Recipe By Tina Folkertsma
- 2 store-bought pie pastry rolls for 9” pan or larger, room temperature
- 16 oz. ricotta cheese, drained
- 8 oz. low-moisture mozzarella, large shreds or cubed
- 2 oz. Pecorino Romano or Parmigiano Reggiano, grated
- 1 t. pepper
- 7 eggs, beaten
- 12 oz. cooked Italian sausage, blotted and crumbled
- 6 oz. smoked ham or prosciutto, cubed or sliced
- 6 oz. pepperoni or salami slices, diced
- 1 egg + 1 t. water
Whisk ricotta into beaten eggs. Stir in meats, pepper until coated. Gently fold in shredded cheeses until combined. Set aside.
Preheat oven to 450º. Brush a 9” springform pan with olive oil, dust with flour. Unroll first pre-made pastry on floured surface, using a rolling pin to slightly enlarge dough. Roll onto rolling pin and transfer to pan. Tuck dough into pan evenly.
Transfer filling into pan, pressing firmly to prevent air pockets. Unroll second pastry on top of pan, patting it flat over filling. Press firmly against inside pastry edge to seal.
Mix single egg and water, brush egg wash on top of dough to moisten entire surface. Trim dough extending past pan edge. Fold dough edges down onto top crust, crimp edges with fingertips until fully sealed. Brush once more with egg wash.
Place pan in oven, reduce heat to 350º. Bake until top crust is a beautiful golden brown, 75 minutes. Remove from oven, cool for 15-30 minutes. Remove ring, cool 15 minutes minimum before slicing.