Rustic Pizza

Name: Rustic Pizza - Eusebia L.
Ingredients: pizza dough: 150g flour; 15g yeast; 1 tablespoon salt; 1 cup water; salami; sausages; cheese; salted cow telemea; mushrooms; egg; ketchup; pizza sauce; I also added seafood.

Pasta/Pizza - Rustic Pizza by Eusebia L. - Recipia

Rustic Pizza When I cook at home for my parents and my brother, this pizza is one of the sure choices. I use readily available ingredients and don’t spend much time thinking about combinations – everything is quite simple, with what I have in the fridge. Usually, when everyone gathers at home, I quickly make the dough and prepare the toppings so that it comes out warm at the table. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 15-20 minutes Rising time: 40 minutes Baking time: 40 minutes Servings: 1 large tray (3-4 people) Difficulty: easy Recipe type: homemade pizza, family occasions Ingredients For the dough: 150 g flour 15 g fresh yeast 1 tablespoon salt 1 cup water (add gradually, you may not need all of it) For the topping: salami sausage mushrooms salty cow cheese grated cheese 1 egg ketchup pizza sauce seafood (optional, if you want to diversify) Preparation method 1. In a large bowl, put the flour with the salt. Dissolve the yeast in a little warm water, then pour it over the flour. Mix, adding the rest of the water until you get an elastic, non-sticky dough. You may need to adjust the amount of water or flour, depending on how much the flour absorbs. 2. Cover the bowl with a towel and let the dough rise in a warm place for about 40 minutes. In the meantime, prepare the toppings: slice the salami and sausage, slice the mushrooms, and grate the cheese and the cheese. 3. Sprinkle flour on the work surface and roll out the dough with a rolling pin, thin enough to cover the tray. Transfer the dough to the tray. 4. Spread ketchup and pizza sauce on the surface, to taste. 5. Sprinkle the pieces of salami, sausage, and mushrooms in turn. Add grated cheese on top. 6. Crack the egg in the middle of the pizza without mixing it. 7. If using, add a few pieces of seafood. It’s not mandatory – it depends on whether you have it or like it. 8. Place the tray in the preheated oven at 180°C and let it bake for about 40 minutes, until the edges are browned and the cheese has melted nicely. 9. Remove the pizza and serve it warm, with a simple sour cream and garlic sauce, if you want. Why I make this recipe often For me, it’s the kind of pizza that I can adapt to the ingredients in the fridge. It doesn’t require complicated techniques and is easy to prepare, without many dirty dishes. It’s good for family, and everyone finds something they like in the toppings. The simple dough comes out fluffy even without much attention. Tips and variations Tips - Don’t add all the water at once to the dough; it’s better to add it gradually. - If you have dry yeast, use about 5 g and you can add it directly to the flour. - For a crispier dough, you can roll it out thinner. Substitutions - Cow cheese can be replaced with another salty cheese. - You can use either salami or sausage, there’s no need to use both. - Omit seafood if you don’t like it or don’t have it. - Ketchup can be replaced with simple tomato sauce. Variations - If you want, you can add bell peppers or onions, but the basic recipe doesn’t call for them. - For more cheese, double the amount of grated cheese. - You can make the pizza without the egg if you don’t like the final texture of the baked egg. Serving ideas - It goes well warm, right out of the oven. - Along with a sour cream sauce with crushed garlic and a little salt. - You can cut it into squares or slices, depending on how everyone prefers. Frequently asked questions 1. Can I use only dry yeast instead of fresh? Yes, about 5 g of dry yeast is sufficient for 150 g of flour. 2. Can I make the dough the night before? I recommend making it on the day of baking. However, if you want to prepare it in advance, keep it in the fridge and let it come to room temperature before rolling it out. 3. Is the egg on top necessary? It’s not mandatory. If you don’t want to use the egg, simply omit it. The texture will be slightly different, but the pizza will still be tasty. 4. What can I use instead of salami/sausage for a vegetarian option? You can use just mushrooms, cheese, olives, or other vegetables. The basic recipe allows for adaptations. 5. How do I know when the pizza is ready? When the edges are browned, and the cheese on top has melted and browned slightly, you can take the pizza out of the oven. Nutritional values Estimate for one serving (out of 4): - Calories: approx. 400-500 kcal, depending on the amount of cheese, salami, and sausage. - Protein: 18-22 g - Carbohydrates: 45-55 g - Fats: 18-24 g Values vary greatly depending on toppings. If you use more cheese or add fatty meat, the calorie and fat count increases. Storage and reheating Rustic pizza is good warm, but it can be stored in the fridge for up to 2 days, in a box or covered with foil. For reheating, place the slices in the oven or in a skillet with a lid. I do not recommend the microwave – the dough becomes more rubbery. If there are leftovers, you can take them to go the next day, but the best taste is on the day you make it.

Rustic Pizza

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