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1
Heat oven to 350 degrees (175 C.).
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2
Oil a 10 x 3 inch round cake pan, and line bottom with parchment paper.
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3
Set aside.
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4
Mound flour in the center of a clean work surface, and make a well in the middle.
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5
Crack 3 eggs into the well.
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6
Beat eggs with a fork until smooth.
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7
Add olive oil, and continue to beat until incorporated.
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8
Gradually work flour and 1/2 cup (125 ml) water a drop at a time into egg mixture with a fork, until dough comes together.
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9
Knead dough, slowly adding remaining flour until dough is soft but not sticky, 5 to 7 minutes.
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10
Divide dough in half, and continue to kneed each piece 2 to 3 minutes more.
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11
On a lightly floured surface, roll out one half of the dough to an 18 inch circle.
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12
Loosely drape dough over the prepared cake pan.
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13
Trim dough, leaving about a 1 1/2 inch border around the edge.
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14
Roll out remaining half of dough to a 14 inch circle and set aside.
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15
In a large bowl, whisk together remaining 13 eggs, pepper, and Pecorino romano cheese.
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16
Gradually stir in ricotta until well combined.
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17
Add dry sausages, prosciutto, mozzarella, fresh cheese, and basket cheese.
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18
Pour mixture into doughlined cake pan, and smooth the surface.
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19
Cover with 14 inch dough circle, and press edges together to seal in mixture.
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20
Using a paring knife, trim dough to hang over edge of pan by 1/2 inch.
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21
Fold edges over, and seal with a fork.
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22
Prick surface of dough several times with fork to allow steam to escape.
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23
Brush surface lightly with olive oil.
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24
Bake until golden brown and a wooden skewer inserted into center comes
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25
out clean, about 1 hour 45 minutes.
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26
Cool on a wire rack for 2 hours.
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27
Run a paring knife around edge of pan to loosen.
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28
Unmold, and chill completely before slicing.
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29
Serve chilled or at room temperature.
