Pizza con la Ricotta

• 1-1/8 lb. white flour
• 2/3 oz. yeast
• 3 tbsp. olive oil
• Milk
• 1 dash salt
• 8-7/8 oz. fresh ricotta
• 3-1/2 oz. prosciutto crudo, chopped
• 1-3/4 oz. grated pecorino
• 2 eggs
• Parsley
• Lard
• oil
• Salt and pepper

1. Dilute yeast in a little lukewarm warm water; add to flour with a pinch of salt and mix.
2. Add oil and enough milk to obtain the normal dough consistency for bread.
3. Knead the dough, then let it raise for 1 hour in a warm place.
4. After the dough has risen, divide into 2 parts, one a little larger than the other.
5. Grease a cake pan (such as a springform cake pan) with lard or oil.
6. With larger part flatten out and cover the bottom and sides of the cake pan.
7. Spread ricotta, prosciutto, eggs (hard boiled and cut into pieces), ground parsley, grated pecorino, and the salt and pepper.
8. With the other smaller piece of dough, cover and close sides well.
9. Make holes in top with fork.
10. Lightly brush top of crust with olive oil.
11. Bake at 180C/350F until done (about 45 minutes or until brown).

white flour, yeast, olive oil, milk, salt, fresh ricotta, prosciutto crudo, pecorino, eggs, parsley, lard, oil, salt

Taken from www.foodgeeks.com/recipes/18947 (may not work)