If you are looking for a fabulous main course, Italian dish that is easy to make, and freezes great try this Torta Rustica. There are so many ways to make it that the recipe is almost needless.

Add whatever cheese-vegetable-meat combo you want,( this one was vegetarian) and bake in your pizza crust until done. Serve warm, room temp, or cold. Store it well covered for up to two days in the fridge, or seal and freeze.

I love this with black olive bread, a leafy, mixed greens salad, some black olives, and if you want, maybe add this toffee, dark chocolate bundt cake for dessert. Read more

This is a chewy, crusty country loaf that goes well with all foods greek or italian, or does an excellent job being the base for a number of sandwich fillings…Adjust the amount of coarsly cracked black pepper to your own taste.

1 envelope (2 1/2 teaspoons) active dry yeast or 2 teaspoons instant yeast
2 cups warm water (100° to 110°F)
2 1/2 cups (about) all-purpose unbleached flour
2 cup whole whole wheat flour
1/2 c gluten
1 Tbs coarse black pepper
2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups flavorful black olives, such as Gaeta, pitted and coarsely chopped

Mix water, yeast, 2 c flour, pepper, and olives together and allow to stand up to 4 hours, longer will develop flavor.Mix in salt, oil, and remaining flour and gluten until an elastic dough is formed. Knead 15 minutes by hand or as directed on your mixer.FOrm into ball, oil, and let rise until doubled- about 1 1/2 hours.Punch down, form into oval or cloche and slash top.Let rise until doubled 30-45 minutes…for a golden glossy crust brust with beaten egg before baking.
Here the dough is almost ready to bake…

bake at 400 for 45 minutes or until loaf sound hollow when tapped.