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pizza quiche mess
Prep Time30 mins
Cook Time35 mins
Servings: 4 pieces
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)
  • 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.)
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.