La Torta di Orgoglio

by Andy Spetz

Sauce

1 clove of garlic

3 pieces of garlic

1 1/2 sweet Vidalia onion

1 canned tomato

2 heirloom tomatoes

1 cup of red cooking wine

5 Roma tomatoes (a few slices reserved for toppings)

5 sun dried tomatoes

5 leaves of basil

1 sprig of thyme

Cheese mix

1/2 pound of fontina

1 ball of smoked mozzarella

1/2 pound of provolone

Toppings

1/4 pound of bianco del doro

1 bell pepper

2 mild sweet Italian sausages uncooked

1 hot Italian sausage uncooked

Dough

6 cups of flour

2 cup of water

3 tbl spoons of sugar

1 pinch of salt

1 1/2 cups of corn meal

3 packets of active rise yeast

butter

1) Roast 1 clove of garlic.

2) Dice 1 whole sweet Vadilia onion and slice 3 pieces of garlic. Cook in  a large sauce pot in a low heat until you start to see the onions turn slightly translucent.

3) In large mixing bowl mix; 6 cups of flour, 2 cup of water, 3 tbl spoons of sugar, 1 pinch of alt,1 1/2 cups of corn meal, 3 packets of active rise yeast. Mix slowly. Let rise for 20 minutes.

4) In sauce pan add 1 canned tomato  2 diced heirlooms, 3 diced Roma tomatoes and 5 sun dried tomatoes in sauce. add 3 leaves of basil torn and 1 sprig of tyme off the sprig. Add 1 cup of red wine. Let tomatoes cook and reduce.

5) Knead dough for roughly 10 minutes,  then put dough into a greased (I used butter ) pie tin.

6) When reduced about 1/2 way the sauce  should be thick enough. cut down to a low/warm heat.

7) Finely shred fontina into a bowl, dice the smoked mozzarella, shred provolone into same bowl.

8) In a saute pan cook uncooked sweet  (2) and uncooked hot  (1) sausage with 1/2 onion julienne and the clove garlic that had been roasted together. only cook half way.

9) WIth dough in pan push down center about 1 inch deep, add sauce, cheese mix, add sliced bianco del doro,  cooked sweet and hot sausage, sliced peppers and Roma tomato slices.

10 ) Put into oven, let cook for roughly 30 minutes. 3 minutes before it is finished, add butter to crust.