Pizzagain aka Hampie aka Pizza Rustica

Growing up in an Italian American household, Easter was always an important time of the year. We would have large family gatherings to celebrate Easter, share large meals together and, give our blessings. A dish that is in every Italian American home is Pizzagain. My father would always look forward to enjoying the hampie! I would watch my mother prepare the dish for hours, and then, watch everyone enjoy it This paved the road to where I am today.

Prep Time: 40 Minutes (includes 20 minutes for dough to rest)

Cook Time: 1 Hour 5 Minutes

Ingredients

For the Crust:

• 3 cups all-purpose flour plus more for dusting
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 8 tablespoons unsalted butter cut into cubes, chilled
• 2 large eggs
• ½ cup ice water

For the Filling:

• 1½ pounds ricotta
• 3 large eggs
• 8 ounces packaged mozzarella cut into 1/2-inch diced
• 4 ounces Genoa salami cut into 1/2-inch diced
• 4 ounces mortadella cut into 1/2-inch diced
• 4 ounces prosciutto crudo cut into 1/2-inch diced
• 4 ounces ham cut into 1/2-inch diced
• 4 Tablespoons grated parmigiano-Reggiano
• 2 tablespoons parsley chopped, optional

For the Egg Wash

• 1 large egg yolk mixed with 1 tablespoon water

Instructions

For the Crust:

• Prep the dough: In the bowl of food processor, add the flour, baking powder and salt. Give it a pulse to combine. add the cold cubed butter. Pulse until the mixture is like a coarse meal (should be pea sized pieces of dough).
• Add in eggs: Add the eggs and water. Pulse until a couple times to combine.
• Knead the dough: Remove the dough onto a clean counter or work surface. Knead it to bring it together (we aren’t overworking dough. Just bringing it together kneading a little bit).
• Portion out the dough: Divide the dough into two portions (one portions is 1/3 of dough and the other is 2/3).
• Rest the dough: Wrap with plastic wrap and let it rest for 20 minutes.
• Bake the savory pie: Preheat oven to 375F.
• Butter and flour a 9-inch spring form pan.
• On a clean work surface, roll out the larger portion of the dough to 15-inch round.
• Carefully place into the bottom of spring form pan.
• Place in the refrigerator while you prep the filling. Place the other wrapped portion of dough also in the fridge 

For the Filling:

• In a large bowl, add the ricotta and eggs.
• Add in the all the meats and cheeses.
• Stir everything to combine.
• Remove the spring form pan with the crust from the refrigerator.
• Add into bottom of pie crust: Spoon the mixture cheese/meat filling into the pie crust. Flatten it out with a spatula.
• Cut out strips of dough: On a clean surface, roll out the remaining dough. You could cut out strips of dough or roll it to a 10-inch round. If you’re using strips, place them carefully in an overlapping patter on top of the filling. If you’re using one round piece, carefully transfer on top of the filling.
• Press the edges of the pastry together.
• Trim the edges: If you have any overhanging dough, trim the edges and tuck underneath.
• Crimp all around the edge of the crust with a fork. Brush on the egg wash mixture. If you’re using one large piece of dough on top, cut a small steam vent.
• Bake the savory pie: Bake for 65-75 minutes, or until crust is golden (I place my pan on top of a baking sheet in case any of the cheese mixture bubbles over). Halfway through baking cover loosely with foil paper so it won’t over brown.
• Slice and serve: Slice into wedges and serve. You could also refrigerate for a couple hours before slicing and serving.