Torta Rustica the Editors of Publications International, Ltd.
Makes 6 servings
|1||package active dry yeast|
|1||cup warm water (105° to 115°F)|
|3||cups plus 2 tablespoons all-purpose flour, divided|
|1-1/2||teaspoons salt, divided|
|3||tablespoons vegetable oil, divided|
|1-1/2||teaspoons dried basil, divided|
|1-1/2||cups chopped onions|
|1||cup chopped carrots|
|2||cloves garlic, minced|
|2||medium zucchini, cubed|
|1/2||pound button mushrooms, sliced|
|1||can (16 ounces) whole tomatoes, undrained, chopped|
|1||can (15 ounces) artichoke hearts, drained, cut into halves|
|1||medium red bell pepper, seeded and cut into 1-inch squares|
|1/2||teaspoon dried oregano leaves|
|1/4||teaspoon black pepper|
|2||cups (8 ounces) shredded provolone or mozzarella cheese|
- To proof yeast, sprinkle yeast and sugar over warm water in small bowl; stir until yeast is dissolved. Let stand 5 minutes or until mixture is bubbly.*
- Combine 3 cups flour and 1 teaspoon salt in food processor. With food processor running, add yeast mixture, 2 tablespoons oil and 1/2 teaspoon basil.
- Process until mixture forms dough that leaves side of bowl. If dough is too dry, add 1 to 2 tablespoons water. If dough is too wet, add remaining 1 to 2 tablespoons flour until dough leaves side of bowl. Dough will be sticky.
- Place dough in large greased bowl. Turn dough over so that top is greased. Cover with towel; let rise in warm place about 1 hour or until doubled in bulk. To test if dough has risen enough, lightly press two fingertips about 1/2 inch into dough. Dough is ready if indentations remain when fingertips are removed.
- Heat remaining 1 tablespoon oil in large saucepan over medium heat until hot. Add onions, carrots and garlic; cook and stir 5 minutes or until onions are tender. Stir in zucchini, mushrooms, tomatoes, artichoke hearts, bell pepper, remaining 1 teaspoon basil, oregano, remaining 1/2 teaspoon salt and black pepper. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 10 minutes.
- Meanwhile, to punch down dough, push down on center of dough with your fist. Push edges of dough into center. Knead dough on lightly floured surface 1 minute. Cover with towel; let rest 10 minutes.
- Preheat oven to 400°F. Grease 2-quart casserole or souffle dish. Roll 2/3 of dough on lightly floured surface to 1/2-inch thickness. Ease dough into casserole, allowing dough to extend 1 inch over edge of casserole.
- Spoon half the vegetable mixture into casserole. Sprinkle with 1 cup cheese. Repeat layers.
- Roll remaining dough on lightly floured surface into circle 2 inches larger than top of casserole; cut decorative designs in top of dough with paring knife. Place dough over filling. Fold edges of top dough over bottom dough; pinch with fingertips to seal edges.
- Bake 30 to 35 minutes or until crust is golden brown, covering edge of dough with foil if necessary to prevent overbrowning.
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