Plumcake alla pizzaiola

The plumcake alla pizzaiola is an Italian twist on a classic Anglo-Saxon dessert, but in a savory version. It’s an excellent idea for a casual lunch or buffet. Here is the recipe:

Ingredients

• 250 grams of all-purpose flour
• 200 grams of mozzarella
• 150 grams of tomato puree
• 100 grams of diced cooked ham
• 80 grams of pitted black olives
• 3 eggs
• 100 ml of milk
• 80 ml of extra virgin olive oil
• 1 packet of chemical yeast powder for savory dishes
• 2 tablespoons of grated Parmesan cheese
• Dried oregano to taste
• Salt and pepper to taste

Preparation

1. Start by preheating the oven to 180 °C.
2. Dice the mozzarella and let it drain to remove the excess water.
3. In a bowl, mix the flour with the yeast, a pinch of salt, and pepper.
4. In another bowl, beat the eggs with the oil and milk, then add the tomato puree and mix.
5. Combine the liquid ingredients with the dry ones, stirring with a spatula until the mixture is homogeneous.
6. Add the diced cooked ham, sliced olives, mozzarella, Parmesan, and a sprinkle of oregano, mixing gently to evenly distribute the ingredients.
7. Pour the mixture into a plumcake mold previously greased and floured, or lined with parchment paper.
8. Bake in the oven for about 40-45 minutes, or until a toothpick inserted into the center of the plumcake comes out clean.
9. Remove from the oven and let it cool before unmolding and serving.

Curiosity

The plumcake alla pizzaiola takes inspiration from the classic ingredients of pizza, but is reinvented in a different and more versatile form. It can be served at room temperature or slightly warmed up, and it is perfect to be sliced and consumed even outside the home. Being a savory preparation, this plumcake can be personalized with other typical pizza ingredients, such as anchovies, capers, or bell peppers.

Should you have any allergies or dietary restrictions, I can offer you suitable alternatives to the indicated ingredients.