You will need
- For the dough:
- 500 g of wheat flour in/s;
- 1 tsp salt;
- 1 tablespoon of sugar;
- 20 g of compressed yeast;
- 70 g olive oil
- 275 g of water.
- For the filling:
- 800 g of cottage cheese with fat content not less than 9%;
- 2 eggs;
- 20 g fresh Basil;
- 20 g fresh dill;
- 4 garlic cloves;
- salt to taste;
- 1 piece onion (preferably red);
- 30 g butter;
- 150 g of hard cheese (Gouda
- Edam, etc.);
- oil for greasing the pan (butter or);
- olive oil to grease the surface of the dough.
Prepare the pizza dough. Flour sift. The yeast mix in a small amount of water in the remaining water dissolve salt and sugar. The recipe is the average amount of water it can vary depending on the type and moisture of flour. Mix all the ingredients for the dough and knead it for at least 15 minutes. The mass should be smooth and uniform to the touch seem soft and "alive". Leave to ferment for 1.5-2 hours, covering the bowl with dough with cling film from saveriani.
Meanwhile, prepare the filling. Wipe the cottage cheese in food processor to a paste, adding the egg. Onion cut into small dice and sauté in butter. Greens, garlic finely chop. Combine with cheese, salt to taste, stir. Grate cheese.
Fibrogene the dough knead for 3-4 minutes, divide into two parts. Of each piece of salmon bowl, cover with clingfilm and allow to rest for 5-7 minutes. Then stretch the dough with your hands so that you get from each ball pellet with a thickness of 5-7 mm. Do it slowly, twisting a piece on the table and slowly pulling the edge. If the dough resists, let it rest up to 5 minutes, then again continue the process.
Place the workpiece on greased baking sheets. The surface of the dough and brush with olive oil. Top evenly spread cheese filling. Sprinkle with grated pizza cheese and let stand 15 minutes.
Put pizza in pre-heated to 250oC oven and bake for 15-20 minutes. Five minutes after the start of baking reduce temperature to 180oC. Cool slightly cooked pizza to give the top layer of cheese to set. Slice into portions and serve.