Pizzagaina

• Dough
• 4 cups Flour
• 1/2 cup spry (Cisco)
• 2 eggs
• 1 cup water
• Filling
• 1 1/2 lbs. Genoa salami cubed 1/4 inch thick
• 1 1/2 lbs. fresh farmers cheese
• 4-4 1/2 lbs. cooked or boiled ham (prosciutto can be used but may be saltier) cubed in 1/4 inch pieces
• 6 lbs. whole milk ricotta cheese
• 3 dozen large eggs
• 1 cup grated cheese
• black pepper added with cheese to taste

1. In a large mixing bowl mix spry and flour. After mixing add eggs and water and continue to mix until mixed thoroughly. Set aside.
2. In a large bowl mix all ingredients until well mixed.
3. * Grease glass or enamel baking dishes with spry. Then sprinkle flour on the bottom of the pan.
4. * Cut a piece of dough and roll out to fit over the dish. Dough must be thin, placed firmly onto dish and cut excess from the top. Use excess to make basket weave pattern on top before baking.
5. * Scoop mixture into dishes 1/4 to 1/2 inch from top to allow rising.
6. * Make basket weave leaving 2 inch spaces in between.
7. * Bake at 350 for 1 1/2 hours or until knife comes out clear.
8. Let cool, best served at room temperature.

dough, flour, spry, eggs, water, filling, ubc, farmers cheese, ham, milk ricotta cheese, eggs, grated cheese, black pepper

Taken from www.epicurious.com/recipes/member/views/pizzagaina-50178285 (may not work)