Prep time: 20 minutes
Total time: 2 hours
for the crust:
2 cups|285 grams all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon lard
1/2 cup olive oil
2 large eggs, lightly beaten
for the filling:
2 tablespoons canola oil
2 Italian sausages, casings removed (about 8 ounces|225 grams)
1 pound|450 grams ricotta cheese
1/4 pound|125 grams cubed ham
1/4 pound|125 grams cubed pepperoni
1/4 pound|125 grams cubed salami
3/4 cup|115 grams cubed mozzarella
1/2 cup|50 grams grated parmesan cheese
7 large eggs
1 tablespoon whole milk
1. Make the crust: In a large bowl, mix the flour with the salt and pepper. Add the lard and, using your fingers, and break it into small pieces. Add the oil, eggs, and 2 tablespoons water and mix to form a smooth dough. Cut 1/3 of the crust off into a ball and flatten both into discs. Wrap in plastic wrap and refrigerate for 2 hours.
2. Make the filling: Heat the oil in a medium skillet over medium-high. Add the sausage and cook, breaking it up into smaller pieces using a wooden spoon, until brown and cooked through, 6 minutes. Set aside to cool completely, then transfer to a bowl with the ricotta, ham, pepperoni, salami, mozzarella, parmesan, and 6 eggs and stir to combine. Refrigerate until ready to use.
3. Heat the oven to 350°F. On a lightly floured surface, roll the larger piece of dough out into 13-inch circle. Form the circle into the bottom and up the sides of a 9-inch springform pan, leaving about 1-inch overhanging. Add the filling into an even layer. Roll out the smaller ball of dough into a 9 1/2-inch circle and lay on top of the filling. Crimp the dough to seal. Mix the remaining egg with the milk in a small bowl and brush on the top of the pie. Bake for 30 minutes, then decrease the temperature to 300°F and bake for an additional 40 minutes, or until golden brown. Cool, then remove the pie from the springform pan. Cut into wedges to serve.
This article originally appeared on Munchies US.