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Pesto and Pepper Vegetable Torta

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“I got this recipe form a grocery store. I have not tried it, but I do love savory pies.”
READY IN:
1hr 30mins
SERVES:
16
YIELD:
16 Wedges
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté onions in oil in a large skillet for about 20 minutes until very soft, stirring frequently. Preheat oven to 375°F Unwrap pie crust and form into a ball. Set aside 1/4 of dough and roll larger piece into a 14-inch circle. Press onto bottom and sides of a 9-inch springform pan. Spread half the onions, olives and peppers in the bottom of the pastry lined pan. In a medium bowl, stir together ricotta and pesto; spread half of mixture over peppers. Top with half of mozzarella, then repeat layers. Roll out smaller piece of dough and place on top. Fold in sides of the pastry so that it overlaps the top circle of dough. Bake for 1 hour, then let cool. Remove sides from pan and cut into thin wedges. Serve chilled or at room temperature.
  2. Cook time: 1 hour 20 minutes
  3. Nutrition Per Serving: 230 calories, 10 g protein, 15 g total fat (6 g sat., 0 g trans), 16 g carbohydrate, 1 g fiber, 2 g sugar, 20 mg cholesterol, 380 mg sodium, 5.5 points.

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