Staudey I was curious about Rusticana and realized I have some pizza dough in my freezer. Off to the grocery I went and got ingredients. All went smoothly, the cashier greeted me and my debit card was able to connect with the payment terminal.
When I got home I took a lump of pizza dough, wrapped it and let it thaw for about three hours. The pizza dough buns are 150g each and there are four of them in a bag sold for private customers at our grocery. That makes it total of 600 grams, which means the bag fits well in a freezer and doesn't take much space. There's apparently bigger packaging available for professionals, but I didn't consider it necessary to establish a company for this pizza test.
When the pizza dough had thawed enough I started to work on it. I just stretched it out with my bare hands onto a black oven pan with a baking sheet rated for 225 degrees Celsius. Applied a decent layer of ketchup on the spread dough and added some shredded cheese. I added bits of tuna onto the work-in-progress pizza and some cubes of ham. I did a quick marinade on the artichokes and cut them into smaller bits and integrated them on the pizza. Then I sliced 6 olives and added a layer of shredded cheese on top of everything. I actually can't remember the amount of olives accurately, so I apologize for this study not being fully reproducible. I also didn't add an egg because I don't like eggs in a pizza.
I was ready to put the pizza into the oven on the lowest shelf. When the pizza was cooking in the oven I gathered leftover artichokes and tuna in a bowl and put it in the refridgerator. Then I went on to check my mail, respond to some instant messages and browsed the internet with Firefox. When the pizza looked ready I took it out of the oven.
I enjoyed working with the pizza and had no problems with it. At my scale this pizza sits in the moderate end in terms of preparation. My initial impression is that I would recommend the pizza for anyone who wants to experience a pizza with artichokes, ham, anchovies and olives. I will keep the recipe around and will probably cook it again in the future.
