To sausage or not to sausage, that was the question. The idea of a yummy dried sausage like sopressata diced and added to the ricotta/mozzarella/egg mixture in this pie was appealing, and I was sure two of the other three members of our household would also approve. The vegetarian said picking fancy salami out of her dinner was out of the question, however. What to do? I considered the bag of vegetarian meat crumbles in my freezer, but decided the flavor of fake meat wouldn’t be a good contrast to ricotta and mozzarella cheese. I wound up layering sopressata into half of the pie, leaving the other half meat-free. Both halves were good, but the meat eaters uniformly preferred the sopressata side.
Here’s the cheese and egg mixture.
The crust came out well, and stayed mostly in one piece when I put the rolled-out dough into a cake pan. Next came a layer of the ricotta mixture
followed by mozzarella and some sopressata.
I topped it all off with a lattice crust that I actually wove! I was so impressed with myself. 😉
I was worried about unmolding it because my cake pan was all one piece and the crust looked fragile. But the directions to cushion the top of the pan with paper towels to ease the load on the crust worked, and my rustic pizza remained whole. The salty sopressata, creamy filling and slightly sweet, herby crust combined to make a delicious whole. The vegetarian liked her side too.