This is a lovely and delicious Pizza Rustica that is simple and easy to make. Traditionally made with Escarole and onion, I had no Escarole on hand as it is impossible to find here locally. Native Son Farm had delivered some fabulous Bok Choy, which is a close second in texture and very similar to Escarole in flavor. You will need a one pound bunch, give or take a little. I always have Pizza Crust ready and waiting in my freezer. I defrosted two balls of dough and let them rest to room temperature.
Clean your Bok Choy by thinning the stalks. Set an 8 quart pasta pot on the stove filled with about 4 quarts of water.
Add a teaspoon of Salt and a teaspoon of Baking soda. (The baking soda will help retain your bright green color of your vegetable through the boiling process). Submerge your vegetables underwater with a teaspoon of salt. I let it rest 15 minutes submerged in water and gave it a good rinse. Bring your water to a rolling boil and submerge your Bok Choy.
Add another teaspoon of salt and let boil for 15 minutes. Drain your vegetables and let cool.
In a large skillet heat 3 tablespoons of olive oil. Add 2 cloves of garlic chopped and saute until fragrant. (You may also use Spanish onion if you like). Add your cooked Bok choy and mix. Let the liquid in the pan reduce until the Bok choy is almost sticking to the pan. Add another teaspoon of salt and remove the pan from the heat. Add one cup of Parmigiano Reggiano Cheese. Set aside to cool while you get your crust ready.
Heat your oven to 450 degrees/ bake
I use a pizza stone. You must preheat your stone if you are using one. It just takes a little practice, however a pizza pan or even cookie sheet will do. You can make this in any shape you like. You will need two crusts, top and bottom to help seal the contents of your pizza Rustica tight.
Roll out your dough into a circle. Place on pizza stone in oven and cook for 10 minutes. Your bottom crust needs to pre cook to prevent your pizza from becoming wet while cooked.
Roll out your dough
Pre Cook and do not worry if it's not perfect. The crust you see hanging off the side, will disappear once you stuff your pizza and fold your ends over to help seel the crust.
Remove your pizza crust that has been pre-baked carefully. It will be very hot. Place your vegetable mix into the middle of your crust and spread. Place your uncooked crust over your vegetables and fold your ends over.
Brush on some olive oil and place in oven. Cook for 35-40 minutes until your crust is golden. Remove from oven, slice and serve. Buon Appetito~!