We are heading over to Italy today with a delicious savory pie recipe called Pizza Rustica. Very similar to a quiche, this deep dish pizza pie has a crumbly sweet pastry crust and a savory filling and definitely challenges what you may think of when you hear the word "pizza". The filling can be made with all sorts of cold cuts-prosciutto, salami, capicola and mozzarella, fresh Italian sausage or- gasp!-just veggies and is combined with pecorino romano and mozzeralla cheeses. Pizza Rustica is traditionally prepared during carnevale (Mardi Gras) in February or served in wedges as an antipasto before Easter dinner. But it also can be an everyday dish served year-round. This recipe is a wonderful blank canvas for many flavor combinations, my husband already requested I incorporate tomatoes in the pie, so I am thinking sun-dried tomatoes and kalamata olive combination with fresh rosemary and thyme might be a winner.
The dough was very easy to handle, it's soft and buttery and doesn't shrink back when you roll it out. And have no fear if a tear does occur, the dough's very easy to patch up. Next time around I would decrease the sugar in the dough- 1/3 cup is alot! Other recipes I researched called for about 2 or 3 tablespoons which sounds like the perfect amount. Check out the recipe on my fellow TWD baker Emily's website.
For this holiday weekend, Pizza Rustica is a fabulous way to start off your Easter celebrations. Felice Pasqua!