Pizza Rustica, the latest Tuesdays with Dorie experiement, was unlike any pizza I have ever made. If nothing else, I learned about this dish and discovered possibilities to vary the recipe provided in "Baking with Julia."
The dough was different than any pastry dough I have ever made. However, it went together well and I thought the food processor directions were right on. The dough became very smooth (like a babie's bottom) once it was kneaded a little after the processing was complete.
After chilling the dough, I set it out of the refrigerator about an hour before rolling. This made rolling very easy, and I used a pastry cloth and rolling pin cover as I do for pie dough.
After the pie was baked, I wondered if one had to wait until it was totally cool before eating it. I decided to cut it while not hot, but warm, and that worked wonderfully. Was it good? I thought the mixture of flavors, including the sugar in the dough, were wonderful. My husband, however, thought the dish would have been improved by eliminating the sugar. He also much prefers traditioanl pizza, although I contend that comparing it to what we normally think of pizza is like comparing apples to oranges. This would be a great brunch dish.