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Usage, Tables and Tips
• 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), coarsly grated, per pizza 150 g
Toppings 400 g:
Ham, salami, mushrooms, diced bacon, anchovies, per pizza 100 g
Finishing:
Divide the dough into 4 portions, shape into rounds and roll them out using a lot
of flour into bases approx 3-4 mm 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 with pre-heating, 230°C
Setting
P 8PIZZA
QUICHE LORRAINE
Ingredients for the pastry:
250 g 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 rest in the fridge for 1 hour.
Ingredients for the topping:
• 100 ml milk
Oven level
Cook Time
3
25 min.
Water to add via wa-
ter drawer
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