To prepare crust, weigh or lightly spoon 25 ounces flour (about 1 2/3 cups) into dry measuring cups; level with a knife. Combine 25 ounces flour, 1/2 teaspoon salt, and baking powder in a food processor; pulse 2 times to combine. Combine 1/3 cup olive oil and 1/4 cup water in a small bowl. With processor on, slowly add oil mixture through food chute, and process just until dough begins to form a ball (dough will be crumbly). Turn dough out onto a lightly floured surface. Knead 3 minutes; add enough of the remaining 2 tablespoons flour to prevent dough from sticking to hands. Divide dough into 2 equal portions. Press each portion into a 5-inch circle on plastic wrap. Cover with additional plastic wrap. Chill at least 30 minutes.
To prepare torta, preheat broiler to high.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add chard to pan; cook 1 minute or until greens begin to wilt. Place chard and bell peppers in a large bowl. Return pan to medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and garlic to pan; cook for 1 minute. Add mushrooms; cook 5 minutes, stirring occasionally. Place mushroom mixture and chard mixture in a fine sieve; let drain 5 minutes. Place vegetable mixture in a large bowl. Add ricotta and next 7 ingredients (through egg white) to vegetable mixture, stirring to combine.
Preheat oven to 375°.
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap one dough portion, and place on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place the dough in freezer for 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Spoon vegetable mixture into prepared pie plate.
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap remaining dough portion, and place on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place the dough in freezer for 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, over vegetable mixture. Remove remaining plastic wrap. Press the edges of dough together. Fold edges under, and flute. Brush top of dough with milk. Cut several slits in top of dough to allow steam to escape.
Bake at 375° for 45 minutes or until crust is golden brown. Cool 30 minutes. Cut into 8 wedges.
Wine Match: This veggie-packed dish deserves an earthy Italian red. Banfi's Centine Rosso 2009 ($11) has flavors of tart cherries and, to complement the pizza's shallots, garlic, and thyme, undertones of oak and spices. --Gretchen Roberts
Quick Dough Trick: For fast pizzas, we like to use refrigerated dough from our grocer's bakery section and let it stand at room temperature for 15 minutes to make it easier to roll. But when there isn't time to spare, try this trick: Put the dough in a bowl, and microwave at HIGH for 30 seconds or 50% power for 45 seconds. If the dough shrinks or snaps back as you roll it out, let it rest for several minutes--the gluten will relax, letting it stretch to the desired size.
Made this into a calzone, using whole wheat pizza dough (30 minutes on 450 on pre-heated pizza stone). Served with marinara sauce. Filling was good, made exactly as directed. Will leave out the peppers next time, didn't think they added much to the texture or flavor. Caution, this recipe is time consuming!
This is a yummy one that's meatless too! I skip a lot of steps by using refrigerated dough and a jar of roasted red bell peppers. I also use chopped kale instead of the chard. Saves a lot of time on a busy week night!
Having recently struggled through another Cooking Light recipe with a very similar crust, I saved myself some trouble by adding a splash of vodka to the crust after taking it out of the food processor. This makes it easier to work with but doesn't change the flavor or texture of the finished crust. Like other reviewers I noticed that you have to roll the crust out pretty thin to fill a pie plate, I'm assuming they intend it that way to save on calories since it is supposed to be a "light" recipe. I didn't think it was that much trouble to prepare. I used presliced mushrooms so that saved me a lot of prep time. I also suspect you could substitute frozen spinach (defrosted with the liquid pressed out) for the chard if you wanted to save more time. Overall I thought this was delicious for a weekend dinner and I liked that it has a pretty good amount of protein per serving for a vegetarian recipe.
Very very good! Only giving it four because it did take quite awhile to make. I didn't seem to have a problem with the crust, in fact I'm looking forward to making more of the crust and maybe even freezing some for quick use. I was a little confused about not using chilled/iced water, but somehow it worked. Maybe the kitchen gods smiled upon me. I stopped it just short of forming a ball in the food processor, when it was starting to clump a stockpile but most of it was still crumb. Once I took it out of the food processor, it was the easiest dough I've ever kneaded because it didn't stick to my hands at all. In fact, I was worried that I did something wrong, like not adding enough flour, but I had used five 1/3 cup light scoops and then used the same measurer for the olive oil. I'd say it was worth it, but I haven't made many non-dessert pastry doughs. If you have a go to, then go to it and eat this right now. Your tummy and taste buds will love you.
I used my favorite pie crust recipe so didn't have the problem that many other reviewers experienced. I do agree that it was a lot of work to roast the red peppers and wash/chop a pound of Swiss chard and a pound of mushrooms. But my biggest complaint is that the combination of cheese and eggs had a slightly curdled texture in the final product. My pie looked exactly like the picture in Cooking Light, including the filling, so I suspect it's the recipe and not user error. I enjoyed it but don't feel the need to make it again. Note that the recipe makes enough filling for a DEEP-DISH pie pan.
I'd agree with the other comments. This recipe is delicious, but very time consuming. It's good for special occasions and perhaps for bringing as a vegetarian dish to a dinner party, but due to the time involved, it's probably not good for regular preparing.
Also, I thought the crust recipe was awful. I was initially skeptical due to the recipe calling for olive oil and un-iced water (something I've never seen in a crust recipe). After trying to work with the dough for a considerable amount of time, I scrapped it and picked up the recipe the next day using an old crust recipe. I'd really recommend using a more traditional crust recipe (any involving roughly 2 1/2 cups of flour, butter or shortening, and ice water will do the trick). The result may be a tad more unhealthy, but you won't want to murder someone trying to work with the dough.
I thought this was quite tasty and impressive to look at too. However, I don't know if it was good enough that I would make it again as it was very labor intensive. I followed the recipe exactly and didn't have any problems. The dough was very crumbly in the food processor and never formed a ball, so I took it out and kneaded it into a ball. I didn't have to add more flour (which I initially measured by weight). I was able to cover a 9" pie plate, but just barely.
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