I've heard Italians call this dish either Pizza Rustica (rustic pie) or Pizza
Giena (full pie). Either way, I hope this is what you're asking for.
This is my recipe and I just made it for my family on Easter. It was a big hit!

1 recipe pastry crust for savory pies, blind baked

Filling:
1 ½ pounds ricotta cheese (3 cups) - 24 ounces
5 eggs
1/4 cup grated parmesan cheese
2 tablespoons finely chopped fresh, flat-leaf parsley
1 cup diced mozzerella cheese, cut into ½" dice
1 cup diced mild provolone cheese, cut into ½"dice
1/4 pound thinly sliced prociutto, chopped into ½" pieces
1 cup diced peperoni - or hard salami, soppresata or dried Italian sausage -
cut into 1/4" dice
½ teaspoon freshly ground black pepper
1/4 teaspoon salt

1 large mixing bowl
1 deep 9" diameter pan or springform pan

2 egg yolks mixed with 1 tablespoon water
1 pastry brush

Prepare the pastry crust and follow instructions for blind baking.
Empty the ricotta into a large mixing bowl and beat in the eggs.
Add the parmesan cheese and parsley and beat until the mixture is
fluffy.
Stir in the remaining ingredients and season with the black pepper and
salt.
Pour mixture into the prepared crust and spead it out evenly with a
spatula.
Cover the filling with the top crust and crimp the top and bottom crusts
together around the edge.
Cut slits in the top crust for venting while it bakes.
OR
If making a lattice top crust, place strips of pastry dough across the
top of the filling. Weave or cross the strips, being sure to secure them to the
outer crust.
Brush the exposed crusts with the egg yolk mixture.
Place pie on a baking sheet and position it on the lowest shelf and in
the middle of the oven. Bake at 350 for about one hour.
Remove from oven and set aside to cool. The top will sink a bit.
To serve, cut pie into ½" thick slices and serve as an appetizer or as a
snack, cold or at room temperature.

Pie Crust
Makes enough for one double crust pie, 9-9 ½" in diameter

2 1/4 cups white, all purpose flour
1/2 teaspoon salt
½ cup very cold, unsalted butter
1/4 cup very cold shortening
2 tablespoons white wine - you may sub. milk
2 tablespoons cold water

Pie Crust:
In a large mixing bowl, whisk together the flour, salt and sugar.
Cut the cold butter and shortening into the flour until it has the
consistency of coarse crumbs.
In another bowl, mix together the wine and water. Gradually add it to
the dough to moisten it.
Empty the dough out onto a floured surface and knead for about 1 minute
or until the dough becomes smooth and malleable. If it is too dry at this
point, add cold water 1 tablespoon at a time until it reaches the desired
consistency.
Shape the dough into a ball and wrap it in plastic. Refrigerate for at
least one hour. You can leave it overnight.
Remove the dough from refrigerator and allow it to soften for several
minutes. Cut off one third of the ball of dough and set it aside for use as the
top crust or lattice design.
On a lightly floured surface, roll dough out from the center until it is
larger than the baking pan by about 2". Position a rolling pin just off center
of the dough and gently drape it over the rolling pin. Carefully unroll the
dough over the pan and gently form it to the inside of the pan using your
fingers.
Trim the dough if necessary, leaving it at least 1" larger than the pan
and fold the edge under. Roll the excess dough into a ball, place on a lightly
floured surface and roll it out again. Cut it into 1/2" wide strips using a
pizza or pastry cutter and set the pieces aside.
OR
Roll the dough out to form a flat, top crust.