Instructions: Remove the stems from the chard and slice thin; chop the leaves separately. In a large heavy saucepan cook chard stems in oil over moderately low heat, stirring occasionally, until crisp tender, about 3 minutes. Add chard leaves with water clinging to them and cook, covered, over moderate heat, stirring occasionally, until stems are tender, about 8 minutes. Drain chard well in a colander and squeeze out as much moisture as possible.

In a large bowl combine eggs and ricotta. In a bowl combine roasted peppers and garlic paste.

Preheat oven to 375 degrees.

On a lightly floured surface roll out two-thirds pastry dough 1/8-inch thick into a round about 18 inches in diameter. Fit dough into a 9-inch springform pan and trim edge, leaving a 2-inch overhang. Into shell layer evenly add half chard, half ricotta mixture, all roasted pepper mixture, half Parmesan, all proscuitto, all provolone, remaining ricotta mixture, remaining chard, and remaining Parmesan.

On a lightly floured surface roll out remaining dough 1/8-inch thick into a round about 11 inches in diameter. Brush edge of shell in pan with some egg wash and fit dough on top of filling. Trim top crust even with bottom crust and crimp edges together decoratively. Cut four 3-inch long vents in top crust and brush top crust with some remaining egg wash.

Bake in the middle of the oven 1 1/2 hours, or until top crust is deep golden, and cool completely in pan on a rack. Pizza Rustica may be made 2 days ahead and chilled in pan, covered. Serve warm or at room temperature, cut into wedges.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.