"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
2 comments:
Hi Amy, thanks for stopping by my blog at www.praycookblog.com. I am loving baking with others and your "pizza" looks great! See you in two weeks ... Lemon loaf here we come! Catherine
Hey :) this looks delicious! Thanks for checking out my blog, www.liveliferightnow.com. This recipe looks perfect for lunch!
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