Pizza rustica from The Baking Bible by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata from the author’s website: Page 313: Ricotta now comes in 15 ounce/425 gram containers which is fine but if you are using volume it would be 1-3/4 cups (the volume listed was incorrect). Page 314: Pasta Frolla for the Pizza Rustica: Roll it 1/8 inch to 1/4 inch thick (1/8 if you like a thinner crust.).

  • PiaOC on April 10, 2015

    Great addition to an antipasto platter. Easy recipe to follow. I was surprised that passing the ricotta through a sieve made it so much smoother. Loved the combination of sweet pastry and savoury filling. It was also good with a salad a couple of days later.

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