Tuesday, April 3, 2012

TWD 5 - Pizza Rustica with Spinach Cream Soup

It is time for the next Tuesdays with Dorie challenge, Pizza Rustica. However, I have to say that living in a francophone environment for now more than 7 months, for me it was rather a quiche or in other words savory tart, than a pizza. Of course, it is a nice recipe, which is easy to make, but the word pizza for me means the Italian pizza with flat yeast-dough and tomato-oregano sauce.

As usual, I changed the recipe a bit, mainly because the other bloggers/bakes were discussing how good it is with spinach. And I have to say it is really-really good with spinach.

I made the pie oh pizza dough the same as the recipe, only I halved the amount of sugar. I know. I know. The point is to have a sweet tart and savory filling, but I really liked my pie oh pizza dough like this.

However, I changed the filling.


250 g ricotta
50 g grated cheese mix (emmental, pecorino, stagionati and mozzarella)
15-20 pcs of young spinach (chopped)
200 g bacon (diced)
3 small eggs
100 g corn
salt, pepper

Mix all ingredients together and fill the pizza dough. I baked it around 45 minutes in a preheated oven of 190 degrees (375 Fahrenheit).

For the exact recipe check out Emily's post at Capital Region Dining or Raelynn's post at The Place They Call Home.

I also made the perfect spinach cream soup. The recipe was adapted from this Hungarian blog.



200 g young spinach (washed and chopped)
1 medium onion (peeled and chopped)
2 cloves of garlic (peeled and chopped)
4 dkg butter
1 tablespoon olive oil
1 tablespoon all purpose flour
6 dl chicken soup extract (2 bouillon or stock cubes in 6 dl water)
1 dl heavy cream
grated cheese mix
salt, pepper

Put butter and olive oil in a pan and heat them up until butter is melted. Add the onion and the garlic and frizzle them. Add spinach and frizzle until the leaves are withering. Add the flour and frizzle for a couple of minutes. Then pour the chicken soup extract and heat the soup until boiling. With a mixer or food processor finely mix the soup until all small spinach leaves are completely gone. Put the soup back on the heat and add the cheese and the heavy cream, boil for 2-3 minutes. The soup is ready.

Serve the soup with diced mozzarella. Delicious.


  1. Hahhahaha I really love how you changed basically the whole recipe, it looks fantastic!!!

    1. I kept the ricotta and the eggs. :))) But to be honest I could not find pecorino and I was driven by the idea of spinach on the TWD blog.

  2. Your pizza rustica looks fantastic!

  3. i too went with spinach.. and added feta!! yours really looks fantastic...

    1. I saw yours, they turned out also very nice. I like the spinach-feta combo. :)

  4. This recipe definitely encouraged improvisation. I guess I'll have to make it again, this time with spinach and emmental (or gruyere) cheese.

  5. I like the path you took with this one & the soup sounds very delicious.

  6. The soup sounds delicious. I wish I had read the other bloggers comments first - I bet this was excellent with spinach. Maybe next time...

  7. I live in a francophone area as well, though one with a large Italian population but I'd never come across a dish like this before. Yours looks like it came out wonderfully! :)

  8. Thanks for the nice words. I really liked this dish.

  9. Emese, I wanted you to know that I love your blog, especially your gorgeous cookie pictures, and have chosen you as the recipient of a Liebster blog award! Come pick it up at http://shoeintheroad.blogspot.com/