Then I realized I could dovetail my need to provide food for a skating-club event with Pizza Rustica prep weekend. Few things make my heart beat faster than the opportunity to use friends as guinea pigs for my culinary adventures, so it was decided: Pizza Rustica would be my light mid-afternoon entree-snack-noshy thing.
Although the recipe directs the prep of the crust to be done in a food processor, I used my KA mixer. On the rare occasions that I make a pie dough, I have found that I prefer the way the KA paddle blends the butter into the dry ingredients.
Once the crust was done, I refrigerated it overnight. Then, while half paying attention to the crust and half paying attention to the men's long programs at the world figure-skating championships, I got busy with the rolling-out portion of my day. After I had the crust shaped on the marble, I rolled it around my rolling pin, then fit it in the pie plate.
|Crust in the pan|
I trimmed the edges of the crust, then filled it with the cheesy-prosciuttoey filling. Next step was the lattice top. The recipe didn't specify a lattice weave, but after watching Yuzuru Hanyu nail a brilliant long program, I felt bold. I've never woven a lattice pie top before, but for a first-time effort, I'm not displeased with the result.
|Lattice top on pizza, without crust trimmed|
|Lattice on, trimmed, and crimped to the bottom crust|
|Fresh from the oven|