Pizza for kids

Name: Pizza for kids - Melania E.
Ingredients: For the dough we need: 250 g of white wheat flour; a packet of dry yeast; 100 g of creamy yogurt; salt to taste; a teaspoon of oregano; a cup of warm water; 2; 3 tablespoons of olive oil. For the filling we need: 100 g of sheep cheese; 6 cherry tomatoes; 4 green onions; 4 tablespoons of sweet corn (canned); 100 g of grated cheese; one beaten egg.

Pasta/Pizza - Pizza for kids by Melania E. - Recipia

Pizza for Kids When I want to prepare a simpler pizza for kids, I use a yogurt dough and a light filling, without many ingredients. In this version, the pizza is baked in a multicooker, and the dough is divided into two thin sheets. Tomatoes, green onions, corn, and cottage cheese make up the composition, and beaten egg is added before baking. Finally, grated cheese is sprinkled after the program ends, while the pizza is still hot. Quick Info Total time: approximately 2 hours and 40 minutes to 3 hours and 40 minutes, not including the exact time for kneading and assembling. Preparation time: not specified; includes kneading the dough and preparing the ingredients. Baking time: approximately 40 minutes for one pizza. Servings: the recipe produces two pizza sheets; the exact number of servings is not specified. Difficulty: easy. Recipe type: kid-friendly pizza, prepared in a multicooker. Ingredients For the dough 250 g all-purpose flour 1 packet of dry yeast 100 g creamy yogurt Salt, to taste 1 teaspoon oregano 1 cup warm water 2-3 tablespoons olive oil For the filling 100 g cottage cheese 6 small tomatoes 4 green onions 4 tablespoons canned sweet corn 100 g grated cheese 1 egg, beaten Instructions 1. Prepare the dough Put the flour in a bowl and add the dry yeast, creamy yogurt, salt, and oregano. Pour in the warm water and olive oil, then knead until you have a cohesive dough. No exact amount of salt is specified, so add it to taste. Water should be added gradually, as the consistency of the dough may vary depending on the flour and how creamy the yogurt is. 2. Chill the dough Let the dough chill for 2-3 hours. During this time, it will double in volume. It is important to consider this waiting time before starting to assemble the pizza. 3. Divide the dough Once the dough has risen, divide it into two equal parts. Roll out each piece with a rolling pin until you get a sheet about 0.5 cm thick. The sheets should not be too thick, as the pizza is baked in a multicooker and needs enough time for the dough to cook through. 4. Prepare the topping ingredients Wash the tomatoes and slice them thinly. Chop the green onions and drain the canned sweet corn. The cottage cheese should be broken into small pieces, and the egg must be beaten before being added to the filling. 5. Place the pizza in the multicooker pot Grease the multicooker pot with a little oil. Place one of the rolled-out dough sheets in the pot. Sprinkle oregano over the dough, then add the thin slices of tomatoes, chopped green onions, and sweet corn. Place small pieces of cottage cheese here and there. Finally, pour the beaten egg over the pizza ingredients. The amounts of topping in the recipe are for the prepared composition, and the dough is divided into two sheets. The ingredients are distributed so that each sheet receives part of the filling. 6. Bake the pizza Close the multicooker and select the BAKE program. Set the temperature to 150 degrees Celsius and the time to approximately 40 minutes. The time is approximate, according to the recipe. The program ends when the pizza is baked, and the dough has the desired consistency. 7. Add the cheese After the program ends, sprinkle the grated cheese over the pizza. This is added at the end, after baking, not together with the other ingredients. The pizza is served hot. Why I make this recipe often It is a simple version, with easy-to-prepare ingredients and a composition suitable for kids. The dough is made with yogurt, and the topping is not overloaded: tomatoes, green onions, corn, and two types of cheese. The fact that the pizza is baked in a multicooker is useful when I don't want to use the oven. I also like that the dough is divided into two. I can roll out the sheets to approximately the same thickness and prepare the pizza in two stages, depending on the capacity of the pot. Tips and Variations Tips Let the dough chill for the indicated 2-3 hours. During this time, it will double in volume, so the container in which you keep it must be large enough. The water used for the dough should be warm, not hot. Add it gradually to better control the consistency of the dough. Roll out the sheet to about 0.5 cm. If the dough is rolled unevenly, some portions may bake faster than others. The tomatoes should be sliced thinly so that they cook during the BAKE program and do not overload the sheet. The canned corn should be drained before being put on the pizza. Excess liquid can make the topping too wet. The grated cheese is sprinkled after the program ends, just like in the original recipe. The pizza is served hot. Substitutions The original recipe does not offer substitutions for ingredients, and it is recommended to follow it with the indicated products: creamy yogurt in the dough, cottage cheese in the filling, and grated cheese at the end. If prepared for kids, the salt can be adjusted to taste, as the cottage cheese and grated cheese already contribute to the salty flavor. There is no need to modify the other ingredients. Variations In the basic version, the topping remains made of tomatoes, green onions, sweet corn, cottage cheese, and egg. The recipe does not include other ingredients or a different baking method, so to maintain the original result, it is better not to load it with other additions. The two dough sheets should be rolled to approximately the same thickness, even if their shape can be adapted to the multicooker pot. Serving Ideas The pizza is served hot, immediately after the grated cheese is sprinkled. It is suitable for a kids' meal or for a snack prepared at home. Frequently Asked Questions 1. How long should the dough be kept chilled? The dough should be kept chilled for 2-3 hours. During this period, it will double in volume, then it can be divided into two and rolled out. 2. What thickness should the pizza sheet have? Each sheet should be rolled out to a thickness of approximately 0.5 cm. This is the thickness indicated in the recipe for the dough divided into two. 3. When is the grated cheese added? The grated cheese is sprinkled after the BAKE program ends. It is not added from the beginning along with the tomatoes, onions, corn, and cottage cheese. 4. At what temperature and for how long is the pizza baked? The pizza is baked in the multicooker on the BAKE program at 150 degrees Celsius for approximately 40 minutes. 5. How many pizzas can be made from this amount of dough? The dough is divided into two equal parts, so two pizza sheets are obtained. The recipe does not specify whether they are baked simultaneously or one after the other, as this depends on the multicooker pot used. Nutritional Values The values are estimated and depend on the type of yogurt, the exact amount of oil used, and the brand of cheeses. For the entire recipe, the estimate is approximately: 2100-2300 kcal 240-250 g carbohydrates 80-90 g protein 80-90 g fat If the recipe is divided into four servings, one serving would have approximately: 525-575 kcal 60-63 g carbohydrates 20-23 g protein 20-23 g fat These values include the dough, oil, yogurt, egg, cottage cheese, grated cheese, corn, tomatoes, and green onions. They do not represent an exact nutritional calculation. Storage and Reheating The pizza is recommended hot, immediately after preparation. The source does not specify a storage time or reheating method, so it is advisable to prepare it in the quantity that is to be served.

Pizza for kids

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