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Torta Rustica




Source of Recipe


Rocco’s Italian-American


Recipe Introduction


Serves 4

Make this for your family or friends. They will hail the master of deliciousness. It’s a pie oozing with melted cheese, salami, and tomatoes. It is a cousin in the pizza family—it just has a top, basically.



List of Ingredients




2 1/2 cups all-purpose flour
1 ounce fresh yeast, dissolved in 3/4 cup tepid water
3 tablespoons olive oil
Salt
3/4 pounds fresh tomatoes, skinned and diced
1 pound sliced mozzarella
1/4 pound smoked ham
1/2 cup freshly grated pecorino cheese
1 teaspoon minced fresh oregano
Freshly ground black pepper

Recipe



Mound the flour on a work surface and make a well in the center. Pour the dissolved yeast, olive oil, and a pinch of salt into the center of the well. Gently mix in the flour with a fork. The dough should be smooth and pliable. (Add a little warm water if the dough is too dry.) Roll the dough into a ball and put in a floured bowl. Cover the bowl with a cloth, and put it in a warm place for about 1 hour.

Preheat the oven to 400° F.

Divide the dough into 2 pieces and roll out 1 of the pastry balls into a 9-inch circle. Lay the circle on a greased baking pan. Spread the tomatoes, mozzarella, ham, and pecorino over the dough. Sprinkle with the oregano and salt and pepper to taste. Roll out the other ball, lay it over the toppings, and fold the top and bottom layers of the dough together around the edges. Cut 3 small holes in the top of the pie to allow steam to escape. Bake in the oven for 20 minutes, or until the crust is brown and cooked through and the cheese has melted.