Ingredients

DOUGH INGREDIENTS: 3 1/2 cups all-purpose flour 2 sticks cold unsalted butter 1/3 cup milk 2 large eggs 1 teaspoon fine sea salt 1 teaspoon sugar FILLING INGREDIENTS 7 eggs 32 oz. ricotta (drained) 12 thin slices genoa salami (sliced thin) 12 thin slices mortadella (sliced thin) 12 thin slices prosciutto (sliced thin) 1 cup shredded provolone 1 cup rustica shredded mozzarella 1 cup pecorino romano ( grated ) 1/2 teaspoon black pepper REMAINING INGREDIENTS: 1 large egg yolk (beaten) 2 teaspoons water 1 tablespoon unsalted butter (for greasing the pie dish)

Preparation

PREP THE DOUGH: add the flour, salt, and sugar to a bowl of a food processor and pulse to mix the ingredients. Add the cold butter cubes and pulse for about 20-30 seconds or until the mix is mixed but still crumbly (grainy mix). Next, add the eggs and milk and pulse again until dough is formed. It will be kind of messy but that is fine. Place the dough on to a work surface and knead for a few seconds until it forms a stick together ball. Cut into two balls, one is 2/3 and other ball is1/3 in size. Wrap each tightly in plastic wrap and refrigerate 1 hour. can be made one day in advance if your prefer. MAKE THE FILLING: In a very large bowl mix the ricotta, eggs, pepper until smooth. and add the rustic shredded mozzarella and shredded provolone, stir together until smooth. ASSEMBLE AND BAKE: Remove the dough from the fridge about 10 minutes before rolling to prevent cracking. Pre-heat the oven to 350 .Roll out the larger ball and place the dough into a 9 x 13 glass baking dish, grease the bottom with butter, pressing the dough on the bottom of the baking dish and all the way up to the sides. Spoon the ricotta filling , spread out and then layer the salami slices on top. spoon the ricotta filling and place the mortadella slices on top, spread the ricotta filling and place the prosciutto slices. Cover it all with the ricotta filling. Roll out the smaller dough ball, cut into one inch strips for lattice. Cut off any excess dough using your fingers to mold it all together . Lay the lattice strips and alternate each strip. Beat the egg yolk with 2 teaspoons of water and brush the top of the pie crust. Place in a preheated oven, 350 temp, and bake 60-70 minutes. Once golden brown, remove from the oven and place on a rack to cool. Pizzagaina is best when made a day before serving. It can be served cold or warm.

Sauce Ingredients

Sauce Preparation

Meat Ingredients

Meat Preparation