Pizza with egg or pizza after Easter

Name: Pizza with egg or pizza after Easter - Codrina G.
Ingredients: Dough 400 g flour 25 g fresh yeast a pinch of salt 3; 4 tablespoons oil warm water; enough to make an elastic dough Filling 3 red eggs (well; they were in random order; one red; green; and blue) 10 natural olives 100 g sheep cheese 1 red onion 150 g smoked pork meat 150 g pork roll 32 slices of wild boar salami 2 cherry tomatoes 150 g cheese

Pasta/Pizza - Pizza with egg or pizza after Easter by Codrina G. - Recipia

After every holiday, there are always some leftovers in the fridge. We have some dyed eggs and slices of meat and salami from the Easter platters. Since nothing goes to waste, I made a pizza with whatever I could find. It's the kind of recipe that perfectly fits the "what you have on hand" approach and is quite easy to prepare without any complicated planning. Quick Info Total Time: about 2 hours Preparation Time: 25-30 minutes (including chopping and sautéing) Rising Time: 1 hour Baking Time: 25-30 minutes Servings: 1 large tray (6-8 slices, depending on how you cut it) Difficulty: easy to medium Recipe Type: homemade pizza, perfect for after the holidays Ingredients Dough: - 400 g flour - 25 g fresh yeast - a pinch of salt - 3-4 tablespoons oil - warm water (enough to make an elastic dough) Filling: - 3 boiled dyed eggs (or regular ones, color doesn't matter) - 10 pitted olives - 100 g sheep cheese - 1 red onion - 150 g smoked pork shoulder - 150 g pork roll - 32 slices of wild boar salami - 2 cherry tomatoes - 150 g cheese - a little ketchup (just to bind, no excess) Instructions 1. Dough 1. Place the flour in a large bowl. Make a well in the center and crumble the yeast into it. Add the pinch of salt and gradually pour in the warm water while mixing with your hand. Start kneading until the dough no longer sticks to your hand and becomes elastic. Finally, add the oil and continue kneading for about 20 minutes. Cover the bowl with a clean towel and let the dough rise in a warm place for about an hour. 2. Filling 2. Finely chop the onion. Cut the smoked pork and pork roll into small cubes or thin strips, as preferred. Place the onion, pork shoulder, and roll in a pan over medium heat and sauté for about 10 minutes, until the onion softens slightly and everything combines well. 3. Meanwhile, peel the boiled eggs and grate them using a large grater. Do the same with the sheep cheese. 4. In a bowl, combine the grated eggs and cheese. Add the sautéed ingredients from the pan, then the olives (pitted and chopped if large). Mix everything well and add a little ketchup, just enough to bind the mixture slightly. 5. Prepare a large baking tray. Line it with parchment paper, then spread the risen dough into a suitable sheet (it doesn’t need to be perfectly thin or thick). 6. Spread the filling mixture over the dough and level it out. Slice the cherry tomatoes and sprinkle them over the filling. 7. Place the cheese (sliced or torn into pieces) on top, alternating with the wild boar salami slices. Don’t place them too close together, but spread them out somewhat evenly. 8. Place the tray in a preheated oven at 180°C and bake for about 25-30 minutes. The pizza is ready when the edges of the dough are nicely browned, and the cheese is melted. Why I Make This Recipe Often It's an efficient way to use up leftovers after holiday meals. It doesn't take long, the ingredients are already cooked or semi-cooked, and the combination of eggs, cheese, and meat is filling. You don’t even have to stick to the recipe exactly – it turns out great with small variations. Tips and Variations Tips If the dough seems too stiff, add a little more warm water. For a lighter filling, you can reduce the meat or use just one type of meat. Save the cheese for last to prevent it from burning while baking. Substitutions You can replace the pork shoulder and roll with any smoked meat you have left – for example, ham or sausages. The wild boar salami can be swapped for another type of salami or even kabanos. The sheep cheese can be substituted with telemea or cheese, depending on what you have at home. Dyed eggs can be replaced with regular boiled eggs. Variations Add sliced mushrooms if you have some in the fridge. For a fresher taste, add some herbs (green onion or dill) to the filling mixture. You can try a version with grated boiled potatoes if you want to change the texture. Serving Suggestions Cut into slices while warm. It goes well with pickles or a simple salad on the side. If there are leftovers, you can also enjoy it cold. Frequently Asked Questions 1. Can I use store-bought pizza dough? Yes, if you want to save time or don’t feel like kneading, pre-made dough works just fine. 2. Can I add raw vegetables to the filling? You can, but it’s best not to add too many so it doesn’t make the mixture too wet. Cherry tomatoes are enough for a touch of freshness. 3. If I don’t have wild boar salami, what can I use? Any hard or semi-dry salami, kabanos, or even leftover cold cuts work just as well. 4. Will the pizza be too salty with so many types of meat? If you use salty cheese, you can reduce the amount or choose less salty meat. Combine to taste. 5. Can I skip the ketchup? Yes, it’s not mandatory. It’s only added to help bind the mixture, not for a dominant flavor. Nutritional Values Approximately, per slice: - calories: 300-350 - protein: 15-18 g - fat: 15-20 g - carbohydrates: 28-30 g Values can vary significantly depending on how thick you make the crust and how much filling you put on each slice. It’s a hearty pizza, especially due to the amount of meat and cheese. Storage and Reheating If there are any leftovers, keep them covered in the fridge for up to 2 days. Reheat simply in the oven or in a skillet over low heat. The texture remains fine, but I don’t recommend freezing it, as boiled eggs become rubbery upon thawing. It’s better to finish it while it’s fresh.

Pizza with egg or pizza after Easter

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