My mother and two nieces (Codenames: Chunklet and Bacon Monster) are visiting me in Chicago this week, which means I have guinea pigs on hand for any new recipes I’m trying. This week’s assignment, pizza rustica, was met with mixed reactions. Chunklet sniffed it and ran away exclaiming, “I don’t want it!” Bacon Monster took only a small bite of the sweet crust, which I think she liked, but wouldn’t touch the filling. As for my mother, she ate a slice but showed no obvious signs of approval. Instead, she did her “mother” thing and said, “Oh, you know I just like simple flavors.” I know for a fact this means she didn’t like it because when I made her Dorie Greenspan’s rather frou-frou mandarin orange & almond tartlets, she requested the tartlets twice during her week-long visit.
As for me, I actually enjoyed the sweet crust with the savory filling of ricotta, pecorino romano, and prosciutto. Though, it tasted more like a quiche because of the eggs, and I suppose I was expecting something different from the word “pizza”, like more mozzarella instead of so much ricotta. I was also pleasantly surprised because the sweet dough came together easily without a food processor. I just used my hands instead to combine everything.