Italian Easter Pie Pizza
This is one of my all-time favorites and is a crowd pleaser! It’s a perfect dish to bring to any potluck!
Ingredients:
For the Pie Crust
2 ½ cups all purpose flour
1 stick cold butter, cubed
2 tablespoons olive oil
1 large egg
1 teaspoon kosher salt
4 tablespoons cold water
For the Filling
15 ounces ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup shredded parmesan
4 large eggs, beaten
1-1/2 cups ham, diced
1/2 cup salami, chopped
1/2 cup prosciutto, chopped
½ teaspoon kosher salt
¼ teaspoon pepper
For Brushing the Crust
1 large egg, beaten
Directions:
For the Pie Crust
In a food processor combine the flour, cold cubed butter, olive oil, egg, and salt. Pulse just until the mixture is combined; until it looks like sand. With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball.
Lay out a piece of plastic wrap, and press dough ball together into a disk shape. Wrap in the plastic wrap and refrigerate for at least an hour or overnight.
For the Filling
In a large bowl, combine all of the filling ingredients, and mix until combined. Set aside.
Assembly
Preheat oven to 425 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top crust. On a lightly floured surface, roll out the larger piece of dough into a circular shape. Carefully place the dough in a greased springform pan and line the insides and bottom with it. You can use any scrap pieces to fill in the gaps in the pan.
Pour the ricotta filling into the crust. Use a spatula to smooth and even it out.
Roll out the remaining pie crust into a circle. Place it over top of the ricotta filling. Trim any excess overhang and use the side crust to roll over the top crust of the pie. Brush the pie with a beaten egg and make a small "x" shape in the middle of the pie to allow steam to escape.
Place the pie on the middle rack of the preheated oven and immediately reduce the temperature to 350 degrees. Bake for about 75 minutes or until the crust is golden brown. Let cool for five minutes before removing the collar; let sit for another 10 minutes before slicing and serving.
