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Monday, February 8, 2016

Alpha Bakers: Pizza Rustica

We are finally baking Pizza Rustica - YAY!

I have wanted to make this since the book came out. I had even thought to ask Marie to put this on the schedule last year, because I really want to make it. But then I keep forgetting to send the email or post a comment about it (I guess that means I don't want it that badly). In the end, I never sent a request and figured oh well, I'll just wait for it to come on the schedule. And now it's here. And it's sort of good timing too. I've been sick for 2 weeks and when I felt better last weekend I decided to bake this a week ahead.

I don't know why I want to make this, since I'm not a big fan of things with a lot of cheese. I don't have anything against cheese, just don't find food with mainly cheese as filling very interesting. I think the name intrigue me. Pizza Rustica. Sounds very elegant and yummy. Also, the picture in the book makes it look so appealing. At any rate, I want to make it for the sake of making it and not really much for eating it.

And Marie, I made the full recipe. It was not by intention. I had written down the ounce amount of ricotta, mozzarella, and soppressata that I need for a 1/2 recipe. But there is no such thing as small portion of ricotta or mozzarella at the grocery store I went to, so I ended up buying and making the amount for a full recipe.

I tried a slice in the afternoon (the slice in the photo above) and found myself really liking it! It has a good taste that's not too rich and heavy, perhaps because we use ricotta and mozzarella which are not super rich in taste. I wish I had spread out the soppressata more though, I think if I ended up with deli-cut soppressata next time I shoud do ricotta, soppressata, mozarella, soppressata and repeat this layering process.

Since this is a full recipe, I have 1/2 of it still in the freezer for my knitting group, 1/4 I kept for myself, and the other 1/4 went to my friend E, who texted me with "It was fabulous! I ate the entire piece in one afternoon!! Yum yum please make it again sometime."

And there are a lot of step by step photos in this one. I got a little carried away with the photos since I was so excited to be baking.

Step by step photos:

1 egg swimming in almond milk.

Flour mixture and butter ready to party.

Butter massaged into the flour mixture.

Almost there.

Looks better.

Split into 1/3 and 2/3.

Wrapped in plastic to rest in the fridge.

Great deal Whole Milk Ricotta.

Still looks good inside. Phew.

I am really confused by this straining step. After 10 minutes I barely got 1/2 the tub through, so I just dump everything into the bowl. I think this is probably useful if you make your own ricotta and it's watery but not needed if you get good/thick ricotta.


Add the other egg.

Soppressata. I got the exact weight at the deli counter and forgot to tell the guy not to cut it into deli slices. Oh well.

A few minutes with the kitchen shears.

Sliced mozzarella.

2/3 dough. With a nice light coming through the window.

1/8" thickness. I had exchanged some messages with Rose who thought there is a mistake in the dough and it should be 1/8" instead of 1/4" so I tested rolling both and confirmed that 1/8" looks better and I liked the result of it after baking.

I rolled it out to almost 16 inch diameter.

Dough then went into the pan, followed by ricotta and mozzarella.

Add sopressata.

More ricotta and then mozzarella.

I seriously need more practice with rolling. There is nothing square about this one :).

A bit of trimming.

A bit of leafing.

An hour later.

Perfect for any time of day really. I can see this for breakfast, lunch, snack, dinner!

Mine :)!

Alpha Bakers is a group of bakers who are baking through The Baking Bible, Rose Levy Beranbaum's latest cookbook. Come check out the rest of the group at Rose's Alpha Bakers.


  1. well done Jennifer, your dough looks fantastic. I was confused about the strainer and the ricotta too, so i pressed it harder and the cheese came a bit silkier texture.I really like how your crust came out.

  2. Your pizza looks fabulous! Glad to hear that you are well now. Me too..I have been sick too..on and off! I love seeing your step by step photos.. i can see that there is lots of cheese in there!

  3. Beautiful! Your leaf design is so pretty. Glad you are feeling better. Lovely photos.


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