Composition / ingredients
Step-by-step cooking
Step 1:
How to make pizza with champignons? Prepare the necessary ingredients. Take flour of the highest or first grade. Olive oil can be replaced with other vegetable oil, although I do not advise doing this.
Step 2:
Sift flour through a fine sieve, mix with dry yeast.
Step 3:
In warm water, dissolve the salt.
Step 4:
Make a recess in the flour, add olive oil.
Step 5:
Pour salted water into the flour.
Step 6:
Mix the flour mixture first with a spoon, then knead the dough with your hands. Keep in mind that you may take a little more or less flour than me.
Step 7:
Knead the dough until smooth. It turns out soft, pliable. Cover the dough with a towel so that it does not curl, leave it for 30 minutes.
Step 8:
Meanwhile, prepare the ingredients for the filling. Champignons can be replaced with any other edible mushrooms, fresh or pickled. Take any hard or semi-hard cheese. You can take both smoked and boiled sausage or replace it with ham.
Step 9:
Wash the champignons, dry them, cut them into thin plates.
Step 10:
Also thinly slice the sausage.
Step 11:
Grate the cheese on a coarse or fine grater.
Step 12:
After half an hour, the dough came up a little.
Step 13:
Knead the dough, roll out into a round layer 0.4-0.5 cm thick. Make the edges a little thicker or form small sides. It is convenient to roll out the dough immediately on oiled parchment, so that when transferring the dough, it does not break the shape of the round layer. Brush the dough with tomato sauce.
Step 14:
Sprinkle the pizza base evenly with Provencal herbs.
Step 15:
Put about half of the grated cheese on it.
Step 16:
Then spread out the sausage slices.
Step 17:
Distribute the chopped champignons.
Step 18:
Sprinkle the remaining cheese on top of the pizza.
Step 19:
Bake the pizza in a preheated 200-210 degree oven for 20-25 minutes. Determine the exact time and temperature by your oven. Bon appetit!
When time allows, I try to make homemade pizza dough. This time it's yeast. It turns out soft and delicious. And the filling is a field for imagination and experiments. The version of pizza with mushrooms and sausage will surely also find its fans.
I got a not too big pizza with a diameter of 24 cm.
As a base for pizza, you can make a yeast-free dough or take a ready-made store, or even puff pastry.
I used homemade tomato sauce, the recipe of which can be viewed
here
.
It can be replaced with ketchup or any other tomato sauce.
Cheese can be taken both semi-hard and melted, or soft pickled cheese like mozzarella.
Of spicy herbs are well suited for pizza oregano, basil, Italian herbs.
I'm not a big fan of smoked sausage, but the rest of the pizza liked it. It turned out to be satisfying and delicious. And for me, this is the main thing and I am happy.
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Salt - 0 kcal/100g
- Semi-smoked sausage "Krakow" - 466 kcal/100g
- Semi-smoked sausage "Moscow" - 406 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Hot tomato sauce - 99 kcal/100g
- Herb mixture - 259 kcal/100g
- Dry yeast - 410 kcal/100g
