Torta rustica con pasta sfoglia, prosciutto e formaggio – Torta salata buonissima!

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher and lower in preservatives.

fresh basil

🥗Healthier: dried basil

💰Cheaper: basil paste

Dried basil is more accessible and has a longer shelf life.

Prepare pizza dough and let it rise until doubled in size, about 1 hour.

Preheat the oven to 220°C (428°F).

Roll out the dough on a floured surface to fit a baking sheet.

Transfer the rolled dough to a greased baking sheet.

Spread tomato sauce evenly over the dough, leaving a small border.

Finely chop garlic and sprinkle over the sauce.

Add fresh basil, oregano, salt, and black pepper to taste.

Slice zucchini, bell peppers, onions, and mushrooms, and arrange them on top of the sauce.

Sprinkle red pepper flakes over the vegetables for added heat.

Drizzle olive oil over the top for flavor and moisture.

Bake in the preheated oven for 15-20 minutes, until the crust is golden and crispy.

Remove from the oven and let cool for a few minutes before slicing.

Cut into squares and serve warm.

Cooking Techniques

Spice Level:

Allergens