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BWJ: Pizza Rustica

2012 April 6

Be forewarned: this is not a pizza in the traditional sense. I don’t know if I would even call it a pizza in the non-traditional sense. The husband called it a quiche, which while not technically accurate is probably the best description.

I would call it ricotta pie, but that doesn’t quite sound as mouth-watering at Pizza Rustica.

Essentially you make a sweet pie crust and fill with a savory ricotta mixture. The crust is also non-traditional; by using eggs as the binder instead of water you end up with a cakey crust instead of flakey one. Cakey, not flakey.

Unlike a quiche, the filling is built off a ricotta base instead of a traditional egg-based custard. I’m talking one pound of ricotta here, so use good ricotta. I brought home both ricotta and mozzarella from work, so I knew I was working with quality ingredients (insert ego stroke here). Because the filling depends so much on the ricotta and the cheeses I would advise against skimping; if I see you reach for the part-skim mozzarella I will slap you.

Bonus – if you have a few extra minutes use this recipe for Goat Milk Ricotta (you can substitute cow’s milk) and make your own! Quality guaranteed!

The recipe says to allow the Pizza Rustica to cool completely before serving, to which I say “pish-posh!” I let it cool for about 15 minutes and it held up beautifully when I cut myself a slice. The combination of sweet crust and savory filling was right up my alley, but it might not be for everyone. The next time I make this (and there will be a next time) I plan on increasing the amount of salt in the crust by probably an extra 1/8 to 1/4 teaspoon to counter the sweetness and make it more palatable for others.

As always, for the recipe you can pick up a copy of Baking with Julia, or visit this week’s recipe hosts:

Capital Region Dining Blog and The Place They Call Home

Check out the rest of the Pizza Rustica entries on Tuesdays with Dorie: Baking with Julia

 

3 Responses leave one →
  1. April 6, 2012

    Matt, I used homemade goat milk ricotta. The result was the filling had a nice nutty flavor. I think next time I’d opt for no prosciutto and some veggie add-ins..and perhaps a savory crust with some herbs like oregano or basil. Your pie looks awesome!

  2. April 8, 2012

    Hi Matt,
    Your Pizza Rustica looks so yummy! and your filling: fantastic!!
    I had mine with spinach, carrots and onions.
    We liked it despite the “sweet- savoury” taste… or maybe we like it because of it!
    All the best!

  3. April 20, 2012

    I know this is a little late, but better late than never right? We also only let ours cool for 15 minutes and I definitely didn’t regret it. Yum! Your Pizza Rustica looks great and you may have just convinced me to try making my own cheese for the first time. Seems easy and like you said – quality guaranteed!

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