Home Vegetables Recipe for classic Italian thin crust pizza. Real Italian pizza at home. How to quickly make tomato sauce for pizza

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Recipe for classic Italian thin crust pizza. Real Italian pizza at home. How to quickly make tomato sauce for pizza

The Italian himself discovered the secret!

1. Classic Pepperoni Pizza

Ingredients:
-250 gr Pizza dough
-170 gr Mozzarella cheese
-80 gr Pizza sauce
-90 gr Sausage Pepperoni
-10 ml Olive oil
Pizza dough:
-250 gr Wheat flour
-200 gr Pizza flour
-230 ml Water
-2 g Yeast
-35 ml Olive oil
-2 g Salt
Pizza sauce:

-5 g Basil
-3 g Salt
-10 ml Olive oil
-2 g Oregano

Preparation:
Dough:

Sauce:

Roll out the pizza dough on the table into a thin round pancake. Top the dough with tomato pizza sauce. Sprinkle grated Mozzarella cheese on top of the pizza. Evenly place pepperoni sausage, cut into thin slices, on top of the pizza.

2. Unique Focaccia

Ingredients:
-250 gr Wheat flour
-200 gr Pizza flour
-230 ml Water
-2 g Yeast
-35 ml Olive oil
-2 g Salt
-5 g Oregano
-5 g Salt
-30 ml Olive oil

Cooking method:
Dough:
Dissolve yeast in warm boiled water.
Mix wheat flour and pizza flour, pour into a sieve, sift through the sieve onto the table. Then collect the flour into a mound and make a depression in the center of the flour mound, pour olive oil into it and add salt. Knead everything with your hands from the edges to the center into a smooth dough, gradually adding warm boiled water and yeast to the flour.
Then divide the pizza dough into three equal parts and roll each part into a ball.
Place the pizza dough on a baking sheet and cover with a clean waffle towel.
Let the pizza dough rest for 1 hour. The dough can then be used to make pizza.
Roll out the pizza dough on the table into a thin round pancake. Brush the top of the dough with olive oil. Sprinkle dry oregano and sea salt on top of the pizza.
Bake the pizza in a special pizza oven at 400 degrees until fully cooked.
Cut the finished pizza into eight pieces.

3. Pizza Porcini - you'll lick your fingers!

Ingredients:
-250 gr Pizza dough
-2 g Salt
-200 gr Mozzarella cheese
-100 gr White mushrooms
-3 g Salt
-10 ml Olive oil

Cooking method:
Wash porcini mushrooms thoroughly and carefully to remove sand and soil. Then peel the mushrooms, rinse again and dry. Then blanch the porcini mushrooms, i.e. Boil for a few minutes in boiling salted water. Then cut the mushrooms into medium cubes.
Roll out the pizza dough on the table into a thin round pancake. Sprinkle grated Mozzarella cheese on top of the pizza. Place mushrooms evenly on top of pizza.
Bake the pizza in a special pizza oven at 400 degrees until fully cooked.
Cut the finished pizza into eight pieces. Brush the edges of the pizza with olive oil.

Recipe makes 3 large pizzas!

4. Pizza Margherita with cheese - every pizza lover should make this!

Ingredients:
-250 gr Wheat flour
-200 gr Pizza flour
-230 ml Water
-2 g Yeast
-50 ml Olive oil
-200 gr Mozzarella cheese
-100 g Tomatoes in their own juice
-5 g Basil
-3 g Salt
-2 g Oregano

Sauce:
Wash and dry fresh green basil thoroughly. Then finely chop the basil.
In a blender, combine tomatoes in their own juice with basil, Oregano seasoning, salt and olive oil.

Roll out the pizza dough on the table into a thin round pancake. Top the dough with tomato pizza sauce. Sprinkle grated Mozzarella cheese on top of the pizza.
Bake the pizza in a special pizza oven at 400 degrees until fully cooked.
Cut the finished pizza into eight pieces. Brush the edges of the pizza with olive oil.
Recipe makes 3 large pizzas!

5. Pizza La Cipolla - delicious!

Ingredients:
-250 gr Pizza dough
-180 gr Mozzarella cheese
-20 gr Red onion
-30 gr Ham
-35 gr Bell pepper
-30 gr Salzburg sausage
-30 gr Sausage Pepperoni
-30 gr Bacon
-30 gr Marinated champignons
-20 g Olives
-20 gr Pickled onion
-10 ml Olive oil

Cooking method:
Peel the red onion and cut into thin half rings.
Cut ham, bacon, Salzburg sausage and pepperoni sausage into thin slices or slices. The sausage you can use is not necessarily the one given in the recipe for this pizza. Any sausage you have on hand will do.
Rinse the bell pepper thoroughly, remove the stem and all the insides. Cut the walls of the pepper into thin strips.
Roll out the pizza dough on the table into a thin round pancake. Sprinkle grated Mozzarella cheese on top of the pizza. Top the cheese evenly with ham, bacon, sausage, pitted olives, pickled onions (pearl onions), thinly sliced pickled champignons, bell peppers and red onions.
Bake the pizza in a special pizza oven at 400 degrees until fully cooked.
Cut the finished pizza into eight pieces. Brush the edges of the pizza with olive oil.
Recipe makes 3 large pizzas!

6. Pizza Bolognese

Ingredients:
-250 gr Pizza dough
-150 gr Mozzarella cheese
-80 gr Pizza sauce
-150 gr Bolognese sauce
-30 gr Tomatoes
-20 gr Bell pepper
-10 ml Olive oil
Dough:
-250 gr Wheat flour
-200 gr Pizza flour
-230 ml Water
-2 g Yeast
-35 ml Olive oil
-2 g Salt

Cooking method:
Dough:
Dissolve yeast in warm boiled water.
Mix wheat flour and pizza flour, pour into a sieve, sift through the sieve onto the table. Then collect the flour into a mound and make a depression in the center of the flour mound, pour olive oil into it and add salt. Knead everything with your hands from the edges to the center into a smooth dough, gradually adding warm boiled water and yeast to the flour.
Then divide the pizza dough into three equal parts and roll each part into a ball.
Place the pizza dough on a baking sheet and cover with a clean waffle towel.
Let the pizza dough rest for 1 hour. The dough can then be used to make pizza.
Rinse the bell pepper thoroughly and dry it. Then peel the pepper from the insides, seeds and stalks. Then cut the walls of the bell pepper into thin strips.
Rinse the tomatoes thoroughly and dry. Remove the stem. Then cut the tomatoes into medium cubes.
Find out how to make Bolognese sauce in another recipe.
Roll out the pizza dough on the table into a thin round pancake. Sprinkle grated Mozzarella cheese on top of the pizza. Top evenly with Bolognese meat sauce, peppers and tomatoes.
Bake the pizza in a special pizza oven at 400 degrees until fully cooked.
Cut the finished pizza into eight pieces. Brush the edges of the pizza with olive oil.
Recipe makes 3 large pizzas!

7. Pizza Quattro Formaggio

Ingredients:
-250 gr Pizza dough
-190 gr Mozzarella cheese
-50 gr Parmesan cheese
-50 g Blue cheese with mold
-50 gr Feta cheese
-40 gr Sour cream
Dough:
-250 gr Wheat flour
-200 gr Pizza flour
-230 ml Water
-2 g Yeast
-35 ml Olive oil
-2 g Salt

Cooking method:
Dough:
Dissolve yeast in warm boiled water.
Mix wheat flour and pizza flour, pour into a sieve, sift through the sieve onto the table. Then collect the flour into a mound and make a depression in the center of the flour mound, pour olive oil into it and add salt. Knead everything with your hands from the edges to the center into a smooth dough, gradually adding warm boiled water and yeast to the flour.
Then divide the pizza dough into three equal parts and roll each part into a ball.
Place the pizza dough on a baking sheet and cover with a clean waffle towel.
Let the pizza dough rest for 1 hour. The dough can then be used to make pizza.
Grate Mozzarella and Parmesan cheese.
Cut the blue cheese and Feta into small cubes.
Roll out the pizza dough on the table into a thin round pancake. Grease the top of the dough with sour cream. Place all the cheeses evenly on top of the pizza.
Bake the pizza in a special pizza oven at 400 degrees until fully cooked.
Cut the finished pizza into eight pieces. Brush the edges of the pizza with olive oil.
Recipe makes 3 large pizzas!

8. Pizza with chicken and mushrooms

Ingredients:
-0.5 tsp dry yeast
-200 ml. warm water
- a pinch of sugar
-0.5 tsp salt
-1 teaspoon olive oil
-1.5-2 cups flour
Filling:
-80 gr. champignons
-160 gr. minced chicken fillet
-150 gr. cheese
-2 tomatoes
-3-4 tbsp. spoons of Italian tomato sauce (I used Calve)
- pizza seasoning
-1-2 teaspoons olive oil

Preparation:
Sift a glass of flour into a bowl, add yeast, mix, pour in water in a thin stream, stirring, add butter, salt and sugar, add the rest of the sifted flour, knead an elastic dough, transfer to a bowl greased with vegetable oil, cover with film and leave in a warm place to rise for 45-50 minutes.
Thinly slice the mushrooms, grate the cheese, cut the tomatoes into semicircles.
Heat the oven to 200 degrees, cover a baking sheet with parchment, sprinkle with vegetable oil.
Place the dough on a table greased with vegetable oil, knead it, form a thin flat cake with your hands or a rolling pin, and transfer to a baking sheet.

9. Pizza in a pan in just 10 minutes

Ingredients:
-4 tbsp. sour cream
-4 tbsp. mayonnaise
-2 eggs
-9 tbsp. flour (without slide, to the detriment)
-cheese

Preparation:
The dough turns out liquid, like sour cream, pour it into a greased frying pan and put any filling on top (tomato, sausage, pickles, olives, tomatoes, etc.)
Pour mayonnaise and top with a thick layer of cheese.
We recommend a thick layer of cheese.
Place the frying pan on the stove for just a few minutes, don’t make the heat too high
Immediately cover the pan with a lid, as soon as the cheese has melted a little, the pizza is ready.

We all know and love pizza - a traditional Italian dish that is made in the form of a thin flatbread with a filling on top. In fact, the minced meat for it can be whatever you find in your refrigerator; this is exactly what real Italians do. They put leftover products in it that are no longer suitable separately.

But you can’t do this with the dough, since this is the basis of the dish, and it is the key to delicious pizza. The classic composition of products for its preparation includes flour, yeast, olive oil, water and a pinch of salt. It is rolled out quite thinly – up to five millimeters, smeared with tomato sauce, then the filling is laid out and everything is baked in a special wood-burning oven called “Pompeian”.

Classic recipe

In a small bowl, mix sugar, yeast and salt in heated water. Add one spoon of flour and leave the dough for ten minutes until it ferments - you will see characteristic bubbles on the surface.

In a separate container, combine the crushed flour and olive oil, pour in the yeast mixture and knead into a soft, pliable dough. The kneading process should take at least ten minutes, since the mass must be thoroughly kneaded.

We coat the base with oil, wrap it in cellophane film and leave it for an hour and a half, it will increase several times. Divide the dough into three parts. We make a flat cake from each, coat it with the prepared sauce, add the filling and bake for ten minutes at a temperature of 210 ° C.

Yeast-free dough recipe

There are many base recipes for this dish that do not include yeast as ingredients. The flour mixture cooks much faster and turns out no worse than yeast.

Components:

flour – 2 cups;
olive oil – 1 tsp;
milk – 140 ml;
egg – 2 pcs.;
salt – 0.5 tsp.

Preparation: 35 minutes.

Calorie content: 63 Kcal/100 g.

Drive the cooled eggs into the container and beat with a fork or whisk for about five minutes. Add butter and slightly warmed milk. It’s better to use homemade one, it’s richer and the dough will knead better.

When the liquid becomes homogeneous, add sifted flour in small batches. Place the lump of flour on a flat, dry surface and begin kneading the dough with your hands. You don’t need to use kitchen appliances for this; you should feel its consistency yourself. This process will take ten to twelve minutes.

Transfer the finished base into a deep bowl, cover it with cling film and leave to rest for fifteen minutes. Then roll it out on a floured surface, lay out the filling and bake in a preheated electric oven.

Toppings and sauce for real Italian pizza

For the filling, you can use absolutely any products that you most want to see on pizza. But as for the sauce, no experiments will work here.

Components:

sun-dried tomatoes - 1 can;
onion – 1 pc.;
garlic – 2 pcs.;
oil – 1 tbsp. l.;
pepper, salt, oregano - a pinch;
ham – 230 g;
parmesan – 120 g;
mozzarella – 110 g.

Preparation: 15 minutes.

Calorie content: 248 Kcal/100 g.

Prepare a small saucepan with a thick bottom and pour vegetable oil into it. Peel the onion and garlic, chop finely. Open the sun-dried tomatoes and mash them with a fork until they become mushy.

Place the onion in the heated oil to sauté, stirring it constantly so that it does not fry, but only becomes transparent. Add the tomato mixture to it and mix thoroughly, simmer for several minutes and add the garlic and other spices.

Keep on the fire for another one to two minutes and set aside. The sauce should be thick. If you come across small pieces of tomato, it's okay.

Cut the ham into strips. Grate the cheese. If you do not have one of the specified varieties, you can replace it with Russian or Dutch. Once again I would like to note that for the filling you can add many other ingredients: mushrooms, chicken, sweet peppers, olives, corn, seafood, minced meat. This recipe contains ingredients for classic Italian pizza.

Do not roll out the dough with a rolling pin, but stretch it on your knuckles as thin as possible, so the base will have an ideal thickness all around, without thick dry edges;
Italian pizza should have a combination of several cheeses at the same time, this is what distinguishes it from the rest;
To prevent the top of the pizza from becoming dry, drizzle it lightly with olive oil;
It is recommended to coat the edges with beaten egg yolk so that they do not turn out dry;
Tomatoes can be used not only fresh, but also canned. Ready-made homemade ketchup or sauce will do;
For thin Italian pizza, you need a small layer of topping, otherwise it will fall out and the base will tear. If you are preparing thick yeast bread, more like a crumpet, you don’t have to limit yourself here;
The readiness of the dish is checked with a toothpick or match; if it is dry, it is ready;
The pizza is placed only in a preheated oven;
Sunflower and olive oil can be mixed; this trick will help make the dough softer.

Bon appetit!

Dough for thin Italian pizza - recipe

This recipe describes the process of preparing thin dough for Italian pizza, which is prepared in accordance with Italian canons. This is a quick, simple and in all respects simply wonderful dough, the preparation of which is worth mastering for everyone who loves the most popular Italian dish in the world - pizza.

It is prepared using a thin dough, which is kneaded in water using olive oil - without milk, eggs or other additives. In real Italian pizza, the dough does not rise during baking, remaining thin during the cooking process, it is slightly crispy, which makes the pizza even more appetizing, even tastier.

This is a lower calorie pizza,

After all, the less dough, the fewer calories.

Recipe for thin dough for Italian pizza

Ingredients (for 4 pizza bases with a diameter of about 30cm):

1kg flour

600ml water
50g fresh yeast or 15g dry instant yeast
20g salt
6 tbsp. olive oil
2 tbsp. sugar without a grain

Cooking method:

How to prepare dough for real thin Italian pizza. Crumble yeast into half the warm water or add dry instant yeast, add sugar and stir. Sift the flour onto a work surface or into a very large bowl and make a hole in the center. Dissolve salt in the remaining warm water. Pour yeast water and water with salt into the hole in the flour, then olive oil. First knead the dough with a spoon, picking up the flour around the liquid center, then with your hands. Knead the dough for at least 10 minutes - it should lag behind your hands. Place the dough in a container sprinkled with flour, cover with a towel and leave to rise in a warm place for 1-1.5 hours. Quickly knead the risen dough, then divide into 4 parts, roll out into circles with a diameter of about 30 cm, place on a baking sheet covered with parchment (it is better to grease the baking sheet (if parchment is not used) or parchment with olive oil). If only one pizza will be baked, then the remaining dough can be placed in a plastic bag or plastic dish with a lid and stored in the refrigerator; it can be stored for up to 3 days (it is believed that pizza made from dough left in the refrigerator becomes even tastier). Happy cooking!

Having prepared the pizza dough, brush it with tomato sauce, to which it is better to add fresh or dry basil (Italian pizza is usually made with basil), lay out the food and cheese, bake the pizza until the dough is ready and the cheese melts at a temperature of 200-300 degrees. This pizza will impress you with its true Italian taste!

Video recipe for thin Italian pizza dough

Pizza dough - secrets of Italian cuisine

How to prepare dough for Italian pizza?

Pizza dough does not require special skills to prepare; everything you need is usually found in every kitchen: flour, water, salt, sugar, olive oil and yeast. The only thing you will need additionally is to give away the warmth of your hands and create a quiet, calm environment in the kitchen, because yeast pizza dough is “alive” and does not “like” fuss, noise and drafts.

1 large yeast pizza or a couple of medium thin ones

Ingredients:
1 glass of warm water
3 cups flour (one of them preferably finely ground)
1 teaspoon salt - sea salt
1 packet of active dry yeast or 2 tsp. no slide
1 teaspoon sugar is better than cane sugar
2 tablespoons olive oil, extra grade
and a little for greasing the pan and dough

Preparation:

Sift the flour into a large wide bowl (or on your work bench) and mix with salt. First, dissolve the yeast with a small amount of warm water and sugar, let it stand for 3-5 minutes, and then pour it into the mixture of flour and salt. Then knead the soft dough with your hands. This will take about 5-7 minutes. Turn the pizza dough out onto the counter and knead until it becomes elastic.

Place the dough in a greased bowl, cover with a clean towel and leave in a warm place for 30-45 minutes. You can leave it to rise on the table, covering the dough with a slightly damp cloth. The finished dough should be elastic when stretched, not tear, but also not shrink.

When the dough has risen, divide it into 2 equal parts, depending on the size and thickness of your pizza; if it’s large and fluffy, you don’t have to divide it. Knead each part lightly with your hands, stretching and returning the dough to the shape of a ball. Then cover each lump of dough again with a damp towel and leave for another 15 minutes.

It is best to roll out yeast Italian pizza dough by hand so as not to disturb the delicate structure of the dough.

To do this, sprinkle the surface of the table with flour, lay out the dough and begin to stretch it. Press a little in the center and stretch the dough into a circle, while leaving the edges of the dough a little thicker than the rest of the surface, this will make it easier to form a low side. If you want to get a very thin pizza, then it is not necessary to leave the side.

Yeast pizza will turn out tastier if you lightly grease the pan or baking sheet with olive oil and sprinkle a little flour.

Before adding the filling, sprinkle the base with olive oil, this will keep the dough from getting wet if the filling is juicy. If the sauce is thick, you don't have to do this.

Bake in the oven for 10-15 minutes at a temperature of 220-230 degrees - the pizza will become crispy and golden. Thin pizza should be eaten hot, then you will feel all the delights of the yeast dough and juicy filling.

The warmth of your hands and the pizza dough will turn out like in Italy - thin and crispy.

Yeast pizza - what is the secret of its popularity?

I think that the dough for it is not greasy and quite light, otherwise it is a “bread cake”.

Olive oil added to the dough gives it special elasticity and a wonderful taste, so I advise you to cook only using olive oil and preferably of excellent quality - this is the key to success.

Sometimes milk is added during cooking, but the classic dough for Italian pizza is still cooked in water; Italian dough rises better. And only with this recipe can you make thin pizza.

It also matters what kind of yeast you use. Check them in advance; the dough may not rise due to poor quality or may acquire an unpleasant beer smell. Pizza dough is best prepared with fresh yeast, so you will get an excellent result. You can also use dry yeast - they have never let me down.

I also advise you to strictly follow the amount of salt and sugar indicated in the recipe. Excess salt limits the action of yeast and prevents the dough from rising, and if there is too little salt, fermentation slows down and the dough turns out vague.

Of course, you can use a food processor or bread maker to knead the dough, but believe me, yeast pizza dough, to which you give the warmth of your hands, will turn out much tastier.

After all, the key to success when preparing Italian dough is the warmth of your hands and the desire to please your loved ones with wonderful Italian pizza.

It is perhaps difficult to find a person who will refuse to try thin crust pizza with aromatic and juicy toppings. We invite you to try the most successful recipes for its preparation!

Pizza has long been an international dish. It is loved and prepared everywhere and people have completely forgotten that it owes its birth to sunny Italy. Italian pizza is a favorite product of gourmets all over the world, so our article will focus on it.

We will tell you how to cook it in several different ways and teach you all the intricacies of Italian cuisine.

What types of pizza are there in Italy?

Unlike our housewives, who prefer to cook this dish with meat and aromatic sausages, Italian cooks put seafood and mushrooms on pizza, generously sprinkling the dough with nuts and various herbs. Often berries and fruits, such as grapes, also end up there. And, of course, you will never find mayonnaise or ketchup in classic pizza from Italy.

Delicious topping for Italian pizza

What toppings do they use on pizza in Italy?

1. Carbonara is a popular pizza based on smoked brisket, Parmesan and tender mozzarella.

2. Marinara - made from mozzarella, tomatoes, oregano and basil.

3. Salmone - very tasty, original pizza with salmon, fillet of other red fish, lemon zest, moscarpone, arugula.

4. Fungi - pizza for mushroom lovers, for the preparation of which oyster mushrooms, champignons, chanterelles, and porcini are used. Parmesan and mozzarella are also used in the recipe.

5. Four cheeses - original recipe with assorted cheeses: blue mold, white mold, hard Parmesan, mozzarella.

6. Neapolitan - prepared from the following ingredients: onions, thyme, tomatoes, peppers, garlic, salt, anchovy fillets, Swiss cheese, olives.

Features of real Italian pizza

Italy has adopted a special law on the rules for preparing pizza:

the shape should be round - up to 35 cm in diameter;
the cake should be thin; when cooking, it should be tossed and rotated by hand;
spices - only parsley, basil, oregano and garlic;
special varieties of tomatoes and flour, mozzarella from the southern regions of the country are suitable for the filling;
Only olive oil is used to make pizza.

And now the recipes themselves!

Recipe 1. Italian pizza cooked on regular bread

This recipe will be useful for people who do not have time to prepare complex dishes. But being completely busy is not a reason to deny yourself your favorite treat. So, for preparation we will need:

a little cheese called mozzarella (150 g),
about twelve green olives,
a couple of mint leaves,
7 medium sized tomatoes
1 clove of garlic,
about one tablespoon of capers,
4 spoons of tomato paste,
olive oil.

Before you start cooking, preheat the oven to 240 degrees. Take slices of wheat bread and fry them in a toaster or in a frying pan, grate with ground garlic and brush with tomato paste. Then, on each slice of bread, place several slices of tomatoes, a basil leaf, a small piece of cheese, capers and olives. Sprinkle all this with a few drops of olive oil and place in the oven for 10 minutes. The pizza is prepared quickly. You just need to wait until the cheese melts. The dish is served on the table with green salad leaves and fresh vegetables.

Recipe 2. Italian pizza with dough

We talked about the so-called “quickie” option, and now we’ll discuss classic Italian pizza with dough. Depending on your wishes, pizza is made from either thin or fluffy dough. It is prepared with the addition of flour, water, salt, yeast and olive oil. If you want to get a thin dough, then you will need very little yeast, only 1 spoon of vegetable oil and half as much flour as for fluffy pizza.

Standard proportions:

Ingredients:

three glasses of flour;
200 grams of lukewarm water;
one packet of dry yeast;
A couple of tablespoons of olive oil;
1 teaspoon sugar, 1 teaspoon salt.

The preparation is as follows. The yeast combines with water and sugar, some time passes and it comes to life. After this, knead the dough, combining it with the remaining ingredients. The formed dough rests for a while in a warm place, then it is gently kneaded and placed on a baking sheet greased with olive oil. The pizza is topped with toppings and sprinkled with cheese. All this goes into the oven and bakes until fully cooked.

And now that we’ve talked about the dough, it’s time to talk about pizza topping options.

Recipe 3. Italian pizza “Margherita”

The pizza recipe is set in a special standard. Brush the dough with tomato sauce made from exclusively San Marzano tomatoes. Place in the oven for 10 minutes, then remove and add young Mozzarella di Bufalo cheese. Drizzle the pizza with extra virgin olive oil, sprinkle with sea salt, and top with a few fresh basil leaves. Place back in the oven for a few minutes until done. Simple, isn’t it, like everything ingenious.

Recipe 4. Italian Pizza Peperoni

Ingredients:

250g ready-made thin Italian pizza dough
100-150g Mozzarella cheese
100g pepperoni sausage
80-100g tomato sauce
10ml olive oil
olives (optional)

How to make Italian Pepperoni pizza:

Roll out the dough to a diameter of about 30cm, brush with tomato sauce, sprinkle with grated mozzarella cheese, and top with thinly sliced pepperoni sausage and olive rings. Bake the pizza in an oven heated to 250-300 degrees for no more than 10 minutes, grease the edges of the finished pizza with olive oil and serve it hot, cutting it into 8 pieces. Bon appetit!

Recipe 5. Italian pizza “Four Seasons”

Ingredients (for 1 pizza 30cm in diameter):

50g Parmesan cheese
30g each marinated artichokes, salami and pitted olives
20g each of sweet pepper, Mozzarella cheese and fresh champignons
3 cherry tomatoes
1 hard-boiled egg
3 tbsp. tomato sauce

How to make Italian pizza

How to make classic Four Seasons pizza? Cut the champignons in half lengthwise, then cut the halves into thin slices, cut off the base of the artichokes, leaving only the slices. Thinly cut the salami, the pepper into half rings, the cherry tomatoes into halves, if the mozzarella cheese balls are small, also cut them in half, the egg in half, cut the halves into plates, grate the Parmesan on a fine grater. Roll out the dough for thin pizza into a 30cm flat cake no more than 1cm thick, place it on a pan greased with olive oil, make marks with a knife, lightly cutting the dough into 4 equal sectors (do not cut through the dough all the way). Grease the pizza with tomato sauce, moving 1-2 cm from the edges, place mushrooms and egg in the upper right sector, then, moving clockwise, artichokes and olives, the third sector - salami and sweet peppers, the last - cherry tomatoes and mozzarella. Sprinkle the pizza with grated cheese and bake in an oven preheated to 220 degrees for 20 minutes. Bon appetit!

Recipe 6. Italian pizza with sage

To prepare it we will need:

about 450 grams of dough and several types of cheese;
100 g Dor Blue and 100 g Gouda;
a couple of sage leaves;
1-2 cloves of garlic;
a little flour and black pepper.

Heat the oven to a temperature of 220 degrees, cut the Dor Blue cheese into small cubes and grind the Gouda using a coarse grater. Garlic can be passed through a garlic press. Then we take the dough and put it in a baking dish, sprinkle it with flour, and roll it out over the entire area. In order for it to bake well, pierce it in several places with a fork. Place cheese, garlic and sage leaves on top of the dough. Pepper, salt and bake on the lower level of the oven for about 15 minutes. Then take it out and let it simmer at medium level for about 3 minutes.

Recipe 7. Italian fish pizza with salmon

To prepare we will need:

approximately 100 grams of canned salmon,
100 grams of mushrooms,
a little tomato
50 grams of mozzarella cheese,
one tomato,
a little chopped dill,
1 zucchini squash
black pepper,
salt to taste,
olive oil for frying.

Roll out the dough into a circle, place it in a baking dish, and generously grease it with tomato. Place grated zucchini and thinly sliced tomato on top. Canned salmon should be opened, excess liquid drained, the fish separated from the bones and mashed thoroughly. Place a layer of salmon on the pizza, top with thinly sliced mushrooms, dill and cheese. Salt, pepper and place in the oven, preheated to 200 degrees for 20 minutes until fully cooked.

Recipe 8. Italian seafood pizza

The so-called sea cocktail is suitable as a filling; it includes various seafood (mussels, shrimp, pieces of red fish, etc.). We will also need:

about 60 grams of mozzarella cheese and 20 grams of parmesan cheese,
some olives
yellow sweet pepper,
capers,
marjoram,
dried oregano,
olive oil,
salt and pepper.

Roll out the dough into a circle shape. Sprinkle generously with flour and place on a greased sheet. Carefully place the seafood cocktail there, sprinkle it with pepper cut into large cubes on top.

Then add capers, cheese, sprinkle with herbs. The final touch is to add olives, pepper, salt, and oil. Bake in an oven preheated to 200 degrees until done. Cooking time is approximately 20 minutes.

Do you like Italian pizza? What fillings do you prefer? Share with us in the comments!