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Spinach and Cheese Tart in Pizza Crust

Makes Two 9 1/2 inch tarts


1/4 cup hulled pumpkin seeds

1 3/4 cups warm water

1 package pizza crust yeast

1 tablespoon honey

1 tablespoon Filippo Berio extra virgin olive oil

4 cups white whole wheat flour

2 teaspoons fine sea salt


Grease two 9 1/2 by 1 1/2 inch quiche or pie pans with olive oil and set aside.

Place the pumpkin seeds in a small non-stick skillet over medium heat and toast them. Be careful to watch so they do not burn. Transfer the seeds to a bowl and let cool.
In a stand mixer combine the water, yeast, honey and olive oil. Add 3 1/2 cups of the flour and the salt and mix on medium speed until a ball of dough begins to move away from the sides of the bowl. Add additional flour if the dough seems very sticky. Add the pumpkin seeds and mix until they are well blended.
Transfer the dough to a floured work surface and divide it in half. Knead each piece a couple of times and then spread each half in the prepared pans making sure to go up the sides. Set the pans aside while you make the filling. If you only want to bake one, wrap the second shell and freeze for up to 3 months. Double the filling ingredients below to make two.
Preheat the oven to 425°F.
Filling for One Quiche
1 tablespoon Filippo Berio extra virgin olive oil
1 onion, finely chopped
1/2 cup prosciutto, chopped
2 tablespoons minced fresh parsley
1 cup cooked spinach, finely chopped
4 large eggs
1 cup ricotta cheese, well drained
1 cup sharp provolone cheese, shredded
Salt to taste
Grinding black pepper
Heat the olive oil in a medium size sauté pan. Add the onion and cook until it softens. Stir in the prosciutto and cook until the prosciutto begins to render its fat. Stir in the parsley and spinach and cook a couple of minutes. Transfer the mixture to a bowl and allow to cool.
In a separate bowl whisk the eggs until smooth. Whisk in the ricotta cheese. Transfer the mixture to the bowl with the spinach and combine well. Stir in the cheese and salt and pepper.
Spread the mixture in the prepared tart shell.
Bake the tart until the filling is set and the crust edges are browned.
Allow to sit for 5 minutes before cutting into wedges.

This recipe is featured on show 2202 – More than Pizza – Piu’ della Pizza.


  1. Paula's avatar


    I've never seen your program before and I just happened to come across episode 2202 and fell in love with the recipes presented. I printed them out and can't wait to make them for company!
  2. yuma's avatar


    Excellent filling but the crust is a bit heavy...might be best to use 1/3 instead of 1/2 the dough and roll thin. Also the pumpkin seeds are tastier when added to the filling. Thanks for the idea. Good show.
  3. Frank Melodia's avatar

    Frank Melodia

    Nice recipe, but the recipe you made on your show and the written recipe on this website are different. On the show you made the dough in a food processor and the recipe here calls for a stand mixer. The crust should be rolled thinner. The recipe doesn't tell you to roll the dough, but to spread it in the pan. Someone should be editing the written recipes against the recipes demonstrated on the shows!

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