I don’t know what I was expecting. The name Pizza Rustica made me think this would be a little like a pizza. The ingredients included cheese and prosciutto, so maybe it would be a pizza. But it wasn’t. It was more like a fancy quiche.
This is the 5th recipe in the Tuesday with Dorie, Baking with Julia baking challenge. Pizza Rustica is being hosted by Emily of Capital Region Dining and Raelynn of The Place They Call Home. You can read their blogs to get the recipe. And to read all the other blogs participating this time, please click here.
The recipe was not difficult. My daughter L helped me with a lot of it. I made the dough in the morning while the she and J were in preschool. I used my food processor and it was extremely easy. It tasted like a cookie dough. I was wondering how it would taste with the savory ingredients. I wrapped it well and put it in the refrigerator for a few hours to rest.
In the afternoon, and after gymnastics class, L and I got to work finishing the recipe. I bought the best prosciutto my grocery store had. Luckily it was on sale. L helped me grate the fresh mozzarella cheese on my hand grater.
I chopped the parsley. Then L helped me mix all the ingredients into the whole milk ricotta cheese.
Next we got the dough out of the refrigerator, divided it and rolled it out on a floured surface. I used my rolling pin to lift the bottom crust dough off of the counter and into the buttered pie plate. Then we rolled out the remaining dough and sliced strips for the lattice top. I had to reroll the dough multiple times to get the number of strips I needed. L helped me lay the strips. She did a nice job.
Then into the preheated oven. At the end of the specified cooking time, my crust was only brown around the edges. I left it in the oven for an additional 10 minutes. The top got only a little browner. So, then I moved the plate to the top shelf in the oven and cooked for 5 minutes more. This time the top browned nicely. But the edges browned more. I remembered afterwards that I could have put an aluminum foil ring around the edges to prevent them from darkening while I was browning the top. Oh well, next time.
The pie did turn out beautiful. The cheese started bubbling through the lattice, and it smelled great.
After about 45 minutes of cooling, we cut slices for dinner. The cheese stayed firm. The pie was very good. But it was definitely more of a quiche than a pizza. My husband gave it a 9 out of ten, with one additional point given for effort and assembly.
In two weeks we will be cooking Lemon Loaf Cake. Should be fun. Check back soon!