The first time I tried to make a "closed pizza" was after seeing a picture online and I didn't feel like going shopping. I only had some random stuff in the fridge: some ham, some cheese about to expire, half a jar of pickles, and some slightly soft mushrooms. I ruined the first dough because I put the yeast directly over the salt and it didn't rise at all. I tossed it and started over, swearing never to rush again, at least when it comes to the yeast part. Since then, I've made the recipe so many times, with all sorts of fillings, that I think I could do it with my eyes closed. What I like is that you don't need perfect or sophisticated ingredients; almost anything you have in the fridge will work, and no one gets upset if you put more of one thing and less of another. But if you put too much ketchup, it will look like a wet sandwich. Seriously, I've experienced it.
Preparation time: about 30 minutes to put everything together, plus about an hour for the dough to rise, and another 20-25 minutes for each round in the oven. If you make the entire composition at once, everything is ready in just over two hours. It yields about 4 large pieces, enough to satisfy about 4-6 people. You don't need to be a great specialist, but patience doesn't hurt. Difficulty? Medium. Don't expect restaurant-style fluffy pizza crust, but it's good for home.
The reason I keep coming back to this version is simple: it handles almost any nearly empty fridge. Plus, everyone is happy; each person puts what they want inside, you don't have to spend time cutting perfect slices like with classic pizza – just "smack" it together and it's good, whether hot or cold. It's something you can prepare in advance or when you have unexpected guests and need to improvise. At least once a month, I pull this recipe out of my hat. And sometimes, when I don't manage to close the edges perfectly, it still gets eaten – no one in our house cares about aesthetics, especially when it smells like melted cheese.
1. First, I deal with the dough. Put the flour in a large bowl – not less, not more, 500g, but honestly, I just eyeball it, enough to make a generous mountain. The flour should be sifted, although I don't stress if I don't feel like it, but it seems to come out fluffier if you don't skip this step. I sprinkle the salt over the flour, on the edge – not directly over the yeast, because it gets upset and won't rise.
2. In the middle, make a sort of crater with your fist. The yeast – if you have a cube, use about the size of a walnut; if you're using a packet, I think one packet is okay, but I prefer fresh. The milk should be warm, not hot, not cold. I once put it too hot and the yeast got mushy. Put the yeast in the crater, pour the milk over it, and let it sit for 2-3 minutes to "melt" a bit.
3. Start mixing from the center with a spoon, gradually incorporating the flour. When you see it becoming a paste, add the oil little by little (about 4 tablespoons, but it doesn't hurt if you add a fifth). When the spoon can't handle it anymore, switch to your hands. It will stick at first, but after a few minutes of kneading, it starts to come off your palms. The important thing is that it shouldn't be too soft or too hard. I knead for about 8-10 minutes until I'm tired, and then I cover it with a towel to rise for at least an hour. The kitchen should be warm; otherwise, it won't rise well – I've experienced this on a cold day, and it came out like a flatbread.
4. While the dough is rising, I prepare the filling. I cut the ham into thin slices, then into cubes. I quickly clean the mushrooms and slice them, as well as the sausages. If I have tuna, I drain it well; I can't stand leaving that liquid. I chop the pickles and bell peppers finely, but not completely, so you can feel the crunch when you bite. The cheese should be grated, but sometimes, if I'm in a hurry, I cut it into small cubes. I put the ketchup in a separate bowl, so I don't forget about it on the work surface.
5. After the dough has risen (it should be fluffy, almost doubling in volume; if not... unlucky, but it's still edible), I divide it by hand into four roughly equal pieces. I put each piece on a floured surface, take a rolling pin, and roll it out to about the size of a large plate, about 1 cm thick maximum; usually, it comes out thinner if I get carried away.
6. On half of each piece of dough, I spread with the back of a spoon a tablespoon (or even two, if it's not too liquid) of ketchup. I spread it all over the half, but I don't get too close to the edge. On top of the ketchup, I put a layer of mushrooms, then a few slices of sausage, pieces of ham, pickles, bell peppers, and optionally, tuna if I'm really in the mood for combinations. The last layer is the cheese, generously. If you put too much filling, you won't be able to close it – so it's better to put less and maybe use the leftovers for the next pizza.
7. I bring the free part of the dough over the one with filling, press the edges with my fingers, sometimes with a fork if I feel like making it look nice. If it tears, I stick it with a little water. I transfer each "package" to a baking tray lined with parchment paper.
8. I beat the egg with a fork and brush each pizza on top so that it gets a shine and is crispy when baked.
9. I put them in the already preheated oven (I think around 200-210°C, but it also works at 180°C, just takes longer), two pieces at a time. In 20-25 minutes, maximum 30 if they are thicker, they are golden and ready. If you have a convection oven, you can put all four in at once; if not, switch the tray after the first round.
10. Take them out one by one, let them breathe for five minutes, then cut and eat them while they are still warm.
What I've also noticed: if you want, you can swap the ham for leftover cooked chicken or even some better salami (but it should be dry, not gelatinous). I never put too many pickles because they make the crust soggy. You can also use slightly salty cheese instead of cheese. If you want something lighter, you can skip the sausages and make the version with just vegetables. As for drinks... anything goes with us: cold beer, lemonade, even tea if it's evening. It's filling, so you only need a simple cabbage salad or some grilled vegetables on the side.
You can also do it differently: if you have kids who don't want ketchup, spread the dough with sour cream and throw in a handful of olives if you have them in the pantry. Once, I even put in some grated zucchini, squeezed of juice, and it was surprisingly good. It also works with goat cheese or ricotta for the more sophisticated. If you have a leftover vegetable stew, you can use it as filling; it turns out like an improvised pie. Some people also add corn, but I'm not too keen on that.
It pairs best with something tangy on the side, like pickles, or with a green salad. One evening I had it with a bowl of cream of tomato soup, and it went perfectly. I think it would also go well with a garlic yogurt sauce for those who want something fresher.
Frequently asked questions:
Can I use less yeast if I don't have a whole cube? Yes, but it will rise more slowly. Let it rise longer, even two hours, and use warm water if you don't have enough milk.
Why does my dough tear when I roll it out? Either you put too much flour and it got hard, or you didn't knead it enough. It's okay to add a splash of oil while kneading if it seems "nervous".
Can I make it vegan? Yes, skip the animal ham, add more vegetables, use soy milk or even water. It won't be as fluffy, but it works.
If I have pre-grated cheese in a package, is it okay? It works, but it won't taste the same. Ideally, you should grate fresh cheese; it has a different taste. But if you don't want to dirty a grater, it's fine that way.
Can I make it ahead and bake it the next day? Yes, you can keep the dough in the fridge (covered so it doesn't dry out) until morning, but take it out an hour before using it so it reaches room temperature.
Can I take it to go? Yes, it keeps for the next day or even two, but it won't be as crispy. Reheated in a pan with a lid, it's almost like fresh.
Approximately for nutritional values, for one pizza (out of the four), you have about 450-500 kcal, depending on how "generous" you are with the filling and how much cheese you use. Proteins mostly come from meat and cheese (about 15-20g per serving), carbohydrates from flour (somewhere around 50-60g), and fats... that depends on how much oil and cheese you put, but about 15-18g. It's not exactly for a diet, but it's not a calorie bomb either, especially if you don't put a lot of processed meat. The good part is that it fills you up, so you don't need other "snacks" between meals. If you want to make it lighter, reduce the cheese or use a lower-fat type. It also works with skim milk.
If there are leftovers, wrap them in foil or put them in a container in the fridge. To reheat, the best way is in the oven or in a pan with a lid on low heat for about 5 minutes. I don't recommend the microwave – the crust turns rubbery, and it's a shame after all that work.
Ingredients (and why):
- Flour – the base, gives texture and "structure". The better the flour, the fluffier the crust.
- Milk – makes it softer, tastier than with water.
- Oil – so the dough isn't dry and doesn't stick.
- Yeast – makes the dough rise, aerates it.
- Salt – enhances the flavor.
- Chicken ham, pressed ham – for texture and flavor, but you can swap it with any meat you have in the fridge.
- Sausages – a bit of "smoky" flavor; don't put too many, they overpower the other flavors.
- Mushrooms – add moisture and a fresh taste.
- Cheese – melts nicely and "binds" everything together.
- Tuna (optional) – for those who want something different or don't have meat.
- Pickles and bell peppers – for contrast; this tanginess makes all the difference.
- Ketchup – to be the moist base under the filling; don't put too much.
- Egg – for brushing the dough, to make it shiny and crispy on top.
Preparation time: about 30 minutes to put everything together, plus about an hour for the dough to rise, and another 20-25 minutes for each round in the oven. If you make the entire composition at once, everything is ready in just over two hours. It yields about 4 large pieces, enough to satisfy about 4-6 people. You don't need to be a great specialist, but patience doesn't hurt. Difficulty? Medium. Don't expect restaurant-style fluffy pizza crust, but it's good for home.
The reason I keep coming back to this version is simple: it handles almost any nearly empty fridge. Plus, everyone is happy; each person puts what they want inside, you don't have to spend time cutting perfect slices like with classic pizza – just "smack" it together and it's good, whether hot or cold. It's something you can prepare in advance or when you have unexpected guests and need to improvise. At least once a month, I pull this recipe out of my hat. And sometimes, when I don't manage to close the edges perfectly, it still gets eaten – no one in our house cares about aesthetics, especially when it smells like melted cheese.
1. First, I deal with the dough. Put the flour in a large bowl – not less, not more, 500g, but honestly, I just eyeball it, enough to make a generous mountain. The flour should be sifted, although I don't stress if I don't feel like it, but it seems to come out fluffier if you don't skip this step. I sprinkle the salt over the flour, on the edge – not directly over the yeast, because it gets upset and won't rise.
2. In the middle, make a sort of crater with your fist. The yeast – if you have a cube, use about the size of a walnut; if you're using a packet, I think one packet is okay, but I prefer fresh. The milk should be warm, not hot, not cold. I once put it too hot and the yeast got mushy. Put the yeast in the crater, pour the milk over it, and let it sit for 2-3 minutes to "melt" a bit.
3. Start mixing from the center with a spoon, gradually incorporating the flour. When you see it becoming a paste, add the oil little by little (about 4 tablespoons, but it doesn't hurt if you add a fifth). When the spoon can't handle it anymore, switch to your hands. It will stick at first, but after a few minutes of kneading, it starts to come off your palms. The important thing is that it shouldn't be too soft or too hard. I knead for about 8-10 minutes until I'm tired, and then I cover it with a towel to rise for at least an hour. The kitchen should be warm; otherwise, it won't rise well – I've experienced this on a cold day, and it came out like a flatbread.
4. While the dough is rising, I prepare the filling. I cut the ham into thin slices, then into cubes. I quickly clean the mushrooms and slice them, as well as the sausages. If I have tuna, I drain it well; I can't stand leaving that liquid. I chop the pickles and bell peppers finely, but not completely, so you can feel the crunch when you bite. The cheese should be grated, but sometimes, if I'm in a hurry, I cut it into small cubes. I put the ketchup in a separate bowl, so I don't forget about it on the work surface.
5. After the dough has risen (it should be fluffy, almost doubling in volume; if not... unlucky, but it's still edible), I divide it by hand into four roughly equal pieces. I put each piece on a floured surface, take a rolling pin, and roll it out to about the size of a large plate, about 1 cm thick maximum; usually, it comes out thinner if I get carried away.
6. On half of each piece of dough, I spread with the back of a spoon a tablespoon (or even two, if it's not too liquid) of ketchup. I spread it all over the half, but I don't get too close to the edge. On top of the ketchup, I put a layer of mushrooms, then a few slices of sausage, pieces of ham, pickles, bell peppers, and optionally, tuna if I'm really in the mood for combinations. The last layer is the cheese, generously. If you put too much filling, you won't be able to close it – so it's better to put less and maybe use the leftovers for the next pizza.
7. I bring the free part of the dough over the one with filling, press the edges with my fingers, sometimes with a fork if I feel like making it look nice. If it tears, I stick it with a little water. I transfer each "package" to a baking tray lined with parchment paper.
8. I beat the egg with a fork and brush each pizza on top so that it gets a shine and is crispy when baked.
9. I put them in the already preheated oven (I think around 200-210°C, but it also works at 180°C, just takes longer), two pieces at a time. In 20-25 minutes, maximum 30 if they are thicker, they are golden and ready. If you have a convection oven, you can put all four in at once; if not, switch the tray after the first round.
10. Take them out one by one, let them breathe for five minutes, then cut and eat them while they are still warm.
What I've also noticed: if you want, you can swap the ham for leftover cooked chicken or even some better salami (but it should be dry, not gelatinous). I never put too many pickles because they make the crust soggy. You can also use slightly salty cheese instead of cheese. If you want something lighter, you can skip the sausages and make the version with just vegetables. As for drinks... anything goes with us: cold beer, lemonade, even tea if it's evening. It's filling, so you only need a simple cabbage salad or some grilled vegetables on the side.
You can also do it differently: if you have kids who don't want ketchup, spread the dough with sour cream and throw in a handful of olives if you have them in the pantry. Once, I even put in some grated zucchini, squeezed of juice, and it was surprisingly good. It also works with goat cheese or ricotta for the more sophisticated. If you have a leftover vegetable stew, you can use it as filling; it turns out like an improvised pie. Some people also add corn, but I'm not too keen on that.
It pairs best with something tangy on the side, like pickles, or with a green salad. One evening I had it with a bowl of cream of tomato soup, and it went perfectly. I think it would also go well with a garlic yogurt sauce for those who want something fresher.
Frequently asked questions:
Can I use less yeast if I don't have a whole cube? Yes, but it will rise more slowly. Let it rise longer, even two hours, and use warm water if you don't have enough milk.
Why does my dough tear when I roll it out? Either you put too much flour and it got hard, or you didn't knead it enough. It's okay to add a splash of oil while kneading if it seems "nervous".
Can I make it vegan? Yes, skip the animal ham, add more vegetables, use soy milk or even water. It won't be as fluffy, but it works.
If I have pre-grated cheese in a package, is it okay? It works, but it won't taste the same. Ideally, you should grate fresh cheese; it has a different taste. But if you don't want to dirty a grater, it's fine that way.
Can I make it ahead and bake it the next day? Yes, you can keep the dough in the fridge (covered so it doesn't dry out) until morning, but take it out an hour before using it so it reaches room temperature.
Can I take it to go? Yes, it keeps for the next day or even two, but it won't be as crispy. Reheated in a pan with a lid, it's almost like fresh.
Approximately for nutritional values, for one pizza (out of the four), you have about 450-500 kcal, depending on how "generous" you are with the filling and how much cheese you use. Proteins mostly come from meat and cheese (about 15-20g per serving), carbohydrates from flour (somewhere around 50-60g), and fats... that depends on how much oil and cheese you put, but about 15-18g. It's not exactly for a diet, but it's not a calorie bomb either, especially if you don't put a lot of processed meat. The good part is that it fills you up, so you don't need other "snacks" between meals. If you want to make it lighter, reduce the cheese or use a lower-fat type. It also works with skim milk.
If there are leftovers, wrap them in foil or put them in a container in the fridge. To reheat, the best way is in the oven or in a pan with a lid on low heat for about 5 minutes. I don't recommend the microwave – the crust turns rubbery, and it's a shame after all that work.
Ingredients (and why):
- Flour – the base, gives texture and "structure". The better the flour, the fluffier the crust.
- Milk – makes it softer, tastier than with water.
- Oil – so the dough isn't dry and doesn't stick.
- Yeast – makes the dough rise, aerates it.
- Salt – enhances the flavor.
- Chicken ham, pressed ham – for texture and flavor, but you can swap it with any meat you have in the fridge.
- Sausages – a bit of "smoky" flavor; don't put too many, they overpower the other flavors.
- Mushrooms – add moisture and a fresh taste.
- Cheese – melts nicely and "binds" everything together.
- Tuna (optional) – for those who want something different or don't have meat.
- Pickles and bell peppers – for contrast; this tanginess makes all the difference.
- Ketchup – to be the moist base under the filling; don't put too much.
- Egg – for brushing the dough, to make it shiny and crispy on top.