1 cup (240 milliliters) shredded caciocavallo cheese (or substitute with mozzarella)
1/2 teaspoon (2.5 milliliters) sea salt flakes
Knead 2 tablespoons (30 milliliters) olive oil into the bread dough. Divide the bread dough into two halves. Roll out each half on a floured countertop.
Fit one half of the dough into a 20 centimeter skillet greased with olive oil. Spread ricotta on top. Tear soppressata and capocollo into pieces. Top dough with soppressata, capocollo, and rosemary. Sprinkle pepper on top. Evenly distribute caciocavallo on top. Top with second half of dough. Pinch sides of dough together.
Pierce top with fork. Pour remaining olive oil evenly over top.
Bake at 400 F (205 C) for 30 minutes, or until golden.