Crust (see below)
5 eggs
1 lb. Ricotta cheese
1/2 lb. minced Italian cold cuts (salami, proscuitto, mortadella, etc)
2 tbsp. chopped onion
1 tbsp. chopped garlic
1 c. grated Parmesan cheese
3 tbsp. chopped parsley
3/4 tsp. each salt and pepper
15 oz. can tomato puree or pasta sauce
2/3 c. sliced ripe olives
1/2 lb. thinly sliced Mozzarella cheese
1 green pepper, seeded and sliced

For the crust, you may use brioche dough, crescent dough or a layer of pie crust on the bottom and a layer of flaky pastry dough on the top.

Line a 10-inch pie pan with half the pie crust. Roll out the top crust and set aside. Beat the eggs and stir in the Ricotta, onion, garlic, Parmesan; season with salt and pepper. Spread the Ricotta mixture in the pie shell. Arrange over it half the Mozzarella, then half the tomato sauce, half the green pepper, half the olives and half the cold cuts. Repeat layers and cover with the top crust.

Bake at 425°F for 40 minutes. Let stand 30 minutes before servings.