PIZZA RÚSTICA RECIPE for the crust: 3 ½ cups all-purpose flour
1 teaspoon salt
1 cup butter cold and cubed
2 tablespoons olive oil
2 large eggs beaten Combine flour, salt, butter, and olive oil in a large bowl or the bowl of a food processor. Pulse or cut the butter into the flour until it resembles coarse meal. Divide the dough in half with one portion a little larger than the other. The larger portion will be used for the bottom crust, and the smaller for the top. Wrap and chill for about 30 minutes. for the filling: 1 (15-oz) container ricotta cheese 1 cup of sopressatta cubed (spicy or sweet)
12 ounces low-moisture mozzarella cheese cubed
1/3 cup grated Pecorino Romano 
4 ounces prosciutto coarsely chopped
4 large egg yolks beaten
salt and pepper to taste
1 large egg beaten for brushing the top pastry before baking Add it all to a bowl and mix well. You can get creative a switch up what you’d like to add to the ricotta mixture. Roll out your dough, line the bottom of your dish...