I do not have the recipe here at 365, but you can see it at Emily’s blog, Capital Region Dining. She is the hostess for this week’s recipe.
The Pie Crust
The Lattice Topping
The Finished Product!
I rate everything I bake on a scale of 1-4 with 4 being the best and this Pizza Rustica earned 3 rolling pins.
It is reminiscent of a quiche, but cheesier.
We ate it for dinner, but I think we’d much prefer to eat it for a brunch.
The crust was a nice balance to the salty prosciutto and was SO incredibly easy to work with. I think this can be counted as my favorite crust to date and Dorie says it can also be used for other things, not just pies!
Another successful recipe from Baking with Julia!
Go here to check out how my fellow bloggers did with their Pizza Rusticas!
I give you BIG baking hugs and muffins!!
Comments & Reviews
Your pizza rustica looks beautiful. I also loved the crust. yum.
I think it looks heavenly and I have never heard of a pizza with a pie crust. Intriguing…
wendy (pinkstripes) says
I’m glad your liked it. It looks great!
your pie dish looked so deep at first and then the picture with the pizza rustica made it look surprisingly normal! 🙂 how funny! Looks like you did a great job with it!
Alice @ http://acookingmizer.wordpress.com
The Harried Cook says
That looks fabulous, Lynne! Love your neat lattice topping… I don’t think I could do it that neatly…
baker in disguise says
wow.. yours came out just like how it was expected .. mine was vegetarian.. although i preferred the crust without sugar…
Cher Rockwell says
Your lattice work on your pie is beautiful.
And I have a pair of baking flip flops – they’re orange 🙂
That looks like traditional Easter Pie— NOT pizza.
it may not be a typical pizza, but that is the title it was given in Dorie Greenspan’s book and who am I to argue. 😉