I have wanted to make Pizza Rustica for years. I always put it off, but then every Easter I say I’m going to do it. Well, now I have.
It was delicious, but different than anything I think I’ve ever had. A little like quiche, but not really. Just a delicious savory pie.
I decided to make the recipe just as written. I was a little concerned that the crust would be too sweet, but I resisted the urge to cut back the sugar. And, I’m so glad I did. This was one of the few crust recipes that I could make without screwing up. It was so easy to work with. It was more like cookie dough than pie crust. And the super sweet crust really worked well with the savory filling. I don’t think I would have enjoyed the Pizza Rustica as much with a different crust.
It was a pretty easy recipe to put together. I made the ricotta in the morning. While the ricotta was setting up, I made the crust. I used my stand mixer, since I don’t have a food processor (yet). I did chill the dough since it’s already in the upper 80’s and 90’s here in Texas. Then, when the time was right I just whipped up the filling and rolled out the dough. I like recipes like this where I can do everything in stages. In the oven, it puffed up wonderfully and the crust browned (a little).
All in all, a good recipe. If you would like to join us, please visit TWD and get a copy of Baking with Julia. And to see more Pizza Rustica visit our host posts at Capital Region Dining Blog and The Place They Call Home