Tuesdays with Dorie. Emily of Capitol Region Dining and Raelynn of The Place They Call Home hosted this week, and you can find the recipe on their blogs.
I'd never had anything similar to this pie, which, despite its name, does not resemble what we in the United States call pizza. Having lived in the New Haven, Connecticut area for quite a few years, I'd heard the local Italian-Americans mention something similar, called pizza 'gain, around Eastertime, but I never got around to trying it. Here was my chance.
At long last, here it is...and in the interest of keeping things short and sweet (and savory), I'll tell you that I enjoyed making the pizza rustica, and wish that I had enjoyed eating it. I'm a little touchy when it comes to mixing sweet and savory (salted caramel, yes; kettle corn, no), and this just didn't do it for me. The prosciutto-studded filling in a savory crust would have been outstanding, though. And I loved the sweet pasta frolla crust - I just didn't quite love it in this pie. Oh, how I wish I had loved it, because it was fairly simple to make, and deceptively impressive with the lattice top. Also, I love pretty much anything Nick Malgieri makes, so I know this my issue and nothing to do with his recipe. Onward!
Next time: Lemon Loaf Cake
Last time: Irish Soda Bread (which I did not make this go-round)