THIS is not your everyday tomato sauce and pepperoni pizza. In fact, it it NOTHING like the American Pizza we eat. This is ITALIAN pizza. “A savory pie with a sweet crust…” is how Nick Malgieri described it when he contributed it to Baking with Julia, the new book for Tuesdays with Dorie. It is full of cheese but no sauce, no mushrooms, no double thick crust.

I have to admit I was a little leery of this one. I am not a fan of ricotta cheese and it was the main ingredient in the filling. But with the mix of ricotta, mozzarella, and Pecorino-Romano it was quite tasty. There is also prosciutto in the pie.

I made only one change in the pie and that was to use a blend of AP flour and whole wheat. The crust is a little sweet, more like a crust for a sweet pie, but in conjunction with the savory cheese filling it was perfect. Just like Nick said it would be.

One third of a recipe was just enough for a 6.5″ pie plate.

The lattice crust on top was perfect. And fun to do!

Our hosts this week were Emily of Capital Region Dining and Raelynn of The Place They Call Home. The recipe will be on their blogs. It is on page 430 of Baking with Julia.

And you can drool over the other pies at the TWD website.

This week’s Bake! pick is from Abby of Stir it! Scrape it! Mix it! Bake it! and I am so glad she picked this one. I have made pizza before, but not thin crusted. And Malgieri’s recipe for the dough is simple with just a few ingredients – as it should be. While she picked the basic technique for making pizza, we could pick any of the varieties of pizza Nick lists in the book.

    Pizza Margherita

Simple. Delicious. Repeatable.

THere are only three toppings on this pizza. A simple tomato sauce scattered with shredded mozzarella cheese, shredded fresh basil leaves (and I loved the fact I could walk outside my door and simple pick a few from the plant!!) and a drizzle of olive oil. Okay, four toppings.

Then you bake it for a mere 10 minutes and you have PIZZA!!

I only made 1/2 of the dough which rests in the fridge for a few hours. Mine tried to escape it’s little package…

IF you let the dough sit on the counter for 5 or 10 minutes it will be much easier to spread into the pan without tearing. As I found out the hard way. I ended up with two kinds of rectangular pizzas. They were about 12 x 14. Kinda! One the Margherita and one just cheese.

The recipe is on page 96 of Malgieri’s BAKE! but I also found it on Indulge! a blog by Corrine.

I only have one problem -which topping do I use next time?? So many pizzas, so little time!!

Abby made this, too.

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