Tuesday, April 3, 2012
TWD & BWJ: Pizza Rustica
Between the hand mixed crust and my first attempt at a lattice crust, my pizza was quite rustic looking. Our baking hosts for this treat are Emily and Raelynn. Follow their links to find the recipe. Or alternately, buy or borrow the book, Baking with Julia.
I usually try to stick to the recipes as they are written. Because I keep a kosher kitchen, I knew from the get-go that I would have to substitute a vegetable or two for the prosciutto. The rules of keeping kosher forbid the use of any pork or the mixing of meat and milk products. Many fellow TWD bloggers had some excellent suggestions for veggie substitutes. In the end, I went with sauteed sweet onions and roasted red peppers because I like them and they were close at hand.
I have to say I loved, loved, loved this crust. It's the best crust I've ever made. Eventhough I don't own a food processor, this was easy enough to make by hand. My older daughter thought the sweet crust complimented the savory filling, but my husband thought the crust was too sweet. At first, I wasn't crazy about the sweet/savory combo. But when I had leftovers cold the next day, I thought the sweet crust complemented the savory very well. Maybe it has to do with the temperature of the pizza. I will definitely be making this again.