Lime Rock Inn Pizza Rustica

• 2 cups all-purpose flour
• 2 egg yolks
• 18 teaspoon salt
• 12 cup salted butter, cut into 8 pieces
• 2 tablespoons sugar
• 3 tablespoons ice water
• 2 egg yolks
• 12 ounces whole milk ricotta cheese
• 2 tablespoons grated ferrari pecorino romano cheese (recommended)
• 12 teaspoon fresh ground black pepper
• 4 ounces prosciutto, cubed (cut from 1-2 inch thick slices from the deli)
• 4 ounces boiled ham, cubed (cut from 1-2 inch thick slices from the deli)
• 1 (4 ounce) package mortadella, cubed

1. Place crust ingredients in the bowl of a food processor.
2. Process until dough starts to come together, about 30 seconds.
3. Remove and form dough into two balls, one slightly larger than the other.
4. Flatten each slightly, wrap in plastic, and refrigerate for no less than 1 hour.
5. Overnight is best.
6. Preheat oven to 375 and spray a 9-inch pie pan with cooking spray such as Pam,.
7. Prepare filling by whisking together the egg yolks, ricotta & romano cheeses, and pepper until smooth.
8. Fold in the cubed meats and mix well.
9. Set aside.
10. Remove dough from fridge and taking the larger disk place on a floured surface and roll into a 12-inch circle.
11. Place in prepared pan.
12. Roll second disk into a 9-inch circle to use as the top crust.
13. Set this one aside.
14. Pour filling into pie pan and spread evenly.
15. Top with remaining crust.
16. Pinch dough to seal edges.and cut a slit in the top crust.
17. Bake at 375.
18. After 30 minutes, cover the edges of pie with foil to prevent edges from burning.
19. Return pie to oven and bake for an additional 45 minutes.
20. Remove pie from oven, place on a wire rack, and let cool to room temperature before serving.
21. note: pie may be refrigerated after baking but for no more than 24 hours.

flour, egg yolks, salt, butter, sugar, water, egg yolks, milk ricotta cheese, grated ferrari, ground black pepper, deli, ham, mortadella

Taken from www.food.com/recipe/lime-rock-inn-pizza-rustica-352534 (may not work)