Pizza Rustica Alla Parmigiana

I call this Italianate savoury pic by this name because I use Parmigiano-Reggiano cheese as opposed to the more typical Pecorino Romano cheese in the filling. Cooked ham, thinly sliced Mozzarella cheese, parsley-flecked ricotta cheese filling and hard-boiled eggs make for a lighter Pizza Rustica than the traditional prosciutto, dried sausage and soppressata. Serve this as part of a selection of antipasti or as the main course of a light meat.