Pizza Rustica

For the dough:

Throw the flour and salt in a food processor and pulse until combined. Add the chilled butter and blitz until it resembles coarse pea-size crumbs. Slowly stream in the eggs and water until a dough forms.

Turn it over on a floured work surface, lightly knead into a ball and let rest at room temp for an hour covered in plastic wrap.

For the filling:

Beat the eggs, sour cream, parm & ricotta together in a bowl. Add the mozzarella and all the meats.

Preheat your oven to 350 degrees. Roll the dough out into two parts, 1/3 for the top and 2/3 for the bottom crust. Roll the bottom crust to 1/4 inch thick and lay into a loaf pan. Add the filling, smooth the top and then add the top layer, also rolled to 1/4 inch thick. Seal the top, poke some holes with a paring knife to help vent. Bake for 40 minutes, then brush with egg wash and bake for another 40 minutes. Allow to cool 30 minutes before indulging. It can be eaten warm, but we like to fridge it for a night and eat it cold.