Makes 1 pie, 26 cm springform cake pan, oven temperature: 180C/350F/gas 4
to make the dough follow my Basic pizza dough
For the filling:
5 eggs, separated
300 g ricotta cheese
200 g mozzarella, diced
100 g salami, ham or similar
30 g freshly grated Parmesan cheese
10 cherry tomatoes, halved
Make the dough, cover and leave it to rest until doubled in size.
Beat 4 of the egg yolks, add salt and pepper, then mix with the ricotta. Whisk all the egg whites until stiff and fold into he ricotta mixture and combine with the rest of the ingredients that you are using.
Uncover the dough, punch the air out and pull the 2/3 of the dough into a circle big enough to cover the bottom and sides of the cake pan, about 35 cm in diameter. Drape the extra dough over the edge. Spoon in the filling and cover with the remaining dough, thinly rolled out and cut into 8 strips. Use them to make a lattice top over the top of the pie. Trim around the edge and place halved cherry tomatoes in each square of the lattice. Brush the strips with the beaten remained egg yolk.
Bake in the preheated oven for 40-45 minutes until golden. Serve warm or cold with your favourite salad.
Adapted from the Easy Kitchen