The recipe (found at Capital Region Dining and The Place They Call Home) was pretty straight forward... a pie crust filed with 52 pounds of cheese (ok, I may be exaggerating slightly) and prosciutto. To me, it sounded slightly quiche-ish (quiche-y? quichesque!) and I was sorely tempted to add veggies, though in the end I stuck to only adding some green onion for a bit of color and flavour. The filling was a mix of ricotta, mozzarella and romano cheeses studded with some prosciutto... so far so good; that should be rich and salty which should balance out the sweet crust. Yes, you heard me... it has a _sweet_ crust. Fairly basic pie crust with sugar in it. You know, like you'd make an apple pie with. *blink* But again, I wasn't going to argue, I hadn't tried it yet, and the recipe assured me it would be good.
This weekend was my birthday, so B and I went to Ottawa to visit my mom, then scooted home Sunday afternoon so I could get the pizza made in time for B's parents to drop by for dinner. (Wait, how come I had to cook my own birthday dinner?!? Ok, so I may have volunteered, but still!) I started the crust first, and followed the recipe to the letter, and just as B's parents got here, I was throwing some rather colourful curses at said crust. I will fully admit I'm not 100% comfortable with pie crusts just yet, and this stuff fought me at every turn. I was afraid of over-working it, but when I tried to roll it out it just fell apart. So then I kneaded it some more and it still remained obstinate. So finally I chucked it in the pie dish and used my fingers to press it into the shape I needed... the hell with it :P The lattice was easier to roll out and cut, so I scooped the filling into the shell and proceeded to top with the lattice pieces while I chatted with B's mom. Into the oven it went and thankfully I glanced back at the recipe to check the cooking time and noticed it said the filling should be slightly puffed when ready. Wait, why would it be puffed? It's only cheese? HOLY CRAP, I forgot the eggs!
So I snatched it back out of the oven, and in between cursing and laughing, peeled the lattice top off, scooped the filling back out and beat the eggs in. Everything got put back together again and back into the oven with an egg wash in the crust to give it a nice finish. Finally, only an hour after when I said dinner would be on the table, we sat down to eat:
Everyone enjoyed it, except me. The filling was great, but I just couldn't enjoy it with the sweet crust. It just did *not* go together. Either the crust needed less sugar, or the filling needed stronger flavours, such as a saltier, more pronounced cheese or maybe olives and some herbs. As it was, the cheese was very creamy and mild, and it just seemed to amplify the crust's sweetness, and for me it just didn't work.
It was still an enjoyable meal paired with a green salad, but if I were to make this again, it would not be the way the recipe instructs. That said, considering B's lactose-intolerance, I would sooner make quiche (which I can do with lactose-free cream and cheese) than pizza rustica, so chances are this one won't be a repeat for us.
Once the pizza was done and thoroughly discussed, we moved on to the best part of the meal, dessert!
Please ignore the chocolate numbers... they're clearly a mistake. I turned 29 this year... (for the eighth time). ;)