Hearty homemade pizza. Delicious pizza with egg

Tasty dish, a flatbread with cheese and tomatoes, is now popular all over the world. The secret of a delicious pizza is the right dough. Currently, there are a great many recipes: in milk, in water, with or without yeast.

Ingredients for 2 thin pizzas:

premium flour - 1 cup;
olive oil- 2 tablespoons;
yeast (in dry form) - half a teaspoon;
salt and sugar - 1/2 teaspoon each;
water - 150 ml.

For sauce:

2 cloves of garlic;
fresh tomatoes, ketchup or tomato paste - to choose from;
basil leaf.

How to cook dough

Sift flour. Add all ingredients to it. Heat water, add in parts and knead thoroughly each time. If the dough is too hard, you can add a little more liquid.

Knead for 15 minutes until a homogeneous plastic mass is obtained. Then cover with a clean towel and leave to rise in a warm place. After an hour, when the dough has risen, it needs to be kneaded, divided into two parts.

It is good if there is a special baking dish with holes all over the surface. This is necessary so that the pizza bakes evenly and quickly. You can use a regular baking sheet if it is not very thick. Pizza is in the oven for a short time, the main thing is that the cheese should melt. Too thick form is heated for a long time, the dough will be raw, and the cheese will simply burn.

Filling for pizza

Cut the garlic, fry in oil for a few minutes. The oil will be saturated with garlic, absorb its smell, then the garlic can be carefully removed - it will no longer be needed. Pour boiling water over the tomatoes, remove the peel, grate, combine with oil. It is undesirable to use large pieces of pulp, it is better to remove them.

In winter, if not fresh tomatoes, you can use homemade preparations tomato paste or ketchup without additives. Combine the tomato contents with tomatoes and garlic oil, wait until the mixture boils. Add basil, stir, remove from heat.

If the sauce is sour, add a teaspoon of sugar. To the sauce, if used fish stuffing, add fried onions for taste. Also, the sauce can be served with pasta, other side dishes.

cooking

Roll out the dough, grease with sauce, put the filling. Boiled lean meat is suitable as a filling, better chicken, boiled or semi-smoked sausage, olives, sweet bell pepper, you can put pickle. Sprinkle grated cheese on top.

Although this dish Italian descent, as an indispensable ingredient, has proven itself very well Russian cheese: it evenly spreads over the entire surface of the dough and does not burn.

Pizza is ready for baking: it remains to heat the oven to 200 degrees, put a baking sheet in it, wait 20 minutes. Bake the second pizza in the same way.

calories classic pizza: 320 kcal. Baking time: 25 minutes.

Preparing thin pizza dough like in a pizzeria

For 4 thin bases:

flour - 400 g;
water - 130 ml;
dry yeast - 4 g;
salt -10 g;
sugar -5 g;
vegetable oil - 20 g.

The filling can be chosen arbitrarily or the same as in the previous recipe. Sift flour into a bowl, add cold water, then all other ingredients. Knead quickly, in a combine - 5 minutes. The dough should be soft, elastic and not sticky to your hands.

Knead 4 identical balls, cover with a clean napkin, leave to rest for half an hour. Stretch each lump with your hands to the size of the brazier, about 35 cm. Place on a baking sheet, lift the edges.

Lubricate with sauce, stepping back from the edges of 1-1.5 cm. Sprinkle with cheese (for each 125 g), put the sausage cut into circles on top. Bake for 10 minutes at 200 degrees.

Calorie content - 250 kcal.

Yeast dough with milk

flour - 1 cup;
milk - 1/4 cup;
salt - a pinch;
sugar - 1/2 teaspoon;
yeast - 1/2 teaspoon;
olive oil - 1 tablespoon;
egg.

Put dry yeast in warm milk, stir, wait until it dissolves. Put all products except flour. Beat with a whisk. Sift the flour, add a little, mix well each time. Knead, cover, leave to rest for 1 hour.

Mix again and bake 2 pizzas. Since milk is present in the dough instead of water, the calorie content of the dish will be higher - 270 kcal. Cooking times vary slightly.

To obtain a more delicate and airy consistency, the dough is kneaded in one direction. So that it does not stick to the hands, the palms must be lubricated with oil or water.
Yeast dough will turn out softer and more porous if it lies longer in a warm place.
When kneading, you can add tomato paste, the output will turn out a scarlet color of the base and an unusual taste.
The dough will turn out crumbly if you add cottage cheese.
The quality of the base will be higher if yeast dough mix several times intermittently.
Be sure to sift the flour, then the baking will turn out magnificent.
The dough in milk will be tender if you add grated boiled katofelin.
Mayonnaise and other dairy products will add an unusual taste.
Use baking powder instead of eggs citric acid, shallow semolina, cereal flakes, starch.
A more satisfying and healthy base is obtained by adding bran, herbs, sesame seeds, nuts.
To reduce calories, take skimmed milk, more "coarse" flour.
Spices and spices add piquancy.
Olive oil instead of sunflower oil will give the dish real Italian notes.
Before baking, the form is greased with oil and sprinkled with breadcrumbs.
If the pizza burns, you can place a low bowl of water down while it cooks.
When baking, the base becomes dry and hard around the edges, so before that it must be well greased with sauce or vegetable oil.
Sweet dough needs to be watched more carefully during baking as it burns easily.

Pizza goes well with any table. Among the wide variety, you can choose a dish to your taste. If you have enough free time, preparing your own gourmet treat is not difficult.

This dish is not only very tasty and satisfying, but also surprisingly positive. Bright yolks on pizza resemble miniature suns that carry a charge of joy. This version of the traditional Italian food in winter and early spring, when the lack of ultraviolet radiation and vitamins negatively affects not only health, but also our mood.

This dish does not require special skills and abilities. It may well be created by a novice cook. At the same time, you don’t have to mess around in the kitchen for too long - on average, a delicious pizza with an egg is cooked for about an hour if the dough is created by yourself. Well, on a purchase basis, its preparation time is reduced by at least half.

Pizza with veal and eggs

The test will require

half a glass of milk;
a teaspoon of sugar;
a teaspoon of dry yeast;
9 tbsp flour;
2 tbsp mayonnaise;
a pinch of salt.

Pour dry yeast into a warm (!) Bowl and fill it with milk heated to 40 degrees. Mix thoroughly. Pour salt and sugar here. We interfere again. Add mayonnaise and half the flour, previously sifted through a sieve. Knead the dough well, adding a little of the remaining flour. The result should be soft. elastic dough not sticky to hands. Cover it and put it in heat for an hour.

We prepare the filling from:

100 g minced veal;
two bulbs;
quarters of sweet pepper;
4 raw eggs;
3 tbsp vegetable oil;
spices (to taste);
1-2 tbsp mayonnaise.

Roll out the increased dough into a thin circle. We clean the onion from the husk, wash cold water and finely chop. We heat vegetable oil in a deep frying pan, spread the onion and minced veal. Add spices and fry until done. Cool and spread on the base.

Sweet pepper cut into half rings and evenly distributed over minced meat. Salt three eggs, beat and pour on top of the meat and pepper. Carefully break the remaining egg, trying not to damage the yolk and get exactly in the middle of the pizza.

Season the dish with mayonnaise, spices and put in the oven for 25 minutes (temperature - 170-180 degrees). In this version, the central yolk should be well baked, and if cut correctly, its pieces will decorate each serving of pizza.

Pizza with sausage and egg

To prepare this dish you will need:

400 g pizza dough;
two medium tomatoes;
40 g of hard cheese;
50 g of mayonnaise (better than "European");
170 g of boiled sausage ("Doctor's", "Student", etc.);
four raw chicken eggs.

Pizza dough on the water or roll out on kefir into a round cake of medium thickness. Spread on a greased baking sheet and grease with mayonnaise. From above, we evenly distribute the diced sausage and thin half rings of tomatoes over the base. We decorate the dish with grated cheese and carefully drive the eggs on top, trying to leave the yolks whole. We bake pizza for about half an hour at 190 degrees.

Pizza with carbonara sauce and egg

Only yeast dough is suitable for this pizza, since Carbonara sauce is most successfully combined with fluffy cake with an appetizing aroma of freshly baked bread. Accordingly, you can buy a frozen semi-finished product or create delicious yeast dough(as an option - dry yeast pizza dough) on one's own. To create this version of pizza with an egg, 500 g of dough will be enough.

And for the filling you will need:

80 g of ham;
100 g of hard cheese;
a teaspoon of tomato paste;
two large tomatoes;
60 ml cream (15%);
one raw egg;
dried basil and oregano (optional)

Roll out ready dough, put on a baking sheet greased with vegetable oil. Three tomatoes (without skins) on a grater or turn them into puree with a blender. We drain the juice, leaving only the thick, which we spread directly on the dough. Arrange ham slices on top.

Preparing the Carbonara sauce: Pour the cream into a saucepan, put it on the smallest fire and pour the whipped whites into the foam in a thin stream (when separating the proteins, we try to leave at least one yolk intact), constantly stirring. Cook for about 30 seconds until the sauce thickens under a spoon.

Lightly sprinkle the ham with grated cheese (1/4 of the total), pour the sauce and evenly distribute the rest of the cheese over the base. We send the pizza to the oven for 7 minutes at a temperature of 200 degrees. After this time, we take it out and carefully pour the whole yolk into the center. Put it back in the oven for 10 minutes.

According to one version, pizza was invented by poor Italians, who for breakfast collected the leftovers of food after last night and laid them out on wheat cake. Today this dish is one of the most popular. There are varieties with tomatoes, garlic, seafood, sausages and vegetables. The sauce is prepared for it different recipes. Some will be given in this article.

Tomato based sauce

In the homeland of pizza - in Italy, the sauce is prepared from fresh tomatoes and canned in own juice. It is not forbidden to try both options and choose the best one for yourself. If there are no canned ones, and it’s not the season for fresh ones, you can prepare a filling from tomato paste.

What you need:

tomato paste;
water;
salt, it is better to take sea salt;
basil;
olive oil;
sugar.

Cooking:

In a saucepan, mix equal parts water and tomato paste by eye, and put on fire.
Pour in some olive oil and simmer over low heat for 5 minutes.
Salt and sweeten to taste. Mince a clove of garlic and place in a bowl.
Add a pinch of basil and oregano. Simmer the sauce for 5 more minutes. homemade pizza and turn off the gas.

White pizza sauce

This is the next most popular sauce. It can include any herbs and not too hot spices. cream sauce recipe juicy pizza not much different from making a sauce. Try to make it yourself, and perhaps it will replace the usual tomato sauce.

What you need:

pepper;
salt, you can sea;
butter;
eggs;
Wheat flour.

Put a deep frying pan on the stove and pour 60 gr. flour.
Dry it until the shade changes to golden. Add some black pepper and sea salt.
In a thin stream, without ceasing to stir, pour in 500 ml of milk.
Bring to a boil and filter through a sieve.
In another container, beat 3 eggs with a mixer, add 200 gr grated on a fine grater. cheese and melted in a pan 60 gr. butter.
Combine everything and use the sauce for its intended purpose.

What you need:

fresh tomatoes;
fresh garlic;
hot pepper;
Sweet pepper;
a mixture of dried herbs - oregano, basil, dill, parsley, savory and rosemary;
vegetable oil;
salt, you can sea.

Cooking:

2 kg of ripe fleshy tomatoes free from the skin.
400 gr. onion remove the husk and chop. Add minced 3 cloves of garlic.
Put 3 ingredients in a saucepan, send 3 chopped with seeds here bell peppers and 2 chili.
In a separate bowl, combine spices, herbs and pour 100 ml of vegetable oil or olive oil.
Bring the vegetables to a boil in a saucepan and simmer over low heat under the lid for 20 minutes, shaking with a spoon.
Remove from heat, add spices in oil, add 1.5 tbsp. salt and grind with a blender.
Boil. The sauce is ready. If you are going to cook for the future, then lay it out in sterilized jars and roll it up.

Here are the most popular recipes pizza sauces. Try it, don't be afraid to experiment and find your own The best way cooking. Good luck!

How to make pizza sauce at home? Recipes in pizzerias vary in composition from one network to another; there are hundreds of options for preparing such seemingly simple sauces as tomato and white. In order not to get lost in the endless variety of sauces and bake delicious homemade pizza, you need to know certain cooking rules and secrets. Italian cuisine.

TestoVed has collected for you the most delicious and simple recipes pizza sauce is no worse than in an Italian pizzeria: tomato - from fresh tomatoes, tomato paste and tomatoes for the winter - and white - classic, creamy, garlic, sour cream and cheese.

Tomato sauce for fresh tomato pizza

Real italian sauce for tomato pizza it is prepared from fresh tomatoes - there is an opinion that it is this cooking method that allows you to fully reveal the bouquet of tastes and aromas of the classic dressing.

Ingredients

fresh tomatoes - 500 g;
garlic - 3 cloves;
olive oil - 70 ml;
salt - 1 tsp;
sugar - 2 tablespoons;
ground black pepper - a quarter of a teaspoon;
dried oregano - 1 tbsp;
dried basil - 1 tbsp.

Cooking

We wash the tomatoes and pour over with boiling water. Remove the skin, cut into pieces and put in a bowl.
We clean the garlic. Next, cut each clove in half. Heat the olive oil in a frying pan, put the garlic in it and fry until golden brown. Throw away the fried garlic, we will no longer need it.
Pour the olive oil left over from frying the garlic into the saucepan with the tomatoes.
Salt, add sugar, season ground pepper and herbs. Grind the resulting mass with a blender until smooth. Use the sauce as directed.

Ready-made fresh tomato sauce for pizza should be used immediately or put in the refrigerator until you are ready to bake. Before cooking, the sauce from the refrigerator must be mixed.

Tomato Paste Pizza Sauce

A simpler recipe - tomato paste pizza sauce - is not much inferior classic version and allows you to cook your favorite Italian pastries even in the absence of fresh tomatoes in the home kitchen.

Ingredients

onion - 1 pc.;
garlic - half a head;
olive oil - 2-3 tablespoons;
tomato paste - 100 g;
water;
salt - a pinch;
granulated sugar - 1 tbsp;
dried basil - 2 tsp;
dried oregano - 1 tsp;
bay leaf - 1 pc.

Cooking

We clean the onion and chop with a knife. Pass the peeled garlic through a garlic press or crush it with a knife. Heat the olive oil in a frying pan and fry the chopped onion and garlic in it until light golden brown.
Pour the tomato paste into the resulting frying. Pour in clean water and stir. There should be enough water so that the consistency of the sauce turns out like ketchup.
Salt the sauce. We put sugar, herbs and lavrushka. Quantity herbs you can change it as you wish, the taste of the sauce will not suffer from this.
Close the pan with a lid and simmer for 10 minutes.

Remove the finished tomato paste sauce from the heat and cool slightly before applying to the base.

White sauce for pizza like in a pizzeria

A great alternative to the usual tomato - white sauce for pizza. Pizzerias are in no hurry to share all the secrets of their signature white sauces, but the main ingredients are always the same: the classic base for roux sauce, grated cheese and Provencal herbs.

Ingredients

garlic - 1 clove;
butter - 30 g;
a mixture of Provence herbs - 1 tsp;
wheat flour - 1 tbsp;
milk - 150 ml;
grated cheese - 3 tablespoons;
salt - a pinch;
ground black pepper - to taste;
nutmeg- a pinch (optional).

Cooking

Crush or chop the garlic clove with a knife. Butter melt in a frying pan. Add the herb mixture and chopped garlic to the melted butter.
Next, add flour. Stir with a rubber spatula. This must be done very quickly to prevent the formation of lumps.
Whisking continuously, slowly pour the milk into the mixture. Continue to stir and cook until the mixture begins to thicken.
Add grated cheese, mix thoroughly again. Salt, pepper, add nutmeg to taste. Mix and remove from fire. Cool slightly before use.

Lubricate the pizza base cream sauce, slightly short of the edges. If the sauce has cooled too much and thickened, slightly heat it on the stove.

Creamy Garlic Pizza Sauce

If you combine the best of butter and garlic recipes, you get a delicious and savory creamy garlic sauce- in pizzerias, this sauce is one of the three most popular.

Ingredients

garlic - 2-3 cloves;

butter - 100 g;

flour - 150 g;

cream - 250 ml;

salt - a pinch;

ground black pepper - at the tip of tsp

Cooking

Peel the garlic, but do not chop. Heat the butter in a frying pan or saucepan. Fry garlic in melted butter over low heat. When the garlic has acquired a golden hue, we discard the cloves - we will no longer need them.

Pour the flour into the remaining butter and stir until smooth. Pour in the cream and bring to a boil over low heat. Be sure to stir, otherwise the mass will stick to the walls of the pan or stewpan.

Add salt and pepper, stir and remove from heat.

We use the cooled sauce with any filling to your liking.

Sour Cream Pizza Sauce

If you really want homemade pizza, but there is absolutely no time, prepare sour cream pizza sauce. It is enough to mix all the ingredients from the recipe, and you can start baking.

Ingredients

garlic - 1-2 cloves;

hard cheese - 100 g;

sour cream - 100 g;

mayonnaise - 2 tablespoons;

dried or fresh chopped basil - 1 tbsp.

salt - a pinch;

ground black pepper.

Cooking

Chop the peeled garlic with a knife or use a garlic press.

Three cheese on a very fine grater hard varieties, which melts well (Parmesan is great).

We combine sour cream and mayonnaise, lightly beat with a fork or use a whisk.

Add chopped garlic cloves and grated cheese to sour cream with mayonnaise. Salt, pepper and stir until smooth.

When using such sour cream sauce the base for pizza before baking can not be covered with cheese.

Cheese sauce for pizza

As in the previous recipe, cheese sauce for pizza allows you to bake your favorite Italian dish without the additional use of cheese, which also simplifies cooking.

Ingredients

milk - 0.5 l;

wheat flour - 60 g;

butter - 60 g;

egg yolk - 3 pcs.;

hard cheese - 200 g;

salt - a pinch;

ground black pepper - a quarter tsp

Cooking

Grate hard cheese on a fine grater. Warm milk in a saucepan or microwave. Separate the yolks and beat with a fork.

We heat the butter in a frying pan. Add flour and salt, stir the mixture.

Pour in hot milk and bring the mixture to a boil. After boiling, immediately remove from heat. Add grated cheese, beaten egg yolks, salt and pepper.

Stir until smooth and leave to cool completely.

If a cheese sauce it turned out too much, the unused balance can be stored in the refrigerator for a week, and warmed up a little before.

Tomato sauce for pizza for the winter

To save time in winter, in summer it is worth preparing homemade tomato sauce for pizza for the winter, and then the Italian dressing with the aroma of Provence herbs will always be at hand.

Ingredients

fresh tomatoes - 3 kg;

hot red chili pepper - 1 pc.;

sweet bell pepper - 2-3 pcs. (depending on size);

garlic - 4-5 cloves;

onion - 3 pcs.;

vegetable oil for frying;

salt - 2 tbsp. l. + for roasting;

ground black pepper;

Provence herbs - 2 tablespoons;

ground sweet paprika - 1 tbsp.

granulated sugar - 3 tbsp. l.;

vegetable oil - 4 tbsp. l.;

apple cider vinegar 5% - 100 ml;

Cooking

Rinse the tomatoes thoroughly and cut in half, cut the halves into two more parts. We remove the stem. Peel the washed peppers and cut into pieces. We twist the tomatoes with pepper through a meat grinder or chop in a blender.

Chop the peeled garlic and onion. Heat the vegetable oil in a frying pan and fry the onion in it until golden. Add a little salt and pepper, spread the chopped garlic and fry for another 5 minutes, stirring occasionally.

Combine tomato puree with onion and garlic, 4 tbsp. vegetable oil, 2 tbsp. salt and granulated sugar. Stir and put into a bowl. Bring to a boil over medium heat, then reduce heat to low and simmer for 1 hour, stirring occasionally. In the process, add Provence herbs, taste for salt, sugar and seasonings.

After the specified time, remove from heat and grind with a blender until smooth. Bring to a boil again and cook at a very low boil for another 25 minutes. Pour in the vinegar, cook for 5 minutes until cooked.

Pour the hot billet into pre-sterilized jars, twist with metal lids and leave to cool completely.

From the amount of products given in the recipe, a little less than 4 liters of finished sauce is obtained. open banks should be stored in the refrigerator during the winter.

Dear readers, we hope TestoVed answered the question of how to make pizza sauce like in a pizzeria with your own hands. Become real masters of pizzaiolo and share your culinary achievements in the comments!

Homemade pizza - as tasty as your favorite pizza from a pizzeria

Wheat flour 2 cups
Olive oil 4 tsp
Dry yeast (heaped) 1 tsp
Salt 1 tsp
Sugar (Jamie doesn't add it, but I think it's better) 1.5 tsp
Warm water300 ml

1
Sift flour into a bowl. Add yeast, salt, olive oil - mix, warm water- mix. Read more about how to use yeast here. Add water gradually, mixing it into the flour. The amount of water is approximate, it may need a little less, or a little more. Knead the dough for 5-10 minutes. The dough should be plastic, cool enough. cover the dough cling film and a towel and leave for 2 hours in a warm place. After this time, my dough looked like this:

2
It rose and doubled in size. If not more. After that, we punch down the dough, divide it into 2 or 3 parts (depending on whether the pizza is thin or thicker). Roll out to desired thickness. We place it on the form. I bought myself such a form specifically for baking pizza:

3
All these holes ensure that the pizza bakes evenly and quickly in the oven. Well, this is already particular, any other form or baking sheet will do. The main thing is that it should not be too thick. The fact is that the pizza filling itself no longer requires a long heat treatment, the main thing is that the cheese melts. And if the form is too thick and warms up for a long time, then the cheese may already melt, and brown and even burn, and the dough is still not baked. The idea is clear.
4
Now about one more nuance - pouring for pizza. As a rule, in most cases, a tomato base is used. I used to just grease the dough with tomato paste or ketchup. All this is not bad. It was. Until I tried, again according to Jamie Oliver, to cook real Italian tomato sauce for pizza.
This sauce is just amazing. He is beyond competition. I would say that the rest of the filling, which will then be placed on top of the dough, is nothing compared to this sauce. Do not be lazy, spend 10 minutes preparing it, and then the pizza will acquire its unique taste and aroma.
5
So, we are preparing tomato sauce for pizza. Peel 2-3 cloves of garlic, cut it into slices not too small. Heat the olive oil in a frying pan and fry the garlic in it for 2-3 minutes. Garlic must give the oil its smell, this is the whole point of this process. Then carefully remove the garlic from the oil, we no longer need it.
6
Now the tomatoes are coming to the fore. If you have fresh tomatoes, then use them. Scald the tomatoes with boiling water, peel and grate. Delete large pieces pulp, and add everything else to the pan with oil. When I don't have a tomato in the fridge (I don't like to use "silicone" imported ones in winter), I use classic ketchup without additives. Many make tomato spins for the winter, tomato paste, also suitable. In general, add ketchup or tomato mixture to the oil and wait until it begins to boil.
7
Then we'll add the basil. It would be nice to live somewhere in Italy and grow basil on your balcony. But in view of the unthinkable volatility of this perspective, I face the truth and use dried basil. It is already available to everyone. So, add basil, mix, remove from heat.
8
Try it! If there is not enough salt for your taste, add it. I don't usually do this. Another point - if the taste of tomatoes is too sour and harsh - for balance, I add 1 tsp. Sahara. The sauce does not become sweet from this, but the desired taste is achieved. Agree, this wonderful sauce is not difficult to make, but what a taste!

9
By the way, you can use this sauce instead of ketchup to add to any other dishes. It will be especially good with pasta. So, roll out the dough according to the size of the form and grease with sauce:

10
And then lay out the filling. A little later I will talk about what options classic toppings for pizza are used in Italian and not only pizzerias. Well, at home you can take everything that is at hand: peppers, tomatoes, pickles, olives, ham, chicken, sausage, smoked meats ... And of course, cheese.
11
Contrary to popular belief, I don't use Parmesan when baking pizza. Of course, if I lived in Italy and had the opportunity to buy a real parmigiano, then I would certainly take advantage of this. But the cheese that is sold in our stores, and which is called parmesan, is something that only remotely resembles the original. When baked in the oven, it does not melt, but immediately browns. On the ready pizza it looks unaesthetic, but it tastes like a crispy straw. In general, I use ordinary Russian type cheese when baking pizza. It melts well and doesn't fry.
12
Bake pizza in a preheated oven for 15-20 minutes over medium heat.