Step 1: Preparing the Dough

Activate the Yeast:

In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let the mixture sit for 5–10 minutes until it becomes frothy. This indicates that the yeast is active and ready to work its magic.

Mix the Dough:

Add the all-purpose flour and salt to the yeast mixture. Drizzle in the olive oil. Use a wooden spoon or your hands to mix until a shaggy dough forms. If the dough feels too sticky, add a little more flour, one tablespoon at a time.

Knead the Dough:

Transfer the dough onto a lightly floured surface. Knead it for about 8–10 minutes until it becomes smooth and elastic. This step is crucial for developing gluten, which gives the crust its structure.

Let it Rise:

Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rest in a warm spot for about 1–1.5 hours, or until it doubles in size.

Step 2: Prepping the Filling

Cheese Mixture:

In a large mixing bowl, combine the ricotta, mozzarella, provolone, and Parmesan cheeses. Stir well to blend the flavors. The mix should be creamy with a mix of textures from the different cheeses.

Incorporate Meats and Herbs:

Gently fold in the chopped ham (or prosciutto) and salami. Add the chopped basil, oregano, black pepper, and a pinch of nutmeg. If you are using spinach, fold it in gently at this stage.

Eggs:

Carefully mix in the quartered hard-boiled eggs, ensuring they are evenly distributed without breaking them down too much. The eggs not only add a unique texture but also enrich the overall flavor profile.

Step 3: Assembling the Pizza Rustica

Preheat the Oven:

Preheat your oven to 375°F (190°C). Proper oven temperature is key for a golden, crisp crust and a well-cooked filling.

Divide the Dough:

Once the dough has risen, punch it down gently to release any air bubbles. Divide the dough into two portions—one for the top crust and one for the bottom crust of the pie.

Roll Out the Dough:

On a lightly floured surface, roll out the first portion of dough into a large circle or rectangle that will form the base of your pie. Transfer this rolled-out dough onto a greased baking sheet or a deep pie dish.

Layer the Filling:

Spread the cheese, meat, and egg filling evenly over the dough. Ensure the filling is distributed well, leaving a small border around the edges for the crust. This step is where the rich layers of flavor begin to come together.

Step 4: Creating the Top Crust

Roll Out the Second Dough Portion:

Roll out the second portion of dough into a shape that complements your base—again, either a circle or rectangle. This dough will serve as the top crust that seals in the delicious filling.

Assemble and Seal:

Carefully lay the second dough layer over the filling. Press down gently around the edges to seal the two dough layers together. For a decorative touch, crimp the edges using a fork or your fingers, creating a traditional look.

Egg Wash:

Brush the entire top surface with the beaten egg. This will give your Pizza Rustica a beautiful, glossy finish once baked.

Step 5: Baking to Perfection

Final Pre-Bake Preparations:

Allow the assembled pie to rest for about 15 minutes. This helps the dough relax and minimizes shrinkage during baking.

Bake:

Place the Pizza Rustica in the preheated oven. Bake for 40–45 minutes, or until the crust turns a rich, golden brown and the filling is bubbling at the edges. Keep an eye on the pie towards the end of the baking time to ensure it does not over-bake.

Cool and Serve:

Once baked, remove the pie from the oven and let it cool for at least 10–15 minutes. This resting time allows the filling to set, making it easier to slice and serve.