Pizza Rustica

Pizza Rustica

Pizza Rustica

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Brava Rose!

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,

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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.

FAIR WARNING:

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

Mise en place for the pastry

Mise en place for the pastry

Flour is measured

Flour is measured

then a portion of that measurement is reserved

then a portion of that measurement is reserved

The cold, cubed butter is added to the flour and dry mixture ingredients

The cold, cubed butter is added to the flour and dry mixture ingredients

Eggs and liquid is added to form the dough

Eggs and liquid are added to form the dough

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The lattice top dough is reserved

The lattice top dough is reserved

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The remaining dough is shaped in a disk for the pastry base

The remaining dough is shaped in a disk for the pastry base

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.

Filling mise en place

Filling mise en place

Freshly ground black pepper

Freshly ground black pepper

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sliced mozzarella

sliced mozzarella

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The addition of chopped sun dried tomatoes in proportion to the sopressata

The addition of chopped sun dried tomatoes in proportion to the sopressata

As the sun dried tomatoes were purchased in oil, I didn't want the oil factor to mar the end product, but to only enrich the flavor. I choose then to drain through cheese cloth the additional ingredient.

As the sun dried tomatoes were purchased in oil, I didn’t want the oil factor to mar the end product, but to only enrich the flavor. I choose then to drain them; I would recommend using cheese cloth for this process.

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Next the pastry was rolled and measured and placed in the prepared spring form pan

Next the pastry was rolled and measured and placed in the prepared spring form pan

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Edges were cut and scraps were placed with the reserved dough for the lattice top

Edges were cut and scraps were placed with the reserved dough for the lattice top

The pie was filled with part of the custard mixture and topped with half of the sliced mozzarella

The pie was filled with part of the custard mixture and topped with half of the sliced mozzarella

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Sausage and then tomatoes were added

Sausage and then tomatoes were added

DSC02422We then repeat this process for the second layer

 

The top pastry crust is rolled and measured

The top pastry crust is rolled and measured

Lattice work assembled

Lattice work assembled

Then neatly tucked in

Then neatly tucked in and the edges cut

Egg glaze applied

Egg glaze applied

Baked for the specified time per the recipe then the foil ring applied to avoid the over browning of the edges of the lattice work

Baked for the specified time per the recipe then the foil ring applied to avoid the over browning of the edges of the lattice work

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The pie is left to cool on the prepared cooling rack for 2 hours

The pie is left to cool on the prepared cooling rack for 2 hours

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The spring form ring is lifted and removed

The spring form ring is lifted and removed

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The refrigerated pie was cut for service

The refrigerated pie was cut for service

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Warmed @ 350 degrees F for 15 minutes on the baking stone lined wit aluminum for easy removal

Warmed @ 350 degrees F for 15 minutes on the baking stone lined with aluminum for easy removal

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5 thoughts on “Pizza Rustica

  1. So many photos! But I don’t blame you because it looks great. I’m glad you liked this pie and enjoyed making it so much.

  2. Sun dried tomatoes is a really good idea! It turned out so nice, Tony. I see you used a spring form pan; I’m going to have to as well so I’m glad to see that it works. I never seem to have the right size cake pan.

    • I am so happy you will be baking this Vicki! I just keep buying pans when I see the need for it; one day I’ll have to buy a house just to store them all in HE HE but such the problem! I SO look forward to seeing your completed pie; I guarantee you will love it!

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