pizza quiche mess
Servings: 4 pieces
ingredients:
for the pizza pastry:
- 1 packet pizza pastry (ready to prepare)
- 1 tbsp olive oil
for the filling:
- 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)
equipment:
- handheld electric mixer
- tart form (12 x 34 cm; w/ loose bottom)
how to:
- 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.)
Notes
Tomato pulp: You may also use up to 400 g tomato pulp (or anything in between 200-400 g) - however, keep in mind that more tomato pulp means also more liquid!
The filling gets soft; there’s a lot of liquid - always. Be careful when retrieving from the hot oven ... & be careful when cutting into pieces when still hot.
When at room temperature (i. e. some hours after the oven session) the pizza quiche is more solid & can be cut more easily into pieces.
If it’s a main dish then cut into 3-4 pieces; otherwise you’ll get up to 8 pieces (or even 16) when thinking of a starter.
You may store leftovers in the fridge for at least 1 day; reheat in the microwave.