Pizza Rustica

Directions

1. 1
   Pour the flour onto a work surface and make a well in the center.
2. 2
   Add the sugar, eggs, egg yolks and oil to the well and blend together with a fork.
3. 3
   Gradually incorporate the flour into the well until a dough forms.
4. 4
   Gently knead the dough until smooth, cover with plastic wrap and refrigerate for 1 hour or overnight.
5. 5
   Roll out two-thirds of the dough between 2 sheets of parchment or wax paper to a 14-inch round about 1/8 inch thick.
6. 6
   Transfer the pastry to a 9-inch springform pan; it should reach about two-thirds of the way up the side of the pan.
7. 7
   Roll out the remaining third of the dough between 2 sheets of parchment to a 9-inch round about 1/8 inch thick.
8. 8
   Refrigerate the dough until chilled.
9. 9
   Preheat the oven to 350.
10. 10
    In a bowl, combine the ricotta, mozzarella, Parmigiano-Reggiano, salami and egg yolks.
11. 11
    Stir in the basil and salt.
12. 12
    Spread the filling evenly in the pastry-lined pan.
13. 13
    Brush the rim of the dough with some of the egg glaze and set the dough round on top; press the edge down firmly to seal and brush the top evenly with more egg glaze.
14. 14
    Set the springform pan on a baking sheet and bake in the center of the oven for about 1 hour, or until the crust is golden.
15. 15
    Remove from the oven and let cool on a rack for 15 minutes.
16. 16
    Remove the side of the pan and let the pizza cool completely.
17. 17
    Using a metal spatula, carefully transfer the pizza to a plate.
18. 18
    Cut into wedges and serve warm or at room temperature.