Real Recipes From Real Home Cooks ®

tourte milanese… italian pizza style

Recipe by
Andy Anderson !
Wichita, KS

Okay, as far as I know there is not an “Italian” style to a Tourte Milanese… it’s French. But, I thought (and this is where I usually get into trouble), why not make this into a yummy pizza dish. That’s what happens when I have too much to drink. I usually make my own puff pastry; however, for this go around, I’m using store-bought… Forgive me, I’m only human. I switched out some of the “traditional” ingredients for Italian, and came up with this yummy puff pastry, deep-dish pizza… So, you ready… let’s get into the kitchen.

yield 2 serving(s)
prep time 45 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For tourte milanese… italian pizza style

  • 2 oz
    thinly sliced ham
  • 4 oz
    mild, or hot italian sausage
  • 1/4 c
    mozzarella cheese, shredded
  • 1/4 c
    colby cheese, shredded
  • 2 Tbsp
    pizza sauce
  • 1 sheet
    puff pastry, like pepperidge farm
  • 1/2 Tbsp
    sweet butter, unsalted, room temperature
  • 1 md
    egg, lightly beaten
  • 1
    4.5 inch spring-form pan

How To Make tourte milanese… italian pizza style

  • 1
    Chef’s Note: As of late, I’ve been posting a lot of recipes (well, a lot for me). But, if my negotiations go smoothly, I’m going to be really busy for a while, and I guess I’m getting my cooking in now.
  • 2
    Gather your ingredients.
  • 3
    Mix the two cheeses together.
  • 4
    Place the Italian sausage in a sauté pan, over medium heat.
  • 5
    Break apart the sausage with a spatula, or wooden spoon, and cook through, about 7 to 10 minutes.
  • 6
    Drain on paper towels, thoroughly cool and reserve.
  • 7
    Butter the spring-form pan.
  • 8
    Chef’s Note: The butter will flavor the dish, and help to hold the puff pastry to the sides of the pan.
  • 9
    Take one sheet of the puff pastry and cut it into two pieces about 70% / 30%.
  • 10
    Take the larger of the sheets, and roll out on a floured surface.
  • 11
    Chef’s Note: It needs to be big enough to fill the bottom and up the sides of the spring-form pan.
  • 12
    Chef’s Tip: Put the other piece of puff Pastry into the fridge and keep cool.
  • 13
    Push the puff pastry into the spring form pan. Leave about a 1/2 inch overhang of the puff pastry.
  • 14
    Place a rack in the middle position, and preheat your oven to 350f (176c).
  • 15
    Add half of the ham
  • 16
    Add 1 tablespoon of pizza sauce, and spread evenly.
  • 17
    Add 1/4 cup of cheese.
  • 18
    Add the Italian sausage.
  • 19
    Add 1 tablespoon of pizza sauce.
  • 20
    Add the remainder of the sliced ham.
  • 21
    Add a 1/4 cup of cheese.
  • 22
    Fold the overlap of puff pastry over the top.
  • 23
    Brush with some egg wash.
  • 24
    Remove the other portion of puff pastry from the fridge and roll out on a lightly flour dusted surface.
  • 25
    Place over the top of the spring-form pan.
  • 26
    Use the heel of your hand to cut the dough around the pan.
  • 27
    Go around the edges, and push the top into the bottom dough.
  • 28
    Use a pairing knife to cut a steam hole in the center, and then make some decorations.
  • 29
    Chef’s Note: When making the decorations, don’t cut completely through the dough.
  • 30
    Brush the top with the egg wash.
  • 31
    Place into the preheated oven, and cook for about 70 to 90 minutes, or until the top is golden brown.
  • 32
    Remove from the oven, and allow it to rest on a cooling rack for 30 to 45 minutes.
  • 33
    Chef’s Note: If you cut into it now… it will fall apart.
  • 34
    Chef's Note: If you are going to do this in a traditional spring-form pan. Multiply the ingredients by 3.
  • 35
    Serve to your waiting guests while still warm. Enjoy.
  • 36
    Keep the faith, and keep cooking.