Pizza, quiches and savoury tarts

Pizza in teglia is Italian pan pizza: a wet, airy dough pressed into a well-oiled baking tin, topped with tomato, garlic and oregano, and baked until the bottom is crisp and almost fried. One tin…

Pizza marinara is the plainest of the Neapolitan pizzas: tomato, sliced garlic, dried oregano and olive oil on a thin dough, with no cheese at all. It costs almost nothing, it is vegan as it stands…

A calzone is a pizza folded in half before baking: a round of pizza dough filled with ricotta, mozzarella, Parmesan and basil, sealed into a half-moon and baked until puffed and brown, with a…

Pizza margherita is a thin yeast dough topped with crushed tomatoes, mozzarella, fresh basil and a thread of olive oil. Make the dough in the morning or at lunchtime and the pizzas take ten minutes…

Pizza quattro formaggi, four-cheese pizza, is a white pizza covered with mozzarella, gorgonzola, fontina and Parmesan, with no tomato. It is rich, so one pizza goes a long way: cut it into slices for…

Flammkuchen, tarte flambée in French, is a very thin, crisp dough spread with crème fraîche and topped with sliced onions and smoked lardons. It bakes in a few minutes and is cut into strips at the…

Quiche lorraine is a shortcrust tart filled with eggs, cream and smoked bacon, baked until just set. It is served warm or at room temperature, as a starter in thin slices or as a light main course…