Tuesday, April 3, 2012

Pizza Rustica

I didn't expect to like this as much as I did. This is one of those recipes that makes me so happy to be included in the Tuesdays with Dorie baking group. If it wasn't for this group, I would think pizza rustica was just something that was ordered at the corner pizza shop and ready for pick up in about 20 minutes. Do you know what pizza rustica is? Did you imagine it to be bake in a pie dish? Did you know it's the perfect combination of sweet and savory?

Pizza rustica is an Italian savory pie with ricotta base that is traditionally filled with meat. Since I'm not a huge meat eater I replaced the prosciutto, that the recipe called for, with roasted red peppers. This takes the name "pizza pie" to a whole new level! 

A lot of the bloggers thought the crust was too sweet. I didn't find that to be a  problem. I honestly thought the sweet, savory combination was perfect! The dough was really easy to work with and didn't shrink up at all.

If you're hosting Easter and don't have your menu planned out, add this! It's perfect for a crowd (or just a few). It could be served as a first course (yes, something sweet for the first course) or it can be served as the main course with a nice salad. 

The recipe can be found on our host's blogs. Emily of Capitol Region Dining and Raelynn of The Place They Call Home. Thanks Emily and Raelynn for hosting this week.


  1. I thought the combination was good too!! What a great idea to add red peppers :)

  2. I'm glad you liked it. Glad to hear it worked with roasted red peppers.

  3. your very possibly the first that has LOVED this one as is! :) good for you!

    Alice @ http://acookingmizer.wordpress.com

  4. I thought about peppers! We loved the recipes and I'll be making it again...and again! :)

  5. I am sure this would be a nice addition to a holiday brunch
    Nice job!