PIZZA RIPIENA (PIZZA CHIENA)

Egg, ham and cheese pie Serves 12-14

FOR THE PASTRY

• 3 cups plain flour
• 2 tsp baking powder
• 1 lightly beaten egg
• 1?2 cup extra virgin olive oil
• iced water as needed (maybe up to 1/2 cup)

Bring together all ingredients in food processor, adding only enough water to make a soft dough. Bring the dough together on a board. Cut dough into 3?4 and 1?4 pieces. Wrap and allow to rest while you are making the filling.
 

FOR THE FILLING

• 8 large eggs
• 100 g sharp flavoured cheese
• grated 100g grated mozzarella
• 100 g grated pecorino romano cheese 
• 100 g grated parmesan
• 100 g ham, cut into cubes
• 100 g prosciutto, cut into cubes
• 50 g sopressata or capocollo
• fresh black pepper, as desired

1. Preheat the oven to 180 C
2. Lightly beat the eggs and mix in the rest of the ingredients in a large bowl. Don’t over mix
3. Roll out the largest piece of dough and use it to line the bottom and sides of a greased bundt tin
4. Spoon in the filling
5. Roll out the smaller piece and use to cover the top, roll the pastry overhang to crimp all edges together to ensure a tight seal. Pierce the “hole” and crimp around the top
6. Bake at 180 C for one hour exactly
7. Allow to cool completely before cutting into wedges
8. Serve at room temperature