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Italian Torta
Appealing to the eye and scrumptious to the palate. Serve as a main dish or appetizer.
(Traditional Method)
Oven 350ºF

3/4 cup Water
1 tablespoon Olive oil
1 tablespoon Sugar
1 teaspoon Salt
1 tablespoon Italian herbs, dried
2-1/4 cups All-purpose flour
1-1/2 teaspoon SAF Perfect Rise™ Gourmet Yeast

Glaze
1 Egg white
1 tablespoon Water

Filling
4 ounces Provolone Cheese, thinly sliced
4 ounces Pepperoni
1/2 cup Picked yellow pepper rings, well- drained
7 ounces Roasted red peppers
1/2 cup Black olives, sliced
 
ALL RIGHTS RESERVED Copyright © 2000
SAF Perfect Rise Yeast

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Instructions:

In mixing bowl, combine yeast, 1 cup flour, Italian herbs, sugar and salt. Heat water and olive oil to 120º to 130ºF. Combine dry and liquid ingredients; with mixer, beat 2 to 3 minutes on medium speed. Gradually add remaining flour by hand or a mixer with dough hook(s); knead for 5 to 7 minutes until smooth and elastic.

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.

ALL RIGHTS RESERVED Copyright © 2000
SAF Perfect Rise Yeast

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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.

ALL RIGHTS RESERVED Copyright © 2000
SAF Perfect Rise Yeast