Pizza Torte

Name: 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; 1/2 cup shredded mozzarella cheese

12 ingredients

1 steps

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
1/2 cup shredded mozzarella cheese

Directions

1

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.