Classic california torta

10 servings

Ingredients

Quantity Ingredient
2 Loaves frozen bread dough; thawed
1 tablespoon Fresh Thyme; chopped -=OR=-
1 teaspoon Dried thyme;
1 medium Red onion; chopped
1 clove Garlic; peeded minced
3 cups Mushrooms; sliced
Salt & pepper TO TASTE;
3 tablespoons Olive oil;
2 tablespoons Fresh dill; chopped
4 Zucchini; sliced
½ Bunch of spinach leaves; washed and dried
⅔ cup Monterey jack cheese; shredded
⅔ cup Mozzarella cheese; shredded
8 ounces Crab meat; cooked flaked

Directions

Heat oven to 375 degrees. Combine bread dough and let rise until doubled. On floured surface, sprinkle dough with thyme and roll out to a 20" circle. Transfer to a greased, 10" springform pan letting edges drape over the sides. Saute onions, garlic, mushrooms and seasonings in 2 tablespoons of olive oil until tender, about 5 minutes. Stir in dill and set aside. Saute zucchini in remaining oil until tender. Layer half mushrooms mixture, half zucchini, half spinach leaves, half cheeses and half crab meat into the dough-lined pan; repeat. Bring into dough together over the top, leaving small vent for steam to escape; brush light with oil or beaten egg. Bake at in a 375 F~ oven for 50 minutes, until golden brown. Cut into wedges and serve warm or cook to room temperature. PER SERVING: 479 cal; 12.9g fat; 1,058mg sod;

Source: The San Diego Union-Tribune, Food Section, 11/5/95 + California Milk Advisory Board

Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 10-07-95

Related recipes