This weekend I intended on making a ‘bread’ and another dessert, however most breads and desserts require a dough mixer, which I do not have! I should be receiving a mixer in the mail in a week or so…so until then, I opted to skip dessert this weekend and stick to a relatively easy dough recipe.
Pizza Rustica is a pie pizza. It’s quite similar to Chicago style deep dish pizza but the crust is a bit sweeter and it’s not as heavy or oily. The pizza is filling but light and lightly flavored. It almost tastes like a calzone and any marinara sauce would taste good with it.
The original recipe calls for prosciutto, however, since the friends I called over for lunch were a mix of veggie and meat eaters, I decided to modify the recipe and replace the prosciutto with mushrooms and fresh thyme.
This recipe was also taken from the Baking with Julia cookbook written by Dorie Greenspan.
The Pizza Pie Crust
2 cups all-purpose flour
1/3 cup sugar
1/2 tspn baking powder
1/4 tspn salt
4 oz. unsalted cold butter
2 eggs, lightly beaten
Combine the dry ingredients, then cut in the butter until the mixture is crumbly. Add the eggs and mix until the egg is incorporated. Then, work the dough with your hands until it is soft and even. I had to add a bit of dry flour to prevent the dough from sticking to my hands. Split the dough into 1/3 and 2/3rds. Roll out the 2/3rds piece into a 12″ round and use it to line in a lightly oiled glass pie pan. Roll the 1/3 piece of dough out into another 10-12″ round. Set aside.
1 lb milk ricotta
1/4 cup freshly grated Pecorino Romano cheese
1/4 lb mozzarella cheese, grated
1/4 lb thinly sliced prosciutto or 7-10 mushrooms, sliced and chopped
2 tblspns chopped fresh parsley
1/4 tspn freshly ground black pepper
a few twigs of fresh thyme
Mix all the ingredients together and assemble into pie crust. Cut the 1/3 piece of dough into strips and use to create a lattice cover for the pizza pie.
Bake at 375 degrees F for 40 minutes or until it’s golden brown on top. Salute!