Tuesdays with Julia and Dorie: Pizza Rustica

MY SLICE OF THIS RUSTIC PIZZA PIE

As I viewed  the recipe schedule for April I was excited...who doesn't love pizza?  But then, in preparation for this project, after I perused the internet and found others who had made this same dish...those who had raved about this recipe being just like their Italian grandmother's traditional Easter pie, I learned that this recipe was not my traditional pizza!  Not even rustic traditional pizza.

SANTEED VEGES AND HAM ADDED TO THE RICOTTA EGG MIXTURE

Then, my Frolicking Night Owl daughter informed me that this recipe's crust was not easy to work with...kept tearing and breaking apart especially on the lattice.  She suggested that I might better enjoy a regular pie crust and more veges because she would describe this pizza to be more like a quiche.  She also made other exchanges that did not enhance her finished product.  I was glad to learn from her effort.

And with the attitude that I  would learn something new, I was up now for today's challenge.

LIQUID DRAINED FROM VEGES

 

MY MIXTURE

Also helpful were your comments on the concerns page of our group blog where many of you shared your successes and questions.  Several had crust issues, but many thought the crust was easy.  Those who added extra veges wrote about too much liquid, but some of you found that it sometimes reabsorbed back into the pie as it cooled.

CRUST IS FILLED

Bottom line, I learned from all of you, but I made my own mistake.

I had a welcome surprise.  As I was deciding on veges to add to this dish, my gardening neighbor  brought fresh scallions and zucchini that were added to my mix.  Thank you, Bob!

I made the recipe as written but with the addition of more veges: onion, scallion, sweet red pepper, zuchini, mushrooms and exchanged ham for the proscuito...that way all items were in my fridge or pantry.  I listened to those who had watery veges problems and after sauteeing my veges in olive oil with a little garlic infused butter, I drained them all before adding them to the mix.

LATTICE PLACED ON TOP AND EDGED CRIMPED

My mistake:  After adding a Tablespoon of water to the dough recipe, compensating for extra dryness in AZ, I mixed and then divided my dough and readied it for a rest in the fridge.

I removed the larger dough portion when ready, rolled it out, using a generous sprinkling of flour as the dough seemed to be a little sticky.  This dough actually rolled out really well.  Then, after gathering the scraps I re-rolled the dough for the lattice strips.  I was a little short for the two last strips, but decided that it would do.

After crimping the pie edges and getting it ready for the oven I remembered the additional dough still in the fridge...enough dough to make a beautiful lattice top.  Well, I have enough dough in that ball to make a tart or something.  I could kick myself.  I knew that if I tried to add a few more strips I would have to take my pie top apart and...well, it seemed to be a lot of extra mess.

I  baked the pie for 50 minutes in the bottom third of the oven, watching through the glass Pyrex pie pan to make sure the bottom crust was browned.  Perhaps the addition of veges required a little longer baking time.

AN EXTRA 5 MINUTES OF OVEN TIME WAS PERFECT

Because I learned from many of you as you shared your concerns, my rustic pizza pie turned out great.  It took about an hour to make the crust and filling and get the pie oven ready.  Another hour to bake and another to cool.

I've always loved Italian foods and have enjoyed adding another to my baking repertoire.

I'm excited to see how all your pizza pies turned out.  I decided that this pie would be a lovely addition to an Easter brunch buffet.

THIS IS WHAT I FOUND WHEN I SLICE MY COOLED PIE...GUESS THE EASTER BUNNY WAS HUNGRY

Happy Easter to all my cyber friends!!!

My grandson, Turkey, is eating his second slice of my Pizza Rustica...proves that this pie is good.