Italian Easter Pie
Filling
2 cups of cooked, smoked ham, cubed
2 cups of cooked Italian sausage, sliced
1 cup of Mozzarella cheese, cubed or shredded
1/2 cup of chopped parsley
4 hard boiled eggs, chopped
1 cup of Italian basket cheese, cubed (optional)
1 cup of Ricotta cheese
3 eggs, uncooked
Black pepper to taste
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Mix all chopped ingredients in large bowl. Place uncooked eggs and Ricotta cheese in blender container and mix on medium speed for about 1 minute. Pour into large bowl and combine everything well. Divide dough in half and roll (and beat/stretch if necessary) to fit large pie pan or 15 inch pizza pan. Place one circle on bottom of pan. Top with the filling, pressing out all air pockets. (Pie will look too full.) Top with remaining dough. Trim around pan with knife leaving about 1 inch extra all around. Press edges to seal and tuck sealed edge in all around pan. (Don't be afraid to use fingers.) Pat back into pan, if mis-shapen. Stick top with fork several times to make air holes. Bake at 400ºF for 20 minutes, then reduce oven temperature to 350ºF and bake an additional 30 minutes. If you like the top shiny, brush with beaten egg yolk. Place foil or pan on rack underneath to save oven from drips as they usually do leak.
Crust
4 cups of flour
1 teaspoon of salt
1 package of granulated yeast
1/4 cup of olive oil
1 1/2 cup of hot water
Place flour and salt in large bowl. Combine hot (from tap) water, oil and yeast in measuring cup with fork or whisk. Add to flour and mix well. If dough is dry, add water as necessary. If dough is too sticky, add flour, one tablespoon at a time. Knead until dough forms ball. If using the same day, leave in bowl in warm place to rise. Punch down before rolling. Dough may be frozen for 3 months. Any Italian bread or pizza dough may be purchased for this. White bread dough will not get as crusty and may become wet underneath filling.
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