Homemade pizza.

Pizza Calzone - closed pizza.

Homemade pizza.

Pizza recipe at home in the oven.
Preparation time - 2 hours 20 minutes
Ingredients for 4 servings.

Homemade pizza.

Pizza dough

100 gr. ham (jerked)
150 gr. mozzarella
150 gr. ricotta
2 tbsp. l. Parmesan cheese (grated)
1 tbsp. l. oregano (fresh)
2 eggs
1 egg yolk
5 Art. l. olive oil
Salt (to taste)
freshly ground black pepper (to taste)

Homemade pizza.


Recipe pizza covered with fragrant and juicy filling.
Fans of closed pizza dedicated. In this recipe pizza calzone is obtained with different stuffing - not over-dry and quite juicy and aromatic. Gorgeous and very tasty pizza closed you are guaranteed, however have a little trouble.

by the way

Caloric (1 serving of 4): - 600 kcal. In stores you can find good quality mozzarella domestic production - in molten form it difficult to distinguish from the original Italian.

However, not all manufacturers so respectable. Adygei cheese is not suitable for pizza, t. To. He does not melt. Ricotta can be replaced with soft cheese. Italian cheese Parmesan can be replaced by a Lithuanian. Instead jerked ham can put salami.

Cooking method

1.Prigotovit pizza dough.

2.Gotovim stuffing: ham cut into thin strips, mozzarella cut into small cubes.

3.Rikottu mash with a fork. All mix with eggs and Parmesan, add the oregano, salt and pepper cautiously.

4.Duhovku heated to 230 ° C. Baking grease with olive oil and sprinkle with flour. Knead the dough again, roll it into a circle 0.5 cm thick, brush with 1 tbsp. l. olive oil.

5.Nachinku put on half the dough, cover the other half, well I close up the edge. Pizza shift in the pan, brush the top with a mixture of 1 egg yolk and 1 tbsp. l. olive oil and bake for 20 minutes. Pizza apply immediately - very hot, it will be much tastier.

6. As an option - for the finished pizza you can put cubes of tomatoes, sprinkle with oregano, grated Parmesan cheese and bake in the oven for 2 minutes to melt the cheese.. Or just sprinkle with cheese. Bon Appetit!

Homemade pizza.


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