Monday, April 2, 2012

TWD: Baking with Julia- Pizza Rustica with Italian Sausage


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!



8 comments:

  1. We're on the same wavelength! I had a slice of the pizza rustica with a side of arugula as well.

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    1. yes the greens were a great contrast to the richness of the tart. Also I think some lightly sauteed arugula would be delicious in the tart too.

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  2. Your pizza rustica looks great!

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    1. Thank you! Loved the idea of your mini versions.

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  3. Lovely pie - the arugala adds a needed patch of color.

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    1. Yes it does, and I think it would be pretty in the filling too.

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  4. I really wish I'd cut back on the sugar... a little would have been fine, but i found the recipe too sweet. Live and learn, i guess!

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    1. I agree with you about the sweetness, the dough reminded me of the sugar cookies I grew up making every holiday. Next I may even add some chopped parsley to the dough for a more savory flavor and pretty presentation.

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