Belarusian pizza ingredients
- Chicken egg 2 pieces
- Wheat flour (sifted) 750-800 grams
- Granular dry yeast 10 grams
- Vegetable oil 3-4 tablespoons
- Purified water 500 milliliters
- Salt half a teaspoon
- Sugar 1 teaspoon
- Bacon 100 grams
- Cooked sausage 100 grams
- Onion 1 piece
- Champignons 50 grams
- Hard cheese "Parmesan" 150-200 grams
- Sour cream (fat content 20-25%) 100 milliliters
- Ketchup (or tomato paste) 2 tablespoons
- Parsley (or dill) 1 bunch (small) or to taste
- Vegetable oil 2 tablespoons
- Ground black pepper to taste
- Salt to taste
- Main ingredients: Bacon, Sausage and sausages, Mushrooms, Sour cream, Flour
- Serving 2 servings
- World Cuisine
Tablespoon, Teaspoon, Measuring cup (for water), Kitchen scales, Stewpan, Stove, Deep bowl - 2 pieces, Dining fork, Fine mesh strainer, Kitchen towel, Frying pan, Wooden kitchen spatula, Paper kitchen towels, Bowl - 4 - 5 pieces, Kitchen knife - 2 - 3 pieces, Cutting board - 2 - 3 pieces, Oven, Non-stick pizza baking dish (diameter 30 centimeters), Grater, Rolling pin, Kitchen gloves, Plate
Cooking pizza in Belarusian:
Step 1: prepare the dough.
We put on a medium fire a small stewpan with the right amount of purified water and heat it to about 35 - 38 degrees. The liquid should be warm so that you can calmly lower your fingers into it and not get burned.
Then we break a couple of eggs into a deep bowl, slightly beat them with a table fork. After that we add salt, sugar, warm water, granular yeast to them and again we mix everything until a homogeneous consistency.
Then we gradually introduce sifted wheat flour into the resulting mixture, while kneading a dough of medium density.
As soon as the semi-finished flour product becomes viscous, add vegetable oil to it and continue kneading, adding a little flour, until the dough acquires a dense, non-sticky structure.
Then we roll it into a ball, put it back in a bowl, cover it with a kitchen towel and put it in a warm place (near the included stove) on one hour.
Step 2: prepare the ingredients for the filling.
In the meantime, we begin to prepare the filling. Remove cooked casing from boiled sausage, put it together with bacon on a cutting board and cut into cubes, thin layers, small slices or as you like.
Then we peel the onion, and cut the root of each mushroom. We wash vegetables with parsley under cold running water, dry them with paper kitchen towels, and shake off excess liquid with greens.
In turn, put these products on a clean cutting board and chop: onion - in half rings or cubes, mushrooms - in layers or slices, just chop the parsley finely. We lay out these slices in bowls.
After that, we grate hard cheese on a fine grater into a separate clean dish and put sour cream, ketchup, chicken eggs, and ground black pepper and salt on the kitchen table.
Step 3: fry sausage and bacon.
Now put on a medium heat pan and pour a tablespoon of vegetable oil into it. A few minutes later we put there sausage with bacon and fry them, stirring with a kitchen spatula, to a light golden crust. When the meat products are browned, transfer them back to the bowl.
Step 4: fry the onions and mushrooms.
We do not remove the pan from the stove, send the onion into the remaining fat and simmer it until transparent. As soon as it starts to brown, add chopped champignons to the vegetable and fry them together over high heat 3 to 4 minutes or until all the mushroom liquid has evaporated. After that, we transfer them to a bowl with fried meat products and mix everything to a uniform consistency with a tablespoon.
Step 5: bring the filling to full readiness.
Next, we put a couple of chicken eggs in a clean deep bowl and beat them with a table fork until splendid.
We pour sour cream there.
Pour a little salt. Put black pepper to taste.
Add half the chopped cheese.
And mix these products until smooth.
Then put in the resulting mixture the fried vegetables, bacon with sausage and parsley. Again, mix everything until smooth and put the finished filling temporarily to the side.
Step 6: form the pizza.
When the dough is infused, turn on and preheat the oven to 200 degrees celsius. Now we decide what kind of pizza we will cook: one large for the whole baking sheet, 20 small or 2 medium.
In my case, this is a traditional version of this dish, so sprinkle a thin layer of flour on the countertop, spread half of the dough on it and knead it with your hands. Then, using a rolling pin, we roll it into a round layer thick up to 5 millimeters and diameter in 27 - 28 centimeters.
Then grease the pizza baking dish with a thin layer of vegetable oil, half a tablespoon is quite enough. After that, carefully lay out a layer of dough on it and level it with your fingers around the entire perimeter, forming small sides at the edges.
Next, we put a couple tablespoons of ketchup on a flour base and grease the dough with it.
Spread half of the filling on top, also level it with an even layer, sprinkle 1/2 of the total mass of the remaining cheese and proceed to the final stage of preparation.
Step 7: bake pizza.
We put the form with the still raw dish in the preheated oven on 20-30 minutes or bake it until the cheese and blush on the surface of the dough are completely melted.
After the required time, we put on kitchen gloves, take out pizza from the oven, put on the countertop, cool slightly (2 - 3 minutes) and with the help of a spatula, transfer the aromatic food to a large flat dish or to a clean wooden cutting board. Ready to serve pizza immediately, and while your loved ones will enjoy it, prepare the second one in the same way.
Step 8: serve pizza in Belarusian.
Belarusian pizza is served hot. It is mainly served with sauces based on tomatoes, sour cream, mayonnaise or cream. To this dish, as an addition, you can offer french fries or salads from fresh vegetables. Homemade pizza - chic lunch or dinner! Enjoy it!
Enjoy your meal!
- you can add such spices to the filling: a mixture of French or Italian herbs, rosemary, allspice, garlic granules, as well as paprika;
- instead of "Parmesan" you can use any other kind of hard cheese;
- Very often, the filling is supplemented with finely chopped olives and olives.