VEGETARIAN

Closed Pizza with Bryndza

Pasta and Pizza | Italian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Closed pizza with bryndza

Ingredients

Wheat Flour - 17.6 oz
Sugar - 1 teaspoon
Dry yeast - 1.1 oz
Salt - 1 teaspoon
Vegetable Oil - 2 tablespoons
Tomatoes - 7.1 oz
Passata Tomato Sauce - 3 tablespoons
Ground Black Pepper - to taste
Scallions - 1 bunch
Basil - 1 bunch
Garlic - 2 cloves
Serbian Bryndza cheese - 7.1 oz
Homemade Cheese - 7.1 oz
Cottage cheese - 8.8 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 437°F on the lower rack for 20 minutes.