If the question is:
“Pizza or pie tonight?”
… the answer can only be “Sponge pie!!!
Here’s what I came up with this time to satisfy the culinary desires of my family 🙂
That’s a pizza dough crust that contains the typical softness of the savory plumcake! Spring flavors: herbs, cheese and potatoes… let’s cook and let me know if you like it too!
SERVES 4-6 PEOPLE
READY IN 1h 15′
INGREDIENTS:
2 potatoes
Water and coarse salt to taste
1 tablespoon extra virgin olive oil
Salt to taste
5,5 oz chard
2 tablespoons extra virgin olive oil
1 teaspoon onion, chopped
1 pinch salt
2 eggs
1 cup milk
1/4 cup extra virgin olive oil
7 oz all-purpose flour + 1 teaspoon instant dry yeast
2 pinch salt
4 tablespoons grated cheese (I used Vezzena)
1 pizza roll (I used Stuffer)
STEP 1: BOIL THE POTATOES
Peel the potatoes and slice them very very finely. Boil them for 5 minutes in salted hot water.
Drain the potatoes slices and cut small circles.
Sautè potato small discs in a pan with oil and salt for a couple of minutes.
STEP 2: COOK THE CHARD
Wash chard and dry with kitchen paper, then finely slice it.
Brown onion in oil, then add chard and a pinch salt. Cook on medium-low heat for about 10 minutes.
STEP 3: MAKE THE BATTER
In a bowl beat eggs with milk and oil.
Add, little by little, all-purpose floutr + yeast and salt.
Finally add cheese and chard mix.
STEP 4: PLCA INTO THE BAKING TIN
Unroll the pizza dough and place it into a round baking tin.
Fill it with the chard mixture.
Place the potatoes circles on the top,
ad sprinkle with oil.
STEP 5: COOK
Cook the pie in preheated oven at 180°C for ab. 50 minutes (check the cooking time with the toothpick!).
#getBready & enjoy your meal
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