Tuesday, April 3, 2012

Pizza Rustica

When I saw the title of this week's choice for the Tuesdays with Dorie bakers I was really excited.  We have been conducting weekly pizza experiments in our house--thin crusts, preheating the pizza stone to 500 degrees, lovely toppings--oh, my mouth was watering.  And then I looked at it and saw that it was more quiche-like than pizza-like.  I must admit to momentary disappointment.

Despite the name tease, this was really delicious.  The crust rolled out like a dream, and while not flaky after all that beating, it was perfect.  The filling of eggs, ricotta, and prosciutto was just right.  And it was fun to do a diagonal lattice that wasn't woven but looked quite pretty.

I made this exactly according to the recipe in Baking with Julia but I can easily imagine variations:  mushrooms, bacon, spinach would all be good.  

We ate it warm and then had it cold the next day.  They were equally yummy!  My husband has mentioned about 5 times that I can make it again any time and I'm sure that I will.


  1. I too admit to "momentary disappointment," but quickly recovered once I tried it.

  2. Glad it turned out a winner despite not really being pizza

  3. This is a recipe that just begs variations, isn't it! Glad the hubby liked it... it always nice when the Other Half takes a liking to a recipe :)

  4. Yeah, I think more than one of us were expecting something different based on the title :-)
    Glad it was a hit for you

  5. blech, we didnt like it cold but piping hot it was pretty nice, although a bit bland for what we were expecting. We are going to vary the fillings next time! :)

    Alice @ http://acookingmizer.wordpress.com

  6. My husband also went a bit gaga over this one. I'll definitely be making it again. Your pizza rustica looks beautiful!