How to make a thin pizza with pickled mushrooms and sausage at home. Subtleties and secrets. Step-by-step recipe with a photo. Video recipe.
It's no secret that most housewives (about 80%) bake homemade pizza on a thick yeast base. Yes, such pizza is tasty and appetizing, and after one slice, satiety comes immediately, and the feeling of hunger disappears for several hours. At the same time, when we get to a cafe or pizzeria, we always want to try thin pizza with a lot of toppings. This is exactly the way I want to make thin pizza today and share it.
The filling and dough composition of this pizza may differ. Delicious thin pizza with mushrooms and sausage is considered one of the classic recipes. The dough for thin pizza can be bland, with kefir, yeast, shortcrust … For many, as for me, making homemade dough is a difficult procedure. Therefore, I try to bypass this process. Therefore, in my version, pizza is made on the basis of purchased puff and yeast dough. There are absolutely no difficulties with him. The dough is simply rolled out into a very thin cake. Thanks to this, it turns out to be soft, tender and completely dry due to tomato sauce and pickled mushrooms. And melted and stretching cheese after each bite completes this wonderful picture.
- Caloric content per 100 g - 292 kcal.
- Servings - 6-8
- Cooking time - 1 hour
Ingredients:
- Puff yeast dough - 1 sheet (weight 250-300 g)
- Hard cheese - 150 g
- Pickled mushrooms - 150-200 g
- Flour - 1 tablespoon
- Tomato paste or ketchup - 2-3 tablespoons
- Onions - 1 pc.
- Milk sausage - 200-250 g
Step by step preparation of thin pizza with pickled mushrooms and sausage:
1. My puff yeast dough is frozen, so first defrost it at room temperature without using a microwave oven. Otherwise, its texture may deteriorate. You can replace puff-yeast dough with puff pastry.
When the dough is soft and pliable, place it on a floured countertop. Roll it out thinly with a rolling pin and carefully place the base on a baking sheet so as not to wrinkle. To do this, wrap the dough on a rolling pin and transfer to a baking sheet. The base for thin pizza should not be larger than the diameter of the baking tray.
It is advisable to grease the baking sheet with a thin layer of vegetable oil, cover with parchment paper for baking or a silicone mat to ensure that the dough does not stick to the baking sheet.
Apply ketchup or tomato paste to the dough and spread with a spoon. You can add some mustard or your favorite sauces.
2. Peel the onions, chop into thin quarter rings and place on the dough. If you wish, you can pickle the onions in vinegar and sugar, then the pizza will be even tastier. Onions can be used not only yellow, but also red or white.
3. Peel a piece of milk sausage from the packaging film and cut into thin slices about 5 mm thick>. Spread it over the pizza. Instead of milk sausage, you can use doctor's or smoked sausage.
Drain the liquid from the pickled mushrooms and dry them well with a paper towel. Spread them between the sausage on the sauce over the entire surface. You can use fried mushrooms instead of pickled mushrooms.
To make the pizza taste more expressive, you can add spicy herbs: oregano or thyme. Our own parsley is also quite suitable. Spicy herbs are best added dried.
Add fresh or sun-dried tomato slices to the pizza, if desired.
4. Grind the cheese on a medium to coarse grater and completely cover the top of the pizza.
5. Turn on the preheat oven to a temperature of up to 200 degrees. Then place a baking sheet of pizza in it and bake for 20 minutes, until tender. Take out the thin pizza with pickled mushrooms and sausage, cut it with a special roller knife and serve immediately while it is hot. Garnish the finished pizza with fresh green leaves.
