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1
Preheat oven to 375 degrees.
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2
In a food processor combine the flour, sugar, salt, 1/4 teaspoon black pepper, 3 egg yolks, cold water and butter and process until a ball of dough has been formed.
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3
Remove the dough and, on a floured work surface, knead the dough for 5 minutes.
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4
Wrap the ball of dough with plastic and refrigerate.
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5
In a bowl combine the ricotta, 3 remaining egg yolks, 1 teaspoon black pepper, prosciutto, salami, mozzarella and romano cheese into a batter.
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6
Refrigerate while you prepare the pastry shell.
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7
Remove the dough from the refrigerator and cut one third of the dough off to be used as the top crust.
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8
With the remaining larger piece, flour a work surface, place this larger piece of dough on the work board and begin to roll the dough to approximately a 12-inch wide circle.
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9
Brush the inside of the springform pan with olive oil and transfer the rolled out circle of dough to the pan.
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10
Using your finger tips, press the dough evenly into the bottom of the pan, making sure that the dough has a flat bottom and the edge is tucked into the seam of the pan.
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11
Pull the dough up the side of the pan to the top edge and the dough should just rise to the top of the pan.
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12
Pour the cheese and meat filling into the prepared dough and shake the pan to distribute the filling evenly.
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13
Roll the remaining smaller piece of dough to a 10-inch circle and place this on top of the pan.
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14
Pinch the edges of the two pieces of dough together to seal the edge completely.
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15
Cut a cross into the top crust so that steam may escape during baking and place into the preheated oven, on a cookie sheet, in the center of the oven, and bake for 45 to 55 minutes.
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16
The top should be well browned when thoroughly baked.
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17
Remove from the oven, allow to cool for 10 minutes, run a sharp knife around the edge to loosen the crust from the pan, and open the springform pan.
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18
continue to cool completely before serving at room temperature.
