½ lb. sweet sopresata (cut in ¼ inch cubes)
½ lb. hot sopresata (cut in ¼ inch cubes)
¾ lb. genoa salami (cut in ¼ inch cubes)
½ lb. peperoni (cut in ¼ inch cubes)
¾ lb. ham (cut in ¼ inch cubes)
¾ lb. provolone (cut in ¼ inch cubes)
4 oz pecorino
1 ½ lb. fresh ricotta (crumbled)
1 lb. basket cheese (crumbled)
1 lb. fresh mozzarella (crumbled)
1ea. 20 0z pizza dough (proofed)
3ea. whole eggs
2 tbs. butter
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Directions
1. In a bowl add the fresh ricotta, fresh mozzarella, basket cheese, pecorino, provolone and the 3 eggs.
2. Mix until all ingredients are incorporated.
3. Add the hot sopresata, sweet sopresata, peperoni, ham, salami and mix well and set aside.
4. Grease a half-sized aluminum pan with butter and set aside.
5. On a flat surface stretch the pizza dough to the size of the pan that you will be using.
6. Gently place the pizza dough in the pan making sure to overlap the edges.
7. Fill the dough lined pan with the pizza rustica mix.
8. Using a sharp knife cut off the excess pizza dough from the edges of the pan.
9. Cover with aluminum foil and bake at 350 degrees for 45 minutes.
10. After 45 minutes remove the aluminum foil and bake for an additional 25 minutes.
11. Remove from oven, let cool and serve at room temperature.
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