Pizza rustica

In the stand mixer bowl mix the flour, sugar and instant yeast; add warm water.

Knead with the dough hook, adding the salt.

Cover and let double in volume, about an hour and a half depending on the warmth of the room.

Turn the dough onto a floured surface and set aside about a third for the top; the rest is the base.

Oil a 10-inch pan with good high sides really well; here a 12-inch pan is used.

Drape the base dough into the pan without overstretching, leaving the overhang.

Filling: beat the eggs with a small pinch of salt and a generous amount of freshly ground black pepper.

Add the whole milk ricotta, then the sharp provolone, salami and prosciutto.

Cut in the hard boiled eggs and mix gently.

Fill the base with a spatula.

Roll out the reserved third on a floured surface for the lid and lay it on top.

Make a small hole in the centre, pinch the edges together, trim the excess with shears or a knife and fold it over into a sealed border.

Cover with a lint-free towel and let rise and rest about 45 minutes while the oven preheats.

Reinforce the slit, brush the top with a little olive oil for colour and let air escape.

Bake until golden brown, about 35 to 40 minutes.

Cool for several hours before cutting; serve at room temperature or cold from the fridge.