Pizza with stew. Homemade pizza recipes from the chef. How to cook pizza at home
pizza recipes
How to cook pizza at home
Pizzas are very varied in recipes. They have firmly entered our lives so much that every housewife seems to know her own pizza recipes. Our chef has come up with a number of new homemade pizza recipes. In this section you will find step-by-step pizza recipes with photos - this is convenient and will allow you not only to cook this favorite pastry "perfectly well", but also to decorate it beautifully. It turns out that pizza recipes at home involve cooking not only in the oven, but also cooking pizza in a pan. Our hostesses can find recipes for quick and simple pizza in this section. Our chef suggests using stew as one of the central ingredients in pizza preparation. And, of course, no pizza can do without a dough base. Therefore, in addition to the filling, our culinary master paid great attention to pizza dough recipes. It can be yeast pizzas and dough for thin pizzas. We offer you to buy stew and cook with pleasure according to original recipes from the chef.
I took the thin dough recipe here http://www.povarenok.ru/recipes/show/185 34/ for which many thanks :) I decided that in times of crisis ordering pizza at home is very expensive. Therefore, I took everything that was suitable in the refrigerator, and ... voila :) It turned out that everything is done very quickly in fact.
Ingredients 4 servings
| (parsley, dill, leek) | |
| 1 PC | |
| (taste) | |
| Hard cheese | 150 g |
| Stew (pork or beef) | 1 ban. |
| tomato (large) | 1 PC |
| tomato paste | 0.5 ban. |
| seasoning (to taste) | |
| unleavened dough (http://www.povarenok.ru/recipes/show/18534/) | |
| hot red pepper(taste) |
Instruction 30 minutes
Roll out the dough very thinly.
Lubricate with sunflower oil a baking sheet or foil on which pizza will be baked.
Lay out the dough carefully. We smear it with tomato paste, leaving room for the sides (as I was advised - you can roll cheese in them, it will be even tastier).
We knead the stew and put it on the pasta.
Then onions and tomatoes in no particular order.
We put the oven on maximum and, if there is, on the mode with a fan. As soon as you see. that the sides of the pizza are browned, sprinkle the pizza with grated cheese, then sprinkle with salt, pepper, some aromatic seasoning - to taste. We are waiting for the cheese to completely melt. The main thing is not to overdry the pizza. When it is ready, sprinkle with herbs.
That's all
Fast pizza in the oven in 10 minutes! Yes, yes, this is reality! Only 10 minutes to prepare and - in the oven. From there, just wait. Eh ... yes, wait! But the dishes will help us in this, which for the time being can be washed. Well, or a smartphone. It is worth just looking into it and not only 25 minutes, but 2.5 hours will fly by unnoticed!
To make the pizza really lightning fast, you need to take care of the dough in advance - either buy it or cook it. Or maybe you, like me, have extra dough left after making pies? Then feel free to let him in! And you can take puff pastry, which has been very common in recent years, which you can easily buy in any, even the most dead, supermarket. They also sell frozen pizza base now. In a word, in this particular case, the dough is not a problem. Choose the option that you like best or is more convenient at the moment. Well, I have the most ordinary yeast dough. I just kneaded it well and put it into shape.
Any pastry of this kind, including today's quick pizza in the oven in 10 minutes, begins with a tomato layer. I chose fresh tomatoes, so that for now there is such an opportunity. However, nowadays it is always there. But I'm talking about good local tomatoes. Krasnodar sauce, tomato paste, ketchup can serve as an alternative. I often make pizza with my favorite lecho, carrot caviar or tomato, onion and bell pepper sauce, as, for example, in. It turns out very tasty!
At the heart of the filling of this pizza of mine... stew! Yes Yes! For many cases this is the ideal solution. First, the pizza is meaty. This is a full-fledged meat dish and, accordingly, satisfying. Secondly, you do not need to mess with cooking meat. This saves a lot of time. Thus, a quick pizza in the oven in 10 minutes of action is the most real thing!
What stew to choose? Verified. It is better to take it in a glass jar - you can see the contents in it, unlike a tin. Of course, the less fat it contains, the more meat. It will not be superfluous to read the composition and look at the expiration date. Well, take pork or beef - it's up to you. I like both options. This time I have pork stew.
Well, a couple of words about that pizza with basil. Yes, he is my favorite. Yesterday in the recipe I already talked about this, so I won’t talk much. It gives a wonderful aroma and taste. If it's fresh, great. Dried or frozen is good too. Well, there is no trial - then take any other greens that are at hand!
If not for the cheese at the end of all this action, then we would have got a stew pie. However, baking with cheese can be called that. Is that the point? So, today the meat pizza is on the menu, the recipe with the photo is in front of you 😉
Ingredients:
- any dough - 270 g
- stew - 130 g
- cheese - 120 g
- tomatoes - 230 g
- basil or other herbs - 2 sprigs
The dough was rolled out and laid out in a round shape, greased with a thin layer of vegetable oil. You don’t need to make bumpers, because we have pizza, not a pie. The diameter of my mold is d = 26 cm. The pizza turned out a little smaller - 25 cm.
If you feel more comfortable baking on a baking sheet, bake on it. The shape of pizza can also be any - square, rectangular. 
Tomatoes. I used three little cream varieties. I washed them well, did not peel them from the peel. Cut into slices, put on the dough. I laid out fresh basil leaves on top, washed them first. If you have other greens, you can chop it with a knife. 
I just broke the stew into pieces. But if you want, you can cut. I removed the fat. First of all, he is simply superfluous here. Why should we eat bad cholesterol? Secondly, under the influence of temperature, the fat will melt and the pizza will “flow”. So better not ;) 
I again put fresh basil on the stew, this time already green. I love it in any form and color! 
Powdered the filling with coarsely grated cheese. 
I sent it to the oven that was already preheated by this time. Baked for 25 minutes at 200-220 degrees. 
So quick pizza in the oven is ready in 10 minutes! Plus, it's mega delicious! And satisfying! Everyone will like it, it's checked;) Most importantly, bake with love and in a good mood!
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A long weekend with the family is a great opportunity to make homemade pizza. Do not order with delivery (this is enough for us even on weekdays), but knead the yeast dough from the right flour, let it stand for as long as necessary, knead it, add the filling and bake the pizza in the oven. For those who are passionate about this idea, here is a detailed instruction from the chef.
For 2 pizzas:
- wheat flour 1 kg
- purified drinking water 500 ml
- dry yeast 10 g
- olive oil 50 ml
- salt 27 g
- sugar 1 tsp
The dough is the heart of the pizza. Therefore, its preparation must be taken seriously. For pizza, I recommend using manitoba flour, which is very high in gluten. The Italians call this flour “strong” because it retains carbon dioxide well in the dough, resulting in it being strong and resilient. You can also flour "00".
Pour water into a large bowl (the optimum temperature is 25-30 ˚С), add yeast and sugar - it helps the yeast start working - and mix. Pour in three-quarters of all the flour, mix so that the flour absorbs water.
It is not necessary to knead the dough too thoroughly. And only now we add salt, not earlier: salt should not be in direct contact with the yeast, it is not friendly with them and prevents their reproduction. Add olive oil and start kneading the dough, adding the remaining flour. Depending on what kind of flour you take, you may need more or less. Feel your dough! Ready, it should be homogeneous and not stick to your hands.
We knead the dough for 5-7 minutes, fold it several times in the process - this way the gluten will develop better, and our pizza base will be porous, airy.
We make two “koloboks” from the dough, put each in a bowl and cover with a film. If you want to cook pizza on the same day, then put the bowl in a warm place, you can just leave it at room temperature. When the dough has risen and doubled in size, it is ready.
Grease a baking sheet with olive oil. We put one part of the dough on it in the center and begin to knead it with our hands, stretching it all over the baking sheet. We work delicately, carefully, without too much pressure. Pizza dough loves hands. I do not use a rolling pin in pizza - and the texture of the baked dough only gets better. When the dough is stretched a little, let it rest for 5-10 minutes. Then stretch to the end, to the edges of the baking sheet. The dough should be between 0.5 and 1 cm thick - homemade pizza is not at all thin.
If we are not in a hurry, cover the baking sheet with a film or towel and let the dough stand for another 40-50 minutes.
In the restaurant, the right pizza is baked in a wood-fired oven, the temperature of which can rise up to 480 ˚С. At home, we bake pizza at a temperature of 230-250 ˚С. We preheat the oven: it should be hot when we put pizza in it. Cooking time depends on your oven, about 10-15 minutes. As soon as the side of the pizza is well browned, it is ready. At the end of cooking, you can turn on the top heat.
Use this recipe to make simple focaccia as well.
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