Ingredients

The following ingredients have 8 Servings
  • 2 sheets pie dough, homemade or store-bought
  • 1 pound whole milk ricotta cheese
  • 6 eggs
  • 8 oz. Genoa salami or smoked ham, cut into bite-sized cubes
  • 8 oz. sopressata or browned sausage, cut into bite-sized cubes
  • 4 oz. spicy salami or pepperoni, cut into bite-sized cubes
  • 4 oz. fresh mozzarella cheese, cut into bite-sized cubes
  • 1/4 cup parmesan cheese, grated
  • 1/2 tablespoon black pepper
  • 1 pound fresh cheese (queso fresco/cacique, formaggio, etc.), broken into pieces
  • 8 oz. prosciutto, thinly sliced
  • 1 egg yolk
  • 2 tablespoons water

Instruction

  • Preheat oven to 350º F and lightly grease a springform baking dish with non-stick spray.
  • In a large mixing bowl, mix together ricotta cheese and 6 eggs until fully combined.
  • Mix in cubed Genoa salami, sopressata and spicy salami, then mix in cubed mozzarella and parmesan cheese.
  • Stir in black pepper, then gently work in fresh cheese.
  • Roll out 2/3 pie dough, making sure it covers bottom and sides of springform baking dish, leaving a 2-inch overhang. Gently press pie dough into pan.
  • Lay 4 oz. sliced prosciutto on top of pie dough, forming an even layer, then top with ricotta meat filling.
  • Top with layer of remaining sliced prosciutto.
  • Roll out remaining 1/3 pie dough and place on top of pie, trimming excess.
  • Crimp edges together forming a tight seal, then use a paring knife to make 4 slits as vents to let steam escape.
  • Whisk together egg yolk and water in a small bowl and brush over crust.
  • Place baking dish on a rimmed baking sheet, then place in oven and bake for 1 hour, then cover with aluminum foil and bake for another 30 minutes, or until internal temperature reaches 150º F.
  • Remove from oven and let cool completely before slicing and serving.