Curd pizza. Pizza made from curd dough Curd dough for pizza cottage cheese 250

05.04.202427.05.2017

Pizza is a very frequent guest in our family. I try to pamper my family and friends with various types of pizza. You can use any pizza filling you want; you can also prepare different doughs: yeast, unleavened, puff pastry or curd. You can take pizza for a picnic or for a light snack at school or work. Try making pizza with cottage cheese dough. It turns out very tender and tasty.

First you need to prepare the dough: put cottage cheese, egg, sour cream, sugar and salt in a deep bowl. I used homemade cottage cheese. If you use store-bought cottage cheese, it is better to use soft, paste-like cottage cheese.

Mix everything thoroughly until smooth. Then add the sifted flour and add soda (pre-quench the soda with vinegar or lemon juice). Knead the dough. The dough should be soft, elastic and very easy to work with. In my dough, grains of cottage cheese are visible, but this did not affect the taste of the dough. Cover the dough with a towel and leave it on the table to rest for a while.

Prepare the filling: cut the sausages into pieces or circles. Grate the cheese on a coarse grater. Cut the cucumbers into thin slices. Peel the red onion and cut into thin rings or half rings. Wash the sweet pepper, remove seeds and cut into thin rings or half rings. Wash the tomato, dry it and cut into thin slices. You can take cherry tomatoes and cut them in half. I have a large tomato, so I cut it into small pieces.

Divide the finished dough into 4-6 parts, or you can prepare 2-3 large pizzas. I was preparing portioned pizzas for a children's party, so I made them small.

Roll out the dough into a circle with a rolling pin. Line a baking tray with parchment paper. Place pizza crusts on a baking sheet. Preheat the oven in advance.

Brush the cakes with tomato sauce (I used tomato ketchup). Then add the meat filling.

Sprinkle pizza with grated cheese. You can apply a lattice of ketchup on top of the cheese or sprinkle with chopped herbs. Place the pizza in a preheated oven and bake at 180-200 degrees for about 15 minutes until a beautiful golden color.

Cool the finished pizza slightly and then remove from the baking sheet. Pizza with curd dough is good both hot and cold. Bon appetit!

Pizza does not have one classic topping. It can be prepared with any ingredients and this time I want to offer you this original, but very tasty recipe. It turns out a little more tender than usual, but everyone will like it - that's for sure. And as a result, you don’t even feel the cottage cheese; no one will understand what the filling is.

Filling:
Cottage cheese - 200-250 g
Sausage - 200 g
Hard cheese - 100 g
Egg - pcs.
Olives - 20 pcs.
or Pickled cucumber - 1 pc.
Tomato paste - 3 tbsp.
Oregano - 1 tbsp.
Greens (optional) - 1 bunch
Salt - to taste
Sugar - 1 tbsp.

Dough:
Flour - 1.5 tbsp.
Water - 100 ml
Sunflower oil - 3 tbsp.

Step-by-step preparation of the recipe with photos:

Let's prepare the dough first because you need to give it time to rest.

In a deep container, mix water with vegetable oil, and then add flour and knead the elastic dough. You may need a little less or more flour.

Wrap in film and leave warm for 20-30 minutes. During this time, gluten is produced.

If you have dill, chop it and add it. Salt to taste.
If desired, some of the hard cheese can be grated and mixed with the filling.
When the dough is ready, dust it with flour and roll it out thinly with a rolling pin.
Grease a baking sheet, transfer our pizza base and grease it with sauce: tomato paste, oregano, salt and 1 tbsp. Sahara.
Place the curd filling on top.
Sprinkle with olives or pickled cucumber slices.
Pieces of thinly sliced sausage.
And grate hard cheese on top.
Place in an oven preheated to 200 C for 10-15 minutes.
And now everything is ready!
Cut into pieces and enjoy!
Bon appetit!
Pizza is a national Italian dish, which today has become widespread throughout the world. The most popular are: “Four Cheese”, “Neapolitan”, “Margherita”, “Four Seasons”.

Historians still disagree about which nation has the right to claim the title of inventor of this dish. It is believed that the first prototype of pizza was among the ancient Greeks and Romans. Even then, various dishes were served on round flatbreads, seasoned with olive oil and spices.

Back in the 1st century. BC e. The Roman Marcus Apicius described recipes for fillings for flat bread. In 1522, tomatoes were brought to Italy and, one might say, that at that time they began to prepare classic pizza. A little later, the first pizzeria “Port Alba” opened.

Initially, the dish was considered the food of the poor. It was prepared and served by special people - “pizzaioli”. After the unification of Italy, the real triumph of this dish began. In the 19th century Italian settlers brought it to America, where it became widespread.

Real pizza should be thin. Traditionally, the dough is prepared on a yeast basis:
- It is better to use coarse flour. First, it is sifted to remove the remaining wheat shell and saturate it with oxygen. This way the yeast will breathe and start “working” faster.
- For a mold with a diameter of 34 cm, 250 g of flour is enough.
- Dry yeast is poured directly into the flour, salt (1/4 tsp) and sugar (2 tsp) are added.
- Heat water (150 ml) slightly, add 2 tbsp. l. olive oil.
- Pour the liquid into the flour.
- Roll out the mixture until it stops sticking to your hands.
- Let the dough rest for 40-45 minutes. to a warm place.
- As soon as it rises, knead it well again and roll it into a layer of no more than 5-7 mm.
If you decide to make a yeast-free base, use our recipe - the dough will be very tender and soft.

For the filling the following must be used: cheese, tomatoes, olive oil, basil. The remaining ingredients are added to your taste. It can be seafood, mushrooms, sausage (salami, ham). Sausages are sometimes replaced with chicken or beef.

To make the dish more dietary, you can add cottage cheese to the filling. First, the dough should be coated with tomato sauce. It can be replaced with another, for example, garlic. Place cottage cheese with filling on top and sprinkle with grated hard cheese or lay out pieces of mozzarella.

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Mix water with yeast and add 1 tbsp. l. sugar and flour, knead the dough. Set aside for 10 minutes. In a deep bowl, mix the sifted flour with warm milk, dough and melted butter. Add sugar and salt.
Place the dough in a warm place for 1.5 hours. When it has doubled in size, punch it down and leave it warm for another 30-40 minutes for a second rise. Divide the dough into 2 halves. Roll out each half 1cm thick into a circle. Transfer the circles to a parchment-lined baking sheet.
For the filling, chop the greens. Mix it with salt, pepper and cottage cheese. Disassemble the chicken fillet into fibers. Grate the cheese on a coarse grater. Sprinkle a little semolina onto each circle of dough to prevent the dough from getting soggy from the filling.
Spread cottage cheese and herbs evenly, arrange fillet. Sprinkle cheese on top of pizza. Place the rustic pizza with cottage cheese and herbs in the oven and bake at 200 degrees until golden brown. Cut the finished pizza into pieces and eat.

Cottage cheese has a lot of advantages; it is highly valued by chefs for its excellent taste. Cottage cheese baked goods have a special taste and aroma, which brings back beautiful pictures from childhood to your mind.
Today I would like to tell you about the unusual use of cottage cheese for us; we will prepare pizza from cottage cheese dough.

Moreover, if you prepare sweet curd dough for pizza, then the filling can be either fresh or canned fruits and berries, poured with sauce and sprinkled with cheese. And if you prepare unsweetened curd dough for pizza, which is what we will do today, then the filling can be mushrooms, cheese, meat, sausages, tomatoes, etc.

This thin crust pizza will be appreciated by the fair half of humanity who constantly watches their figure.

Before you put on your apron and start cooking, it is important to know some of the nuances of working with curd dough:

Cottage cheese for baking must be fresh;
The cottage cheese must be dry, otherwise when kneading the dough you will need more flour, and the dough will end up being tough;
Curd dough, which is prepared with the addition of soda, must certainly “rest” before you start working with it.

Ingredients:

For the test:

Butter or margarine – 50 grams,
Sour cream – 2 tbsp. spoons,
Cottage cheese (preferably homemade, dry) – 250 grams,
Wheat flour – 1 cup,
Salt to taste
Baking soda (slaked with vinegar) – 0.5 teaspoon.

To prepare the pizza topping:

Onions – 2 heads,
Mushrooms (boiled, any) – 200 grams,
Cheese (hard varieties) – 100 grams,
Vegetable oil (refined) – 3 tbsp. spoons,
Garlic 1 – 2 cloves,
Pepper mixture (ground) – ½ teaspoon,
Salt to taste
Green onions (feathers).

Cooking process:

Pour dry cottage cheese into a deep cup. Pre-frozen butter or margarine should be grated on a coarse grater and shavings from the butter or margarine should be added to the cottage cheese. It should be noted that if you use margarine, then you no longer need to add salt to the dough. Then add sour cream and baking soda, previously slaked with vinegar, to the cottage cheese and butter. Mix everything carefully.

Sift the flour in advance and add it in small portions to the curd base for the dough. As a result, you should get a soft curd dough that may even stick to your hands a little. But remember, the less flour you add to the curd dough, the more tender your baked goods will be.

We leave the finished curd dough to “rest”, and we ourselves will prepare the filling from mushrooms and cheese. First you need to peel the onions and garlic cloves. Cut the onion into thin quarters, and chop the garlic with a knife or pass it through a press.

Pour vegetable oil into a frying pan and sauté the onion until soft. When the onion becomes soft, you need to add boiled mushrooms, from which all the liquid has previously been squeezed out. If you have large mushrooms, then you need to cut them into smaller pieces. If the mushrooms are small, then leave them unchanged; they will decorate the appearance of the finished pizza with cottage cheese.

At the end of frying, which is after 5-8 minutes, you need to add the prepared garlic, a mixture of ground peppers, salt to taste, and stir. The filling for the thin pizza is ready, you just need to cool it slightly.

In the meantime, we must roll out the curd dough. To do this, we take a rolling pin and roll it well in flour; of course, we also dust the table with flour. The pizza layer should be thicker than 0.5 cm. Cut the rolled out dough - the base - to make a beautiful circle. Carefully transfer the base to a pre-greased baking sheet or frying pan without a handle. Well, the filling needs to be carefully distributed around the entire perimeter of the pizza, stepping back a little from the edge so that the juices do not flow outside the dough.