A Very Different Pizza Rustica - But Very Delicious!

It was Easter and I wanted to try my hand at Pizza Rustica - until I read through at least 50 recipes and realized they are loaded with processed meats and cheeses, which means unhealthy amounts of salt and potentially nitrates.
So looking like a traditional recipe, this is anything but: I've substituted healthy (and salt-free) meatballs from my friend Staci's Italian Wedding Soup recipe (here's the link to that demo: XXX), and put some spinach in the filling just to have a vegetable present!
We were all very happy with how it turned out - different but delicious - so much so, that John brought leftover pieces to his buddies at work.
Recipe below:
For the dough:
2 1/2 cups flour, 1 cup of cornmeal, 2 tsp salt - mix together and place in food processor. Blend in 3 eggs (one at a time) until the mix looks like beach sand. Add 2- 4 Tbs of ice water to make the perfect dough consistency. Roll into a log and divide into a 2/3rd and 1/3rd disc - refrigerate until you're ready to assemble the pie. When you're ready to assemble, roll out the larger piece so that it will cover a springform (cheesecake) pan all the up the sides with a little overhang. Then roll out the smaller piece because that will be the top.
Make the meatballs: 2lbs meatloaf mix (beef, pork, veal), 1 cup unseasoned breadcrumbs, roasted garlic powder (to taste), 2 eggs (beaten), 1/4 cup parmesan - mix all together and form into mini-meatballs (1 inch or less). Bake in the oven for 1/2 hour at 375 degreesF. Remove and let cool.
Mix the cheese filling: 3 egg yolks, 1 lb of mozzarella (shredded or cubed), 15 oz ricotta, 1/4 cup parmesan cheese, 2 cups chopped & drained spinach, pepper to taste. Mix together, then add in the meatballs and mix.
Time to assemble: Oil the bottom, sides and top rim of your springform pan. Roll out the dough as described above, place the larger dough in the bottom of the pan and up/over the sides. Add the meatball/cheese mixture. Cover with the smaller dough rolled out to be the top. Roll over the edges and seal. Wash with an egg wash to make sure the dough is sealed all over. Grate more cheese on top if you like. Prick the top with a fork to allow steam to escape while cooking.
Bake for 45 minutes covered at 375 degrees F. Remove the foil cover and bake for another 15 minutes to allow the top to get golden brown.
Remove and let sit for about a 1/2 hour - then serve and enjoy!!!

[@chipchop9067]

I knew your little brother!

[@reemmehio7223]

amazing video! but try to find a better angle for the camera so we can see what you are doing fully

[@diyduo_getyourfix]

Thank you for that feedback - are you suggesting I shoot more overhead? Or close in on certain tasks? I want to make these as helpful as possible. Right now, it's just me and 5 ft go pro as director, cameraperson and producer. 🙃
Is there anything specific about any of the steps I can answer for you here?