So, Monday after Easter Sunday I ran home and made the other Easter pie, pizza rustica – a dish that I love my mother-in-law for introducing into my life.
I use a refrigerated pie crust and fill it with ricotta and eggs, but also sausage, parsley, black pepper and mozzarella and Parmesan cheeses. My mother-in-law also adds hard salami, but I use whatever I have around; this is usually pepperoni, but this year I also had some sun dried tomatoes. A second crust goes on top of the filling and you are good to go.
The photo doesn’t really explain what a wonderfully comforting food this is. Others make it with beautiful lattice crusts and other features that make the pizza bakeshop worthy, but I’m rather pleased with my design. It didn’t last the week in the refrigerator, so the Other Eater in my household must like it just fine, too.
