How to cook pizza with curds

You’ll need
    • For dough:
  • 500g wheat flour in/s;
  • 1 tsp salt;
  • 1 tbsp sugar;
  • 20g yeast pressed;
  • 70 g olive oil
  • 275 g water.
  • For the filling:
  • 800 g cottage cheese with fat content of at least 9%;
  • 2 eggs;
  • 20 g fresh basil;
  • 20 g fresh dill;
  • 4 cloves of garlic;
  • salt to taste;
  • 1 pc onion (better red);
  • 30 g butter;
  • 150 g hard cheese (gouda
  • edam, etc.)
  • ;

  • oil for lubricating the tray (vegetable or creamy);
  • olive oil for lubricating the surface of the dough.

Prepare the pizza dough. Seek flour. Stir the yeast in a small amount of water, dissolve salt and sugar in the remaining water. The recipe gives the average amount of water, it can vary depending on the type and humidity of the flour. Mix all the ingredients for the dough and knead it for at least 15 minutes. The mass should become smooth and homogeneous, to the touch seem soft and “alive”. Leave to ferment for 1.5-2 hours, covering the dishes with the dough with food film from windening.


Meanwhile prepare the filling. Curd curds wipe in a food processor to a paste state, adding eggs. Cut the onion into a small cube and save in butter. Greens, garlic finely slice. Combine everything with the cottage cheese, salt to taste, stir. Rub the cheese on the grater.


Discarded dough take out 3-4 minutes, divide into two parts. From each piece, mold the ball, cover with food film and let rest for 5-7 minutes. Then stretch the dough with your hands so that you get a 5-7 mm thick tortillas from each ball. Do it gradually by swirling the piece on the table and pulling up the edges slowly. If the dough resists, let it rest for 5 minutes, then continue the process again.


Put the blanks on oiled trays. The surface of the dough also grease with olive oil. On top, spread the curd filling with an even layer. Sprinkle the pizza with grated cheese and let stand for 15 minutes.


Put the pizza in a pre-red-hot to 250os oven and bake for 15-20 minutes. Five minutes after baking starts, lower the temperature to 180°C. Lightly cool the finished pizza to give the top layer of cheese a grip. Slice into portions and serve on the table.

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