Pizza with cheese and cheese

Name: Pizza with cheese and cheese - Mirabela E.
Ingredients: Dough: 200 g white flour; 50 g rye flakes; salt to taste; 1/2 packet of yeast; 200 ml lukewarm water; a little sugar; 1 tablespoon flax seeds; 2 tablespoons oil. Topping: 1/2 can of crushed tomatoes; 150 g grated feta cheese (drier); 150 g cheese; 50 g green olives; 3 tomatoes; dried oregano.

Pasta/Pizza - Pizza with cheese and cheese by Mirabela E. - Recipia

I have made this pizza several times, especially when I don't feel like complicated crusts or when I need something more substantial than a classic pizza. The dough is easy to put together, doesn't require much kneading, and has some different ingredients, with rye flakes and flaxseeds. The topping is simple, based on telemea cheese, cheese, tomatoes, and green olives. It's the kind of tray pizza that always turns out well, without high expectations regarding its shape. Quick info Total time: approximately 60-75 minutes Preparation time: 20 minutes Baking time: 25-35 minutes (depends on the oven) Servings: 4-6 Difficulty: easy Recipe type: homemade pizza, tray Ingredients For the dough: 200 g white flour 50 g rye flakes 1/2 packet fresh yeast (or 3-4 g dry yeast) 1 teaspoon salt a little sugar (just enough to activate the yeast, about half a teaspoon) 1 tablespoon flaxseeds 200 ml warm water 2 tablespoons oil For the topping: 1/2 can crushed tomatoes (about 200 g) 150 g drier telemea cheese, grated 150 g cheese 3 fresh tomatoes, sliced 50 g green olives (sliced or halved) dried oregano, to taste Preparation method 1. Start with the yeast. Put the yeast in a bowl, add the sugar and salt. Mix gently until it becomes liquid. The salt helps to liquefy, but don't overdo it, just use the amount listed in the ingredients. 2. Pour the warm water over the yeast. Add the tablespoon of flaxseeds and the rye flakes. Mix gently. 3. Incorporate the flour. Mix everything by hand. The dough will be quite sticky, don't try to make it firm. It's fine this way, don't add extra flour. 4. Add the 2 tablespoons of oil at the end, after the dough has formed. Mix gently to incorporate. 5. Prepare a tray and grease it with a little oil. Pour the dough directly into the tray and spread it with oiled hands. It doesn't have to be perfectly smooth. The important thing is to cover evenly. 6. Put a thin layer of crushed tomatoes over the dough. It shouldn't be thick, just enough to cover. 7. Sprinkle the grated telemea cheese over the crushed tomatoes. 8. Place slices of fresh tomatoes and green olives, then add pieces of cheese cut into cubes or slices. 9. Sprinkle dried oregano to taste. 10. Place the tray in the preheated oven at high temperature (about 220-240°C). Leave it until the edges brown and the cheese on top has melted and has a slight crust. Usually, it takes 25-35 minutes, but check after 20 minutes. It's done when the dough feels baked and the top is no longer wet. Why I make the recipe often Because I don't have to knead the dough too much and I don't need hard-to-find ingredients. I like the slightly different texture due to the rye flakes and flaxseeds. I can make it when I have leftover telemea or cheese in the fridge. The topping can be easily adjusted depending on what I have. Tips and variations Tips Don't try to roll out the dough with a rolling pin, as it is very soft. It works best with oiled hands directly in the tray. Use drier telemea cheese, as the soft one releases water on the pizza. If you want a fluffier crust, let it sit in the tray for 10-15 minutes before adding the topping, to rise a bit. Don't skip preheating the oven. High temperature helps bake both the crust and the topping. Substitutions You can use salty cottage cheese or another firmer cheese if you don't have telemea. The cheese can be replaced with any cheese that melts well. The rye flakes can be omitted if you don't have them, but it's a shame, they add texture. You can use a little cornmeal instead, but not in the same quantity. Flaxseeds can be omitted, but they are effective and help with consistency. Variations You can add thinly sliced onion or bell pepper among the toppings. You can change the type of olives or omit them completely if you don't like them. For a heartier version, sprinkle some thin slices of salami or ham as well. Serving ideas It works best warm, cut into large pieces. It can be served for lunch, dinner, or at a gathering. It's also good to take away, but it loses its crispy texture after cooling down. You can serve it with a simple tomato salad. Frequently asked questions 1. What happens if the dough is too liquid? The dough should be soft but not completely fluid. If it seems too runny, let it sit for a few minutes; the flour and flakes will absorb some liquid. Don't add flour directly unless you see it can't be spread at all. 2. Can I make the dough in advance and leave it in the fridge? It's better made on the spot. The yeasts in the mixture and the structure with rye flakes don't work perfectly for long rising. If you want, you can try leaving it in the fridge for a few hours, but the texture won't be as fluffy. 3. Can I use only white flour? Yes, but it will result in a simple crust without the texture given by the rye flakes. You may need to adjust the amount of flour if you skip the flakes. 4. What can I replace the green olives with? You can use black olives or skip them altogether. If you want, you can add bell peppers or another vegetable. 5. Is this pizza good cold? It remains tasty, but the crust will no longer be crispy. It's fine for the next day, for breakfast or to take away. Nutritional values Approximately, for an average serving (1/6 of the pizza): Approx. 300-350 kcal Proteins: 13-15 g Carbohydrates: 35-40 g Fats: 13-15 g These are approximate values. It depends a lot on how much cheese or oil you actually use and how thick the serving is. Due to the telemea, the sodium is quite high. Storage and reheating This pizza can be stored in the fridge, covered, for up to 2 days. It can be reheated in the oven for a few minutes, directly in the tray or on a new tray, at medium heat. It's not ideal for freezing. If stored longer, the crust becomes denser, but the taste remains good. It's also fine cold, for takeout, but the texture will no longer be crispy.

Pizza with cheese and cheese

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