Saturday, 22 December 2012

Ricotta & Veggie Torte
Ricotta & Veggie Torte
Friday's in my house is the "crazy" day of the week. Some of us are home some are not and some are eating and leaving for other interests.
Well this is how my creation came about on this particular night.  I was in the mood for pizza, an easy meal but, with the holidays around the corner I wanted something light, easy and nutritious with lower calories.
Generally my pizza is full of veggies and only my daughter and I eat that "type" of pizza
This looked so intriguing that even the "men" in the household had some...some on that night and some the next day and some on the run......
This pizza dough is homemade but given that I don't measure when I cook, so I can't give you the exact measurements... I have given you an option to buy your own pizza dough
1 pizza dough, raw
1 bag Designer Mix Cookin Greens
300ml tub ricotta
3 tbsp parmesan cheese, grated
1/2 cup shredded cheddar cheese
1 tsp pureed garlic
1 tsp sesame seeds
extra virgin olive oil
flour for dusting
salt & pepper to taste
In a preheated skillet add 1tbsp EVOO and garlic.  Sauté until garlic is fragrant. Do not let it brown.  Add frozen pkg of greens and using a wooden spoon begin to cook and stir vegetables, regularly.  Add salt & pepper to taste. When the water has evaporated and you begin to hear a sizzle on the bottom turn off heat, 8-10 min. Remove from burner and allow to come to room temperature.
While vegetables cook prepare dough and baking sheet.
Dust the pizza dough with flour and begin to stretch into a round shape to 12"-14" circle. Place on greased round baking sheet. Let it rest.
Season ricotta with pepper and parmesan, adjust for salt. Set aside.
Spread 3/4 of the cheese mixture onto the pizza dough to within 4" from edge.
Add vegetables and distribute evenly covering the cheese mixture and leaving a 4" rim. 
Taking the outer edge of pizza dough begin to overlap it every 3"-4" onto the outer edge of the vegetables into a free form torte. The more rustic the better.  Dot the top with the remaining ricotta
Brush the edges of the torte with EVOO and sprinkle with sesame seeds.  Sprinkle the cheddar on top of the dough and vegetables decoratively.
Bake in a preheat 425F until golden brown.  30-40min.
Enjoy with love!

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