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Pizza or quiche?
I love pizza & I love quiche. So suddenly an idea grow in my mind: Why not combine pizza & quiche?
The outcome? In certain way it’s a mess, however, a delicious mess. Soft & juicy. Totally Italian w/ the texture of a quiche.
I made 2 approaches which differ mainly in the amount of tomato pulp I spread onto the pizza pastry.
Concerning the challenge of serving the mess there are 2 options:
- Serve at once when coming out of the oven – like a pizza
- Serve later at room temperature (or slightly heated) – like a quiche
My better half & I we loved both options – although I recommend the version w/ less tomato pulp at room temperature. (It’s just easier to manage …)
Now, let’s start …
What do we need?
I decided to make a classic pizza w/ ham & mushrooms & mozzarella.
- boiled ham
- fresh mushrooms
- canned Italian tomato pulp
- grated pecorino
- buffalo mozzarella.
We start w/ the pecorino: just grate about 20 g & set aside. (We add the grated pecorino mainly for the taste!)
Then the mushrooms: just chop them & set aside.
Same procedure w/ the boiled ham: chopping & setting aside.
Slice the mozzarella.
I bought 2 balls of mozzarella, each about 125 g. Later on when distributing the slices I learnt that about 200 g (instead of 250 g) are sufficient.
I used Italian tomato pulp out of a can. The can happened to have 400 g pulp. Fine. So my 1st approach was to use all of the can. (No leftovers …). It worked, however, there was a lot of liquid … So I made a 2nd approach – only using half of a can i. e. 200 g. (My better half was happy about the test series!) My recommendation is – as stated before – stay w/ half of a can, however, it works whatever you like to use.
Add some olive oil to the pulp, some dried oregano, some salt & pepper … & some sugar!
Now the pizza pastry: I used a yeast based dough for my quiche. Instead of a round springform or a round tart form I used a rectangle tart form w/ a loose bottom.
My pizza pastry came out of a packet designed for a 26 cm round pizza. There is a flour mix consisting of flour, corn starch, dry yeast, baking powder, salt, sugar & oil. I just added 125 ml war water & whisked – at 1st w/ an electric handheld mixer, then w/ my hands.
So: knead the dough until all is combined & roll it out w/ a rolling pin. The pastry should fit into the form.
Cut off any pastry outside the form & discard it.
Add some olive oil onto the pastry & distribute it.
Add about 75% of the tomato pulp mix & distribute.
Add about half of the grated pecorino.
Add the chopped mushrooms.
Add the boiled ham & the rest of the pecorino.
Add the rest of the tomato pulp mix. It’s now packed to the rim!
… hide everything under mozzarella slices.
According to the packet for the pizza pastry there is no need to preheat the oven. So we start w/ 175° C w/ fan & our pizza quiche in the tart form. We’ll need about 30-35 min; it’s best to check what the packet w/ the pizza pastry recommends.
I, for my part, recommend definitely to fit some baking parchment under the tart form because liquid will spill – inevitably. For reducing cleaning time later baking parchment will help.
After the oven session the pizza quiche is very hot & very soft … There’s a lot of liquid … So let it rest for about 10-15 min. Then you can try to cut it into pieces & serve. (I call this the pizza approach!)
It’s also possible just to let the pizza quiche cool down to room temperature. Then all is set. It’s more solid. You can cut it into pieces rather easily. (I call this the quiche approach!)
Nevertheless both approaches are delicious. The marriage of pizza & quiche works fine.
- 1 packet pizza pastry (ready to prepare)
- 1 tbsp olive oil
- 200 g canned Italian tomato pulp (½ of a can)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp sugar
- salt & pepper to taste
- 100 g mushrooms
- 150 g boiled ham
- 20 g pecorino (grated)
- 200 g buffalo mozzarella (about 1,5 balls)
- handheld electric mixer
- tart form (12 x 34 cm; w/ loose bottom)
- Grate the pecorino & set aside.
- Chop the mushrooms & set aside.
- Chop the ham & set aside.
- Mix the canned tomato pulp w/ olive oil, dried oregano, sugar, salt & pepper & set aside.
- Slice the mozzarella balls & set aside.
- Prepare the pizza pastry along to the description on the packet. (I mixed the ready-to-go flour mix w/ 125 ml warm water using an electric handheld mixer; afterwards just knead the pastry w/ your hands.)
- Roll out the pastry to fit in the tart form.
- Oil the tart form slightly - if necessary.
- Fit the pizza pastry in the tart form & cut off the edges.
- Add some olive oil & distribute evenly on top of the pastry.
- Add most of the tomato pulp mix.
- Add about 2 tbsp grated pecorino.
- Add chopped mushrooms & ham.
- Add rest of the tomato pulp mix.
- Add rest of the grated pecorino.
- Cover everything w/ mozzarell slices.
- Bake in the oven at 175° C w/ fan for about 35 min. (Check the oven time recommended on the packet of the pizza pastry!)
- Serve at once: let the pizza quiche cool down for about 10-15 min; then cut into 4 pieces. (Attention: it's hot & soft & there's liquid ... spilling around ...)
- Otherwise: let it cool down to room temperature, cut it into 4 or 8 pieces & serve. (It's more solid then.)