Pizza Rustica, this week’s Tuesdays with Dorie/Baking with Julia recipe, is not exactly what most people think of when they hear the word pizza.  This is actually a traditional Italian dish translated as “rustic pie” that is made with a  sweet pie crust and a cheesy, meaty, egg based filling.  It is usually eaten at room temperature or even cold, and often as an appetizer according to Nick Malgieri, the contributor of the recipe.  The Italian version of quiche maybe?

The major difference is in the crust.  It is a basic Italian pastry dough called pasta frolla which is used in most of their pie recipes, either sweet or savory.  It is made with a good amount of sugar added to the flour with eggs to bind it together.  The recipe did not call for chilling the dough or pre-baking it, but it rolled out without problem and baked up just perfectly.

In the filling you will find ricotta cheese, eggs, mozzarella cheese and Pecorino Romano, along with prosciutto and parsley.  This savory filling, especially with the salty Romano cheese and prosciutto, is used to provide a pleasing contrast to the sweet crust.  I thought it was an interesting combination but I did feel like the filling lacked a little “oomph” which might possibly be cured by adding more of the Romano cheese, another salty meat, or a few more seasonings.

We had a slice warm with our dinner the night is was made, then I tried a bite once it was completely cool, and then had a cold slice for breakfast the next day and I liked it equally well at all temperatures!  This was a really fun recipe to make and not extremely complicated either.  I’m sure the other TwD’ers will provide a ton of ideas for additions and variations of it too.

If you’d like to try this one out, visit our lovely hostesses for the week, Emily of Capitol Region Dining and Raelynn of The Place They Call Home where you will find this recipe!

My Mother-in-Law tells my children that she’s 35.  Once when my children asked how old I would be on my birthday and I told them, they said “Oh, you’ll be older than Granna!”  Ummm, I don’t think so!  I had to set them straight right away.

Having your turn come around to choose a recipe for everyone to make for the Barefoot Bloggers group is kind of like having a birthday.  Having to choose from all those delicious-sounding Ina Garten recipes is like having to choose just one gift to ask for!  After seeing this Caesar Club Sandwich, however, I really didn’t have to look much further.  This recipe is full of all of my favorite things – roasted chicken, homemade caesar dressing, sun-dried tomatoes, pancetta, parmesan cheese, and arugula – piled high on crispy ciabatta bread.  It sounded just perfect for the beginning of Spring.

And it was perfect.  All the layers of flavor melded together to make one fabulous sandwich (anchovy paste and all).  I even ate some of the leftovers the next day from the fridge, and they were still tasty.  Perfect for a picnic or party, I know I will be making this again and again.

Caesar Club Sandwich

from Barefoot Contessa at Home

Ingredients

• 2 split (1 whole) chicken breasts, bone in, skin on
• Good olive oil
• Kosher salt
• Freshly ground black pepper
• 4 ounces thinly sliced pancetta
• 1 large garlic clove, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 teaspoons anchovy paste
• 1 teaspoons Dijon mustard
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1/2 cup good mayonnaise
• 1 large ciabatta bread
• 2 ounces baby arugula, washed and spun dry
• 12 sun-dried tomatoes, in oil
• 2 to 3 ounces Parmesan, shaved

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

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I have to admit that even though I am an avid home cook and baker, I still carry a soft spot in my heart for fast food.  Of course I couldn’t eat it every day, but I do occasionally indulge my soft spot with a Wendy’s Spicy Chicken Sandwich, a Whopper Jr. with cheese, or my very favorite – McDonald’s french fries.

And how could you look at that picture and not think of McDonald’s (love their hash browns, too).  Luckily, this version of an Egg McMuffin is easy to make at home and tastes even better, especially after making my own English Muffins.

Here’s the real trick, though:  Egg Fry Rings from Williams-Sonoma.  In order to get that thick round of fried egg just the perfect size for an English Muffin, these are the answer.  Here’s what you do:  Spray the insides of the rings and a non-stick skillet with cooking spray (VERY important).  Place the ring in the skillet and crack an egg into it (you can also add a tiny pat of butter before putting in the egg if you like).  Cook to your liking on one side, then remove the ring by sliding a knife around the edges and flip the egg.  Then just toss a piece of Canadian bacon in the pan while your egg finishes cooking to brown it on each side.  Toast the English Muffin if you care to, and then fill with the meat, egg, and your  favorite cheese and voila, you’ve got an awesome homemade English Muffin Egg Sandwich.