So, I made a pizza rustica tonight, which is basically a savory, meat stuffed, ricotta based cheesecake. I mistakenly added milk to the ricotta, and the resulting pie is way too moist.
So far, it's been cooked for 60 minutes at 350, which produced a perfectly cooked crust, and the wet innards.
I need to dry the thing out, but have not done this before. I figure I need to do it at a low enough temperature that the crust doesn't get too overcooked, while being hot enough to evaporate some liquid.
So, I'm shooting for 275 with careful watching.
Any thoughts? Suggestions?
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