Pizza Rustica—sounds like pizza, but is more like a quiche or savory pie. We made that this go-round for Tuesdays With Dorie--Baking With Julia. It is fun to be making these recipes in Baking With Julia now. I like that we go from simple Irish soda bread to something more involved like Rugelach or this Pizza Rustica.
I like the pie. Even though I used a low fat ricotta, I know that this “pizza” is not really low fat, so I’ve tried not to eat too much of it. My only problem with it was the crust. It was quite a wet dough, did not specify any chilling time and I could not get it to roll out without sticking like crazy to my well-floured surface. I persevered and ended up pressing the bottom crust in to the pie plate. Since the top crust wasn’t going to cooperate with being rolling out and cut into lattice strips, I cut it into fun circles and placed them over the top of the pie. The little circles were much easier to work with getting off the counter.
I was happy that I even decided while buying ricotta to get some prosciutto instead of just using ham or bacon like I was going to and it was really good. The only change I made to the whole recipe was that I used low fat ricotta instead of whole milk.
I think this would be good with a different crust, like just a regular pie crust. Not sure what my problem was with this one, but I followed the recipe exactly. Maybe the original recipe came from someone who measures flour with a heavy hand. I weighed mine. Either way, this is a great pizza pie for a brunch or even breakfast or lunch, whatever, you could have it for dinner, too.
If you want the recipe, Emily from Capital Region Dining or Raelyn from The Place They Call Home are the hosts this time and they’ll have the recipe posted for you. Lots of Pizza Rustica viewing for your hungry eyes over at TWD Headquarters.