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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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With classic Italian flavor, this hearty pie-filled with tomatoes, mozzarella and moist homemade meatballs-will be a hit with your family. âPreparation takes some time, but itâs well worth it,â says Sandy Blessing of Ocean Shores, Washington and a finalist in America's Best Loved Recipe Contest. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
3/4 cup warm milk (110° to 115°) |
1/4 cup sugar |
1/4 cup shortening |
1 egg |
1 teaspoon salt |
3-1/2 to 3-3/4 cups king arthur unbleached all-purpose flour |
meatballs: |
1 can (5 ounces) evaporated milk |
2 eggs, lightly beaten |
1 cup quick-cooking oats |
1 cup crushed saltines |
1/2 cup chopped onion |
1/2 cup chopped celery |
2 teaspoons salt |
2 teaspoons chili powder |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
3 pounds ground beef |
filling: |
1 can (15 ounces) crushed tomatoes |
1/2 cup chopped onion |
1/3 cup grated parmesan cheese |
1-1/2 teaspoons dried basil |
1-1/2 teaspoons dried oregano |
1 teaspoon minced fresh parsley |
1 teaspoon salt |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours.
3. In a large bowl, combine the milk, eggs, oats, saltines, onion, celery and seasonings. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet over medium heat, cook meatballs in batches until no longer pink.
4. Meanwhile, place tomatoes and onion in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Stir in the Parmesan cheese, herbs and salt.
5. Punch dough down. Divide into three portions. Roll two portions into 11-in. circles; line the bottoms and press partially up the sides of two greased 9-in. springform pans. Roll third portion into a 12x10-in. rectangle; cut into twelve 10x1-in. strips.
6. Place meatballs in prepared crusts; top with tomato mixture and mozzarella cheese. Make lattice crusts with strips of dough; trim and seal edges. Cover and let rise for 30 minutes.
7. Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Cut into wedges. Yield: 2 tortes (6 servings each).
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