Torta Rustica Recipe

Servings: 8
Nutrition information per serving:

2 Teaspoons

Olive oil

13 Ounces

Hot Italian turkey sausage, casings removed

1/2 Cup

Onion, chopped

2 1/2 Cups

Broccoli florets, blanched

1 Teaspoon

Dried basil

1/4 Teaspoon

Fennel seeds, crushed

1/4 Teaspoon

Salt

1 Cup

Ricotta cheese, part-skim

1/2 Cup

Egg substitute

2 Tablespoons

Skim milk

1 Tablespoon

Parmesan cheese, grated

8 Ounces

Refrigerated pizza dough

  1. In a large nonstick skillet, heat oil over medium-high heat. Add sausage, cook until browned, 6 to 7 minutes, stirring to break into small pieces. With slotted spoon, remove sausage from skillet, set aside.
  2. Add onion to skillet, cook, stirring frequently until tender, 2 to 3 minutes. Stir in broccoli, basil, fennel seeds and salt, cook until broccoli is tender, 4 to 5 minutes. Transfer mixture to medium bowl.
  3. In a small bowl, combine ricotta, egg substitute, milk and Parmesan cheese, set aside.
  4. Preheat oven to 350F. Spray an 8 inch pan with nonstick cooking spray, set aside. Spray a flat work surface with nonstick cooking spray, pat or roll out 6 ounces of the pizza dough into a thin circle. Line bottom and 3/4 up the side of pan with dough, pressing firmly.
  5. Spoon half the broccoli mixture onto the crust, top with half the sausage. Spoon all of the ricotta mixture over the sausage, top with remaining broccoli mixture and sausage.
  6. Roll out remaining 2 ounces dough into a 10 inch circle, place over filling. Tuck overlapping dough down inside the pan, pinching to join and seal dough. With knife, cut several thin slits on top. Bake until golden brown, 50 to 55 minutes. Cool on rack 15 minutes, unmould and serve, or refrigerate for later use.

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