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Lilly’s Baked Torta Rustica

Straight from Robin Thorsen’s Grandma to you! Ingredients: You can make your own low fat version by improvising on any and all of the layers for the filling… or not and it’s delicious but definitely not low fat 😉 You’ll need: 1 (10 inch) SPRING FORM PAN • 2 lbs of pizza dough (that I buy from a restaurant) OR 2 loaves frozen bread dough, thawed (personally never used the frozen bread) • 10 slices provolone cheese • ½ lb sliced mortadella with or without pistachios • 1 lb jar roasted sweet red peppers, well drained, seeded, and halved length-wise • 1 lb jar Macedonian golden peppers, well drained, seeded, and halved length-wise • 10 slices ham sliced thin • 1lb  sliced mozzarella • 3 or 4 Italian sausages w/ casing removed (fried & crumbled) • 10 slices spicy hard salami • 1 10 oz package frozen chopped spinach, thawed and well drained. • ¼ pound thinly sliced prosciutto OMELET LAYER: • 1 tablespoon butter or margarine • 4 eggs, beaten • 1 clove garlic, minced • ¼ teaspoon dried tarragon leaves • salt, pepper Melt butter in 10 inch nonstick skillet. Combine eggs, garlic, and tarragon. Season to taste with salt and pepper. Pour egg mixture into skillet and cook over medium heat, lifting edges to allow uncooked portion of egg to flow underneath to cook. Cook until set. Slide onto plate and cool. Makes one 10 inch omelet. Let dough rise 1 hr near sun w/ thin cotton towel over it. Roll 1 lb of pizza dough flat until it fits into bottom and up sides of 10 inch spring form pan (if dough is too elastic to retain shape when rolled, let rest a few minutes, then try again). Press rolled dough onto bottom and sides of oiled pan. Begin layering; I use motadella as my first layer because that’s what my mother-in-law did. I usually put the omelet in the middle or near the bottom. When you are done with your layers cover the top with the remaining pizza dough. Pinch edges of dough together sides sealing well. Brush with egg white mixed with water. Bake at 350 degrees for 1 hour or until bread case is golden brown and pulls away from sides of pan slightly. I use an electric knife, a serrated one should work fine. I serve it hot. You can cool in pan on rack, refrigerate and serve it cold.

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