How to cook a closed pizza deliciously? What fillings can be used? TOP 5 recipes.
Closed pizza with feta cheese
In this version, a closed pizza at home turns out to be unusually tender and piquant in taste.
Ingredients:
- Wheat flour - 500 g
- Cottage cheese - 250 g
- Homemade cheese - 200 g
- Bryndza cheese - 200 g
- Tomatoes - 200 g
- Basil - 1 bunch
- Green onions - 1 bunch
- Tomato paste - 3 tablespoons
- Egg - 1 pc.
- Vegetable oil - 2 tablespoons
- Dry yeast - 30 g
- Salt - 1 tsp
- Sugar - 1 tsp
- Garlic - 2 cloves
- Ground black pepper - to taste
Step by step preparation of closed pizza with feta cheese:
- First, sift the flour into a deep bowl.
- Then make a depression in a hill of flour and pour 125 ml of warm water into which sugar and yeast was previously added.
- Then sprinkle the well with yeast water with flour and cover the bowl with a towel.
- Place the dough container in a warm place.
- After 10 minutes, add vegetable oil, salt and 150 ml of warm water to it. First, knead the dough with a mixer, and when it becomes too thick, proceed to knead with your hands.
- When it stops sticking to your hands, move it to a warm place. There it should rise. Leave it alone for 20 minutes.
- For now, tackle the stuffing. Wash the tomatoes thoroughly and then chop them as small as possible.
- Mix them with tomato paste.
- Then wash the bunch of green onions and chop finely into the filling.
- Chop the basil, and peel the garlic and pass through a special press.
- Chop the cheese, and then mix it with cheese, egg, cottage cheese and a tablespoon of flour.
- Combine it all with basil, green onions and garlic. Mix everything diligently.
- Then divide the dough into 4 pieces and roll each of them into a round layer, the diameter of which should be about 25 cm.
- On one edge of each layer, first put the tomatoes, and on top of the filling of cottage cheese and cheese.
- Then cover the filling with the other half of the layer and secure the edges. Cut a couple of cuts on top of the pizza.
- Next, put a piece of baking paper on a baking sheet, and on top of the future pizza.
- Preheat the oven to 220 degrees and send the pizza into it. Bake for 20 minutes.
Pizza Calzone
According to this recipe, you will get a fairly satisfying and very tasty pizza.
Ingredients:
- Dry yeast - 5 g
- Boiled water - 160 ml
- Olive oil - 25 ml
- Flour - 250 g
- Fine salt - 1 tsp
- Sugar - 1/2 tsp
- Chicken fillet - 150-200 g (for filling)
- Vegetable oil - 1-2 tablespoons (for roasting chicken)
- Tomato - 1 pc. (For filling)
- Bulb onions - 1 pc. (For filling)
- Hard cheese - 80 g (for filling)
- Mozzarella - 80 g (for filling)
- Green onions - a few feathers (for the filling)
- Bulgarian pepper - 1/2 pc. (For filling)
- Olives - 7-8 pcs. (For filling)
- Salt, pepper - to taste (for filling)
Step by step cooking of closed Calzone pizza:
- First, prepare the dough. To do this, mix the tremors with warm water, the temperature of which is about 36 degrees. Add sugar to it. Mix everything and leave for 15 minutes.
- Then add vegetable oil and fine salt to the yeast liquid.
- Then sift the flour directly onto the table, and make a hole in the center of the slide. Slowly pour in the yeast liquid there.
- Substitute the dough with your hands. Add more flour as needed. As a result, you will get a lump of dough that does not stick to your hands.
- Place it in a deep bowl and cover with a cloth. Let it sit warm for about 1 hour.
- Move on to preparing the filling. To do this, first wash the fillets and cut them into small pieces.
- Then pour some vegetable oil into the pan and fry the chicken pieces with salt and pepper until tender.
- Next, peel the onions and cut them into thin half rings.
- Wash the tomato and cut into slices.
- Wash and remove the seeds and stalks of the bell pepper. Cut it into small cubes.
- Then finely chop the olives and green onions.
- Next, grate the hard cheese on a coarse grater.
- Chop the mozzarella finely.
- Divide the dough into 2 parts and roll out a layer from each, the thickness of which will be about 4-5 mm.
- Then combine all the ingredients for the filling, salt and pepper and lay them on the halves of the layers.
- Cover the filling with the second half of the layer on top and secure the edges. Be sure to make a few cuts in the surface of each closed pizza.
- Line a baking sheet with parchment and place the pizza on it.
- Preheat the oven to 220 degrees and send it there to bake for 20 minutes.
Pizza with ham and cheese on puff pastry
In this recipe for closed pizza, you don't have to fiddle with the dough, because here you can use the purchased option - puff pastry.
Ingredients:
- Olive oil - 100 ml
- Tomatoes in their own juice (or tomato paste) - 1 can
- Ham - 300 g
- Cheese - 300 g
- Puff pastry (preferably yeast) - 450 g
- Oregano - a pinch
- Salt to taste
How to make a closed pizza with ham and cheese step by step:
- Defrost the puff pastry in a natural way. Don't use a microwave.
- Then, roll out a circle from each layer of dough.
- Start making the topping for a closed pizza. To do this, first grind the tomatoes in your own juice with a blender. Mix them with salt and oregano.
- Cut the ham and cheese into thin cubes.
- Place the cheese and ham filling on one edge of each layer.
- Cover it with the other edge and pinch the edges.
- Grease the surface of each future pizza with olive oil.
- Place the pizza on a parchment-lined baking sheet.
- Preheat the oven and bake the pizza at 210-220 degrees for 20 minutes.
Closed pizza Focaccia
This version of a closed pizza differs in that it is made in the form of one large pizza, spreading the filling on one layer and covering it with a second layer of dough.
Ingredients:
- Warm water - 250 ml
- Flour - 500 g
- Brewer's yeast - 25 g
- Olive oil - 5 tablespoons
- Salt - 15 g
- Sugar - 2 tsp
- Sausage "Mortadella" - 200 g (for filling)
- Processed cheese - 5 slices (for filling)
- Coarse salt - a few granules (for filling)
- Rosemary - to taste (for filling)
Step by step preparation of Focaccia pizza:
- In a small plate or mug, dissolve the yeast in 120 ml of warm water and mix with 2 tsp. granulated sugar.
- Cover the container with the yeast liquid with a plate and do not touch until a foam forms on the surface.
- Dissolve the salt in the remaining warm water.
- Take a deep bowl and pour flour into it. Pour yeast water into the middle of the slide.
- Then send the olive oil and water with salt there.
- Knead the dough with your hands for at least 10 minutes.
- Then leave it in a warm place for one to rise. Cover the bowl with a clean cloth (you can use a towel) and let it sit for 2 hours. You can leave it for 3 hours, watch as the dough rises.
- As soon as it rises, remember it with your hands for a while and divide it into 2 parts.
- Grease a baking sheet with vegetable oil and place one layer of dough on it.
- Then pierce the layer with a fork in several places.
- First place thin slices of Mortadella sausage on the surface of the dough, and on top of it the slices of processed cheese.
- Then roll the second piece of dough into the same round layer and cover the filling with it.
- Pinch the edges and make a few more punctures with a fork on the surface of the pizza.
- Sprinkle it with rosemary and coarse salt on top.
- Preheat the oven to 180 degrees and bake your pizza for 40 minutes.
