The quick savory pie is nothing more than a stuffed pizza, but in a very simple way and above all without waiting for rising times.
You’ll just need to make a simple dough with boiled potatoes, flour, milk, egg yolk and create a loaf to make our savory pie.
The filling is really very simple… tomato and mozzarella, but with a great taste.
Of course, you can add ingredients like cooked ham to the filling.
For a quick dinner without too much fuss, I’m sure you’ll appreciate it, maybe you can pair it with a simple salad and you’re all set!!
I prepared it for my husband to take to work, for a lunch different from a sandwich or something else.
If you make any of my recipes, send me the photos and I’ll publish them on my page with your name.
Let’s make the recipe together!
Approx. 895 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.3 oz potatoes (weight after peeled)
- 2 cups all-purpose flour + extra for the work surface
- 3.4 tbsp milk
- 1 tsp salt
- 1 egg yolk
- 1 1/2 packet baking powder for savory pies
- 5.3 oz canned tomatoes
- to taste oregano
- to taste salt
- 1 tbsp extra virgin olive oil + 1 tbsp for greasing the pizza
Preparation of the Quick Savory Pie
First, boil the peeled and chopped potatoes, mash them with a potato masher once cooked and let them cool a little.
Add the egg, milk, flour, baking powder for savory pies and mix everything to get a soft but not sticky dough.
At this point, transfer it to a work surface and divide the dough into two parts, making one slightly larger than the other.
Take a baking pan 9-10 inches in diameter with sides at least about 1 inch high.
Take a sheet of parchment paper, flour it and place the larger dough on it, roll it out with the rolling pin until you get a rectangle (or round if you have a round pan) that slightly exceeds the dimensions of the pan, then place the sheet with all the paper in the pan.
Now in a small bowl put 5.3 oz of peeled tomatoes passed through a food mill, or use canned tomatoes cut into cubes, season with oregano, extra virgin olive oil, salt, mix well and pour it over the pizza pastry.
Add the mozzarella pieces and roll out a second sheet of dough always on a floured sheet of parchment paper, place it on the pizza to close it (removing the paper, of course).
Seal the edges of the pizza well with your hands and prick the corners with a fork, or use a wheel to prick the surface of the pizzas and brush the surface with the extra virgin olive oil.
