7
   Cut a few small holes in the top to allow steam to escape.
8. 8
   Bake at 350 degrees until the dough is golden brown and the mixture has set. Eat hot or cold.