Easter Pie – Pizza Rustica

In a measuring cup, mix yeast and warm water.

Place flour in the bowl of a stand mixer fitted with the hook attachment. Add the lard or butter, salt, pepper and yeast/water mixture. Mix on low speed until dough forms and is elastic and smooth, about 10-15 minutes.

Place dough in a lightly oiled large bowl, cover with a towel and allow it to rise in a warm place for 2 hours, or until doubled in volume.

When dough has risen, cut into 2 equal pieces. Stretch one piece to fit into the bottom and up the sides of a greased 9-inch spring form pan. Reserve the other piece in an oiled zip-top bag in the refrigerator for later to make the top.

Preheat oven to 375 F. Place dough-lined spring form pan in the refrigerator while making the filling.

Over medium-high heat, brown the sausage in a frying pan with the water to render the fat. Drain and cool.

In a large bowl, combine ricotta, mozzarella, and pepper. Add eggs one at a time, beating with a wooden spoon after each addition. Add cooled sausage, prosciutto, pepperoni, salami, ham and grated cheeses to ricotta mixture and mix well.

Line the pastry crust with a single layer of the sliced capicola, all around including the edges. Any leftover can be placed on top of the ricotta and meat mixture before sealing the top with pastry. Once the pie is lined with the capicola, fill with the ricotta and diced meat mixture. Stretch second piece of dough and place over the filling, pressing the edges closed. Be careful not to tear the dough. The top edges must be sealed. Make 4 slits in the dough for steam to escape.

Combine the egg wash ingredients in a bowl and gently beat to combine. Brush the crust with the egg wash to give it a beautiful glossy finish.

Bake for an hour and a half until crust is nice and golden brown. Once done, remove pie from oven and let it cool completely. Place in the fridge for at least 2 hours to fully set. It’s best to let it set overnight if you can. Slice and serve.

Recipe adapted from Franco Lania.