Yes, this recipe is wonderful. But I think the star is
THE DOUGH! What a great sweet dough. I close my eyes and see strawberry pie....
But I digress....back to the recipe. Lots of yummy cheese (I used Parmesan and provolone instead of Romano and mozzarella) and what's not to love about prosciutto?
Ready to go into the oven. I think the parsley was important for both flavor and color.
And speaking of color, the wildflowers in Central Texas are beautiful this year. The flower arrangement awaits the Pizza Rustica!
I was not too sure about this recipe. I was delighted with how the sweet dough and salty filling came together. It was a nice dinner with a side salad and sliced fruit. I will make this again. It is worth the 14 points plus value (Weight Watchers).
I did have one problem, but it was an user error. I misread the cooking time and the middle was not done. However, we all scarfed down the edges while I put the pie back in the oven to finish cooking. I should have waited until it "puffed up," not just felt done without soft spots.