Anyway, this is more like a double crusted quiche than a pizza. This starts with a simple dough, though mine never quite came together. It's sweet, which is interesting for a savory dish. I used four tablespoons of sugar instead of the 1/3 cup that the recipe called for. (The Husband pointed out that this may be part of the reason my crust didn't quite work) It ended up looking more like a cornmeal crust than a flour one. It rolled out ok, but I couldn't do a woven lattice. I ended up laying my lattice strips across the top. The edges of the crust browned nicely, but the top and bottom were still pretty pale.
The filling, as written, was fairly plain. It's made up of ricotta, pecorino, and mozzarella cheeses, some eggs, a bit of prosciutto, and not much seasoning. I decided to make a vegetarian version. I caramelized some onions with thyme, then cooked down some portobello mushrooms and spinach. I added that to the cheese/egg mixture and added a good dose of garlic and pepper.
Mine needed a few extra minutes in the oven. It smelled reallygood when it was baking. The verdict from the whole family was a thumb's up with one small caveat. The Girl liked the crust and she liked the filling, but she didn't like them together. The Boy, who normally HATES mushrooms, ate up the whole thing.
Not so photogenic, but delicious!
I would absolutely make this again. I loved the filling version that I made. I really want to try this crust at least one more time to see if I can get a better roll/lattice.