This doesn’t look like pizza you’re used to eating, does it?
Apparently Pizza Rustica is a traditional Italian pie served on Easter, which happens to be this Sunday (hint hint). It’s not something I’ve ever had, which of course made me want to make it even more. “It is considered casual finger food in Italy, where it is traditionally served as a starter,” says Dorie. You learn something new everyday, right?
I have to hand it to them, only Italians would consider this finger food.
This pie starts out with homemade dough that comes together fairly easy. (I know your eyes are probably darting back and forth between the word easy and the picture above of my crust. I used a fancy tool so don’t freak out.) There were comments made about how the dough was too sweet but I love the sweet/salty combination in my food so I didn’t make any modifications. I’m glad I didn’t because it paired nicely with the filling. It was so creamy since it consisted mostly of ricotta cheese. The best part of this pie is that you can change up the filling to whatever you feel like that day. A lot of the bakers over at Tuesday’s with Dorie experimented with different fillings if you are looking for inspiration. The one in the cookbook, which I made, called for ricotta cheese, eggs, prosciutto, Pecorino Romano and mozzarella cheese. The best part of this pie (for me) was the $12 per pound Prosciutto di Parma I bought. When there are so few ingredients you really must buy the best you can find. The prosciutto and Pecorino Romano were my two splurges. It’s worth it – I promise!
You can find the full recipe on the blogs of our hosts: Emily of Capitol Region DiningÂ and Raelynn of The Place They Call Home. As a side note, the only thing I changed in the printed recipe was using two eggs instead of three in the filling. I didn’t notice any adverse affects from doing so. My pie also took about 15 minutes more to bake than it said.
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