TWD 5 - Pizza Rustica with Spinach Cream Soup

It is time for the next Tuesdays with Dorie challenge, Pizza Rustica. However, I have to say that living in a francophone environment for now more than 7 months, for me it was rather a quiche or in other words savory tart, than a pizza. Of course, it is a nice recipe, which is easy to make, but the word pizza for me means the Italian pizza with flat yeast-dough and tomato-oregano sauce.

As usual, I changed the recipe a bit, mainly because the other bloggers/bakes were discussing how good it is with spinach. And I have to say it is really-really good with spinach.

I made the pie oh pizza dough the same as the recipe, only I halved the amount of sugar. I know. I know. The point is to have a sweet tart and savory filling, but I really liked my pie oh pizza dough like this.

However, I changed the filling.

INGREDIENTS

250 g ricotta
50 g grated cheese mix (emmental, pecorino, stagionati and mozzarella)
15-20 pcs of young spinach (chopped)
200 g bacon (diced)
3 small eggs
100 g corn
salt, pepper

Mix all ingredients together and fill the pizza dough. I baked it around 45 minutes in a preheated oven of 190 degrees (375 Fahrenheit).

For the exact recipe check out Emily's post at Capital Region Dining or Raelynn's post at The Place They Call Home.

I also made the perfect spinach cream soup. The recipe was adapted from this Hungarian blog.

SPINACH CREAM SOUP

INGREDIENTS

200 g young spinach (washed and chopped)
1 medium onion (peeled and chopped)
2 cloves of garlic (peeled and chopped)
4 dkg butter
1 tablespoon olive oil
1 tablespoon all purpose flour
6 dl chicken soup extract (2 bouillon or stock cubes in 6 dl water)
1 dl heavy cream
grated cheese mix
salt, pepper

Put butter and olive oil in a pan and heat them up until butter is melted. Add the onion and the garlic and frizzle them. Add spinach and frizzle until the leaves are withering. Add the flour and frizzle for a couple of minutes. Then pour the chicken soup extract and heat the soup until boiling. With a mixer or food processor finely mix the soup until all small spinach leaves are completely gone. Put the soup back on the heat and add the cheese and the heavy cream, boil for 2-3 minutes. The soup is ready.

Serve the soup with diced mozzarella. Delicious.