In my family it is called "Pizza Rustica" or "Pizza Jane".
My grandmother always told me the key is to cut the meats in very small cubes. Here is the recipe that my grandmother passed down to me. (I do "cheat" and use redi-made pie crusts, though):
PIZZA RUSTICA (Easter Pie) (This recipe makes 4 pies)
4 already made deep-dish pie crusts (for bottom)
4 roll-out pie crusts (Pillsbury) (for top)
3 lbs ricotta cheese
1 ½ lbs shredded mozzarella
2 cups fresh grated pecorino Romano cheese
2 cups cooked white rice
1 dozen eggs (plus one additional egg)
1 1/2 lbs genoa salami
1 lb Sicilian salami
1 lb slicing pepperoni
(Let your Deli Man cut these cold cuts into ¼ inch slices much easier to cut into cubes)
Pre-heat oven to 325 degrees
Cut all meats into ¼ inch cubes
In a large pot mix all eggs, add ricotta, grated cheese, rice & mozzarella
Add meat a little at a time (At this point you may need to use your hands to mix)
Fill pie pans with mixture.
Place another crust tightly over mixture, crimping the sides.
Beat an egg, make an egg wash, and brush cover top of pies, this makes the crust golden brown. Make a few fork holes in the top crust for steam release.
Bake until crust is a golden brown do not burn, (about 1 ½ hours)
My family likes to eat it warm.
- Laura
