Pizza Torte Recipes

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)

Steps:

• Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
• Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
• Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
• Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
• Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

PIZZA CAKE

Steps:

• Prepare cake mix according to package directions. Pour the batter into two greased and floured 9-in. round baking pan. , Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place each cake on a 10-in. serving platter. Combine the frosting and food coloring; spread over the top of each cake to within 1/2 in. of edges. Sprinkle with grated chocolate for cheese. , Unroll Fruit Roll-Ups; use a 1-1/2 in. round cutter to cut into circles for pepperoni. Arrange on cakes.

TORTA CAPRESE

Steps:

• Place the chocolate and butter in the top of a double boiler and melt until smooth. Cool slightly, until just warm to the touch.
• Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
• Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Then beat the egg yolks on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and vanilla into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake until puffed and beginning to crack on top, about 40 minutes. Cool completely on a wire rack.
• When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar.

THE BEST PIZZA DOUGH

Steps:

• In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

PIZZA TORTE

Steps:

• Preheat oven to 325°F Stir butter into breadcrumbs; press onto bottom of 9x3 inch springform pan. Bake until browned around edges, about 10 minutes; cool on rack. At medium speed beat cream cheese and ricotta until smooth. Beat in eggs, then flour. Stir in chopped pepperoni, sun-dried tomatoes, pizza seasoning, and salt. Pour over crust. Bake 1 hour or until set. Spread pizza sauce on hot torte; sprinkle with mozzarella cheese. Top with pepperoni slices. Bake 10 to 15 minutes until cheese is melted. Cool on rack. Run knife around edge to loosen; remove side of pan. Slice into thin wedges and serve immediately. Refrigerate any leftovers.

MARY DISOMMA

Steps:

• Prepare the torta dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, and a little of the cubed butter. Mix on low speed, adding the remaining butter cubes until small crumbs form.
• In a separate bowl, whisk together the eggs, egg yolks, and milk. On medium speed, add the egg mixture to the flour mixture. Mix on low until a dough forms and begins to pull away from the side of the bowl. Remove dough from bowl and wrap in plastic wrap. Store in the refrigerator to rest. It is best to let dough rest in the refrigerator for at least 45 minutes before rolling it out.
• Prepare the filling and torta: Thoroughly drain the frozen spinach and squeeze out extra moisture using paper towels.
• In a large sauté pan, heat the olive oil on medium heat. Add the onion and spinach. Sauté until onions are translucent but not browned.
• In a large mixing bowl, combine the spinach, onion, parmesan, breadcrumbs, eggs, and salt and pepper to taste.
• Prepare your springform pan: Line the bottom of a 9-inch springform pan with a round piece of parchment paper. Spray the side of the pan with nonstick cooking spray.
• Divide the chilled pastry dough almost in half. You will need a bit more of the dough for the pastry that lines the bottom and side of the springform pan. Lightly flour a work area and roll out one piece into a 14-inch circle. Fold the dough into quarters so you can easily pick it up and place it in the prepared pan. Gently unfold the dough and press it to adhere to the pan side . The dough should go all the way up the side of the pan.
• Now it's time to create your torta! Layer the ingredients using whatever additional fillings you select. I, of course, love them all. Here is the layering order I suggest: 1⁄2 of the spinach mixture, 1⁄3 of the fontina cheese, tortellini, pimento, 1⁄3 of the fontina cheese, artichoke hearts, sun-dried tomatoes, remaining fontina cheese, and remaining spinach mix.
• Roll out the remaining dough and place on top of the torta, pinching the edges of the overhanging dough with the bottom pastry. Roll out any excess pastry and cut into decorations for the top of the torta. Place decorations on a separate sheet pan lined with parchment. Refrigerate the torta and decorations overnight.
• When ready to bake, preheat oven to 375 degrees. Place torta in pan on a parchment-lined baking pan. Mix 1 beaten egg with 2 tablespoons cream. Brush egg wash on top of the torta. Place the decorative cutouts on top and brush them with some of the glaze. Bake for approximately 50 minutes to 1 hour or until the pie crust is golden brown. Remove from oven and let rest for 30 minutes. Carefully remove the springform ring. Serve warm or at room temperature.
• Note: The unbaked torta can be frozen for up to a month. Remove from freezer the night before you plan to bake it, and let defrost in refrigerator overnight. Remove from fridge and bake for 1 hour 15 minutes to 1 ½ hours. If the top is beginning to brown too much, place a piece of foil on the top for the last ½ hour of baking.

TORTILLA PIZZAS

Steps:

• In a large bowl, combine the first 10 ingredients. Place tortillas on greased baking sheets; spread with cheese mixture. , Bake at 400° for 8-10 minutes or until golden. Cut into wedges.

TORTA RUSTICA WITH RICOTTA AND SPINACH

Steps:

• Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
• Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
• Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
• When ready to bake, heat oven to 375 degrees.
• Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
• In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
• In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
• On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
• Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.