Capital Region Dining Blog and The Place They call Home. And of course you should check out Tuesdays with Dorie for the whole story.
I was a little apprehensive over the whole baking thing this month, however it all fell in place. The two Tuesdays selected very nicely bracket Passover. I know I could bake ahead if there had been a conflict, but it would have seem wrong to be promoting some sort of chametz during Passover.
Anyhoodle, back to the backed good of the day.
The dish itself is not all what Americans would consider to be pizza, it is much more similar to a sort of dense quiche. The crust is made with sugar to provide a sweet counterpoint to the savory and salty filling. I was not a fan of the sweetness, I would probaly halve the sugar next time I make it. The filling on the other hand was great. I really enjoyed the pie. The only change I might do to the filling is throw in some onions.
I think I will make it again . It was very delicious and I ate far too much of it for lunch. By breakfast, however, I had learned my lesson!