Tuesday, April 3, 2012

TWD: Baking With Julia- Pizza Rustica

This has pizza in the title, but this is not pizza in the traditional sense of the word.  I do like the rustica part of the title though.  Mostly because I like the word rustic. I was thinking this was going to be a difficult recipe, because I really do not enjoy rolling out doughs... not that I can't do it.  I just prefer the kind of dough I can go shopping with and get a fabulous pair of shoes.  But, I am a committed kind of girl.  This recipe called for prosciutto, so I knew there would be some adjusting that needed to be done, seeing how I am pork free kinda gal.  I know... pork rules, but just not in this kingdom.

I was concerned that I was not going to like this crust, with the sweetness of it.  I was a little leery of the whole thing quite honestly.  And I was just not in the mood to bake.  It could've had something to do with the fact that my kitchen was a complete disaster, or maybe that I was just in a generally bad mood.  Commitment kicked me in the pants, aggression taken out on the dough.

I followed the dough recipe pretty much, with the exception of using some whole grains, because I mix my flours in my canister.  The inside calls for ricotta, parsley, eggs, mozzarella and pecorino romano cheeses.  I was leaving out the prosciutto, so in place of it I added sun-dried tomatoes, spinach and roasted red peppers.  I used about 1/4 package of frozen spinach and squeezed it dry.  I also made sure the peppers and sun-dried tomatoes were dry.  I also used low fat ricotta or part skim.

So, the big taste test.  I really liked this little pizza rustica.  I enjoyed the slight sweetness of the crust against the savory inside (though next time I might cut the sugar back a little). We ate it warm, which may be a no-no, but the kind of requests, "wait 30 minutes to eat" or "eat at room temp." are rules just waiting to be broken in my opinion.  I liked it warm better than room temp anyway.  We shared with our neighbors, and they enjoyed it.  I would make it again, as it was really pretty easy and quick for something that looked so fussy.  I would love roasted green chilies in it.

One other note...  my kids are fantastic little eaters.  I mean, seriously, they beat out almost any other kids I have seen.  They were not too crazy about this.   They ate it, just complained a little about it.  I think this is a more mature kinda dish for a more mature palette.  This would be fabulous for a luncheon or a brunch.  We ate it for dinner, so it works for that too!
The recipe can be found on pages  430-431 of Baking With Julia, or on our lovely hosts websites.  Emily and Raelynn --thanks for hosting!


  1. Nicely done! I added similar ingredients and preferred it warm as opposed to room temp as well. I thought this was a fun one to do.

  2. great looking pizza. I really enjoyed making this. In place of pork, I added sauteed onions and pepper. I actually perferred the pie cold.

  3. Sundried tomatoes, yum! It looks delicious.

  4. I'm glad it was a hit (at least with the adults!). Your pizza rustica looks great!

  5. We ate ours warm as well :-) Although, it was good room temperature as well.

  6. So, yeah, I am not sure I would tackle this one on my own:) So if you get the notion to make it again...feel free to share:)!! It was really good!