Tuesday, April 3, 2012

Pizza Rustica with Cheese and Pesto for Tuesdays with Dorie

Pizza Rustica filled with ricotta, mozzarella and pesto

For years I put off making Pizza Rustica, avoiding what I thought was a high maintenance ordeal. I’m not sure where I got that idea because this was one of the easiet pies I’ve ever made, savory or sweet.

I know you’re thinking this doesn’t look like pizza, but this deep-dish, lattice-topped pie is Neapolitan in origin. The fillings might include all cheese, or a combination of meats, or vegetables such as spinach and chard. For my vegetarian household, I omitted the recipe’s proscuitto, and added more mozzarella. I also spread a layer of spinach-basil pesto between the filling.

The pastry crust is pasta frolla — an Italian tradition that calls for flour, butter, sugar and egg. It was a joy to work with — yes, I meant to use that word. Not touchy and overly sensitive. Amiable.

While you might think a savory filling would not work with this slightly sweet crust, trust me, the combination is very tasty. And I think the time is right for such a flavor contrast, what with the popularity of sweet-salty partnerships cropping up in the blogosphere and elsewhere.

I will definitely make this recipe again, experimenting with fillings. I can’t wait to use the pasta frolla in a pie of summer fruit.

This Baking with Julia recipe is from pastry chef and author Nick Malgieri. The recipe is hosted by Emily of Capital Region Dining and Raelynn of The Place They Call Home so go on over there and see how to make your own. Click right here to see the works of 300-some participating Tuesdays with Dorie bakers.





18 comments:

  1. Your rustica looks lovely in your vintage green pie plate. What a great idea to layer in the pesto!

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    1. Thank you, Marilyn. I wasn't sure which pie plate to use -- amber or green. Glad I used the green one.

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  2. Pesto is a fabulous idea. I also loved the crust.

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    1. Thanks, Judy. The crust is a keeper for sure.

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  3. Your Pizza Rustica looks wonderfully delicious! Love the way you swirled the pesto into the pie…Nicely done!

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    1. Thanks, Kathy! Pesto and cheese are never wrong.

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  4. I like the idea of pesto. Sounds delicious!

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    1. Thanks, Wendy. Because I didn't use proscuitto, the recipe needed something to add a bit of flavor.

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  5. It looks great, and pesto sounds like a delicious add-in!

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  6. The pesto layer looks so pretty & I am sure it added a lovely note to the pie.
    I agree - this was pretty low maintenance as far as pies go!

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    1. Thanks, Cher. Yes, this pie was much easier than I thought it would be.

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  7. Pesto in the filling sounds simply divine! Did you use basil-based pesto or ...? Love the pic with the smeared green pesto and the lovely green pie dish :)

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    1. Hi, Ovenchaos. I used a spinach-basil-walnut pesto. I picked it up from the deli at New Pioneer Food Coop in Iowa City.

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  8. I love a goat cheese pesto pizza at this deli near my house. I love what you've done here. Very creative, very delicious.

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    1. Hello, Baker Street! Thank you for your kind comment.

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