Before my local Italian market gets swamped, I just put my order in for all of the deli meats and fresh ricotta, basket cheese etc. for our Easter festivities and was wondering...
Who else makes pizza rustica?
Do you use pasta frolla for your dough, pizza dough, pre-made pies shells etc?
What do you put inside?
I love to hear about the variations.
Buona Pasqua in Advance,
(who is baking sweet ricotta tarts and must get up to make sure they don't burn)