Dough:

6 cups unbleached flour, plus extra for dusting

1 tsp salt

5 large eggs

1 lb butter, chilled (salted or unsalted)

1¼ cup ice water

Filling:

12 oz finely chopped cured meat (such as prosciutto, salami, or ham)

8 oz spiced sausage, diced

8 oz mozzarella, diced

8 oz provolone, diced

2 lbs ricotta cheese

4 oz pecorino romano, finely grated

10 large eggs

1 tsp black pepper

1 additional egg, beaten (for brushing)

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Make the dough: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Beat the eggs and add to the flour mixture. Gradually add ice water, mixing until a smooth, pliable dough forms. Knead lightly on a floured surface for a few minutes until smooth. Wrap and refrigerate for 30 minutes.
Prepare the filling: In a large bowl, beat the eggs. Add chopped meats, mozzarella, provolone, ricotta, pecorino, and pepper. Mix until fully combined and creamy.
Assemble the pie: Preheat oven to 180°C (350°F). Divide the dough into two portions—two-thirds for the base and one-third for the top. Roll out the larger piece to fit a greased 9-inch springform or deep pie pan, allowing for overhang.
Pour the filling into the prepared crust, spreading evenly. Roll out the remaining dough to cover the top. Moisten the edges and seal, trimming excess dough. Cut a few small slits in the top to vent steam.
Brush the crust with beaten egg and bake for 45 minutes. Brush again midway and bake for another 45 minutes, or until deep golden brown.
Cool and serve: Allow to cool to room temperature before slicing. Serve warm or at room temperature.

Customize the filling with vegetables such as spinach, mushrooms, or roasted peppers.

Use shortcrust or puff pastry as a time-saving alternative to homemade dough.

Pizza rustica tastes even better the next day after the flavors meld.

Freeze baked or unbaked for up to 2 months; thaw overnight before reheating.

Brush the crust twice with egg wash for extra color and shine.