Pizza with champignons and cheese? ready-made pizza base? 200 g of fresh champignons? 100 g cheese? 2 carrots? 1 onion? 2 tbsp. l. vegetable oil? 1 tbsp. l. mayonnaise Peel and wash the vegetables. Grate the carrots on a coarse grater, finely chop the onion and fry together on

Pizza with champignons and cheese Ingredients 400 g flour, 20 g yeast, 200 g champignons, 100 g cheese, 1 onion, 1 tablespoon mayonnaise, 4 tablespoons vegetable oil, 10 g butter, pepper, salt. Method of preparation: Dissolve the yeast in 200 ml warm water and leave for 15

Pizza with ham and cheese Ingredients: 200 g wheat flour, 100 ml milk, 15 g yeast, 2 tablespoons vegetable oil, 200 g ham, 2 bell peppers, 200 g cheese, 1 egg, 1 tomato, 1 bunch of green onions, 20 g butter, salt. Method of preparation Yeast

Warm salad with fried Adyghe cheese Zucchini – 600 g Tomatoes – 350 g Vegetable oil – 50 ml Thyme – 15 g Garlic – 4 cloves Parsley – 10 g Basil – 10 g Chili pepper – 1 piece Cilantro – 10 g Adyghe cheese – 250 g Flour – 50 g Olive oil – 15 ml ukkola – 50 g Salt, pepper For

Pumpkin baked with ginger and Adyghe cheese Pumpkin – 800 g Ginger – 15 g Adyghe cheese – 200 g Butter – 120 g Liquid honey – 80 g Cilantro – 15 g 20 min 105 kcal Peel the pumpkin and cut into slices. Finely chop the peeled ginger, chop the Adyghe cheese

Ossetian pie made from yeast dough on kefir with Adyghe cheese, sour cream, green onions, dill, parsley and celery “Habizdzhyn” Ingredients For the dough: 2 cups flour, 1 cup kefir, 7 g fresh dry yeast, 100 g butter, 1/2 teaspoon spoons of salt.For

I didn’t calm down... And I made salty pizza as an alternative. ;) The dough turned out very fluffy and soft! And the pizza is delicious! It turned out to be quite easy to prepare. Judge for yourself...
Of course, you can use any ingredients for the filling. I have these:

We start cooking by kneading the dough. Mix flour with salt and dry yeast in a deep container.

When the dough has risen and increased in volume, use your hands (greased with vegetable oil) to place the dough on a baking sheet and give it the desired shape.

Place the baking sheet in an oven preheated to 180*C for 8 minutes. After the allotted time, take it out and start laying out the filling.

Now add the peppers and olives.

I wish you bon appetit and a romantic evening for just two!

Cooking time: PT01H20M 1 h 20 min.

Choose suitable deep dishes. Sift the wheat flour through a fine sieve. Add salt, sugar, dry yeast. Stir. Use a kitchen whisk for this purpose.

Pour in refined sunflower oil and warm milk, heated to 35-37 degrees. Start kneading the dough. First in the container you are using, then transfer to a dusty board. Knead into a soft, smooth dough. If there is not enough flour, add a little bit at a time until the dough mass does not stick to your hands. This step will take about 10 minutes.

Place the ball of dough in a bowl. Leave us 20-30 minutes in a warm place.

Knead one more time on a dusty board. Roll out into a thin layer. If you still want a fluffier pizza, then roll it out less thinly. Transfer to a convenient baking dish or metal sheet. Grease with tomato paste. You can use ketchup or tomato sauce.

Boil chicken eggs in salted water for about 10 minutes from the moment of boiling. Cut into small cubes. Grind the ham and Adyghe cheese to small pieces. Place on the tomato layer in a chaotic manner.

Season with mayonnaise mesh and sprinkle with grated hard cheese. Place in a hot oven at 180 degrees for 40-50 minutes.

Remove the pizza from the oven, let rest for 5-10 minutes, cut into portions and quickly serve with fresh vegetables. It’s very tasty to eat pizza as an independent dish, washed down with a glass of tomato juice. Pairs well with first courses. I hope you enjoy our recipe with photos of delicious baked goods!

Traditional hearty corn porridge with suluguni cheese. In Abkhazia they eat it several times a day. Let's try to cook hominy for lunch. ...

1.8

Insanely delicious Georgian khachapuri is the best way to have a snack. Several types of cheese, homemade puff pastry - what could be better? Let's look at the recipe for khachapuri made from puff pastry and enjoy the baking. ...

3.5

Kadyndzzhin - pie with Ossetian cheese and green onions. The unsurpassed taste of this pie will not leave anyone indifferent, try it too! ...

Do you want to try something new to complement your boring side dishes? Then I recommend learning how to cook Adyghe cheese with tomatoes. Easy, quick and appetizing, this is the only reason why you should buy this cheese. ...

5.0

Using traditional technology, this dish is, of course, prepared with feta, but I suggest you try a simple recipe for Greek salad with Adyghe cheese, which is much easier to purchase. ...

4.2

Spinach with Adyghe cheese is an interesting vegetarian recipe from the book Vedic Culinary Art by Adiraj Das. The preparation of the dish is quite simple, but with a lot of spices. ...

Pizza has been one of the favorite dishes of Russians for many years. Someone found his favorite pizzeria, where they cook the way he likes. Some are content with the “fast food” option, heated in the microwave. But many people are happy to cook this dish themselves, experimenting with a variety of fillings and dough recipes. And for these cooks, the question of what cheese is best for pizza is completely natural.

Pizza as a gastronomic work of art

The Italians, who have revealed the taste subtleties of this dish to the whole world, say that the key to success is the right dough and the right cheese. The latter should not have a too bright, outstanding taste so as not to overshadow the other ingredients. But it shouldn’t be completely bland in order to add its own flavor to the finished product. And, of course, for pizza - which stretches, that is, melts well, but does not spread. Anyone who adds processed cheese to an Italian masterpiece is fundamentally wrong.

Classic: never lets you down!

The “owners” of a recipe rarely think about which cheese is best for pizza. Of course, mozzarella! It successfully combines softness and elasticity, there are no spices that may not be combined with other ingredients, and at the same time it still has a distinctive taste, which makes it difficult to confuse it with other types of cheeses. In addition, when melted, mozzarella gives a thin golden crust that does not become “rubbery” even when the pizza cools. In addition to all the advantages of mozzarella, it is also healthy: the calcium and proteins contained in it are easily digestible and will not be superfluous in the body.

However, any recipe tends to develop and be supplemented over time. Italians are by no means conservatives. Now they have somewhat diversified the types of cheese suitable for pizza: along with mozzarella, Parmesan and Gorgonzola are often used.

Innovations from France

Pizza, traveling triumphantly through cities and villages, was enriched with new tastes inherent in the cuisines of peoples with other food traditions. Thus, the French believe that the best cheese for pizza is brie. Roquefort is no less popular in this country for preparing Italian dishes. It is worth noting that both cheeses are moldy, only the first is made from cow's milk, and the second from sheep's milk. If you decide to try the French version of pizza with brie, try to find young cheese - when ripe it becomes somewhat harder (that is, it spreads less well) and acquires a pungent taste, which is not suitable for all toppings.

Alpine fantasies

What cheese is best for pizza according to the Swiss? Of course, emmental. Residents of this country actively use it in preparing fondue, and this same variety, they believe, is indispensable for pizza. Italians, however, have their doubts: after all, Emmental is a hard cheese, that is, its crust hardens and is formed with great difficulty. In addition, emmental has a pronounced spicy smell and no less bright taste, so it is not compatible with all products. For example, you can’t put salami on pizza anymore - sausage and cheese will “conflict”.

Russian contribution to an Italian dish

The Russians also contributed to modifying their favorite dish. became an excellent replacement for mozzarella. Of course, it has a somewhat curdled structure, but it melts well and also gives the finished pizza a subtle and unique taste.

There is another opinion about what kind of cheese is suitable for pizza. Oddly enough, the most common and familiar to us is Russian. It is quite soft, melts well, forming a golden brown crust. The main requirement of Italy - the absence of its own harsh taste - is also quite consistent.

Expert opinion: top ten

We've already talked about mozzarella. Gourmets place parmesan in second place: its nutty flavor is piquant in the dish, and besides, the consumption is low. It's perfect for Italian pasta. On the question of which cheese is best for pizza, opinions naturally differ, but if you like exotic things, the third and fourth points are yours: they are also very good for this dish. Among them, the already mentioned brie is especially harmonious with blue mold. In fifth place is camembert, especially when paired with brie. Feta comes in sixth. When using it, it is worth considering that it is already salted, so seasonings must be used carefully. The seventh point is for an amateur and for an experimenter: cheddar is a hard cheese, and it is also quite sharp. The same applies to the eighth position on the top list - ricotta. First of all, this one doesn't melt so well. We would rather say that it is more appropriate for climbing. But the taste is neutral, which allows you to “play” with filling options. In penultimate place is goat cheese, and mascarpone completes the list.

All these types of cheese are widely known and are available for tasting in good stores. So if you are not sure, you can try it and decide if this product is right for you.

Cheese subtleties

Depending on what pizza cheese you choose, take into account its characteristics when preparing it. So, blue with mold must be stored in the freezer - it is impossible to grate it if it is not refrigerated. Trying to rub the brie is completely pointless, so you just need to crumble it. If the choice is made in favor of Parmesan, use the smallest grater you can find in the house.

And whatever cheese you like, buy a small piece of mozzarella along with it. If you finish the pizza with it, coarsely grated, the taste will be richer: all the shades of any other selected cheese will be revealed, and the crust will be soft and dense.

If there are several cheeses

Among all the pizza recipes, those that involve the use of several stand out. It would seem that nothing could be simpler - grate a little of this, a little of that - and the dish is ready! However, there are some tricks here too. For example, you should never combine blue cheese and goat cheese. The conflict of tastes is so strong that it will simply be impossible to eat.

If you want to try it purely, stop first with proven combinations. And when you understand what the secret is, you will begin to compose your own “bouquets”.

An excellent combination would be brie (thin, almost transparent slices), something moldy, parmesan (grated finely) and mozzarella (grated coarsely or cut into strips).

A successful combination is the gun (and this is not a weapon, but the name (cut both into pieces) and mozzarella (as always, coarsely grated).

Brie also goes well with emmenthal and classic mozzarella. Again, thinly slice the first cheese, grate the last two. This combination is the most subtle in taste, so it goes very well with a fragrant, spicy filling.

Goat cheese lovers can combine it with Comté (both ingredients cut into pieces), grated Parmesan and mozzarella. The result is a very rich dish with a very unusual and mature taste.

As you understand, you need to be able to combine cheeses with each other, and also figure out in what form (grated coarsely or finely, chopped or crumbled) to put them on pizza. If you want, experiment! But no - pizza with ordinary Russian cheese is quite good. The recipe allows for a huge number of other fillers. So choose your option.