Sicilian Sausage and Prosciutto Pie

Begin by placing a piece of cheesecloth over a strainer, and gently pour the ricotta cheese into it. Position a bowl underneath the strainer to collect any excess moisture, and refrigerate for at least 8 hours or overnight to allow the ricotta cheese to release its moisture.

Next, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). This high temperature will help create a golden-brown crust on your pizza.

Now, place the cooked sausage into a large skillet over medium heat, and cook it until it's nicely browned and crumbly. Stir occasionally to prevent burning, and allow the sausage to cool down completely.

Once the sausage has cooled, place it into a large bowl along with the drained ricotta cheese. Add 5 beaten eggs and mozzarella cheese to the mixture, stirring until everything is well combined. Then, incorporate the cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper into the mixture until it's thoroughly blended.

Divide the pizza dough into four equal pieces, and roll out two of them into 12-inch circles. Place these circles into two 10-inch pie plates, leaving about an inch of dough hanging over the edges. Divide the filling between the two pies, making sure to fill them evenly.

Roll out the remaining two pieces of dough into thin circles. Place these circles onto the pies, and fold the edges of the bottom crusts over the top crusts to seal them. Crimp and flute the edges of the pie crusts to create a decorative border.

Beat 1 egg with a little water in a small bowl, and brush the egg wash over the tops and edges of both pies. Cut several slits into the top crusts to allow steam to escape while they bake.

Finally, place both pies in the preheated oven and bake for 15 minutes. Then, lower the oven temperature to 325 degrees Fahrenheit (165 degrees Celsius). Continue baking until the crust is golden brown and the filling is hot, which should take around 45 to 50 more minutes. Serve your pizzas at room temperature.