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• 2 cloves of garlic, finely chopped
• Salt, pepper, oregano or pizza herbs
Method for the tomato sauce:
Mix onions, garlic, seasoning and herbs into the tomatoes and reduce the liquid,
until a thick sauce is produced. Leave to cool.
Ingredients for the topping:
600 g Pizza cheese (Feta), roughly crumbled, 150g per pizza
Toppings 400g:
Ham, salami, mushrooms, diced bacon, anchovies, 100g per pizza
Preparation:
Divide the dough into 4 portions, shape into balls and roll them out using plenty
of flour into bases approx. 3-4mm in thickness. Spread the bases with cold tomato
sauce, leaving about 1 cm at the edge. Cover with your desired toppings and pizza
cheese.
Bake in a pre-heating oven at 230°C
Setting
P 8PIZZA
QUICHE LORRAINE
Ingredients for the pastry:
250g flour type 405
125 g butter
60 ml water
1 tsp salt
A little pepper and nutmeg
Preparation:
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
Oven level
Cooking time
3
25 mins.
Uses, charts and tips
Add water to water
tray
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