Ingredients:

Dough:
½	Cup	Butter, softened
2	Cups	Flour
2		Eggs
1		Egg yolk
Filling:
1-1/2	Cup	Ricotta cheese
4	Tbl	Water
½	Lb	Ground Mild Italian sausage
3	Oz	Genoa salami, diced
4	Oz	Provolone cheese, sliced
½	Cup	Parmesan cheese, grated
4	Oz	Mozzarella, shredded
½	Tbl	Oregano
2	Tbl	Parsley, chopped
4		Eggs, lightly beaten
1		Beaten Egg for cover glaze
1/8	Tsp	pepper

Directions:

Dough: place the flour and the butter into a medium bowl and mix together, Beat the 2 eggs plus the one egg yolk together. Add to the flour mixture with a pinch of slt. Mix and knead the dough. Cover with cellophane wrap and place in refrigerator.

Filling: In a medium skillet on medium heat, sauté the sausage until browned. Place the ricotta cheese into a medium bowl, and add the cooked sausage. Add the salami, the cheeses, the pepper, parsley and oregano and mix well. Mix in the beaten eggs. Set aside.

Preheat oven to 375ºF. Lightly grease a 10-12” pizza pan.

Remove the dough from the refrigerator and divide into 2 parts, one part slightly larger than the other. On a lightly floured surface, roll out the larger part to fit onto the prepared pizza pan.

Spoon the filling onto the bottom crust spreading within ½” of edge. Roll out the remaining dough and place over the filling. Seal the edges as you would a pie by rolling the bottom over the top edge and pinching together. Brush the top of the dough with the last beaten egg, and cut 3-4 slits in dough to allow for steam to escape. Bake for one hour or until crust top and bottom are golden brown.

 

Yields

12-14 servings