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1
Dough: Soften the yeast in the cup of warm water.
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2
Place flour on a board, add the lard or shortening, pepper and salt and softened yeast in the warm water.
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3
Work the ingredients together well and until the dough is smooth and elastic.
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4
Place the dough in a greased deep bowl, cover with a towel and let stand in a warm place until coubled in size.
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5
When doubled, punch down and divide into two pieces and roll out, on a floured board, until each piece is about 15-18 inches in diameter, and about 1/8-1/4 inch thick.
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6
Place one of the rolled pieces into a 10-inch springform pan that has been greased and floured.
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7
Refrigerate until well chilled.
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8
(Both pieces of dough and pan.)
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9
Filling: Mix together the ricotta, slightly beaten eggs, parmesan cheese, mozzarella cheese and salt and pepper.
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10
Mix well.
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11
Add the slices of soppressata, Italian Sausage and proscuitto and mix well again.
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12
Add the basil and salt and mix again.
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13
Spread the mixture evenly in the dough lined pan.
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14
Brush the edge of the dough with an egg wash. Place the second round of dough on top.
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15
Press the edges together to form a seal Brush the top with some more egg wash. Place the springform pan on a cookie sheet and place in the middle of a 375F preheated oven.
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16
Bake for 45 minutes or until the crust is nicely browned.
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17
Remove from the oven and let set on a rack to cool for about 15-20 minutes.
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18
Remove springform pan and transfer to a platter.
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19
Cut into wedges and serve warm or at room temperature.
