-DOUGH-
1/3 c Warm water; (105-115~)
1 pk Active dry yeast
1 ts Sugar
2 lg Eggs
2 tb Olive oil
2 c Unsifted all-purpose flour
1 ts Salt
1/4 c Parmesan; grate
FILLING
10 oz Frozen chopped spinach; thaw
15 oz Part-skim ricotta cheese
3/4 c Asiago cheese; grate
1/4 c Parmesan; grate
1 c Fresh basil; julienne
1/2 ts Fresh ground pepper
1 lg Egg; beaten
1/4 lb Sliced Genoa salami;
-julienne
3 oz Mozzarella cheese; dice fine
2 Plum tomatoes; seed; dice
Oil for greasing pan
DOUGH-In small glass measure, combine the water, yeast and sugar; mix well.
Let sit 4 minutes or until foamy. Add eggs and oil to yeast mixture; with
fork, mix well. In food processor, combine flour, salt and Parmesan; with
machine running, pour in yeast mixture through feed tube. Process until
dough forms a ball. Process 1 minute to knead. Flour large plastic food
storage bag; add dough. Seal bag; place in bowl. Let dough rise in warm
place 1 hour or until doubled in bulk. FILLING-Squeeze spinach dry. In
medium bowl, combine spinach, ricotta, 1/2 c Asiago cheese, Parmesan,
basil, pepper and half the beaten egg; mix well. With oil, generously
grease 13″ pizza pan. Punch down dough. Set aside 1/2 c dough. On floured
surface, roll remaining dough to a 14″ round. Drape over rolling pin and
unroll onto pan (dough will drape over edges of pan.) Sprinkle salami over
dough, leaving 2″ from edges uncovered. Evenly spread ricotta mixture over
salami; sprinkle with remaining Asiago. Sprinkle with mozzarella and
tomatoes. Divide reserved dough into 6 equal pieces. Roll each to a 10″
rope; lay ropes across filling and crimp to make a lattice. Fold dough up
onto filling and crimp to make a raised edge similar to pie edge. Side of
torta should be about 2″ high. (Torta will look like a basket.) Brush
lattice and edge of dough with reserved egg. Bake torta 25 to 30 minutes or
until well browned. Cool in pan on rack 10 minutes. Carefully slide torta
off pan onto rack. Serve slightly warm or at room temperature. 259 cal 13
gr fat; 45% fat.
Yields
12 Servings
