Torta Rustica
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour3 tbsps
Olive Oil1 tsp
Salt450 g
Mozzarella (sliced)450 g
Smoked Ham1 tsp
Oregano (fresh, minced)1 tsp
PepperDirections:
1
Preheat oven to 400 degrees F
2
Mound flour on a table and make a well in the center
3
Pour the dissolved yeast, oil, and salt into the center of the well
4
Gently mix in flour with a fork
5
Dough should be smooth and pliable
6
Add warm water if dough is too dry
7
Roll the dough into a ball and put in an oiled bowl
8
Cover with a cloth and put in a warm place for 1 hour
9
Divide the dough into 2 pieces and roll out 1 of the dough balls into a round shape, about 12 inches in diameter and 1/4-inch thick
10
Lay in a greased 12-inch tart pan with a removable bottom
11
Spread the tomatoes, mozzarella, ham, and pecorino on the dough
12
Sprinkle with oregano, salt and pepper
13
Roll out the other ball and lay it on top, folding the top and bottom layers of dough together around the edges
14
Cut 3 small holes in top of the pie for steam to escape
15
Bake in the oven until the crust is brown and the cheese is melted, about 20 minutes