This is not a pizza.
I know. I know. It sure looks like a pizza and we all know that old duck test: “If it looks like a duck…”
Nevertheless, this is a crostata. A crostata is a rustic Italian baked tart, the Italian cousin of the French galette. This particular crostata is a pizza-like savory “pie” that differs from a traditional pizza in that it has a crust that has the crunch of cornmeal and the flavor of butter. (Not all savory crostata doughs incorporate cornmeal as an ingredient, though.)
This crostata is topped with a goat and asiago cheese mixture, sliced heirloom tomatoes and a generous garnish of fresh basil leaf chiffonade. Pretty wonderful.
My friend Sarah says this is one of the best things I make and Sarah is one of the best cooks I know. Take her word for it and give this recipe a try.
[mpprecipe-recipe:93]
This recipe was adapted from one taught at Sur La Table Cooking School in Costa Mesa. Their classes are excellent. Here is a link to their website: Sur La Table Cooking School in Costa Mesa, California
At last!! My favorite recipe.This crust is so tender, flaky, and downright yummy. The toppings are just “frosting on the top” Thanks Lorraine I’ll be telling my “cooking friends” about this one. As a matter of fact, I think I’ll make it for my card group this week.
Great, Sarah. Save me a piece.