Pizza Rustica

pizza dough for 10-inch 2 crust pie

2 pounds Italian sausage meat

1 container (2 pounds) ricotta

2 packages (6 ounces each) mozzarella - diced

1/2 cup sugar (optional)

5 eggs

1/4 pound prosciutto - chopped

2 oz. capicola ham - chopped

1 tablespoon chopped parsley

1/4 cup grated Parmesan or Romano cheese

Preheat oven to 400° F. Prepare pastry and line a 10-inch pie pan. Prick dough with fork and sprinkle with a little flour. Cut sausage meat into small pieces and brown lightly with 2 tablespoons of water.

Combine ricotta and mozzarella; add sugar and eggs, one at a time, beating after each additional with a wooden spoon. Add cooked sausage meat, prosciutto, capicola, parsley and grated cheese. Blend well.

Pour mixture into lined pie pan and cover with pastry. Trim, leaving about 1/2-inch overhang. Fold dough under and back and flute edge. Cut slits in pie to allow steam to escape.

Bake 15 minutes, lower oven to 325° F. and continue baking 40 to 50 minutes.

Remove from oven. Let stand 5 minutes before serving.

May be served hot or cold.