Pizza Rustica- Tuesdays with Dorie

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?

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Not a butcher or candlestick maker, but I am a baker and cook; a quilt piecer and embroiderer; a gardener of flora- and veggies, too; and I enjoy porch time, too. My brood of two are on to their own life-adventures with their spouses and I delight in sharing time with them when ever and where ever we can.

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Posted in Baking, TWD- Tuesdays with Dorie
4 comments on “Pizza Rustica- Tuesdays with Dorie
  1. fabriscrap says:

    I was the tester for this scrumptous dish and I’d come running if I knew it was on the menu. It was wonderful!

  2. Welcome to the P.I.P. family!! So glad to have you!!! I have never used my pie edge protector…do they really work?
    Laurie @ Pride in Photos

    • Time flies!!! Laurie, to answer your question- Yes, the edge protection device works. I’d never used the commercial ones, but “splurged” 9really inexpensive) on one some time back. Tis handy to use some protection on crusts to even out the browning, lest the fluted edge detract when overly browned.
      I must confess that it does not get opportunity to be used often enough, though.

  3. Diana says:

    Love your blog. Met over at Beyond Beyond.

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