BWJ: Pizza Rustica
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: