A pie wedge that’s sweet and savory, cheesy and salty.
Pizza Rustica is not exactly pizza as in the slice and soda kind, but more of a sweet pie wedge flavorfully filled with a savory eggy-calzone filling.
It’s easier to prepare this dish as a two part process. First the Pasta Frolla crust. It’s fairly straight forward and does not have to be soooo precise. The dough was made two days ago and chilled in the fridge. This morning the crust was filled with the cheeses and prosciutto mixture. I’m serving the Pizza Rustica for a working lunch along with a spinach and red lentil soup. Dessert is a scoop of strawberry sorbet and a cookie.
Pasta Frolla is easy to make and easy to roll out. No rolling pin required.
I use my food processor to combine the ingredients. dry and then add the cold butter, then the slightly beaten eggs. Form the dough into a ball and flatten out into a disk. Chill for at least 1 hour before the dough is divided. One quarter of the dough for the lattice top.
I opted for using my hands to press the dough into the buttered glass pie dish and the top dough was pressed to a roughly 9″ square. Doesn’t have to be precise. The dish has the name rustica in it.
What made this dish even more special, was meeting up with Nick Malgieri who owns the recipe. See the post before this one.
To start baking, check out our TWD hosts, Emily of Capitol Region Dining and Raelynn of The Place They Call Home for the recipe.
