Cheese Pizza Torta

Name: Cheese Pizza Torta
Ingredients: 1 egg beaten with 1 tablespoon milk, for glaze; 1 egg beaten with 1 tablespoon milk, for glaze; Fresh-ground black pepper; 1 egg beaten with 1 tablespoon milk, for glaze; ½ cup grated Parmesan; 3 ounces soft goat cheese (such as Montrachet or domestic chabis) or feta, crumbled (½ cup); 3 ounces soft goat cheese (such as Montrachet or domestic chabis) or feta, crumbled (½ cup); 3 ounces soft goat cheese (such as Montrachet or domestic chabis) or feta, crumbled (½ cup); ⅓ cup Essential Tomato-Herb Pizza Sauce or commercial marinara sauce; ⅓ cup Essential Tomato-Herb Pizza Sauce or commercial marinara sauce; ⅓ cup Essential Tomato-Herb Pizza Sauce or commercial marinara sauce; 1 recipe Basic Pizza Dough; ½ cup Italian fontina cheese, shredded (2 ounces); ½ cup mozzarella cheese, shredded (2 ounces); 3 tablespoons yellow cornmeal or coarse semolina, for dusting; 3 tablespoons yellow cornmeal or coarse semolina, for dusting

Preparation info

Makes
one
8 inch torta

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

This is a layered cheese pizza pie that is served in wedges hot from the oven. Try it accompanied by a glass of mellow red Zinfandel.

Ingredients

3 tablespoons yellow cornmeal or coarse semolina, for dusting
½ cup mozzarella cheese, shredded (2 ounces)

Pie
Pizza
Vegetarian

Method

Place a baking stone on the lower third oven rack and Preheat the oven to 375°F. Grease an 8-inch springform pan and dust with cornmeal or semolina.
Combine all the cheeses, except ¼ cup of the Parmesan, in a small bowl and toss together.
Pla