This dish is not really a pizza, but a beautiful pie filled with ricotta and other cheeses and zing-y prosciutto.
When using a new recipe, I try follow it closely the first time. I should have followed my better judgement in this case, as the recipe calls for a rather sweet crust. For this recipe, a savory crust would have suited my taste buds better. The crust came together nicely in the processor and rolled out easily. It was delicious and flakey — successful in crust terms, but I would use it for a rhubarb or other fruit pie next time.
Making the filling was easy. A note I appreciated on P & Q: Pizza Rustica at http://tuesdayswithdorie.wordpress.com/2012/03/22/p-q-pizza-rustica/#comments suggested draining the ricotta through cheesecloth along with making sure all ingredients are as dry as possible to ensure against a soggy filling.
The results were good, but for me, something was lacking – maybe some red bell pepper and/or mushrooms…I look forward to other “Tuesdays with Dorie” posts for creative suggestions.
I enjoyed the process of making this dish. It was fun and there was some challenge – for me particularly making the lattice top crust.
If you want to make this dish in your kitchen, see the recipe hosts’ blogs – Emily at http://capitalregiondiningblog.blogspot.com/ or Raelynn at http://tptch.com/ starting Tuesday when the links for this recipe go live.