NEAPOLITAN TORTA RUSTICA

Ingredients

• 60 ml warm water 1/4 cup
• 10 ml sugar 2 tsp.
• 1 envelope active dry yeast
• 100 g flour 1 cup
• 5 ml salt 1 tsp.
• 150 g melted butter 2/3 cup
• 4 eggs
• 120 g pancetta, diced 4 oz.
• 75 ml extra-virgin olive oil 1/3 cup
• 4 shallots, chopped
• 1 small cauliflower, in pieces
• 796 ml diced tomatoes 28 oz.
• 8 sun-dried tomatoes, chopped
• 12 fresh basil leaves, chopped
• 3 sprigs fresh thyme, chopped
• 4 sprigs fresh oregano, chopped
• To taste salt and freshly ground pepper
• 200 g fresh bread, crusts removed,torn in small pieces 3 cups
• 70 g Parmesan cheese, grated 1/2 cup
• 200 g Havarti cheese, grated 1 3/4 cups
• 150 g frozen green peas 1 cup
• 6 eggs, hard-boiled
• 120 g Mozzarella cheese, diced 1 cup
• 2 Italian sausages, cooked and sliced