Preparation

1. ["To make the dough: Place all of the dough ingredients into the bowl of a stand mixer with the dough hook attachment. Set on low speed until the wet ingredients incorporate into the dry. Check the dough's consistency at about 7 minutes
2. adding additional water or flour to form a smooth ball of dough. Remove the dough and separate off about one-third. In separate olive oil coated bowls let both pieces rest
3. covered with plastic wrap. Make the filling while the dough rests.
4. To make Filling 1: In a medium-sized mixing bowl
5. combine the ricotta and Parmesan cheeses
6. egg
7. basil
8. and oregano. Stir to combine. To assemble: Preheat the oven to 375°F. Lightly grease a 9" springform pan. On a lightly floured surface
9. roll the larger portion of dough into a 15" circle. Carefully place the dough into the prepared pan; press it against the bottom and sides. Trim the overhanging dough to within 1" of the pan rim. Add 1 cup of the mozzarella over the bottom of the crust
10. then arrange half the prosciutto slices in an even layer. Spread with all of the ricotta cheese mixture
11. and then sprinkle with all of the spinach. Cover with the remaining prosciutto slices; press down gently to pack the layers. Add the red peppers in a single layer
12. and top with the remaining mozzarella. Press down again. Roll the remaining dough into a 9" circle. Using water moisten the edges of the bottom crust and place the top crust over the filling
13. pressing to seal the top and bottom crusts. Brush the top crust with beaten egg and cut several small vents for steam to escape. Bake the torta for 1 hour
14. or until the crust is a deep golden brown and pulls away from the sides of the pan. Cool it in the pan on a baking rack for at least 45 minutes. Remove the pan sides carefully then cool it completely. Serve the Torta Rustica at room temperature. The Torta Rustica can be stored in the refrigerator for up to 5 days."]