Pizza Rustica, Pizzagaina, Torta Pasqualina-Whatever the name you use one thing is for sure, this is no ordinary Pie.  Its packed with meats and cheese and baked to perfection!  Basically the tradition is meant to celebrate the end of the 40 days of lent and the end of fasting from meats and eggs and boy does this pie celebrate!  It’s also super easy and will make anyone look like a rockstar.  My husband would love for me to make this for him all throughout the year but I always make him wait until Easter 🙂 (it’s more special that way)

Pizza Rustica!!!!!
(This recipe makes 2 9in round pies)
Breakdown of what you will need:
2 boxes of ready made pie crusts (I like Pillsbury)
2 pounds of ricotta cheese (the super big containers you see in the section 🙂 )
6 Whole Eggs
1 lb of thick cut Ham (chopped) (I prefer Boars head brand-just ask for it thick cut at the deli counter)
1/2 lb thick cut Salami (chopped) (I prefer Boars head brand-just ask for it thick cut at the deli counter)
1/4 lb Thick cut Prosciutto (Chopped) (I prefer Boars head brand-just ask for it thick cut at the deli counter)
8oz of mozzarella, shredded (I prefer Polly-O)
1 cup of grated parmasan cheese

Take the 2 pounds of ricotta cheese (the super big containers you see in the section 🙂 )
dump the whole thing in your mixer and turn it on to “stir”
while it is mixing add 6 whole eggs in, one at a time until everything is all mixed up, should look like a creamy custard at this point.

Next your going to add in your meats and cheese.
Take the 1lb of thick cut ham (chopped), 1/2lb thick cut Salami (chopped), 1/4lb Thick cut Prosciutto (Chopped) and 8oz of shredded mozzarella-throw it all into the mixture and stir it all up!

Lightly Grease your 9in rounds and place a pie crust at the bottom of each of them-split the glorious meat and cheese mixture amongst the two pies and smooth out the tops-sprinkle 1/2 of grated parmesan cheese on top of each pie.  Cover each pie with the other halves of the pie crusts and crimp the edges to close the pie.  Make a cross on top with a knife for a vent.

Bake at 325 for an hour-until the crust is golden brown.  Let cool for a bit then prepare yourself for some amazing flavor!!