Closed Pizza with Bryndza
Pasta and Pizza • Italian
Description
Closed pizza with bryndza
Ingredients
- Wheat Flour 20 oz
- Sugar 1 teaspoon
- Dry yeast 0 oz
- Salt 1 teaspoon
- Vegetable Oil 2 tablespoons
- Tomatoes 5 oz
- Passata Tomato Sauce 3 tablespoons
- Ground Black Pepper to taste
- Scallions 1 bunch
- Basil 1 bunch
- Garlic 2 cloves
- Serbian Bryndza cheese 5 oz
- Homemade Cheese 5 oz
- Cottage cheese 10 oz
- Chicken Egg 1 piece
Step-by-Step Guide
Step 1
Sift the flour into a bowl and make a well in the center. Dissolve the yeast in 125 milliliters of warm water with the sugar, pour it into the well, and sprinkle some flour on top. Cover with a towel and let it sit in a warm place for 10 minutes. Then add the vegetable oil, salt, and 150 milliliters of warm water. Knead the dough first with a mixer, then by hand, until it becomes smooth and elastic. Place it in a warm place for another 20 minutes to rise.
Step 2
Mix the tomato paste with finely chopped tomatoes and add pepper. Wash the green onions and slice them into rings. Chop the basil. Peel and crush the garlic with a garlic press. Crumble the bryndza and mix it with the homemade cheese, cottage cheese, egg, flour (1 tablespoon), basil, green onions, and garlic.
Step 3
Divide the dough into 4 pieces and knead again. Roll each piece of dough into a circle with a diameter of 25 cm on a floured surface. Place the tomatoes on the dough. Top each with 1/4 of the cottage cheese filling.
Step 4
Fold each round in half and press the edges together. Place the pizzas on parchment-lined baking sheets. Spray with water. Bake in a preheated oven at 435°F on the lower rack for 20 minutes.
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