Pizza Toscana is a Good Munch between Quiche Lorraine and an Italian Pizza for Your Sunday Brunch.

Ingredients and Method:

Pillsbury Croissante Dough to fill two (2) Flat Large Pie Pans previously greased underneath and on top the pie dough.

Spread the dough evenly and well greased and bake at 165 deg C for 30-35 mins.

Take the 1 can of tomato puree and add 3 tsp basel, 3 tsp thyme and 3 tsp rosemary and 3 tsp salt and 2 tsp black pepper and mix well and spread liberally onto the pie shell crust or dough and bake at 165 deg C for 30-35 mins or until golden brown.

Prepare other toppings of 1 cups pureed olives, 6 oz. back bacon, 1 lb salami and 3/4 lb porc sausage, mince 3 cups green bell peppers, 3 cups red bell peppers and for liquids 150 g fine grated cheddar cheese, 6-8 eggs, 1 c cream, 10 large cloves of garlic and 1 medium onions and 2/3 c green scallions and make an omelette-like mixture to pour onto the pie shells and bake again at 165 deg C for 25-30 mins but just before well done take the pies (2) out and brush remaining tomato paste in outer 5 inch round the rim and also with melted butter for the Toscana pie.

As a scrumptious pie entree slice 6 medium size pieces and add a small scoop of sour cream and onion cream cheese and serve with citrus lemon orange pekoe tea hot or orange pekoe tea with added cream with artificial sweetener [e. g. Splenda(R)] and a few selections (5-6 pieces) of biscotti Italian cookies. Add grapefruit scored by sections and sprinkle with sweetener [Splenda(R)] cold from the fridge for meal accompaniment.