This is my second forray into Tuesdays with Dorie, and I’m happy to report that I liked this recipe a lot better than the Irish soda bread I made a few weeks ago. This recipe is from Nick Malgieri, and it reminded me of a savory version of his Neapolitan Easter pie.
I should say up front that I’m sure there’s some historical reason for the name, but it really isn’t anything like a pizza. It’s more of a savory cheese pie, akin to a quiche, but not as custardy.
The crust is simple to whip up in the food processor. The surprise here is that, although this is a savory pie, the crust is quite sweet. I found my dough a bit on the dry side, so I wet my hands and kneaded a bit of water into the dough before rolling it out. It worked beautifully.
The filling also came together quickly. It consisted of ricotta cheese, eggs, Pecorino Romano cheese, sweet Lebanon bologna (my substitution for prosciutto), mozzarella cheese, and spices. I began by stirring the ricotta to soften, then mixed in the remaining ingredients one at a time. I spooned the filling into the crust and smoothed the top.
I rolled out the remaining dough and cut it into strips with a ruffle-edge pastry wheel, then made a criss-cross lattice pattern on top of the pie.
I baked the pie for about 40 minutes at 350°F, until the crust was golden brown and the filling set. The recipe says to cool the pie completely before eating. I let mine cool for about 20 minutes, but we were hungry and decided to eat it while it was still warm.
It seemed like it needed something light and refreshing to go with it. I wanted to make a frisee salad, but I didn’t have any greens in the fridge. I’m not sure what made me think of it, but I decided to toss together a quick carrot salad to eat with the pie. It turned out to be the perfect accompaniment.
The pie was rich, sweet, savory, and salty all at the same time. I’m not sure how it would be with prosciutto, but the sweetness of the crust paired beautifully with the salty-sweet of the Lebanon bologna. And the carrot salad provided just the right coolness and acid to balance out the dish. We all agreed that this is a dish we would gladly eat again.
This post is part of Tuesdays with Dorie. Check out the group website to see what everyone else thought of this dish. Our hosts for this recipe were Emily and Raelynn. Surf on over to their blogs for the pizza rustica recipe.
Next up: Lemon Loaf Cake. You’ll have to check back in a few weeks to see what I thought of it, but here’s a preview: