Neapolitan Ricotta, Mozzarella, and Prosciutto Pie

In Italy, this typical savory pie is served at Carnevale (the day before Ash Wednesday) and then again at Easter. Though many recipes for pizza rustica specify that the dried sausage, mozzarella, and other filling ingredients be layered, in this Neapolitan version they are diced and added to the ricotta filling, which makes the pizza easier to cut into wedges.

The dough used here is a pasta frolla, a sweet, tender, and typical Italian pastry dough. The combination of a