Pizza Rustica Napoletana

This is my recipe. That is, it was handed down to me and I modified/tweaked it until it rendered my desired result. It lists provolone as an ingredient. I admit to not being a fan of provolone and prefer to substitute with a mild table pecorino instead. I've used Friulano in a pinch too. ~Rue

For the Crust:

2 Cups All Purpose Flour
4 Oz. Cold Butter, cut in 1/4" pieces
2 Large Eggs
1/2 Tsp. Salt
1 Tbsp. Sugar

Mix flour, salt and sugar on work surface. Add the butter and using the tips of your fingers, mix it until the pieces of butter resemble small peas. Add the eggs quickly just until the dough holds together. The dough will be sticky. Wrap in plastic wrap. Refrigerate for 6 hours or overnight.

For the Filling:

22 Oz. Ricotta
1 Cup Provolone, (I prefer mild pecorino or Friulano instead) 1/4 inch dice
1 Cup Mozzarella, 1/4 inch dice
4 Oz. cured, mild, Italian sausage, 1/4 inch dice
6 Large Eggs
5 Oz. Grated Parmesan
1/4 Cup Chopped Parsley
Fresh Ground Black Pepper

Directions:

Mix all ingredients and refrigerate for several hours.

Preheat oven to 400 degrees.

Cut cold dough in 2 pieces, one should be twice as big as the other one. Roll out the larger one (on a floured surface) 1/8 inch thick. Line a 9 inch springform mold with dough, which should hang over the edge about 2 inches.

Spread the filling in the pan. Roll out the smaller piece and cover the filling. Pinch the two overhanging doughs together and then trim them to about 1 inch overhang. Fold this edge to form a border. Cut a large cross in the center of the top piece of dough to allow the filling to puff up without breaking the dough. Place Pizza Rustica in the middle of the oven on a sheet pan for 20 minutes (at 400 degrees) then reduce the heat to 375 degrees for another hour.

Remove from oven and let cool 1 1/2 hours before removing it from the springform. The top will begin to collapse as it cools.

Serve warm or at room temperature for an antipasto.