FILLING:

2 c. cooked, smoked ham, cubed
2 c. cooked Italian sausage, sliced
1 c. Mozzarella cheese, cubed or shredded
1/2 c. chopped parsley
4 hard boiled eggs, chopped
1 c. Italian basket cheese, cubed (optional)
1 c. Ricotta cheese
3 eggs, uncooked
Black pepper to taste

Mix all chopped ingredients in large bowl.

Place uncooked eggs and Ricotta cheese in blender container and mix on medium speed for about 1 minute.

Pour into large bowl and combine everything well.

Divide dough in half and roll (and beat/stretch if necessary) to fit large pie pan or 15 inch pizza pan.

Place one circle on bottom of pan. Top with the filling, pressing out all air pockets. (Pie will look too full.)

Top with remaining dough. Trim around pan with knife leaving about 1 inch extra all around. Press edges to seal and tuck sealed edge in all around pan. (Don't be afraid to use fingers.) Pat back into pan, if mis-shapen.

Stick top with fork several times to make air holes. Bake at 400 degrees for 20 minutes, then reduce oven temperature to 350 degrees and bake an additional 30 minutes. If you like the top shiny, brush with beaten egg yolk.

Place foil or pan on rack underneath to save oven from drips as they usually do leak.

CRUST:

4 c. flour
1 tsp. salt
1 pkg. granulated yeast
1/4 c. olive oil
1 1/2 c. hot water

Place flour and salt in large bowl.

Combine hot (from tap) water, oil and yeast in measuring cup with fork or whisk.

Add to flour and mix well. If dough is dry, add water as necessary. If dough is too sticky, add flour, one tablespoon at a time. Knead until dough forms ball.

If using the same day, leave in bowl in warm place to rise. Punch down before rolling. Dough may be frozen for 3 months.

Any Italian bread or pizza dough may be purchased for this. White bread dough will not get as crusty and may become wet underneath filling.