Pizza Rustica Recipe

Put ricotta and eggs into a large bowl and stir until well mixed. Blend in cheeses, parsley, mint, pepper and salt.
Slice the sausage into rounds about 3/8 inch thick. Brown in a little oil until cooked through. Drain and discard the grease. Cut the salami and ham into strips about 1 1/4 inches long. 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 cake pan and the other large enough to cover it. Put the larger piece into a 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 meat-cheese mixture. To allow for expansion, fill to about 1/2 inch below the top of the pan. Wet the exposed dough 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 the pie in several places with a knife (make sure the holes are large enough to not close up during baking). Bake at 350 degrees for about an hour, until the top if browned, but not burned. Remove from pan and cool on a wire rack. Serve at room temperature.