This delicate deep dish pizza pie harnesses the boldness of the sopressata sausage spice layered in a light, rich Italian cheese custard encased in a slightly sweetened, herb embellished pastry which is firm, moist and so comforting to your heart and your soul with each and every bite….. Tony Bridges
I just had my first piece of Rose’s Pizza Rustica from her new baking book,
and I loved it from each morsel to each crumb that I didn’t let go unnoticed.
Needless to say, I love this recipe.
HOW IT WORKS:
Each week we as Alpha Bakers, are assigned one of the recipes from Rose’s new baking book and we as a group all over the world bake the same recipe at the same time. Our objective is to share our successes, where we got stumped, what questions did we have along the way, our joys and in some cases our baking shortcomings.
PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week. It opens into a new blog window in which comments are able to be left at the bottom of the blog. Thank you all for your comments!
FULL DISCLOSURE: This week I did slightly cheat and added chopped sun dried tomatoes in oil, drained of oil and placed in with the layers of sausage but….other than that I stayed true to the recipe.
We first began with the incredible pastry dough of which Rose entitles “Pasta Frolla”.
With a correction to roll the dough 1/8th of an inch from the published amount, I was so engaged with excitement to making this Italian recipe.
We first begin with the Pasta Frolla
The dough is chilled for at minimum 45 minutes or overnight. I opted for overnight which caused issues in bringing the dough to a malleable state for rolling the next day. If possible, I would recommend making the entire pie in the same setting in the future.
We then repeat this process for the second layer