Pesto and Pepper Vegetable Torta

1. 1

   Saute onions in oil in a large skillet for about 20 minutes until very soft, stirring frequently.

2. 2

   Preheat oven to 375F Unwrap pie crust and form into a ball.

3. 3

   Set aside 1/4 of dough and roll larger piece into a 14-inch circle.

4. 4

   Press onto bottom and sides of a 9-inch springform pan.

5. 5

   Spread half the onions, olives and peppers in the bottom of the pastry lined pan.

6. 6

   In a medium bowl, stir together ricotta and pesto; spread half of mixture over peppers.

7. 7

   Top with half of mozzarella, then repeat layers.

8. 8

   Roll out smaller piece of dough and place on top.

9. 9

   Fold in sides of the pastry so that it overlaps the top circle of dough.

10. 10

    Bake for 1 hour, then let cool.

11. 11

    Remove sides from pan and cut into thin wedges.

12. 12

    Serve chilled or at room temperature.

13. 13

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.