3x5 - SAF Recipes | Italian Torta

Have all ingredients at room temperature; place ingredients in pan in the order specified for the bread machine. Select Dough cycle. At the end of the last kneading cycle, press Stop/Clear; remove dough.

Shaping, Rising and Baking
Let dough rest 10 minutes. Set aside 1/3 of dough. On a lightly floured surface, roll larger portion into a 12-inch circle. Pat onto bottom and 1-inch up sides of 9-1/2" T-FAL® Patisserie Professional Spring Form Pan; set aside. Roll remaining dough into 9-1/2" circle; cover until ready to use. Combine egg white and water. Brush egg white mixture over entire surface of the bottom crust. Layer with half of the cheese slices; top with pepperoni. Drain peppers and olives well; pat dry with paper towel. Layer torta with yellow peppers, remaining cheese, red peppers and olives.

Preheat oven at 350ºF. Brush edges of dough with remaining egg white mixture; top torta with prepared 9-1/2" dough circle; seal and turn edges of crust to prevent leaking. Brush remaining egg white mixture over top crust. Cut 10 large slits in dough to allow moisture to escape. Bake for 45 to 55 minutes or until crust is golden brown. Let stand 30 minutes. Serve warm or cold.