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It's not a revolutionary idea or some crazy food fusion. This deep-dish, open-faced pizza is akin to the traditional Italian torta, including a tender crust filled with meat, vegetables, ricotta cheese and eggs. Don't be afraid to improvise if you're missing a vegetable, it's quite forgiving. It's best served for a brunch or dinner, and feeds a multitude.

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At a glance

Prep
Bake
Total
Yield
10 slices
Nutrition information

Ingredients

Choose your measure:

Crust

  • 2 cups Pizza Flour Blend or 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon Pizza Dough Flavor, optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt (See "tips", below.)
  • 1/2 cup (8 tablespoons) unsalted butter
  • 4 to 5 tablespoons water

Filling

  • 2 cups ricotta cheese
  • 3 large eggs
  • 4 tablespoons King Arthur Unbleached All-Purpose Flour, divided
  • 2 teaspoons Pizza Seasoning, or seasoning of your choice
  • 1 tablespoon olive oil
  • 1 large red or green bell pepper, thinly sliced
  • 3 medium tomatoes, chopped
  • about 1 3/4 cups fresh mushrooms, quartered
  • 1 large onion, diced
  • about 1 cup ham, diced, optional
  • 1 cup shredded provolone cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup tomato sauce
  • sliced pepperoni, optional

Instructions

  1. To make the crust: Cut the butter into the dry ingredients, sprinkle in the water, and mix gently just until the dough comes together.
  2. Roll the dough into a 14" circle, and place it in a lightly greased 9 1/2" x 2" removable bottom or springform pan.
  3. Prick the bottom of the dough, then refrigerate it, covered, for at least 30 minutes.
  4. Preheat the oven to 425°F.
  5. To make the filling: Combine the ricotta, eggs, 3 tablespoons of flour, and seasoning. Set aside.
  6. Sauté the vegetables and ham in olive oil until lightly browned and most of the water has evaporated. Stir in the remaining 1 tablespoon flour, then set aside to cool.
  7. To assemble and bake the pizza: Bake the chilled crust for 16 minutes, or until it's lightly browned, giving it a few pricks if it's puffing up. Remove from the oven and cool slightly.
  8. Sprinkle about 1/3 of the shredded cheeses over the crust. Add the ricotta filling, then top with the vegetables. Drizzle the tomato sauce over the filling and sprinkle with the remaining cheese. Top with pepperoni if desired.
  9. Using a pie crust shield or foil to prevent the edges from over-browning, bake the quiche for 35 to 40 minutes.
  10. Remove it from the oven and let it rest for 15 to 20 minutes before slicing.
  11. Store the leftover pizza, covered, for up to 3 days in the fridge.

Nutrition Information

  • Serving Size one 3" wedge, 214g
  • Servings Per Batch 10 slices
Amount Per Serving:
  • Calories 390 cal
  • Calories from Fat
  • Total Fat 21g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 125mg
  • Sodium 660mg
  • Total Carbohydrate 31g
  • Dietary Fiber 3g
  • Sugars 5g
  • Protein 20g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.