Pizza

Name: Pizza - Natalia H.
Ingredients: Dough: 250 g flour; warm water; yeast; salt; a little oil. Filling: salami; smoked pork sausage; cheese; pizza sauce; beaten egg for greasing the dough; mushrooms; a tomato; green olives.

Pasta/Pizza - Pizza by Natalia H. - Recipia

On weekends, I often make this thin-crust pizza, especially when I need something quick and filling from what I have in the fridge. It took me a while to adjust the dough to be elastic enough, but not too tough. The recipe is simple, doesn't require complicated ingredients, and you don't spend much time by the oven. I prefer it when I want a hearty pizza option without complicating the process. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 30-35 minutes (includes rising) Baking time: 30-40 minutes Servings: 2-3 large servings Difficulty: easy to medium Recipe type: quick homemade pizza, suitable for dinner or lunch Ingredients For the dough: - 250 g flour - yeast (a small packet or enough for 250 g of flour) - lukewarm water (add enough to knead and not stick to your hands, but not too much) - salt (to taste, but don't skip it) - a little oil (one tablespoon is enough) For the filling: - salami (a few slices) - smoked pork sausage (small, thin pieces) - cheese (grated) - pizza sauce (ketchup or another simple sauce) - beaten egg (for brushing the crust) - mushrooms (sliced) - one tomato (cut into pieces) - green olives (pitted) Preparation method 1. Start with the dough. Put the flour in a large bowl. Dissolve the yeast in lukewarm water and let it sit for 2-3 minutes if using fresh yeast or follow the instructions on the packet for dry yeast. 2. Pour the dissolved yeast over the flour. Add the salt and oil. 3. Mix everything by hand or with a spoon. Gradually add lukewarm water until the dough no longer sticks to your hands but is not too firm. It's better to add water in several batches to adjust the texture. 4. Knead for a few minutes. Once you have an elastic dough, cover it and let it rise in a warm place for about 30 minutes. 5. In the meantime, prepare the filling. Slice the salami thinly, cut the sausage as thin as possible, grate the cheese, and chop the tomato. If the olives are not already pitted, remove the pits. Beat the egg for brushing the crust. 6. When the dough has risen, sprinkle a little flour on the counter. Remove the dough and roll it out as thin as you want (I leave it quite thin for better baking). 7. Shape the dough as desired (round or rectangular, depending on the tray). Place it on baking paper or directly in the tray. 8. Brush the crust with the beaten egg over the entire surface. 9. Spread the pizza sauce or ketchup evenly. 10. Place the slices of salami, sausage, mushrooms, pieces of tomato, olives, and finally sprinkle the grated cheese over the entire surface. 11. Bake in a preheated oven at 180-200°C for 30-40 minutes. Check after 30 minutes to see how the crust and cheese look. If the crust is browned and the cheese melted, it’s ready. 12. Remove the pizza and let it sit for a few minutes to 'settle' before cutting it. Why I make the recipe often It’s quick to make, no need to plan ahead. You can juggle the ingredients. The dough is easy to work with, and you don’t need special utensils. It turns out filling and works well the next day for takeout or reheated. Tips and variations Tips - Use lukewarm water, not hot, otherwise the yeast won’t work. - Don’t put too much flour when rolling out, so the crust doesn’t become too dry. - If you want the crust to brown nicely, don’t skip brushing with egg. Substitutions - You can use any salami or sausage you have on hand. - If you don’t have cheese, any other hard cheese grated will work. - Ketchup can be replaced with any pizza sauce or even well-seasoned crushed tomatoes. Variations - Add thinly sliced bell peppers for extra freshness. - You can also add thinly sliced red onion for a more intense flavor. - For a vegan version, omit the cheese and egg and add more vegetables. Serving ideas - Serve the pizza hot, straight from the tray, with a simple tomato salad. - It also pairs well with a garlic sauce or cold yogurt if you like. Frequently asked questions 1. Can I make the dough a day in advance? Yes, you can make the dough and leave it in the fridge overnight, covered. Take it out about 30 minutes before using it to bring it to room temperature. 2. Can I freeze baked pizza? Yes, you can slice it and freeze it. When you want to eat it, just heat it in the oven or on the skillet. 3. What do I do if the dough sticks to my hands? Gradually add a little flour, but don’t overdo it, so the crust doesn’t become too tough. The oil also helps with sticking. 4. Can I use dry yeast? Yes, dry yeast works very well. Use the amount for 250 g of flour as stated on the packet. 5. Is it okay if I don’t put egg for brushing? You can skip the egg, but the crust will be a little drier and not as browned at the end. Nutritional values (estimated) One serving (out of 3 for the whole pizza) has approximately: - 400-500 kcal - Protein: 18-20 g - Carbohydrates: 50-55 g - Fats: 15-20 g The values depend greatly on how much cheese, salami, and sausage you use. If you add more filling, the calories and fats increase. Storage and reheating Pizza keeps in the fridge, covered, for up to 2 days. It reheats well in the oven or in a skillet over low heat. The crust remains quite okay the next day, especially if it wasn’t baked too hard initially. If you want to keep it longer, it’s better to freeze the portions.

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