Do you like pizza? Do you like experimenting with fillings and dough? Then I am sharing with you an Italian recipe for pizza with mushrooms and tomatoes. This delicious meal will be a festive dinner for the whole family.
Photo of the finished pizza Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pizza is a favorite food of millions of people living all over the world. The modern people practically do not think that pizza was previously a traditional dish of the poor. But today it is a real amazing treat, from the use of which no one will refuse, neither the housewife nor the millionaire. For many now, pizza is a dish that is consumed by a large family or a friendly company. Because sometimes it is so good to have all family members gather in front of the TV screen to watch a comedy movie, and it’s fun to have a huge pizza to eat.
One of the most popular pizzas is with mushrooms and tomatoes. Products are available all year round. You can make the dough yourself, but I will tell you how to do it in today's review. But here you need to plan the time in advance, as the yeast dough needs to "mature". But if you don't want to spend a lot of time kneading it, then buy a pizza blank or frozen ready-made dough. And then cook dinner much faster. In addition, the filling for treats can be modified or supplemented with any products to taste.
- Caloric content per 100 g - 199 kcal.
- Servings - 2 round pizzas
- Cooking time - about 2 hours
Ingredients:
- Flour - 1 glass
- Milk - 500 ml
- Refined vegetable oil - 2 tablespoons + for frying
- Egg - 1 pc.
- Dry yeast - 11 g
- Sugar - 1 tsp
- Salt - a pinch
- Champignons - 500 g (you can use oyster mushrooms)
- Tomatoes - 2 pcs.
- Sausages - 400 g
- Ketchup - 6 tablespoons
- Mayonnaise - 20 mg
- Hard cheese - 300 g
- Onions - 2 pcs.
- Garlic - 1 head, vinegar - 1 tbsp.
Cooking pizza with mushrooms and tomatoes
1. Warm the milk to room temperature, add sugar, yeast, beat in an egg and pour in vegetable oil. Stir well to dissolve completely. You can use fresh yeast and drinking water instead of milk. If milk is pasteurized, then it does not need to be boiled. But if it is homemade, then first boil and then cool to the desired temperature.
2. Then add flour and knead the dough until it sticks out of your hands. Leave it to come up for 30 minutes. During this time, it will grow in volume by 2-3 times.
3. Select a round, convenient baking dish and brush it with vegetable oil with a silicone brush.
4. Divide the dough into two equal parts and put it in the mold. Its consistency will be a little loose, so it will not work to roll it out with a rolling pin. Smooth it out with your hands.
5. Put the pastries to bake in an oven heated to 200 ° C for 7-10 minutes. It should be browned and come up.
6. Next, start preparing the filling. Peel the onion and chop. Place it in a deep bowl, cover with warm water, add vinegar and stir. Leave it to infuse for 15-30 minutes. Then transfer the onion to a sieve so that all the liquid is glass.
7. Wash the mushrooms and cut into strips.
8. Pour vegetable oil into a frying pan and heat. Put the mushrooms to fry. Set a large fire. During this time, the mushrooms will secrete a lot of liquid. It should completely evaporate. Then salt and fry them until golden, about 15 minutes.
9. Peel the sausages from the film and cut into pieces.
10. In another skillet, fry the sausages in oil until golden brown.
11. Peel, chop the garlic and add the ketchup.
12. Fill in drinking water.
13. Stir well to dissolve the paste completely.
14. Wash the tomatoes, dry and cut into rings.
15. Grate the cheese on a coarse grater.
16. Grease the pizza blank with a solution of ketchup and garlic.
17. Top with pickled onions.
18. Then spread the mushrooms and sausages evenly.
19. Place tomato slices on top of them.
20. Drizzle with mayonnaise and cheese.
21. Send the pizza to bake in the oven at 220 ° C for up to 10 minutes. If you like a crispy cheese crust, keep the product in the roasting pan for up to 15 minutes.
See also the video recipe "The principles of making pizza" from Ilya Lazerson:
