Pizza with bread top
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If you are a pizza lover and you don't feel like kneading dough, I suggest a very simple, quick and delicious option for a not at all pretentious and very tasty pizza.
- 6 slices of bread (one / two days old)
- 2 slices of cooked ham
- 2 hard boiled eggs
- 10 seedless olives
- 1 string green onion
- ½ ardei kapia
- 4 tablespoons tomato paste
- 1 or raw
- 200ml milk
- 2 tablespoons sour cream
- 50g melted cheese
- 200 g cheese
Preparation time: less than 60 minutes
RECIPE PREPARATION Pizza with bread top:
We turn on the stove oven. We line a tray with baking paper. We pass the slices of bread through the milk, we place them in the tray so that we line the whole surface well. Beat the remaining milk with the raw egg and pour it into the pan over the bread. Put the tray in the oven for 15 'to form the crust. Meanwhile, chop the onion, pepper, slice the eggs and chop the ham.
Remove the tray from the oven and spread half of the tomato paste over the counter, then evenly distribute the rest of the ingredients in layers. On top, grate the cheese, put the remaining pasta and put it back in the oven for 20-25 '.
Serve hot, but can also be eaten cold.
Donuts made of bread dough
we like it too! they are made quickly and the bread dough never fails!
They are not very attractive, but the donuts in the bread dough are tasty and very easy to make.
And if you put 1 drop of sour cream on top, just as much grated cheese and a little garlic sauce. you go after the dogs while eating :-P (try it anyway)
Usually I think of donuts as a dessert, but I have to try your version. I will also buy my hat :))
:)) You should not use poor dogs to easily get their hands on our donuts: P If you knew how easy it is to prepare the recipe. Okay, it's harder with frying, that's a bit boring :)
If I see posted at least 1 time that one of my suggestions was to your liking, you have my word of honor that the hat will be a gift from me, if I can think of 1 set of hats. -P :))
:)) Yes, good idea with the set. I throw one for the dogs and one remains for me: D
super recipe! and I do it quite often without too many complications for as flour I buy it ready for. bread (in the car) and when I make donuts, I call them scoverzi, I just knead them and then leave them to rise. They never went uneaten.
So just add water, press the button and then fry the donuts :)) I like your recipe more: D
find out. I always make what is left of the pizza dough (like bread I make in the bread machine and so it doesn't stay :))
Unlike you, I shape them as big as a large pan and they have a somewhat round shape, but I don't think that influences the taste in any way.
:) I told them & quotgogosi from bread dough & quot, I have another recipe for scovergi. If you have the patience to read all the comments of the recipe, you will be as confused as me :))
Can you tell us an approximate amount of flour?
Up to one kg, about 700-800 g.
Who helps me make scovergi? As simple as possible, without many ingredients. Anonymous 2.
How about an envelope of dry yeast? that I have a bag as big as a flour bag. so how much to use, a spoon, two? I never made bread: P
Ruxy, an envelope of dry yeast weighs 7 g - so a teaspoon is enough. You stocked up on yeast, not a joke. :)
Thanks. We are in Vietnam and it can only be found in the big bag in stores with imported goods, so quite hard to find: That's why I have so much
With so much exotic food, you still crave our bread dough donuts :) I would like to try Vietnamese cuisine for a while, but Vietnam is far from bad. Yes, in a sense, I would be satisfied even with that of the Khmer neighbors - being a little closer, I still save money on the road: D
I think the FB ad should be removed because it appears on every page and it's annoying.
I checked and it shouldn't appear anymore (at least it doesn't appear to me anymore). I think you're using Chrome, I've only seen this happen. I apologize for the inconvenience and I hope it doesn't happen again.
Thanks for the recipe. I tried them and they are delicious :). The site is a real source of inspiration for me. Congratulations and as many as possible! :)
Thanks, Larisa. I hope that in time the site will prove to be an inexhaustible source of inspiration :)
I really like your site, I always cook something from here. I really like bread dough donuts, my sister-in-law makes them very often. Can fresh yeast cube be used? I wanted to do something good and I don't have dry yeast in the house right now.
Yes, Mia. You can also use fresh yeast - the equivalent of a sachet of 7 g of dry yeast is a cube of fresh yeast (ie 25 g).
Thank you! I did that, I just don't understand why when they are fried they harden very much ?! I didn't make the dough hard. Where did I go wrong?
I think maybe you made the donuts very thin. Next time try to make the donut a little more swollen. And try to fry them in an oil bath.
Yes, I made them thin :( I think I was wrong here. I'll try again. Thanks!
Your super site, I was inspired here for Christmas candy recipes. All the recipes are interesting and look really good. The problem is. if we prepare these goodies every day, we can't resist not eating. And our figure goes on the water of Sambeta.
My secret is that I don't cook every day, I do it almost weekly: D Otherwise I don't know what I would do! :)) I hope that the sweets prepared according to my recipes will make your Christmas even more beautiful.
This is what the bread dough donuts that my mother used to make for me almost every Saturday look like. They are simple but good. Elena
So good these donuts are bad! I made for my husband all kinds of recipes with eggs, yogurt, milk, and they were not at all to his taste, now I made them simple and to my surprise he says they are the best! :) Congratulations, you have recipes that are easy to cook but also tasty at the same time, keep it that way.
Thank you! Sometimes we find that we get too complicated in the kitchen trying to please our loved ones. Something like this happened to my mother, she tried all sorts of complicated donut recipes and none of them ever satisfied me. That's until my grandmother made me some donuts from a piece of bread dough - she made them "cool" in two steps and three movements :)
I'm great! I did half the amount yesterday to test Jan and a neighbor. What more did they like! Now I do it again but this time all the amount that I have two neighbors who help us to repair the fence on the right side, they ate meatball soup, they liked it, they ate potatoes wrapped in ham in the oven, they liked it, now I have put the donut shell on top.
One more thing, for those who don't know, I tried and it came out: the crust grows slowly, without giving back if you put it in the preheated oven at 45C, with a towel on top. I learned this from a German site. The person in question is also a man! :)) It seems that men are more talented in the kitchen. I'm kidding, only I learned the coolest recipes and tips from men. Maybe it's just a coincidence.
So, thanks again and more recipes! :)
Hear? Don't you know how to make foie gras?
Monica, I think Jan will soon become addicted to your tests - if not all the neighbors will offer to become guinea pigs :)
I don't think men are more talented in the kitchen, my opinion is that they are just more attentive to the recipes they cook. That's because I know that "that's not their place" and they're trying to somehow make up for the lack of experience :)
I don't mind making foie gras dough, I don't think it's worth that much effort.
: D Pai Jan got used to it. As for the neighbors - I had no complaints, they ate everything, they liked it.
Men are probably more attentive than women to what happens when they cook, which may be a good explanation to consider. As for the fact that "I know that" that's not their place "- I know not because I know, I know what they were taught. Unfortunately, this model of education is not a laudable one, it does not happen only in Romania, it is a phenomenon known to many peoples. The sin is that by perpetuating ideas like this and indoctrinating boys (men of tomorrow) with such stupidity, a large percentage of men with a vocation for cooking are lost and no one has anything to gain. The place of a man / men is where they know better, they like it, they are talented, they do a good job, they work and for all this they are appreciated accordingly. That's my opinion about men's place. The same goes for women. But as I said, seriously, I learned the coolest recipes and tips from men and not from women.
Regarding the topic of women and men, I will tell you a phase with Jan, when I visited Romania this summer: We go to all kinds of places, we drive on the street, with buses, we go shopping, etc. and Jan kept looking at women and men. At one point he asks me, & quot; Do you hear? But where are their men? & Quot. I say: & quotWhat do you mean where I am? & Quot To which Jan tells me: & quotWell since I came to your country, I see only women carrying big bags, packages especially with food, prams, all women are tired and carrying something after them or in the hands. Romanian Babies? I walk with my hands in my pockets, I don't think I've seen one walk their baby with a stroller, rarely when they have bags, they are usually fat, without consideration for the women next to them & quot. I didn't say anything. And we go to Herastrau on Sunday, many people walking through the park, on the alleys. To which Jan tells me: & quot. Look at that young couple - she with her backpack on her back, he with his hands in his pockets. Look at that couple of family members - she has a little one in the stroller, one in her arms, one hangs from her skirt, he's on the phone with his ear, he has nothing to do & quot. I didn't say anything. What he saw, I saw. Was it just a coincidence?
Everyone's place is where it should be, where it is good to be, where it knows how to be, and not where it is told that it should be when he / she is not good at anything and where he / she goes and chooses dust.
About foliage - you're right, it's not worth the effort. Why in the end? Let me have enough recipes to try from you. :)
That's exactly what I'm doing now ... I got them to ferment. if the blizzard still came over us, let's not stay in the house in vain. let's do something useful: P and I go great with plum jam !!
I was a little confused, but in the end I realized that there are messages written on different days :) I had the impression that you made two kinds of donuts on the same day (I had just read the message from the yogurt donuts). I'm convinced, your family is a big fan of donuts! :) A plum magician would be perfect in completing the recipe, if I closed my eyes, I would think I was at my grandmother's table.
How to make pizza dough with semolina
On the kitchen counter cleaned well before, put all the flour, in the form of a pile in the middle of which you make a hole with a fairly large diameter.
In a cup or glass mix 1 sachet of 7 g of dry yeast (about 3 teaspoons grated) with 330 ml of lukewarm water and a pinch of salt, leave the liquid in the glass for 15 minutes to activate the yeast. The liquid is then poured into the pit made in the center of the flour pile.
Using a fork, gently mix the liquid with the flour until all the liquid is absorbed, then lightly knead the dough until it becomes a compact ball of crust, put the dough on a semolina starter (so as not to stick to the countertop), cover it with food foil and let it rise for 30 minutes.
If you are afraid that the liquid may escape from the pile of flour and will invade the entire table and floor, then simply put the flour and liquid in a bowl to avoid any possible accident.
After the dough has risen and rested for 30 minutes, knead it well with 100g of semolina, and spread it with a rolling pin to take the shape of the tray (or trays in which you will make pizza).
Grease the pan with a little olive oil and sprinkle a little semolina, then put the sheet of dough in the pan, prick a few times with a fork and leave for 15-20 minutes to rest, then bake in the oven heated to 220 degrees Celsius (high degree) for 15-20 minutes before putting the pizza filling.
Depending on the type of pizza filling, it bakes for another 15-25 minutes until the top is ready. Pizza with juicy filling is baked longer.
Pizza from slices of bread. Simple, fast, delicious!
Time is short every day, and meals sometimes turn into timed races. It is difficult to cook so often. In addition, even with inspiration, you don't feel very well after a busy day at work. You wonder what to prepare for food when you get home, then you realize that you only have a few slices of bread in the house and some sausages in the fridge. Cooking takes up most of the day, shopping another part, and you don't have those hours available. How to proceed? Here is a recipe for pizza from slices of bread. Simple, fast, delicious!
A quick dish that does not require effort, time or many ingredients may be the ideal choice. When you have exhausted all the options or simply when you feel like a pizza, you can prepare delicious mini pizzas at home with a slice of bread.
& # 8211 a few slices of bagel (depending on how big the tray is)
& # 8211 a cup of milk
& # 8211 little butter
& # 8211 tomato sauce (stick to Grandma's Tomato Sauce)
& # 8211 lots of basil and oregano
& # 8211 onions, ham, peppers, olives (and what else you want on your pizza)
& # 8211 2 eggs
& # 8211 shaved cheese
Put an aluminum foil in the tray that is greased very well with butter (picture 1)
Moisten each slice of bagel fff well with milk and then line the tray with the slices so that there is no space left. (pictures 2 and 3)
Grease the top well obtained with tomato sauce and sprinkle a lot of basil and oregano. (picture 4)
Separately, fry the pizza ingredients and then place over the counter greased with tomato sauce. Sprinkle over the cheese and cover with the two beaten eggs. (picture 5)
Keep for 15-20 minutes in the preheated oven. If somehow the slices stick to the aluminum foil, don't panic, let it cool down a bit, remove the foil easily afterwards.
The history of fluffy pizza dough
Initially, pizza was made from special bread doughs that were spread with all kinds of toppings, from the ingredients they had throughout the household. Originally, the dough sheets were thin and baked directly on the oven stone. Pizza as we know it appeared later, around the 1500s, in Italy.
Nowadays, there are a lot of pizza recipes, more and more diverse, from peasant pizza with ingredients that we find in the kitchen of each of us, such as garlic and sausages, to more special types of pizza, even with pineapple and other special ingredients.
The original Italian pizza does not contain a very diverse mix of ingredients, because people prefer to feel the flavor of each one, above the aroma of the mixture. That is why there is pizza in the form of quattro stragioni or quattro formaggi.
Mini Pizza, with top of slices of bread & # 8211 Simple and quick recipe
1. Using a knife, cut the bread into slices, which we place on a baking tray.
2. Cut the salami into cubes. Do the same with the tomatoes
3. In a bowl, place the chopped dill. Add the grated cheese, mayonnaise and mix well. Add the salami, tomatoes and mix.
4. Spread the filling on each slice of bread.
5. Bake at 200 degrees for 8 minutes.
2. Italian pizza recipe
Davide Civitiello presented a Neapolitan-style pizza recipe at home.
The following countertop ingredients are used:
- 1 liter of water
- 50 g of salt
- 2 g of yeast
- 1.6 kg of flour
- 20 g of sugar
- 50 g of olive oil.
From these ingredients are obtained 8-11 pizza, with a thin top.
Making the dough for the pizza top
The top is prepared as follows:
- Put the flour in a bowl, which can be made of wood or plastic
- Then add 1 liter of water, in which the salt dissolves well (see video)
- To 1 kg of flour is put the crumbled yeast, which has glucose and maltose and which needs a constant temperature such as flour (18-22 degrees Celsius)
- The salt does not initially mix with the yeast because it would absorb its enzymes
- The salt is first dissolved in water and the contact with the yeast is avoided in the first part
- Mix these four ingredients and get the dough
- Add the sugar to the dough and mix well
- Add the oil so that the dough does not stick to your hands
- The oil will be absorbed very well by the dough and you will get an excellent texture for the pizza top
- Then add another 600 g of flour if necessary add another 100 g of flour
- The dough must be very well hydrated
- Knead the dough on the counter very well so that it becomes more elastic and smoother, without lumps
- In general, the dough should be kneaded for about 20 minutes (for both pizza and bread)
- Then leave the dough to relax, covered on the table, for a few minutes
- Next is the phase in which the dough is cut and some round balls are formed, one for each pizza top.
- A ball of dough should have about 250 gr for a pizza countertop with a diameter of 32 cm can be even smaller, for countertops with a diameter of less than 32 cm
- These dough balls are left to relax and leaven, on the table, covered, for about 6-8 hours.
Other ingredients for pizza:
- Use about 100 g of tomatoes, add 1 g of salt, a few basil leaves and a pinch of olive oil.
- Tomato juice should not be very liquid, but more like a tomato paste because it evaporates in the oven and there is nothing left on the pizza top.
- Basil gives flavor, must be mixed very well with tomatoes
- The oil gives a bit of texture and shine
- Use mozzarella, which is cut with an knife into oval slices and then into thin sticks
- For more pizza tops you need more tomato paste.
- After the dough has risen for 6-8 hours, it will have a larger volume, almost double
- Spread the dough carefully without stressing it too much to grow properly in the oven
- Grease your hands with flour, put flour on the dough and on the table
- From each ball of dough, which is rolled in flour, a pizza top is made.
- Place in the center of the countertop a tablespoon of tomatoes if necessary add a little more, but never two tablespoons of tomatoes because it is too much
- Add 70-80 g of mozzarella and some fresh basil leaves
- Put a few drops on top olive oil.
- The pizza is baked at home in an electric oven
- A refractory stone is used in the oven
- Before putting the pizza in the oven, it must already be hot
- Bake the pizza for 5-6 minutes.
Watch here a video with the pizza recipe of Davide Civitiello, from Naples:
Pizza with bread top - Recipes
Slices of dry bread should not reach the trash. If you are creative enough, you can use them for really delicious recipes. Here's how to slice dry bread into a tasty pizza top.
- Slices of dry bread (quantity varies depending on number of servings)
- Tomato juice
- pressed cheese
Method of preparation:
Place a baking sheet in a pan and grease it with a little butter.
Take the slices of dry bread, soak them in a little milk and place them in the tray so that there are no gaps between them. The milk will make the slices of bread fluffy, and the top will become compact and have a special taste.
Top with tomato juice, basil and oregano.
Add the other finely sliced ingredients.
Place the tray in the preheated oven for about 30 minutes.
Next time you have dry bread, first find out what tasty recipes you can make from it before you waste it. # nuaruncapăinea
Sliced bread pizza recipe
Quick Dough Pizza Dough Fluffy or Crispy Pizza Top? Few will realize that the pizza was made from slices of bread, in the pan and in just a few minutes. Even if you are not tempted to now. Moisten each slice of bread well with milk and then place it in the tray so that there is no room left, not even an umpic one. Preheat the oven to 200 ° C. Beat the eggs well with a little salt then add the whipped cream. Leave the pizza cooked in a simple pan and it doesn't have as many options as her sister.
Bread is always aging, we find slices or even. INGREDIENTS For the top: 150g flour 150ml milk 2 eggs 1 teaspoon baking powder 2 tablespoons oil. Tops - I put tomato pulp, broccoli and peppers, mushrooms and. Bread, pan or grilled pies, old, peasant, simple traditional recipe, with some sensational tricks.
Pies, Pies, Pizza, Bread, Recipes. Pour the composition into a pan greased with oil. Pizza on Bread, the easiest pizza to prepare.
Put the pan on the fire, cover the pizza with a lid.