Quick pizza

Name: Quick pizza
Ingredients: 250g flour; 50g seeds; 50g oatmeal flakes; basil; yeast; olive oil; salt; pepper; a can of mushrooms; an onion; 200g salted cheese; a can of corn; a bell pepper; 200g pork ham; 100g smoked pork tenderloin; 3-4 tablespoons of tomato juice.

Pasta/Pizza - Quick pizza by Angela M. - Recipia

When I want a homemade pizza without complicating the dough too much, I use this version with flax seeds and oats. The crust is rolled thin, and on top, I put tomato sauce, meat, vegetables, and salty cheese. It is a hearty pizza, with easily found ingredients and a dough different from the classic one. In the original recipe, the exact rising and baking times are not specified, so the dough is allowed to rise a little, and the pizza is baked over medium heat until done. Quick info Total time: not specified in the source recipe Preparation time: not specified; includes kneading the dough and preparing the ingredients Cooking time: not specified; the pizza is baked over medium heat Servings: number not specified; the amount is suitable for a medium or large pizza, depending on how thin the dough is rolled Difficulty: easy Recipe type: quick homemade pizza Ingredients For the dough: 250 g flour 50 g flax seeds 50 g oats Yeast, amount not specified in the original recipe Basil Olive oil Salt Pepper For the topping: 3-4 tablespoons tomato sauce A can of mushrooms An onion 200 g grated salty cheese A can of corn A bell pepper 200 g pork ham 100 g smoked pork tenderloin Preparation method 1. Prepare the dough Put the flour in a bowl and mix it with the flax seeds, oats, and yeast. Add salt, pepper, basil, and olive oil, then knead until you get a soft dough. The recipe does not specify the amount of water or oil, so these are added gradually, as needed, to keep the dough soft. It should not be hard or dry. 2. Let the dough rise Cover the dough and let it rise a little. The exact time is not mentioned, so it's enough to let it rise until you notice it starts to puff up. 3. Prepare the topping ingredients While the dough is rising, chop the onion and bell pepper. Cut the pork ham and smoked tenderloin into cubes or pieces suitable for pizza. Prepare the mushrooms and corn from the cans, then make sure they are not too watery. The salty cheese should be grated for easy distribution over the other ingredients. 4. Roll out the crust After the dough has risen a little, roll it out into a thin sheet. In the original recipe, the crust is described as very thin, which helps the pizza bake faster and maintains the right proportion between dough and topping. 5. Add the ingredients Spread the crust with the 3-4 tablespoons of tomato sauce. A thick layer is not necessary. Put the sliced meat on top, which is the pork ham and smoked tenderloin. Then add the bell pepper, onion, mushrooms, and corn. Finally, sprinkle the grated salty cheese over the entire surface. The ingredients can be arranged in an order close to that in the recipe; the important thing is that the topping is distributed as evenly as possible. If you put all the ingredients in one area, the crust will bake unevenly. 6. Bake the pizza Put the pizza in the oven over medium heat. The recipe does not specify the exact temperature or baking duration, so watch the dough and cheese: the pizza is ready when the crust is baked, and the cheese has melted and browned slightly. Let it cool a little before cutting. The cheese will be very hot right after baking, and the slices will be easier to cut after a few minutes. Why I make the recipe often I love the combination of the thin crust and the hearty topping. The flax seeds and oats change the texture of the dough without needing a complicated recipe. Plus, the pizza is practical when I have canned mushrooms and corn on hand, and the ham and smoked tenderloin give it enough flavor without many separate preparations. It is easy to prepare: the dough rises a little, and during this time, the ingredients are chopped. There is no need to cook the meat or vegetables separately before putting them on the crust, according to the steps in the original recipe. Tips Roll out the dough as thin as possible, but without tearing it. A too thick crust may be harder to bake in the center, especially if you put many toppings on top. The cheese is salty, and the ham and smoked tenderloin also contribute to the final flavor. For this reason, use salt sparingly in the dough and do not add more salt over the topping. If the canned ingredients have a lot of liquid, drain them before use. Too much moisture can make the crust softer. The rising and baking times are not exactly established in the recipe. For this version, watch the state of the dough and the appearance of the pizza, not just the clock. Substitutes The salty cheese can be replaced with another type of cheese that melts, but the final flavor will be different. If you use a less salty cheese, the pizza will need an adjustment of the salt quantity in the dough. The pork ham and smoked tenderloin can be used together, as they are in the original recipe, or can be substituted for each other if you do not have both varieties. The smoked tenderloin has a stronger flavor, while the ham is milder. Mushrooms and corn are important ingredients for the texture of the topping but can be used in different quantities depending on how loaded you want the pizza to be. No other quantities than those in the ingredient list are indicated. Variations You can roll out the dough into a larger sheet for a thinner pizza or into a smaller one with a slightly thicker crust. The basic recipe remains the same, but the baking time may vary. For a more evenly distributed topping, cut the ham, tenderloin, and bell pepper into pieces close in size. The onion can be chopped smaller, so it does not dominate each slice. The basil can be added to the dough, as provided in the recipe, while the tomato sauce is used as a base layer. There is no need for a separate sauce. Serving ideas The pizza is served warm after resting for a few minutes. It can be cut into slices and served simply, as it already has meat, vegetables, and cheese. It is suitable for a quick meal or for using up some leftover ingredients in the fridge. If the crust is rolled very thin, the slices can also be easily served as a snack. Frequently asked questions 1. How long should the dough be left to rise? The original recipe only says to let it rise a little and does not provide an exact time. Let it rise until it starts to puff up, then roll it out and continue the preparation. 2. At what temperature is the pizza baked? The exact temperature is not mentioned. The pizza is baked over medium heat, and the right moment is checked by the dough and the melted and slightly browned cheese. 3. Should the meat be cooked before being put on the pizza? No. In the original recipe, the pork ham and smoked tenderloin are cut and put directly on the crust spread with tomato sauce. 4. Can I use less topping? Yes. The ingredients can be distributed in a thinner layer if you prefer a lighter pizza. It is only important that the topping is not gathered in one area. 5. Why is the dough described as soft? Because the dough needs to be easily kneaded and rolled out. After a short rise, it is rolled into a thin sheet, not a thick and rigid crust. Nutritional values The values are estimates and refer to the whole pizza or to a portion calculated roughly, as the recipe does not specify the amount of oil, yeast, and water, the final size of the pizza, or the number of servings. For a whole pizza made with all the mentioned ingredients, the estimate is about 2,200-2,700 kcal, depending on the amount of oil and the type of cheese, ham, and smoked tenderloin used. If the pizza is divided into 4 portions, one portion may have approximately: 550-675 kcal 25-32 g protein 55-70 g carbohydrates 25-35 g fats The values may vary quite a bit. The salty cheese, ham, and smoked tenderloin especially influence the amount of protein, fats, and salt, while the flour, oats, and corn contribute to the carbohydrate intake. These figures are indicative and do not replace a calculation based on the exact labels of the products used. Storage and reheating The pizza is best freshly baked, but leftover slices can be kept in the fridge in a closed container. Since the recipe does not specify a storage period, it is recommended to consume it as soon as possible while the topping and crust maintain their texture. For reheating, put the slices in the oven until they heat up and the cheese becomes soft again. Avoid overheating them, as the thin crust may dry out.

Quick pizza

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