Tiella di Gaeta

| March 21, 2020 | 0 Comments


400g Pizza dough

300-400g Pulpo, cut in pieces

300g tomatoes

1 clove garlic, crushed

1-2 celery sticks, chopped

1 bunch parsley

3 tbsp black olives Taggascia

22 / 24cm Quiche form



1. Put the chopped ingredients in a bowl with salt&pepper. Put in the fridge for 6h or even longer.

2. Roll out 250g of the dough for the bottom and put in the form.

3. Add the ingredients and drizzle with olive oil.

4. Roll out 150g dough for the top

5. Add on top and combine with the other dough.


6. Make some holes with a fork and brush with olive oil. Then put in the pre-heated oven for 30min by 200 C/400F

7. Serve lukewarm. ENJOY


Category: Berlin Kitchen

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