Title: Pizza rustica from puglia
 Categories: Molto
      Yield: 4 Servings
 
           PIZZA DOUGH-
  2 1/2 c  All-purpose flour
      1 ts Baking powder
      1 ts Salt
      1 ts Sugar
    1/4 c  Extra virgin olive oil
      1    To 4 tablespoons water
      1    Egg plus 1 egg
 
  PIZZA FILLING 1/2 pound Prosciutto, cut into 1/4-inch dice 1/2 pound
  Prosciutto Cotto, cut into 1/4-inch dice 1/2 pound fresh mozzarella,
  cut into 1/4-inch dice
      1/2    pound fresh Ricotta 1/2 cup sundried tomatoes, drained of
  oil and julienned
      1/4    cup grated Pecorino 3 eggs
      1/2    teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg
  
  Preheat oven to 375 F and place baking stone in center.
  
  TO MAKE DOUGH:
  
  In a large mixing bowl, place flour, baking powder, sugar, salt and
  olive oil. Stir together with whisk until texture is like that of
  moist cereal. Add egg and water and mix well with hands. Place on to
  floured work surface and knead like bread for 5 minutes. Cover and
  let rest 10 minute.
  
  TO MAKE FILLING:
  
  Place all ingredients in a large mixing bowl and mix well with hands.
  
  TO ASSEMBLE:
  
  Roll out 3/4 dough to a 12 to 14-inch circle and place on a pizza
  peel, lightly dusted with semolina. Spread filling in center to
  within 3 inches of edge. Roll remaining dough into a thinner piece
  10-inches in diameter and place over filling. Brush outer edge and
  top of center disk with cool water and fold outer edges inwards to
  meet center piece and cover the perimeter. Beat remaining egg and
  brush entire top. Score top with sharp knife in 5 places. Slide on to
  stone in oven and bake for 40 minutes, until crust is dark golden
  brown. Remove and let rest 5 minutes before serving.
  
  Yield: 4 servings