Easter Pizza Rustica

• 2 William Sonoma Pie Crust (No Sugar)
• 3 large eggs
• 1 pounds part-skim ricotta cheese
• 4 ounces shredded mozzarella cheese
• 1/2 cup freshly grated Locatelli
• 1/4 teaspoon kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 1/4 pound Genoa salami, cut into 1/2" cubes (about 1 cup)
• 1/4 pound pepperoni, cut into 1/2" cubes (about 1 cup)
• 1/4 pound very thinly sliced prosciutto
• 1 drop bottom tart pan

1. Make crusts according to recipe. Form in to two balls, one slightly larger than the other. This will be used for the bottom crust. Set aside.
2. Stir together the eggs, ricotta, mozzarella, Locatelli, salt, and pepper. Stir in the salami, and pepperoni.
3. Preheat oven to 350u0b0F.
4. Roll out the bigger ball and line the bottom of the buttered tart pan. Trim crust evenly. Place the prosciutto slices on top of the crust. Put filling into crust. Roll out the other ball. Make 10, 1" wide thick fluted strips about 10" long. Create basket weave on top of filling and tuck ends of strips into rolled up bottom crust. Brush top with milk and bake for 1 hour.

pie crust, eggs, ricotta cheese, mozzarella cheese, freshly grated locatelli, kosher salt, ground black pepper, salami, pepperoni, very, tart pan

Taken from www.epicurious.com/recipes/member/views/easter-pizza-rustica-52810501 (may not work)