Romanian pizza with country-style bologna and sheep’s cheese

Name: Romanian pizza with country-style bologna and sheep’s cheese
Ingredients: 800 g flour; 50 g fresh yeast; 1 teaspoon sugar; 300 ml milk; 1 teaspoon dried oregano; 2 teaspoons salt; 4 tablespoons oil; 400 g country-style bologna; 300 g cabanossi sausage; 600 g mushrooms; 100 g pitted olives; 1 medium onion (150 g); 1 medium pepper (150 g); 300 g sheep’s cheese; 250 g ketchup

Pasta/Pizza - Romanian pizza with country-style bologna and sheep’s cheese by Hortensia M. - Recipia

Romanian pizza with country-style bologna and sheep’s cheese is baked on two thin crusts, and the milk-based dough gets golden edges. Slices of cabanossi sausage, mushrooms and vegetables go on top, under grated sheep’s cheese that melts in the oven. I like to grate the cheese finely so it spreads evenly over the toppings. Preparation: 30 minutes. Cooking: 20 minutes. Resting: 70 minutes. Total time: 120 minutes. Serves: 8. Approximately 900 kcal and 35 g protein per serving.

Ingredients

800 g flour
50 g fresh yeast
1 teaspoon sugar
300 ml milk
1 teaspoon dried oregano
2 teaspoons salt
4 tablespoons oil
400 g country-style bologna
300 g cabanossi sausage
600 g mushrooms
100 g pitted olives
1 medium onion (150 g)
1 medium pepper (150 g)
300 g sheep’s cheese
250 g ketchup

Preparation

1. Mix the yeast with 1 teaspoon of sugar and 100 ml of lukewarm milk. Leave it for 10 minutes, until foamy. 2. Put the flour in a bowl and add the activated yeast, 200 ml of lukewarm milk, oregano and 2 teaspoons of salt. Knead until you have a dough that isn’t sticky, then work in 4 tablespoons of oil. Cover the bowl and leave the dough to rise for 60 minutes, until doubled in size. 3. Slice the bologna, cabanossi sausage, mushrooms, olives, onion and pepper. Grate the sheep’s cheese finely. 4. Divide the dough in two and roll out the crusts. Place them in two baking trays lined with parchment paper and spread half of the 200 g of ketchup over each one. Arrange the bologna, cabanossi sausage, mushrooms, olives, onion and pepper on top, then sprinkle with the grated cheese. 5. Bake the trays in an oven preheated to 220°C for 20 minutes, until the edges are golden and the cheese has melted. Serve the slices with the remaining 50 g of ketchup.

Notes

Keeps in the fridge for up to 3 days in a sealed container. Reheat the slices in the oven so the crust doesn’t go soft. Sheep’s cheese can be salty, so taste it before adding any more salt to the dough. Choose firm mushrooms and wipe them well if they’re damp. Thicker slices release more water onto the crust. Parchment paper makes it easier to lift the thinly rolled crusts without tearing them. I serve it with a simple green salad. You can replace the sheep’s cheese with 300 g of mozzarella; the crust contains gluten and the toppings contain dairy.