Wednesday, March 4, 2015

Thick egg pizza

Linda made one of her specialty thick egg pizza's last night. I'll be slicing it up for lunch in a minute. Doesn't this look good?




Crust is home made, organic, from organic wheat and veggie shortening. Sausage, organic tomatoes herbs, cream, eggs, goat feta, olives, and shallots. The shallots aren't organic. So sue her, send the email to Linda@bitemybutt.com. The home made part explains why there are cinnamon pinwheel cookies for breakfast!

It turns out Curtis likes watching video, especially if there are animals in it. This has a cat almost attacking a lemon. They are both fascinated when there are meows coming from a video. It's fun to watch them looking around for the other cat.



Off to swim in a minute, remembering my shorts this time! Yay me!

6 comments:

  1. Omigosh, that looks awesome! Is it more like a quiche than a pizza? Can't believe the temperatures you guys are getting. It feels as if winter is never going to end out here on the east coast.

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    1. I is awesomely tasty, though I suppose, technically, it's a quiche. But really, it's stuff on a crust and baked, and I spell that pizza. Yes, it's good with beer, so that's yet another point on that side of the ledger.

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  2. Nom Nom Nom! Any chance you could post the recipe sometime? Love me some homemade pizza. Especially when it's healthy fare!

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    1. Hi Izzy, thanks for commenting. Keep an eye peeled on the blog. Linda will write up the recipe.

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    2. Keeping in mind that this really IS a quiche that can be done

      Pastry: 3 cups flour (I use organic red Fyfe wheat by Sunny Boy)
      1 cup vegetable lard (Crisco)
      1/2 tsp baking powder & a dash of salt

      Place the above in a large bowl. Using a pastry blender cut in the lard until the mix resembles fine breadcrumbs. Add 8 ounces water less 1 tbsp. Put 1 tbsp white vinegar in the water. Water can be room temperature. Stir water into pastry until it forms a ball. This will be enough pastry for two pie crusts plus leftover pastry for cinnamon pinwheels or one pastry plus lots of cinnamon pinwheels.

      Filling:

      1 Spolumbos sausage, cooked, sliced thin. Or use whatever meat you want.
      1/2 cup pitted Kalamata olives
      1 package (organic) fresh herb poultry mix (parsley/sage/rosemary/thyme)
      1 cup cubed feta (I use Noble Farms goat feta)
      1/2 cup whole organic cherry tomatoes. You can cut them if you want, I bake mine whole
      4 large organic, free run eggs
      1/2 cup organic heavy cream (I use 52% cream from Planet Organic)
      1/2 cup milk (cream is so thick I need to thin the mix a bit)
      1 shallot, peeled & diced

      Basically I prepare the mix & strip the thyme/rosemary off the tough stems. Chop the parsley, sage & shallot. I put everything else in 'as is'. Pour into the prepared pastry shell & bake in a preheated 450 degree oven for 30 minutes. Turn the oven off & let the quiche sit in the oven (do not open the door) for another 15-20 minutes. Remove, cut & enjoy or let sit to finish cooling & cut for lunch the next day.

      Cinnamon pinwheels

      Roll out the leftover pastry to a thin, even layer.
      Melt 2 or so tbsp butter, spread thinly over rolled out pastry
      Put a THIN layer of brown sugar on top of the buttered pastry
      Sprinkle cinnamon over the brown sugar, roll up the pastry into a log, cut into 1 inch thick slices & place in a buttered dish sufficiently large to hold the slices. Pop into the oven with your quiche. Let cook/cool the same way. Note: butter & sugar mix may melt/caramelize. Be sure to use a spatula to pry up the hot/warm cinnamon pinwheels BEFORE the mix 'sets'. Otherwise you are going to have quite the task prying those suckers out of the pan. Enjoy

      Izzy - if you want a pizza, just spread a nice base (pita bread, naan, other) with tomato sauce. Use the ingredients for the quiche but don't add eggs OR cream. Broil for 10-15 minutes in a 450 degree or hotter oven, keeping an eye on things & using your nose to ensure burning does not occur. Enjoy!

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  3. Iggy - don't add the milk either - just the 'dry' ingredients listed above for the quiche filling

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Looking forward to reading your comment!

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