"But it's not a pizza!"
Wise words from a friend, as she watched me roll out a rich tart dough with thyme. In fact, she was so concerned that she flipped back through the book to check the picture.
"Nope, definitely not a pizza. That's a quiche."
While its pizza status might be debate-able (this delicacy is also known as a 'ham pie,' I'm told), the tart's appeal isn't up for debate, as long as you are craving a solid rich hit of cheese, sausage, and flaky crust.
What this pie (pizza) is, is sturdy. Baked in a 9"x2" cake tin, a firm crust surrounds a rich filling of sopressata layered with mozzarella and a ricotta/egg custard. I had slightly less mozzarella than needed so I slipped in a little gruyere and goat boucheron. Whenever I have a party I stash a bunch of leftover cheese bits in the freezer for just this sort of occasion, and I'm working very hard on bringing the freezer back down to a manageable capacity right now, so that worked out well.
I served the pie in conjunction with some buckwheat waffles (yeast-raised, Marion Cunningham-style) and blackberry jam, so it never had a chance with me, but the others who ate it were big fans, and it was so easy to make, transport, and cut, that I will definitely be making versions of it again. Hearty and sturdy.