"Pizza" is not going to give you the right mental image for this recipe. I'd call it a savory tart; a healthier than quiche, quiche-like something to serve alongside lightly dressed greens for a brunch, lunch or dinner. The real star of this recipe is Nick's magic pastry dough, the pasta frolla; a springy-smooth, easy to work with pastry dough -- just what you need if you're a beginner with rolled pastry, or just tired of working with finicky pastry doughs. Hallelujah!
Recipe for Pizza Rustica, pp. 430-431, from Baking with Julia, by Dorie Greenspan