Pizza Torte
Ingredients
- 3 tablespoons butter, melted ⓘ
- 1 cup dry Italian seasoned breadcrumbs ⓘ
- 2 (8 ounce) packages cream cheese, at room temperature ⓘ
- 1 (15 ounce) container whole milk ricotta cheese ⓘ
- 3 eggs
- 3 tablespoons all-purpose flour ⓘ
- 1/2 cup chopped pepperoni, plus 8 whole slices ⓘ
- 1/2 cup drained sun-dried tomato packed in oil, patted dry and chopped ⓘ
- 1/2 teaspoon dry pizza seasoning ⓘ
- 1/2 teaspoon salt ⓘ
- 3/4 cup pizza sauce ⓘ
Instructions
- Preheat oven to 325°F Stir butter into breadcrumbs; press onto bottom of 9x3 inch springform pan. Bake until browned around edges, about 10 minutes; cool on rack. At medium speed beat cream cheese and ricotta until smooth. Beat in eggs, then flour. Stir in chopped pepperoni, sun-dried tomatoes, pizza seasoning, and salt. Pour over crust. Bake 1 hour or until set. Spread pizza sauce on hot torte; sprinkle with mozzarella cheese. Top with pepperoni slices. Bake 10 to 15 minutes until cheese is melted. Cool on rack. Run knife around edge to loosen; remove side of pan. Slice into thin wedges and serve immediately. Refrigerate any leftovers.
Nutrition & Diet Analysis (per serving)
749
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).