Pizza Rustica Alla Napoletana

Directions

1. For the dough, combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 8 pcs and distribute proportionately over dry ingredients in work bowl. Pulse till very finely powdered. Add in Large eggs and continue to pulse till dough forms a ball which revolves on blade. Remove dough, press into a disk, wrap and chill.
2. For the filling, place ricotta in work bowl of food processor and pulse to puree smoothly. Transfer ricotta to a mixing bowl and stir in Large eggs one at a time; stir in remaining filling ingredients in order.
3. Preheat oven to 350 degrees and set a rack in the lower third.
4. Divide the Pasta Frolla into 2 pcs. roll 1 of the pcs thinly to line a 12-inch straight sided cake pan. Pour in filling and smooth top. Roll the remaining dough to a 12-inch square and cut into 1-inch strips. Whisk egg and salt together and paint dough strips with egg wash. Arrange six strips on filling. Arrange remaining strips at a 45-degree angle to the first ones. Press strips at rim of pan to adhere and trim away excess dough even with top of pan.
5. Bake the Pizza about 45 min, till the filing is set and the dough is baked through. Cold in the pan on a rack. To unmold, place a platter on pizza and invert, removing pan. Replace pan with another platter and invert again, removing top platter. Serve the Pizza at room temperature. Chill leftovers.