Ingredients for the topping:
• 1 tin peeled tomatoes (800 g net), chopped
• 100 g salami, cut into slices, then quartered,
• 350-400 g Feta or mozzarella, cut into 1 cm cubes
• Oregano or pizza herbs
As a variation on the topping, button mushrooms or ham can also be used.
Preparation:
Sieve off the tomato juice. (Can be used for sauce.)
Roll out the dough, place on a greased baking tray. Prick dough well all over with
a fork.
Place the ingredients for the topping on the base in the order given.
Distribute the Feta or mozzarella evenly. Finally sprinkle on the oregano.
Setting Oven level Cook time
P 5 PIZZA 325 mins.
QUICHE LORRAINEIngredients for the pastry:
• 250 g flour, type 405
• 125 g butter
•60 ml water
•1 tsp salt
• A little pepper and nutmeg
Method for the pastry:
Mix together flour, butter and salt, add the water and knead together briefly to
form a pastry.
Leave the pastry to cool in the fridge for 1 hour.
Ingredients for the topping:
• 100 ml milk
•150 ml sour cream
• 2 eggs
• 150 g Gruyère or Emmental cheese, grated
• 150 g lean ham, diced
Usage, Tables and Tips 43