Pizza Rustica Prep Time: 1.5 hours Cook Time: 1 hour Servings: 12 Serving Size: 1 slice Ingredients - CRUST: - 1 1/4 teaspoons instant yeast - 1 cup room temperature water - 1 3/4 cups all purpose flour - 1 cup cake flour - 1 1/2 teaspoons salt - 2 teaspoons sugar - FILLING: - 1 pound Italian sausage, mild or sweet - 2 ounces Italian dry salami, thinly sliced (approximately 5 slices) - 2 ounces prosciutto, thinly sliced - or any other ham (approximately 10 slices - 2 pounds ricotta cheese - freshly grated if using firm ricotta (fresh ricotta would not need grating) - 3 large eggs - 1/4 pound mozzarella cheese, shredded - 6 tablespoons romano cheese - 6 tablespoons fresh parsley, chopped	1

	- 1 1/2 tablespoons mint leaves, not peppermint, fresh is best - 1/2 teaspoon black pepper     This delicious pizza-like Italian specialty, loaded with flavorful meets and cheeses, is most often served as an href="http://www.recipetips.com/search.asp?querytext=Easter&index=recipes&x=14&y=6">Easter dish in Italy. One slice of this rich tasting deep-dish pizza creation makes a satisfying complete href="http://www.recipetips.com/recipes/cuisine/italian/">Italian-style meal.   Directions CRUST: In a small bowl, whisk yeast and water until yeast is completely dissolved. Set aside. In a food processor, process the flours, salt and sugar for approximately 5 seconds. With the machine running, slowly add liquid through the top feed slot. Continue to process until the dough forms a sticky ball and pulls away from the sides of the processor, approximately 1 /12 - 2 minutes. If the dough is too sticky, add 1-2 teaspoons of flour, if it is too dry, add 1-2 teaspoons of water. Divide dough into two equal portions and shap into smooth balls. Place on a floured surface not closer than 5 inches apart. Cover loosely with plastic wrap that has been coated with nonstick cooking spray. Let rise until they have doubled in size, approximately 1 hour.	2

	Dust the dough with flour. Using the palms of your hands, press the dough into an 8 inch disk. Working along the outside edges, stretch the dough into a 12 inch circle. FILLING: Slice sausage into 3/8 inch rounds. Brown sausage in 1 tablespoon oil in heavy skillet. Drain and discard any greese. Cut the salami and ham into 1 1/4 inch strips. Place ricotta cheese and eggs into a large bowl and stir well. Blend in all other ingredients except the meats. Mix until well blended. Add the meats to the cheese mixture and combine well. Transfer one circle of dough to a 10-inch cake pan that is prepared with non stick cooking spray. Place filling on top of bottom dough. The pie will be quite full. Place second dough on top and seal the edges. Place pizza pie into a 400 degrees F preheated oven and bake for approximately an hour or until the top is browned. Remove from oven and cool on a wire rack. Serve at room temperature.	3