When you think of pizza, do you think of a flat crust with toppings? Most of us would, I think.
The recipe in Baking with Julia by Dorie Greenspan, submitted by Nick Malgieri is a pie plate version with a slightly sweet crust with lattice crust topping filled with a slightly salty mixture of ricotta, romano and mozzarella cheeses with egg and prosciutto… A delight for the taste buds and easy to assemble. The hosts for this week will have the recipe posted on their blogs Emily of Capital Region Dining and Raelynn of The Place They Call Home.
I used an aluminum edge protector to keep the fluted edge from over baking. If you don’t have one, use a piece of aluminum foil scrunched and set lightly upon the edge of the pie plate. Remove it once the top of the “pie” is browning and complete the baking time as directed.
It was suggested that the pizza be allowed to cool completely before serving. That was a tough assignment after smelling the wonderful aromas while it baked! Honestly? My taste tester and I did try it slightly warm and again after refrigerated- both were wonderful!
After making this, I think it would be a great make-ahead candidate for brunches, a late supper or a potluck dish and could be easily adapted to a vegetarian fare by omitting the prosciutto and adding a few tasty substitutions. I did a test-freeze of one slice and found that the textures and flavors were most acceptable.
What would you choose on your pizza?