Pizza Rustica

• 1 pastry for double-crust pie
• 1 lb whole milk ricotta cheese (strain to remove excess moisture)
• 8 ounces farmer cheese
• 8 ounces mozzarella cheese, diced (not shredded)
• 4 ounces parmesan cheese, grated
• 5 large eggs, lightly beaten
• 14 lb genoa salami, sliced thick and diced
• 14 lb prosciutto, cut into small pieces
• 1 pinch salt and pepper
• 1 egg, beaten
• 2 tablespoons milk

1. Pastry dough - line a deep baking dish or 10 inch spring-form pan with half of the pie crust.
2. Mix ricotta, farmers cheese, mozzarella and Parmesan cheese in a large bowl.
3. Fold in eggs, salami, ham, salt and pepper.
4. Pour into pastry lined dish/pan.
5. Top with remaining crust and seal the edges.
6. Prick the top with a fork.
7. Brush top of pastry dough with egg wash.
8. Bake in a preheated 375 degree oven for 45 minutes on bottom rack, then move to a top rack for 5-10 minuntes more or until top is golden brown.
9. Cool a bit before serving, can be served warm or at room temperature.

pastry, milk ricotta cheese, farmer cheese, mozzarella cheese, parmesan cheese, eggs, genoa salami, salt, egg, milk

Taken from www.food.com/recipe/pizza-rustica-294622 (may not work)