The recipe for this favorite dish of modern times has been known for several centuries. Initially, shepherds and peasants ate only cakes with cheese. And only after the delivery of tomatoes by Columbus, pizza acquired its final shape. In the homeland of pizza, more than five hundred different varieties are prepared. Each of them deserves special attention.
Equipment for cooking pizza in the oven
This Italian culinary masterpiece is very easy to create. The cooking process does not take much time. The result is an unsurpassed dish with a rich taste and aroma. And what will be the filling and what will become its highlight, depends solely on the hostess and on her imagination. After all, literally any ingredient can become a filling.
Before embarking on the process of culinary action, it is worth preparing the necessary items that can come to the rescue during cooking:
- Oven.
- Bread maker.
- Cutting boards.
- Sharp knife.
- Rolling pin.
- Beaker.
- Potholders.
- Form for baking.
- Turk.
- Cutlery.
By placing these items next to you in advance, you can be sure that the process will not slow down for a minute and the most delicious pizza will be ready at the wave of a magic wand.
The classic way of preparing the dough is quite lengthy. It will take at least four hours. Initially, dough is made: dry yeast is diluted in milk with the addition of a tablespoon of sugar. Mix well. Cover with a towel. Place in a warm place until the dough has at least doubled in size. After increasing the volume, add a couple of eggs, olive and butter, flour. Send to a warm place. As soon as the volume of the dough doubles, it can be considered ready.
Dough Ingredients
- Wheat flour - 3 cups.
- Whole milk - a glass.
- Chicken egg.
- Salt - 7 grams.
- Sugar - 2 teaspoons.
- Butter - 20 grams.
- Olive oil - 20 grams.
- Dry yeast - 2 teaspoons.
There is an alternative to long cooking. For these purposes, it is worth using a bread maker. It is enough just to put all the ingredients inside, set the "Dough" option and wait about two hours until you get an excellent result. It must be remembered that the already prepared dough should be left to “rest” for at least an hour. In the meantime, work on the filling.
Alternatively, you can cook without yeast dough.
Sift a couple of glasses of flour, mix with salt. Pour onto a cutting board in the form of a slide. Make a small indentation inside.
A couple of eggs, 120 milligrams of warm milk, a tablespoon of olive oil are well beaten.
Pour into flour and knead until the dough becomes especially elastic.
Place the dough in a bowl and cover with a towel. Let it rest for about half an hour.
Don't forget about the sauce for the dish. It is thanks to him that a special taste and richness is acquired.
Delicious pizza toppings at home
It's no secret that the taste of the dish depends on the products included in the filling of the dish. They should be selected with special care, based on individual preferences, and create exactly what will be to the liking of relatives and friends.
Ingredients
- Boiled sausage - half a kilogram.
- Champignons - 300 grams.
- Yalta onion - 2 heads.
- Gagoshary (bell pepper) - 1 fruit.
- Hard cheese - 350 grams.
- Tomatoes - 2 pieces.
- Mayonnaise - 50 grams.
- Greens - a bunch.
The dish is designed for 6 people.
While the dough is resting, the filling can be prepared in no time.
The filling can be varied according to your desire. It is not necessary to use boiled sausage. You can always try adding meat or brisket. If the pizza has several types of meat, then it will only benefit from this.
Cut the meat into thin slices. Tomatoes and onion rings. Grind the cheese. Mushrooms prepare in the form of thin plates.
Finely chop the greens. Part can be added to the filling, and the rest can be decorated after the final preparation.
A simple recipe for pizza in the oven with sausage and cheese
So, let's start cooking the most delicious pizza.
Cooking process
1. Preheat the oven to a temperature of 180 degrees. Lay the dough out on a cutting surface. Form a ball out of it.
2. Roll out the dough with a rolling pin slightly larger than the baking dish. It is necessary to leave about 2 centimeters for the formation of the sides.
3. Trim the baking dish with a little flour to facilitate the removal process.
4. Gently fold the dough to make it easier to transfer to a baking sheet. Put down, flatten. If the edges turned out to be large, then you can twist them a little or cut them off.
5. Grease the entire surface of the dough with the sauce. In the absence of tomatoes, you can cook your own real Italian pizza dressing. Finely chop the onion. Add a couple of tablespoons of olive oil to a saucepan. Simmer the onions for about five minutes. Remove skin from tomatoes. Crush with a fork.
Finely chop a couple of garlic cloves. Add to the onion along with spices and herbs. Boil. Simmer on low heat for at least half an hour. Ideally, it turns out dressing in its consistency resembling sour cream. Spread over mayonnaise.
6. Place the sausage around the perimeter of the dish.
7. Gently pour out the mushroom plates.
8. Divide the sweet onion into half rings and place on the mushrooms. Put the pepper on top, previously cut into thin rings. The tomatoes will be the next layer. If desired, you can sprinkle with herbs. Spicy connoisseurs should add garlic and other spices.
9. Sprinkle the base with grated cheese. Place the baking dish in the oven for at least half an hour.
10. Get the finished dish and sprinkle with the remaining herbs.
11. Cut the still warm pizza into portions and put it nicely on a tray.
Everyone without exception will be delighted with such a delicacy.
The main nuances of cooking
- If the base and filling are voluminous, then the baking time increases. Homemade puffy pizza can take up to an hour to cook.
- Brushing the sides of the pizza with a beaten egg or water and sugar can add shine to the dish.
- Roll out the dough carefully so that air bubbles do not burst. Otherwise, you can get a hard base.
- Products in the filling must be dry, with the exception of tomatoes. This will prevent the formation of excess juice and the spreading of the dough.
- Tomato sauces have a sour taste. It is perfectly complemented by oregano and basil.
- By placing the dish in an oven heated to more than 200 degrees, you can get dry dough and raw filling.
- To make the dish especially rich, it is worth using several varieties of cheese at the same time. Ideally, if one of them is a primordially Italian product.
Pizza in a pan in 10 minutes: a step by step recipe with a photo
Many recipes for making dough specifically for a dish in a pan have been invented. Whichever one is chosen, it is worth strictly observing the proportions in order to get an unsurpassed result.
You will need
- Fatty sour cream - 50 grams.
- Wheat flour - 150 grams.
- Chicken egg.
- Mayonnaise - 25 grams.
- Hard cheese - 250 grams.
- Smoked sausage - 200 grams.
- Tomato.
- Olive oil - a tablespoon.
- Ketchup - 40 grams.
- Sweet onion - head.
- Greens.
The dish is designed for 4 persons.
Cooking process
1. Mix sour cream, egg, mayonnaise until a homogeneous mass is obtained. Add pre-sifted flour. The consistency of the dough should resemble thick sour cream. Add olive oil to the pan. Distribute weight evenly.
2. Pour out the ketchup and spread it well. Pour the sweet onion cut into half rings. In its absence, you can take green. Onions should be avoided due to their bitterness.
3. Lay out the sausage and tomato slices. Sprinkle with grated cheese. Close the lid.
4. The edges of the dough should be browned. The cheese will melt completely. Remove from fire.
5. Put on a tray and divide into portions. Sprinkle with herbs.
Literally for ten minutes you can create delicious dish able to please everyone with its rich taste.
You can cook Italian pizza at least every day. Experimenting with fillings and creating new tastes, you should tirelessly delight your loved ones. The main thing is to choose the optimal dough, and then it's up to the chef's imagination and the gastronomic preferences of his household.
Pizza is perhaps the most famous Italian dish in the world. This is a real treat, easy to prepare and bright in a variety of flavors. You can feel like a professional pizzaiolo by trying our simple recipe for pizza in the oven.
- Servings: 4
- Time for preparing: 50 minutes
Pizza is a dish with which you can and should experiment. It is fried in a pan, baked in the oven, baked in a slow cooker, microwave oven.
The best way to make pizza at home is to use a recipe for baking in the oven. So the dough will turn out lush and tender, and the goodies will be enough for a large company.
Pizza dough preparation
For cooking delicious pizza in the oven. as in the photo, according to this recipe, you can use any dough: air puff or thin yeast-free. But we suggest using regular yeast dough. It usually turns out moderately lush and tender, with a delicious golden crust.
For the test you will need:
250 ml of water (30°C is the optimum temperature for yeast);
1 st. l. dry yeast;
1 st. l. granulated sugar;
a pinch of salt;
1 st. l. vegetable oil (sunflower or olive);
350-400 gr. flour, which must first be sifted.
Pour the yeast into the water, mix, wait for complete dissolution.
After add granulated sugar, salt, oil. Each time adding the next ingredient, you need to stir everything until a homogeneous mass. Then gradually add flour.
When all the ingredients are added, start kneading the dough with your hands for 5-8 minutes. The dough will be ready as soon as it stops sticking to your hands. It should be transferred to a container, covered with a towel or napkin and left for 30-45 minutes. The dough works better if you put it somewhere warm.
After the specified time, it must be kneaded again. In the meantime, the dough rises and reaches the desired state, take care of the pizza toppings.
Pizza filling in the oven
It can be anything: you can choose according to your taste and wallet, or just use the products that are in the refrigerator. You can make a meat pizza, collect assorted dishes, try delicious seafood toppings, and even make a vegetarian vegetable pizza. This is where the creativity comes in!
For the classic filling you will need:
300-400 gr. half-smoked sausage;
2-3 tomatoes;
1-2 bulbs;
1 sweet bell pepper;
250 gr. fresh champignons;
300 gr. hard cheese;
spices and herbs to taste.
Sausage, mushrooms and tomatoes should be cut into thin slices, onions - into half rings, and peppers - into thin strips. Grate the cheese. Spread the filling on the dough, sprinkle with grated cheese and bake at 200°C until a delicious crust appears.
Do you want to diversify the menu? On the network you can find many step-by-step pizza recipes in the oven with photos. And we offer you to cook a delicious seafood dish. Try to cook hearty pizza with salmon.
For the filling you will need:
150-200 gr. cream cheese;
200 gr lightly salted or smoked salmon;
½ onion;
½ tsp lemon peel;
spices and herbs to taste.
For this recipe, the dough must first be darkened in the oven for 7-10 minutes, then cool slightly and lay out the filling. Spread the cream cheese evenly over the dough, put the salmon cut into thin slices on top. Sprinkle with zest and herbs on top, bake at 180 ° C until golden brown.
You can experiment with toppings endlessly, and every time the dish will surprise your loved ones. Enjoy your meal!
Those who doubt that cooking pizza at home is not worse than that what is cooked in a pizzeria is getting smaller every day. After all, what, in essence, is a pizza? Dough cake and stuffing. How to cook homemade pizza right, so that it becomes not just a dish, but a work of your home culinary art? To ensure that the round cake is sure to be thin and crispy, the appetizing filling sinks under a hot layer of golden cheese, and the divine aroma attracts and drives you crazy.
First, about the test. There are not just many types of pizza dough, but a lot. The classic version is yeast dough for pizza. Although sand, puff or unleavened yeast-free is no worse. Therefore, when thinking about how to cook homemade pizza, you first need to decide what kind of dough you will use for the base. In any case, in order for your dough to turn out good, the flour must be sifted before kneading. The water in the dough can be partially replaced with milk. In addition to water and milk, when preparing the dough, you can also use whey, the dough with it turns out to be unusually tasty. You will be surprised, but the water in the dough can be replaced even with vodka, partially, of course, or completely with beer. Thanks to a small dose of alcohol in the dough, the pizza is soft and tender. And most importantly, any dough must be diligently kneaded with your hands, then it will turn out to be truly tasty and homemade.
There are more than enough options for pizza toppings. Everything that falls on the eye, feel free to put it on pizza - you will not lose. It is desirable that the products for the filling are combined with each other, complementing and emphasizing the taste of each other, and the rest is a matter of taste and imagination. Be sure to drain excess liquid from sliced \u200b\u200bfood, if any, otherwise the pizza will turn out wet and the dough will not be baked.
Among the usual pizza recipes, there are also original ones, for example, sweet pizzas that will please both adults and children. For the filling in such pizzas, you can use fresh berries, fruits or dried fruits, add nuts. And how do you like the option - closed pizza, which is gaining more and more popularity? "How to make homemade pizza?" you ask. "No problem!" - we answer and are pleased to offer you options for its implementation.
Pizza with pork and pineapples
Ingredients:
350 g wheat flour,
200 ml of water
1.5 tsp dry yeast,
1 tsp salt,
1 tsp Sahara,
5 tbsp vegetable oil,
400 g pork
200 g canned pineapples,
250 g hard cheese,
4 tbsp tomato paste,
sprig of rosemary.
Cooking:
Dissolve sugar and yeast in warm water and leave this mixture for 15 minutes in a warm place. Add salt, 3 tbsp. vegetable oil and 100 g of grated cheese, mix. Then gradually introduce the sifted flour and knead a soft dough, which is left in a warm place for 30 minutes. In the meantime, cut the pork into small pieces and fry it until tender, salt, pepper and cool slightly. Roll out the dough into a layer. Lubricate tomato paste, lay out the pork pieces and canned pineapples and sprinkle with grated cheese. Send to the oven, preheated to 180ºС, and cook the pizza until a light ruddy shade forms, about 30 minutes.
Pizza with chicken and pickled peppers
Ingredients:
For the test:
200 g flour
150 ml warm water
1 tsp dry yeast,
2 tbsp olive oil,
¼ tsp salt.
For filling:
½ chicken breast,
1 jar (small) sweet pickled peppers,
2 tomatoes
2 large mozzarella balls
salt, ground sweet paprika - to taste.
Cooking:
Rub the chicken breast with salt and a mixture of vegetable oil and paprika, wrap in foil and bake in the oven until tender. For the dough, sift the flour, mix it with salt, collect it in a slide, make a hole in the center, pour in olive oil and water. Knead a smooth dough, cover wet wipe and leave for 1 hour. When the dough rises, divide it into 2 parts. From one part (the second part can be put in the freezer before time), roll out a cake with a thickness of about 5-7 mm and a diameter of 25 cm. Dry the cake in an oven preheated to 200ºС for 3-5 minutes until a crust forms. Cut peeled tomatoes into slices. Spread chicken pieces, tomatoes and peppers cut into strips on the finished tortilla. Cut mozzarella into circles or grate on a coarse grater and evenly distribute over the entire filling. Bake the pizza in the oven at 200ºC for about 15 minutes.
Pizza with ham and mushrooms
Ingredients:
For the test:
2 stack flour,
1 stack water,
2 tsp dry yeast,
½ tsp salt,
30 g olive oil.
For filling:
400 g ham
300 g peeled tomatoes,
100 g hard cheese,
1 stack white wine,
300 g fresh champignons,
2 garlic cloves
salt, herbs - to taste.
Cooking:
Dilute in ½ stack. warm water, yeast and sugar, add a little flour to make a batter, and put the resulting dough in a warm place for 30 minutes. Then mix the flour with salt, pour in the dough and knead a smooth dough. Cover with a clean towel and leave in a warm place for 15 minutes to double in size. After that, add olive oil and knead the dough well again. Divide it into 2 parts, roll out cakes 5 mm thick from each and place them on a baking sheet, oiled and sprinkled with flour. Brush the tortillas with olive oil and set aside. For the filling, cut the champignons into thin slices, put them in a preheated pan, adding 1 tbsp. vegetable oil, chopped garlic clove, pour in white wine and simmer for 15-20 minutes, then season with salt. To prepare the sauce, cut 1 clove of garlic into slices and fry it for 1 tbsp. vegetable oil in a well-heated frying pan. Chop the peeled tomatoes. Put the resulting mass to the garlic, add the basil and simmer for 10 minutes. Let the finished sauce cool, then generously grease the cakes with it, lay the pieces of ham and mushrooms on top. Grate the cheese on a fine grater and sprinkle generously on pizzas. Bake pizzas in an oven preheated to 200ºС for 20 minutes.
Pizza with ham and eggs
Ingredients:
For the test:
1.2 kg flour,
500 ml warm water
1.5 sachets of dry yeast
4-5 tbsp vegetable oil,
2-3 tbsp Sahara,
1 tsp salt.
For filling:
400 g ham
3-4 boiled eggs
5-6 tomatoes,
2 onions (you can add some green onions)
200 g cheese
100 g mayonnaise,
1 tbsp ketchup,
greens - to taste.
Cooking:
Dissolve yeast and sugar in warm water, wait 15-20 minutes until the yeast rises, add salt, vegetable oil and, gradually adding flour, knead a soft dough. Put the finished dough in the refrigerator for 40 minutes so that it has doubled in volume. Meanwhile, prepare the filling. Cut the tomatoes into slices, ham into thin strips, chop the green onions and dill, grate the cheese. Roll out the dough into a layer, grease with ketchup, sprinkle with basil. Put the tomatoes, ham and chopped eggs, pour over with mayonnaise and bake in the oven at 170ºС until the dough is ready. When it is ready, sprinkle the pizza with cheese, oregano, dill and bake for another 2-3 minutes at the same temperature.
Pizza with cheese, pickled cucumber and olives
Ingredients:
For the test:
1 stack flour,
½ stack milk,
2-3 eggs
25 g yeast
3 tbsp butter,
2 tsp Sahara,
salt - to taste.
For filling:
150 g of cheese,
1 pickled cucumber
1 onion
3-4 tomatoes
2 sweet peppers
10 olives
½ stack sour cream
2 tbsp parsley,
salt, black ground pepper - to taste.
Cooking:
Knead the dough from the indicated ingredients and leave it for 20 minutes. Roll out into an even layer with a thickness of 0.6-0.7 cm according to the size of the baking sheet. Fold the flagellum from the same dough and, laying it on the side of the pizza, grease it with egg yolk. Cut the tomatoes into slices, pepper and onion into half rings. Mix the vegetables and add the pickled cucumber cut into strips. Distribute the resulting vegetable evenly over the surface of the dough, lay the diced cheese on top. Decorate everything with olives, pour sour cream, season with salt and pepper and bake in an oven preheated to 200ºС for 20 minutes.
Pizza with sausages, green peas and pickled mushrooms
Ingredients:
For the test:
1.5 stack. flour,
½ stack milk,
1 egg
40 g butter,
12 g yeast
½ tsp salt.
For filling:
3 sausages,
3 tbsp green peas,
3 tbsp pickled mushrooms,
2 tomatoes
1 sweet pepper
60 g hard cheese,
3 tbsp mayonnaise,
celery greens, salt, ground black pepper - to taste.
Cooking:
Knead the yeast dough from the intended ingredients, cover with a clean cloth and put in a warm place to rise. Roll out the finished dough into a round layer 0.5 cm thick and place on a greased baking sheet. For the filling, cut sweet peppers into rings, tomatoes into slices, sausages into cubes, mushrooms into small pieces, grate the cheese on a coarse grater, chop the celery greens, put the peas in a colander to drain excess liquid. Lay the prepared products in layers on a dough cake smeared with mayonnaise, not forgetting to salt each layer a little, sprinkle with grated cheese and herbs and bake in the oven at 200ºС for 20 minutes.
Fish pizza on kefir dough
Ingredients:
For the test:
2 stack pancake flour,
1 stack kefir,
salt - to taste.
For filling:
500 g fish fillet,
500 g onion
50 g tomato paste,
100 g grated cheese
3 tbsp mayonnaise,
herbs and salt - to taste.
Cooking:
Combine pancake flour and kefir and knead the dough, resembling thick sour cream in consistency. Place it on a greased baking sheet and flatten with wet hands, then brush with the tomato paste. Fry the onion in vegetable oil until golden brown. When it has cooled, spread it out in an even layer on the dough. Cut the fish fillet into thin slices and lay it on top of the onion. Lightly salt, sprinkle with chopped herbs and grated cheese and lightly sprinkle with mayonnaise. Bake fish pizza in an oven preheated to 180ºС for 45-60 minutes.
Ingredients:
For the test:
1 stack rye flour,
1 stack wheat flour
¾ stack. warm water
1 tsp dry yeast,
½ tsp honey,
½ tsp olive oil,
¾ tsp salt.
For filling:
2 stack peeled squid rings
1 stack peeled shrimp,
1 stack mussel,
1 garlic clove
2 tbsp olive oil,
2 tbsp chopped parsley,
2 tsp chopped lemon peel,
salt and black ground pepper - to taste.
Cooking:
Mix 2 types of flour in a deep bowl. Put the yeast, honey, olive oil, water into the mixer bowl and mix well. Add to this mass ⅓ stack. flour mixture and stir. Cover the container with the dough with cling film and put it in a warm place for 20 minutes. After that, add the remaining flour and salt to the dough and knead until smooth. Cover the dough again with cling film or a towel and leave in a warm place for 1 hour to increase in volume. Knead the risen dough with your hands and divide into 2 parts, from each form layers with a diameter of about 23 cm. Put them on a greased baking sheet. Cover with a towel and place again in a warm place for 45 minutes to let them rise slightly. Heat the olive oil in a large skillet, add the minced garlic and cook, stirring, for 1 minute. Then put the seafood in the pan and cook for another 2 minutes. Then lay them on the pizza base, leaving the edges (about 1 cm) empty. Salt the pizza, pepper and put in the oven preheated to 180ºС for 8 minutes and bake until golden brown. When the pizza is ready, let it rest for 5 minutes. room temperature and sprinkle with chopped parsley and lemon zest.
Closed puff pastry pizza
Ingredients:
2 sheets of ready-made puff pastry,
2 tomatoes
150 g Gouda cheese and mozzarella (50/50),
10-15 pieces of raw smoked sausage,
10-15 pieces of ham
100 g champignons,
3-4 green onions,
greens, mayonnaise, ketchup - to taste.
Cooking:
Finely chop all ingredients. Roll out each layer of dough a little, lay one layer on a baking sheet covered with parchment. Lubricate the dough layer, leaving 1.5 cm from each edge, with ketchup mixed with mayonnaise, lay out the filling and cover with a second sheet of dough. Secure the edges by pressing with your fingers. Bake the closed pizza in an oven preheated to 180ºС for 30 minutes. Sprinkle generously with grated cheese 5 minutes before cooking.
Now knowing how to cook homemade pizza, why not please her household. Be sure to eat it hot to enjoy its taste, smell and delicate crunch of a golden crust.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Who doesn't know what pizza is?! This appetizing pancake with a golden brown crust, a rich palette of flavors and soft stretchy cheese is known in any country in the world. True, connoisseurs assure that it is best to treat yourself to them in Italy - they say, you can try "real" pizza only there. But to go to Italy for a long time and not everyone can afford it, but you can cook the famous Italian delicacy in the oven, following the sequence of the recipe, at home. It is enough to turn the refrigerator over properly, and you will surely find everything you need in it.
History of pizza
According to the legend, pizza was “invented” by a poor Neapolitan fisherwoman, in whose house, by the time her husband returned from swimming, there were no food left, except for a couple of handfuls of flour, a slice of cheese and a sausage tail. In order not to meet her beloved husband with leftovers, the woman quickly kneaded a cake from flour and water, threw chopped sausage and a tomato obtained in the garden on it, sprinkled everything with cheese, added a couple of green leaves and sent everything to the oven. Not only the husband who returned home was satisfied, but also thousands of Italians, for whom this dish quickly became both a favorite delicacy and an unofficial symbol of Italy.
Of course, this is nothing more than a legend. In fact, mankind discovered the famous cakes with various fillings a long time ago - much earlier than Naples and Italy itself in its modern form were born. Historians find mention of the "ancestors" of pizza in scrolls dating back to the time of the Persian Empire, in manuscripts ancient egypt, in the dialogues of the famous Greek Plato, the cookbooks of Rome and some Scandinavian sources. Petrified bread with the remains of food baked on them, according to rumors, were found even on the ruins of the famous Pompeii!
But pizza gained real popularity and a look close to what we are used to only in the 17th-18th centuries. True, it was still a dish of the poor, who ate hot slices sprinkled with cheese right on the street, as we now eat fast food. But it became more and more popular. Well, with the advent of the first pizzerias, things went smoothly, and pizza first made its way to the tables of rich houses - even kings ate it! - and then began to conquer the world altogether. Today it will be extremely difficult to find a country where this dish would not be known and loved.
By the way, tomatoes, without which now you can’t imagine pizza, were included in the recipe not immediately, but only after the discovery of South America. Moreover, at first it never occurred to anyone to add the “devil berry” to food, because it was considered the strongest poison. But a little time later, when the unfairly slandered tomatoes were tasted and rehabilitated, they became an invariable part of the pizza. At least in its classic version.
How and with what to serve Italian food
Stuffed cakes have been known to mankind since time immemorial.
By and large, pizza does not need an accompaniment. This is a completely independent and satisfying dish - it does not need to be supplemented. However, true gourmets advise not to neglect some interesting flavor combinations.
- An excellent company for spicy sauce and smoked sausage in Pepperoni (or any other meat pizza) filling will be light fresh vegetable salads. Make sure that they do not contain any meat or mayonnaise, otherwise the dish will turn out to be too heavy. Lettuce, vegetables, olive oil - that's all that is required.
- Red dry or semi-dry wine. This is actually a classic, especially if you opt for Italian varieties of a noble drink.
- Natural lemonade or rather water mixed with a few spoons lemon juice. It will not interfere with enjoying the taste of your favorite dish, but, on the contrary, will make it more refined. Please note that sweet "pops" will cope with this role much worse.
Secrets of the best dough
Long gone are the days when the basis for the most famous Italian dish was made exclusively from flour and water. Today, pizza dough can be anything: yeast and puff, thin and fluffy, crispy and soft, mixed with kefir, eggs, mayonnaise, sour cream, cottage cheese and even ... beer.
The dough should be thin but firm.
But whatever attracts you more - experiments with new flavors or proven classics - you should select products for the test with great care.
- Flour. It should be finely ground, made from durum wheat and high in gluten (protein) - at least 12-14%. Only from such flour a truly elastic and moderately tender dough is obtained, which can not get wet under the filling, maintain the shape given to it and rise during baking.
- Yeast. You can also use dry, packaged in flat bags, but for a "real" pizza, chefs prefer to take a "live" product. However, this is a non-principled question.
- Salt. It seems to many that this ingredient in the dough is superfluous, because the main taste of the pizza will be given by the filling, which often already has enough salt. By no means! A real pizza is not at all a random hodgepodge of products, but a serious dish in which all proportions are verified and balanced, and the base blends perfectly with the filling and sauce. If it turns out too bland, the taste ready meal won't be as intense.
Have you ever seen how real pizza makers - colloquially known as "pizza makers" - deftly toss and rotate pieces of dough over their heads, stretching them into even circles? This is done not only for the sake of a beautiful spectacle. According to the canons of classical technology, the dough should not be rolled out, but stretched with soft, but measured movements: thanks to this, its fibers remain intact, and the finished base more easily acquires volume and the desired softness. However, it would be wiser for beginners to take up the rolling pin in the old fashioned way, otherwise your future pizza, perhaps, will end its life on the kitchen floor without getting into the oven.
Yeast on water
For one of the most simple recipes pizza dough you will need:
- water - 250 g;
- flour - 300 g;
- yeast - 20 g fresh or 4 g dry;
- vegetable oil (of course, the best choice will become olive!);
- sugar - 1 tsp;
- salt - 0.25 tsp
Cooking.
- Lightly heat up the water. It doesn't have to be hot, just warm.
Water should be warm, not hot
- Dissolve sugar, butter, and salt in it. Lastly, add the crumbled yeast to the water, cover the resulting dough with a clean towel and let it stand in a warm place until foam appears on the surface.
Yeast started to work
- Start kneading the dough, adding flour to the dough in portions.
It would be better to sift the flour
- This should be done until the resulting elastic mass ceases to stick to the hands and acquires smoothness and elasticity.
The dough should be smooth and elastic.
- Roll the dough into a ball and let it stand for another hour or two under a slightly damp towel.
Let the test rise a little more
- Divide the dough into pieces weighing about 200 g and roll each one on a floured surface of the table into a cake with a diameter of about 30-40 cm. Or, which is more in line with the classic recipe, knead with your hands, moving from the center to the edges and forming a small side along the perimeter.
The baking paper will keep the pizza from burning.
A good pizza base is never thick. The optimal thickness is 0.5 cm in the center of the cake and about 1–2 at the sides. Thanks to this - and also high temperatures, at which pizza is baked - it has time to cook within 10 minutes, real masters have even less. If the dough layer turns out to be too plump, there is a risk that the filling will dry out and even begin to burn before it is baked.
Video: yeast-free milk dough
What should be the sauce
If you messed up with the filling, a good sauce will fix it. But if you messed up the sauce, nothing will help the pizza - you can immediately send it to the trash can and take on the next one. So this stage requires special diligence from the cook.
But first you need to decide what kind of sauce you want to see in your mini-masterpiece.
Classic tomato
In no case do not replace it with ordinary ketchup! It won't be the same at all. It is better to choose a free hour, prepare more sauce for the future, and then pour it into molds and freeze. The next time you are planning to bake a pizza, the necessary ingredient will always be at hand.
You will need:
- tomatoes, fresh or canned - 200 g;
- garlic - 2 cloves;
- half a medium-sized onion;
- olive oil - 10 ml;
- oregano - 0.5 tsp;
- black pepper;
- salt.
Cooking.
- Free the onion and garlic from the husk and chop finely.
Onions and garlic give the sauce the spiciness it needs.
- Fry both in olive oil in a heavy bottomed saucepan. Do this until the onion becomes transparent.
If there is no suitable saucepan, take a frying pan with high sides
- Remove the skin from the tomatoes. For this, fresh vegetables will have to be doused with boiling water, and you can easily cope with canned ones. Pass the pulp through a blender.
Cut the tomatoes into large pieces, so it will be easier to grind them
- Reduce the heat under the saucepan with the garlic and onions to low and add the tomatoes. Season everything with sugar, black pepper and oregano.
If you are using fresh oregano, add it at the very end of cooking.
- Simmer the future sauce for 20-30 minutes, remembering to stir it regularly with a wooden spatula. At the end, add salt, remove the saucepan from the heat and cool. And then use the sauce as intended.
The sauce is waiting
Creamy
If you are not too fond of tomatoes, opt for a thick one. cream sauce. It is especially good for vegetarian pizza with lots of vegetables and for all mushroom toppings.
You will need:
- heavy cream (minimum 20%) - 200 g;
- flour - 1 tbsp. l.;
- butter - 1 tbsp. l.;
- black pepper;
- salt.
Cooking.
- Sift flour well. It is better to do this twice to get a guaranteed quality result.
Lumps have no place here
- Toast the flour in a dry frying pan until golden brown.
Flour should brown slightly.
- Add butter.
It's starting to look like sauce.
- After a couple of minutes, add cream. Don't forget to stir the sauce so it doesn't burn.
Make sure that the sauce does not overcook, begins to thicken - remove from the stove
- After 2-3 minutes, add salt and spices, remove the sauce from the heat and cool it.
White sauce is best with vegetables.
Cheesy mustard
This sauce is created for those who lack piquancy in a classic seasoning. For it you will need:
- sour cream - 200 g;
- cheese - 100 g;
- egg - 4 pcs.;
- mustard powder - 1 tsp;
- olive oil - 2-3 tbsp. l.;
- lemon juice - 1 tbsp. l.;
- black pepper;
- salt.
Cooking.
- Separate the whites from the yolks. Use the proteins as you please, they are not needed in this recipe. And rub the yolks with butter and mustard until a homogeneous consistency.
Choose what you like more - a traditional mortar or a blender?
- Stir sour cream and spices into the mustard-yolk mass. Rub everything well again.
After adding sour cream, put aside the pestle and grab a whisk or fork
- Grate the cheese on a fine grater.
All the highlight of this sauce is in good cheese!
- Pour the sauce into a saucepan, put on a minimum heat or a water bath and add the cheese.
In a water bath, the sauce will be less likely to burn
- Cook the sauce, stirring constantly in a saucepan with a wooden spatula, until the mass is smooth, and then remove it from the stove and cool.
Can be served
Any pizza sauce needs to be fairly thick or else it will simply soak into or “float off” the dough. If the seasoning turns out to be watery, leave the saucepan on the fire and continue to reduce the sauce until it thickens.
Video: bechamel sauce for rustic pizza
1 000 and 1 filling
The poor fisherman's wife could not afford to sort through the products: what was found in the pantry went into the stuffing. But you will have to become a little more picky in this matter, since not all the ingredients that we put on pizza are compatible with each other. If you are not a master ace who has comprehended all the subtleties of the culinary arts, for the first time it is better to abandon too bold experiments and stick to one of traditional recipes. So you definitely can't go wrong.
Examples of successful combinations:
Do not try to create a kaleidoscope of all kinds of toppings in every pizza. 3-4 components will shade and brighten the taste of each other, 5-6 will turn the dish into a combined hodgepodge. And one more important note! When laying out the filling on top of the base, do not overdo it. You are not rolling a kulebyaku, but making a pizza in which a layer of appetizing filling can be at most twice as thick as dough. The taste and pleasant crunch of the base should not be lost behind a pile of food piled on it.
How to cook pizza at home - step by step oven recipes
The dough is ready, the sauce is gurgling on the stove, exhaling mouth-watering aromas, the ingredients for the topping are planned ... The only thing left to do is to assemble and bake pizza to arrange an unforgettable dinner for your family. How would we treat them today?
Classic Italian
This pizza is the best way to start your acquaintance with one of the main attractions of Italian cuisine. It is prepared very simply, so it does not cause difficulties even for beginners, and almost everyone likes it. Except, perhaps, vegetarians.
You will need:
- pizza base - 1 pc.;
- tomato sauce - 3-4 tbsp. l.;
- tomatoes - 2 pcs.;
- sausage - 70 g;
- Parmesan or any other cheese - 30 g;
- olives and black olives - about 30 g each;
- champignons - 50 g;
- olive oil.
Cooking.
- Cover the baking sheet with baking paper or grease with vegetable oil, and then put the prepared layer of dough on it. Some chefs advise preheating the oven and putting the “bare” pizza base in it for a couple of minutes so that it starts to rise slowly. Just make sure that it does not dry out and does not become covered with a crust ahead of time.
Important! If you start assembling pizza on the table, you won’t be able to transfer it to the baking sheet
- Oil base tomato sauce. To make it easier for yourself, start from the center and move in a spiral to the edges.
2-3 spoons are more than enough to cover the entire layer
- Cut the tomatoes into circles.
The slices should not be too thick.
- Sausage - cubes.
Most often, smoked sausage is added to pizza, but you can only focus on your taste.
- Mushrooms - plastics.
If you do not like mushrooms, replace them with zucchini
- Grate the cheese on a coarse grater or, if you are using Mozzarella, cut into thin sticks. And you can mix both varieties - it will turn out even tastier.
Mozzarella is not customary to grate
- Spread tomatoes, sausage and mushrooms on the base and sprinkle everything with a layer of cheese.
Step back from the edges by 1.5–2 cm
- Sprinkle your "semi-finished product" with olive oil, put it in an oven preheated to 200 ° and leave to bake for 10-20 minutes, depending on the thickness of the rolled out base.
It's time for a tasting treat
margarita
If you are interested in more refined tastes, pay attention to the pizza, which got its name in honor of the wife of the King of Italy, Margherita of Savoy - in any case, so the legend says. In addition to the fact that she (of course, pizza, not the queen) breaks all records of popularity in the world and in without fail present on the menu of any self-respecting pizzeria, the combination of basil, juicy tomatoes and mozzarella in itself evokes associations with the country of olive groves, spaghetti and leaning towers, so the spirit of true Italy will soar in your kitchen.
You will need:
- pizza base - 1 pc.
- tomatoes - 300 g;
- mozzarella - 200 g;
- olive oil - 3 tbsp. l.;
- garlic - 3-4 cloves;
- tomato sauce - 3 tbsp. l.;
- fresh basil;
- pepper;
- salt.
Cooking.
- Place the pizza base on a baking sheet drizzled with olive oil and brush with the sauce.
Only tomato sauce is suitable for Margarita
- Cut the tomatoes into thin slices.
A classic margarita without tomatoes? Never!
- Pass the garlic through a press.
Later you will sprinkle it on pizza for more flavor.
- Cut the mozzarella into thin sticks or cubes.
Sometimes small mozzarella balls are placed on pizza without cutting
- Spread the chopped tomatoes on the dough, sprinkle with garlic, pepper and salt, sprinkle with cheese, and finally add the basil leaves.
At this stage, you can add your favorite dry seasonings - for example, a set of Provence spices
- Send the pizza to the oven preheated to 200 ° to bake until golden brown on the side of the dough - that is, for 10-15 minutes.
Call the eaters!
You can save the basil until the pizza is baked, and sprinkle it on an already prepared dish.
Video: pizza 4 seasons
4 cheeses
If you liked the classic treat with Parmesan and Mozzarella, then you will be completely delighted with this delicacy. A rich combination of flavors from different types of cheese, creamy tenderness of the sauce and crispy dough create a delicious combination. Even those who were still sure that pizza without sausage and meat will not remain disappointed will not be pizza at all.
You will need:
- pizza base - 1 pc.;
- white sauce - 100 ml;
- Mozzarella cheese - 300 g;
- Ricotta cheese - 200 g;
- Cheddar cheese - 100 g;
- Pecorino Romano cheese - 50 g.
If you have trouble finding Pecorino cheese, replace it with the same Parmesan. But keep in mind that Pecorino has a much more pronounced taste, so the replacement will not be completely equivalent. In addition, blue cheese will be more than appropriate here if you are a connoisseur of this product.
Cooking.
- Place the prepared pizza dough on an oiled baking sheet and brush it with a thin layer of sauce.
A well-boiled sauce will not be runny.
- Grate Cheddar cheese.
Choose a large grater
- Pecorino cut into slices.
Pecorino is a fairly hard cheese.
- Break the mozzarella, and the ricotta can be laid out on the dough with a spoon.
Soft Ricotta is easier to handle with a spoon.
- Spread the cheese slices evenly over the entire surface of the pizza, excluding the sides.
Looks delicious already
- Bake the pizza in a preheated oven at 200° for 15-20 minutes until the topping is melted.
As soon as the filling is melted, the pizza can be taken out of the oven.
pepperoni
This dish got its name due to the unusually spicy variety of salami, which is one of its essential ingredients. And the name of that, in turn, came from the Italian word for "pepper" - "pepe". No wonder, because there is plenty of pepper in this spicy delicacy! No wonder in Italy itself the second name of such a pizza sounds like "Devil's".
To prepare a meal "with a spark" you will need:
- pizza base - 1 pc.;
- sauce, preferably red, tomato - 100 ml;
- 200 g spicy salami;
- 200 g of hard cheese;
- olives or pitted olives - 20–25 pcs.;
- basil and oregano - a pinch in the form of dried herbs or a small handful in the form of fresh.
Those who "like it hot" and are not afraid for their stomach can add a pinch of hot red pepper to the sauce. And do not forget to serve refreshing lemonade and other drinks on the table - the pizza will turn out to be truly "burning"!
Cooking.
- Spray a baking sheet with oil, put the prepared pizza base on it and grease it with sauce.
True spicy lovers add pepper to both the sauce and the filling.
- Cut the salami into thin slices.
The variety of salami that gave the name to pizza is distinguished by a high content of pepper
- Grate the cheese on a coarse grater.
Cheese will soften the sharpness of the sausage
- Cut olives into circles.
The main thing is to find olives or pitted olives
- If cheese usually crowns an actually finished pizza, then here we will move in the reverse order: first, we will distribute the grated cheese over the dough, not reaching a couple of centimeters to the edge, and then we will take on the sausage and olives.
As always, make sure that the filling does not protrude beyond the edges.
- Bake pizza in an oven preheated to 200 ° for a quarter of an hour or a little longer - until a browned crust appears.
Look, don't get burned!
Video: seafood pizza
Village
If the name makes you think about simplicity and artlessness, then you are mistaken. Village pizza differs from its “companions” in the presence of an exquisite thick bechamel sauce. And also the fact that its filling contains bacon and potatoes, which really suggest thoughts about rural life and simple but hearty dinners.
You will need:
- pizza base - 1 pc.;
- Mozzarella cheese - 80 g;
- champignons - 50 g;
- bacon - 30 g;
- potatoes - 50 g;
- onions - 30 g;
- olive oil;
- bechamel sauce;
- oregano, rosemary.
Cooking.
- Peel the onion, cut into cubes and fry in olive oil until translucent.
5 minutes will be enough
- Cut the mushrooms into plastics and add to the onion.
Another 12-15 minutes, and you can add potatoes
- Peel the potatoes, cut into slices and also send them to the onions and mushrooms. Cover the pan with a lid and fry the filling until the potatoes are soft, stirring occasionally in the pan with a spoon.
Transfer the filling to a plate so it cools faster.
- Cut the bacon into medium sized pieces.
Neat slices will make it easier for eaters to manage
- Grate the cheese on a coarse grater.
What would pizza be without this essential ingredient?
- Lubricate the dough base with sauce.
The creamy taste of bechamel perfectly sets off the taste of potatoes and mushrooms
- Put the filling on the base: potatoes, mushrooms, bacon, onions, oregano, rosemary.
An interesting option: bake pizza in a frying pan with a removable handle
- And bake pizza in an oven preheated to 200 ° for 10-15 minutes.
This pizza can easily replace a whole meal.
vegetable
Not everyone loves meat, but this, of course, is no reason to deny yourself a slice of delicious pizza. It is enough to choose the filling in accordance with your principles and - voila! vegetable delicacy, aged in the best traditions of Italy, is ready.
You will need:
- pizza base - 1 pc.;
- tomato sauce - 100 ml;
- Mozzarella cheese - 60 g;
- zucchini - 30 g;
- eggplant - 30 g;
- pitted olives - 20 pcs.;
- bell pepper - 30 g;
- onions - 30 g;
- oregano;
- ginger;
- olive oil;
- salt.
Cooking.
- Peel the zucchini and eggplant, cut into thin slices.
- Free the onion from the husk and chop.
Vegetarian pizza can't hurt to spice it up
- Spray a frying pan with olive oil and fry all the vegetables in it, adding a little ginger and salt to them.
The golden crust will make the pizza even more appetizing.
- Separately, cut the pepper into rings.
The brighter the tastier
- And olives - circles.
Make a colorful mix of olives and olives
- Cut the cheese however you like.
Cubes, circles - what's the difference? The main thing is that it was delicious!
- Lubricate the dough base, laid out on an oiled baking sheet, with red sauce.
Just a little more, and you are at the goal
- Spread all the vegetables on top, sprinkle with cheese and throw fresh oregano leaves on the filling. Bake at 200 ° for 10-15 minutes, until the dough is ready.
Vegetarian pizza tastes just like any other
Video: sweet pizza
Pizza can be cooked not only in the oven, but also in a pan, with quick recipes dishes can be found in our article -
Pizza has gained worldwide popularity for a reason. It is good in any circumstances: at a friendly party, a romantic date, a family dinner, a snack for a lonely bachelor, as a breakfast, lunch or dinner. It has many tastes - everyone can easily find among the fillings the one that he likes. And this dish can be afforded from time to time by those who follow the figure. A slice of classic Italian pizza, for example, contains 149 kcal - that is, a little more than a bowl of buckwheat porridge. Why not a reason to cook the famous delicacy today? Arrange a mini-trip to sunny Italy at home, they will definitely appreciate it!
«
Nothing separates people like taste,
and does not unite like an appetite.
Boris Krutier.
In our world, there are several dishes that have turned from purely national into a worldwide culinary pleasure. This includes barbecue, shawarma, sushi, hummus (more and more winning the hearts and tastes of Russians), and much, much more ... But perhaps the most famous breakthrough was Italian pizza. And now every country has its own pizza, with its own peculiarities, subtleties and delights.
In Russia, pizza quickly found its army of fans, and, of course, our culinary specialists could not stand aside - what is the option of pizza in a pan worth! But real pizza is still baked in the oven.
To get pizza in the oven closer to the ideal, you need to know a few rules:
- Yeast pizza dough should rest as long as possible. Ideally, the dough should “walk” from 3 to 12 (!) Hours. In recipes, of course, they write differently, but you try;
- Filling products (meat, fish, seafood) should be pre-boiled, stewed, fried, etc., since they simply will not have time to cook while the pizza is in the oven;
- Pizza should be sent to the oven immediately after the filling is laid out, otherwise the tomatoes will release juice and the dough will not bake;
- The pan must be hot before cooking. While the oven heats up, the baking sheet heats up with it. And pizza should be rolled out on a sheet of parchment or foil and immediately transferred to a hot baking sheet. You will need some kind of device like a wide shovel or a flat baking sheet with an open edge;
- The baking temperature should be as high as possible, since in a wood-fired oven (in which real pizza is baked) the temperature reaches 450 ° C and above. Incidentally, this also leads to next requirement(or rule):
- Baking time should not exceed 5-8 minutes. It is during this time that the dough will be baked, but will remain soft, and the filling will not lose its juiciness.
By adopting these tips and using our recipes, you will soon become known as real pizzaiolo!
Pizza in the oven "Super"
Ingredients:
2-2.5 stack. flour,
⅔ stack. water,
1 tbsp vegetable oil (preferably olive)
½ tsp salt,
6.5 g dry yeast,
1 tsp Sahara,
tomato paste, sausage, cheese, olives - to taste.
Cooking:
Mix water with vegetable oil, combine flour with sugar, salt, yeast. Mix water and flour and knead into a stiff dough. Keep it warm for 30 minutes, then divide it into 2 parts (put one part in business, you can freeze the second until the right occasion) and roll into a circle. Cover the dough with tomato paste, put thinly sliced sausage on it, put olives on top and bake in an oven preheated to 250ºС for 10 minutes. Sprinkle the almost finished pizza with grated cheese. The cheese should melt, not bake.
Pizza with pickles and smoked sausage
Ingredients:
For the base:
120 ml warm water
15 g fresh yeast
1 tsp Sahara,
a pinch of salt,
2 stack flour.
For filling:
2 pickles,
100 smoked sausages,
100 g hard grated cheese,
1 bunch of greens
4 tbsp mayonnaise.
Cooking:
Dissolve sugar, salt and fresh yeast in warm water. Gradually add flour and knead a sticky, sticky dough. Gather it in a lump, cover with a napkin and put it in a warm place for 25-30 minutes. For the filling, cut the sausage into thin circles, then cut the circles in half. Do the same with cucumbers. Then take a baking dish and grease it with vegetable oil. Stretch the finished dough with your hands over the entire form and make small sides. Lubricate the pizza base with mayonnaise. Put the sausage on top of it and salted cucumbers, add chopped greens. Sprinkle the pizza generously with cheese and put in the oven preheated to 220-230ºС for 15-20 minutes.
Pizza "Rustic"
Ingredients:
250 ml milk
2 tbsp Sahara,
11 g dry yeast
125 g butter,
400 g flour
salt, ground black pepper - to taste,
250 g cottage cheese,
100 g greens
100 g grated cheese
1 tbsp decoys.
Cooking:
For the dough, mix in a cup half a glass of warm milk, 1 tbsp. flour, 1 tbsp. sugar and yeast and leave for 10 minutes in a warm place. Sift flour into a bowl, add the remaining warm milk, melted butter, salt, sugar and cooked dough. Knead the dough and leave it in a warm place for 1 hour, then punch it down and leave for another 30-40 minutes. Divide the resulting dough into 2 parts, roll each into a cake about 1 cm thick and about 28 cm in diameter. Apply a layer of cottage cheese mixed with chopped herbs to the dough. Disassemble the boiled chicken fillet into fibers and evenly distribute over the pizza. Sprinkle cheese on top and bake in an oven preheated to 200ºС for 20-25 minutes until done.
Pizza with minced meat, sweet peppers and tomatoes
Ingredients:
175 g flour
125 ml warm water
20 ml vegetable oil,
5 g dry yeast
200 g minced beef,
100 g tomatoes,
1 orange bell pepper
150 g hard grated cheese,
50 g ketchup,
greens.
Cooking:
Mix flour with yeast. Add warm water and vegetable oil. Knead the dough for 2-3 minutes, then cover it with a towel or plastic wrap and let rise in a warm place for 40 minutes. Fry the mince until done. Cut the tomatoes into slices, pepper into cubes. Knead the risen dough for 1 minute, then roll out into a circle with a diameter of 30 cm and a thickness of not more than 5 mm. Lubricate it with ketchup, put tomatoes, peppers and minced meat on top, sprinkle with pepper, herbs and cheese. Bake the pizza in the oven at 220ºC for 15 minutes.
Pizza without yeast in milk
Ingredients:
1 egg
1 stack milk,
1 tsp salt,
⅓ tsp soda,
12 tablespoons flour,
1 tomato
5 champignons,
1 sweet pepper
100 g hard grated cheese,
ketchup and mayonnaise - to taste.
Cooking:
Beat the egg with salt, add milk, soda and beat again. Add flour and knead the dough. Let him rest for 20 minutes. In the meantime, cut all the vegetables into rings. Fry the mushrooms. Grease a baking dish with vegetable oil and pour the dough into it. Bake the dough for 15 minutes at a temperature of 200ºС. Lubricate the workpiece with ketchup (you can use adjika). Lay tomatoes, mushrooms, peppers, sprinkle with grated cheese and pour a little mayonnaise. Then bake for another 10 minutes.
Puff pastry pizza
Ingredients:
500 g puff pastry,
5-6 tbsp tomato puree,
150 g grated mozzarella cheese
1 sweet pepper
salami slices,
ground black pepper - to taste.
Cooking:
Defrost the dough first. Preheat oven to 190ºC. Sprinkle the table with flour and roll out a layer of dough the size of a baking sheet. Sweet pepper cut into cubes. Put the rolled dough on a baking sheet covered with parchment, brush with tomato puree, sprinkle with grated cheese. Spread sausage slices and pepper cubes on the pizza and bake in the oven for 15-20 minutes. Lightly sprinkle the finished pizza with black ground pepper and serve to the table.
Shortcrust pastry pizza
Ingredients:
250 g flour
100 g margarine,
2 tbsp Sahara,
1 yolk,
1 tbsp mayonnaise,
2 tbsp water,
250 g boiled chicken fillet,
200 g canned champignons,
150 g grated hard cheese,
mayonnaise or any sauce - to taste.
Cooking:
Sift flour into a bowl and add sugar. Finely chop margarine and mix with flour until the consistency of crumbs. In a separate bowl, mix egg yolk, mayonnaise and water. Add the resulting mixture to the flour mass and knead the dough. Cover the finished dough with plastic wrap and refrigerate for 30 minutes. Preheat oven to 180ºC. Pour the dough into the mold, making small sides around the edges, and bake for 10 minutes. Then take it out and prick the surface with a fork. Lubricate the dough with sauce. As a sauce, you can mix sour cream with garlic, it will turn out very piquant. Put the mushrooms on the dough, then the chicken, sprinkle with cheese and bake the pizza in the oven for another 30 minutes.
Pizza on cottage cheese dough (without flour)
Ingredients:
100 g crumbly fat-free cottage cheese,
180 g soft fat-free cottage cheese,
150 g rice flour
1 egg
60 g ketchup,
1 onion
1 tomato
1 sweet pepper
150-200 g boiled chicken breast,
salt and spices - to taste.
Cooking:
Mix soft cottage cheese with rice flour and egg. Cover the baking dish with parchment. Put the curd dough in an even layer and grease it with a thin layer of ketchup. Finely chop the peppers, tomatoes and onions. Put the boiled chicken, divided into fibers, and vegetables on the dough. Sprinkle with crumbly cottage cheese and spices. Cover the pizza with foil and bake for 35 minutes in the oven at 200ºC. Then remove the foil and bake for another 10 minutes, lowering the temperature to 150°C.
Pizza " gold fish"(on curd dough)
Ingredients:
For the test:
250 g cottage cheese,
1.5 stack. flour,
2 eggs,
3 tbsp mayonnaise,
½ tsp soda.
For filling:
1 can of canned fish in oil
3 boiled eggs
hard grated cheese
mayonnaise,
2 tbsp ketchup,
greens.
Cooking:
Knead the dough, put it on a baking sheet and spread it over it with your hands. Lay the filling on the dough in layers: canned fish mashed with a fork, chopped eggs, cheese, mayonnaise, ketchup and finely chopped greens. Place the baking sheet in a preheated oven at 180ºC and bake for 20 minutes.
Pizza "Joy" on kefir
Ingredients:
For the base:
100 g margarine,
2 stack flour,
1 stack kefir,
some soda.
For the filling (quantity - optional):
tomatoes,
mushrooms,
sausage,
onion.
For filling:
150 g finely grated cheese
250 g mayonnaise,
2 eggs,
garlic - to taste.
Cooking:
Chop margarine with flour, add kefir, soda, knead the dough and put it in the refrigerator for 30 minutes. Roll out the finished dough on a baking sheet and make sides. Cut all the ingredients for the filling randomly and put on top of the dough. Prepare the filling by mixing mayonnaise with cheese, eggs and chopped garlic, pour it over pizza and bake in an oven preheated to 180ºС for 40-45 minutes.
Pizza "Georgian" on beer
Ingredients:
For the test:
2.5 stack. flour,
200 g softened butter
1 stack beer.
For the filling (the number of ingredients - to taste and desire):
adjika,
smoked chicken breast,
grated cheese,
boiled mushrooms,
boiled eggs,
mayonnaise.
Cooking:
Grind flour with butter softened into crumbs and add beer. Knead the uncooked dough and put it in the refrigerator for 3 hours. Then roll out with a layer no more than 1 cm thick, lay on a baking sheet and make sides. Prick the dough with a fork and bake it in the oven over medium heat until cooked through. Lubricate the surface of the finished dough with adjika, lay pieces of smoked chicken breast on top, sprinkle it with grated cheese a little, then lay a layer of boiled mushrooms, sprinkle with boiled eggs, pour mayonnaise and sprinkle generously with cheese. Put the baking sheet back in the oven and keep the pizza there until the cheese is melted.
Zucchini pizza in the oven
Ingredients:
700 g zucchini,
1 egg
½ stack semolina,
3 tbsp flour,
salt, pepper - to taste,
breadcrumbs,
200 g cheese
2 tomatoes
1 sweet pepper
1 onion
300 g sausages
greens - to taste.
Cooking:
Wash the zucchini, peel, grate on a coarse grater, salt and pepper to taste. Let them stand for 10-15 minutes, drain the settled liquid. Add flour, semolina, egg to zucchini and mix well. Put the dough in a baking dish, pre-lubricated with vegetable oil and sprinkled with breadcrumbs. Cut the tomatoes for the filling into rings or slices and put on top of the dough, then cut into small pieces onion, pepper, sausage,
sprinkle with herbs and grated cheese. Place the pan in a preheated oven at 180ºC and bake the pizza until done, about 30-40 minutes. Then take the pizza out of the oven, let it cool a little, cut into slices and serve!
Is it really easy to bake pizza in the oven? Enjoy your meal!
Larisa Shuftaykina