Start by preparing the dough. In a large bowl, mix the flour, baking powder, and salt. Add the eggs, olive oil (or butter), and milk, then mix until a soft dough forms. Knead it for about 5–7 minutes until smooth, then cover and let it rest for about 20–30 minutes.
While the dough rests, prepare the filling. In a large bowl, combine the diced cured meats, cooked sausage, ricotta, mozzarella, Parmesan, and eggs. Mix everything together until well combined. Season lightly with salt and pepper—just keep in mind the meats are already salty.
Preheat your oven to 350°F (180°C).
Now divide the dough into two parts—one slightly larger for the base. Roll out the larger portion and place it into a greased baking pan, letting the edges come up the sides.
Add the filling and spread it evenly. Then roll out the second piece of dough and place it on top, sealing the edges well. You can trim any excess and press the edges with a fork.
Make a few small cuts on top to let steam escape.
Bake in the oven for about 50–60 minutes, until the crust is golden and firm. If it starts browning too quickly, you can loosely cover it with foil toward the end.
Once baked, let it rest for at least 20–30 minutes before slicing. This step really matters—it helps the filling set properly.
Serve it warm or even at room temperature… and honestly, this is one of those dishes that’s more than just food. It’s tradition, it’s family, and it’s meant to be shared.
