Tomato and Fresh Mozzarella Torta

If I did this again, I'd roast the tomatoes first, as it was on the borderline of being too wet. I did seed and drain the sliced tomatoes first, but it didn't get rid of enough moisture. It was fine, as it was all eaten tonight, but I doubt it would have held up well for leftovers.

No real recipe here, just a technique. Instead of making a pizza, I let the dough go through two rises and then divided it in two. I fit it into a large, well-oiled springform pan and then filled and topped it. Brushed with an egg yolk and water wash and baked at 375 degrees F. for about forty minutes. This torta is filled with tomatoes, fresh mozzarella, Parmesan, fresh basil, black olives, roasted garlic, and a generous grinding of pepper.

You could also make this into a calzone just as easily.