Pizza rustica with ricotta and mortadella

Serves 8

400 g fresh ricotta, well drained
1 x 150 g slice of mortadella, cut into small chunks
Salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Salt flakes, for sprinkling

Pizza dough
500 g (3 1/3 cups) 00 flour
80 ml (1/3 cup) extra-virgin olive oil
250 ml (1 cup) water
2 1/2 teaspoons salt

To make the dough, place all the ingredients in a bowl and mix well. Turn out onto a floured surface and knead for 8–10 minutes or until smooth. Wrap in plastic film and rest for 30 minutes.

Preheat your oven to 220C and oil a 40 x 30 cm baking dish.

Divide the dough into two portions, one piece slightly larger than the other. Roll out the larger piece of dough to a 2 mm thickness (it should be almost see-through) and gently place in the baking dish, allowing the excess to hang over the sides. Take care not to tear the dough or the cheese will ooze out as it bakes.

Spread the ricotta evenly over the base, add the mortadella and season with salt and pepper. Finish with a drizzle of olive oil.

Roll out the remaining piece of dough to 2 mm thick to make the lid, and place it on top of the filling. Then fold and tuck the over-hanging dough around the edges to form a border.

Drizzle a little olive oil on top, sprinkle with salt flakes and prick the top with a fork to allow steam to escape. Bake for 15–20 minutes or until golden brown. Drizzle with a little extra-virgin olive oil and serve hot, warm or at room temperature.