Mini Pizzas



For the dough

  • 1 glass of water Milk
  • 1 packet of dry yeast
  • 1 tablespoon of granulated sugar
  • 1 egg white
  • ½ cup of sunflower oil
  • ¾ cup of water
  • 4 + ¾ cups flour
  • 1 teaspoon salt

For Mushroom Filling

  • 2 – 3 tablespoons of olive oil
  • 2 medium onions
  • 15 – 20 cultivated mushrooms
  • 2 – 3 sprigs of fresh rosemary or fresh thyme
  • Salt
  • Black pepper
  • Garlic powder
  • 7 – 8 dried tomatoes
  • 10-15 black olives
  • 1 cup of fresh cheddar cheese – grated

For the edges

  • 1 egg yolk

For the dough;

Add milk, dry yeast and granulated sugar into a mixing bowl, mix until the yeast dissolves and leave for 5 minutes.
Take flour in a mixing bowl and open it to form a pool in the middle.
Add egg white, sunflower oil, water and yeast mixture into it.
Mix it first with a fork.
Add salt around the edges and start kneading with your hands.
Cover the kneaded dough with a cling film and leave it to ferment for 1 hour.

For the mushroom filling;

Take your pan on the stove and heat it.
Add olive oil and julienne sliced ​​onions into your heated pan and sauté.
When the onions start to soften slightly, add salt and saute.
When the onions soften, add the thinly sliced ​​mushrooms and fry them.
Add finely chopped rosemary, powdered garlic, salt and pepper to the roasted mushrooms and mix.
Take your pan off the stove.
Add thinly sliced ​​dried tomatoes and sliced ​​black olives and mix.
Take the ready stuffing on a plate and cool.

To combine;

Take the dough you have fermented on the counter and knead a few turns.
Take small walnut-sized pieces from half of the dough you have kneaded and place them on the baking tray on which you have laid baking paper at intervals.
Press the middle of the dough you prepared, widening the edges slightly, and press it well with your finger.
Place the inner mortar you prepared in the middle of the dough.
Sprinkle grated cheddar cheese on top.
You can prepare the remaining dough in the same way if you wish.
Brush the edge of the dough with egg yolk and bake in a preheated oven at 352 degrees for 20 minutes.

If you want to do all;

Drizzle olive oil over the bottom and sides of your rectangular glass baking dish.
Place your dough in the baking dish and spread it well with your hands.
Put the remaining stuffing on your dough and press it well with your hand to ensure that it is well incorporated into the dough.
Sprinkle grated cheddar cheese on top and bake in a preheated oven at 180 degrees for 30 minutes.

ENJOY YOUR MEAL

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