Italian Easter Pie Pizza Rustica

This is a baked ham and ricotta cheese
filled pizza dough that is very good.
We make this for our easter celebration.

Ingredients:
For the crust:
5 1/2 cups flour
1/4 lb. butter
2 teaspoons baking powder
2 eggs, well beaten
1 1/2 teaspoons salt
1 1/4 cup warm water

For the filling:
1 pepperoni, sliced thin
15 hard boiled eggs, sliced
1/4 lb. piece salami, cut in strips
1/4 lb. piece provolone, diced
1/4 lb. prosciutto, crumbled
1 small basket cheese (Formagetto), cubed

Directions:
To prepare the dough, blend the flour,
baking powder and salt in a large bowl.
Work in the butter with a fork until the
flour resembles coarse meal.
Stir in the eggs and water gradually with a fork.
When just mixed, cover dough with plastic wrap
and refrigerate for 4 hours.
Bring dough to room temperature
and divide dough in half.
On a lightly floured board,
roll out half the dough to 1/8 inch thickness
and 14 inches around.
Place in a greased 12-inch pie plate.
Add the filling in the layers as follows:
5 sliced eggs, provolone, salami,
5 sliced eggs, basket cheese,
pepperoni, prosciutto, 5 sliced eggs.
Roll out the remaining dough and cover pie.
Seal around with a fork. Use a knife
or scissors to cut off excess.
Glaze top of dough with egg yolk
and prick a few holes on top.
Bake at 350 degrees F. for 50 minutes
or until golden brown.

Serve in wedges slightly chilled.