Pizza Rustica

Cheese Filling
2 lb ricotta cheese
3 large eggs
1/4 lb mozzarella cheese, shredded or chopped
6 Tbsp romano cheese, grated
6 Tbsp fresh parsley, chopped
1 1/2 Tbsp dried mint leaves (do not use peppermint)
1/2 tsp black pepper
salt to taste-depends on salt content of cheeses.

Meat Filling
1 lb Italian sausage ("mild" or ``sweet'')
2 oz Italian dry salami, thinly sliced
2 oz prosciutto, thinly sliced (or any other ham)

Pizza
1 1/2 lb pizza dough (if you make your own dough, use about
3 cups of flour)
flour
1 egg, separated

Put ricotta and eggs into a large bowl and stir until well mixed. Blend in all other ingredients.

Slice the sausage into rounds about 3/8 inch thick. Brown in a little oil until cooked through. Drain, and discard grease. Cut the salami and ham slices into strips about 1x 1/4 inches

Make or thaw or unwrap the pizza dough.

Mix the meats into the cheese filling. Roll the dough into two disks, one large enough to line a 10-inch round cake pan, the other large enough to cover it. Put the larger piece into the lightly floured cake pan, molding it so that it completely lines the pan, with at least 1/2 inch hanging over the edge. Fill with the cheese-meat mixture. To allow for expansion, fill to about 1/2 inch below the top of the pan. Wet the exposed dough edge with egg white, place the other piece of dough on top, and pinch the two pieces together. Trim neatly to make a seal. Brush egg yolk over the top of the pie (this will brown during baking). Puncture the top of pie in several places with a knife (make sure the holes are large enough not to close up during baking). Bake at 350 deg. F for about an hour, until the top is browned but not burned. Remove from pan and cool on a wire rack. Serve at room temperature.