New recipes

Pizza pies

Pizza pies

The pie dough is thawed at room temperature.

Chop all the ingredients into small cubes, except the Parmesan cheese. Mix them in a bowl and grate the Parmesan cheese over them.

Separately, make a sauce, mixing the tomato broth with the pepper and spices, to taste.

Pie the dough, spread it on the work table and cut it into square shapes (as in the picture below). Grease each square with the prepared sauce and then put a spoonful of each in the composition.

Form some triangles, gluing two of the opposite corners of the square. Glue the edges by pressing with a fork, so that it does not open in the oven.

Grease each piece with butter and place them in a tray lined with baking paper.

Bake in the oven for about 20 minutes, or until browned on the surface.

Good appetite!

Pizza with ham and mushrooms, delicious Italian recipe

Pizza for me is part of the category of dishes that always get me out of trouble more than honorable and delicious. Like pasta, by the way. Coincidentally or not, both are Italian dishes, they are easy to prepare at home, easy to improvise with what's left in the fridge and quite cheap after all.

An entire theory can be made about pizza, especially starting with the countertop theory. Be thin and crunchy, be a classic Italian, be fluffy & # 8230 how many hands kneading the dough, so many countertops & # 8230

Today's recipe has leavened yeast top. But if you are in a time crunch and want a leavenless countertop, you can apply the quick countertop recipe with baking powder. I must confess that I do this most often.

Find the quick pizza recipe in writing here or you can watch the video recipe below.

I post new video recipes twice a week on YouTube. If it is easy for you to follow the recipes in this format, subscribe to the Aromatic Dishes channel so that you don't miss any recipes! Click here to subscribe!

Learn how to make pizza in 8 minutes!

If you are not seen how to prepare this pizza, I guarantee that no one will realize that it was baked in a pan and only in 8 minutes. In Italy, during the summer, when there are terrible heat, there are many housewives who use this solution more than fast to get an absolutely divine pizza.

  • 450 gr flour
  • 225 gr of warm water
  • 7 gr freeze-dried yeast
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 1 teaspoon sugar

Mix flour with yeast and sugar, make a hole in the center of the flour where we add warm water mixed with oil. After the dough takes on a little consistency, add the salt. The salt should never come into contact with any yeast in the dough, as it prevents the leavening process, so we always add it after the dough has reached a certain consistency.

Knead until you get an elastic ball.

Let it rise for about 2 hours in a place away from electricity. In the oven it would be perfect, in my case on the kitchen cabinet.

After 2 hours the dough is full of blisters,

Divide it into 5 balls (or more depending on the width of the pan) and spread them each BY HAND on a work surface (ideally wood would be because in contact with wood gluten gives the dough elasticity. It is valid for absolutely any type of So choose wood instead of marble tiles or silicone tupperware mats).

I know I'm repeating myself, but don't use the paper for spreading the paper. You prefer a pizza that is more irregular in shape than a perfectly round but tasteless pizza that loses its elasticity when it cools.

This is what the spread pizza sheet should look like:

After spreading all the coca balls, put a Teflon pan on the fire covered with its own lid and leave it until it heats up. We don't anoint her with anything. When the lid is hot, add the first pizza, cover with the lid and lower the heat (medium to low heat). As soon as the blisters start to appear,

we lift the lid, turn it on the other side and grease it with spicy tomato juice, pieces of cheese or mozzarella and I put some strands of smoked ham.

Cover with the lid, and when the cheese is completely melted the pizza is ready!

We take it out on a wooden bottom.

We continue to bake the rest of the pizzas just like the first one.

Now, the lid must insulate the pan very well because due to the accumulated steam our pizza will have an elastic surface and a crispy bottom.

Baking time is 8 minutes (4 minutes on one side and 4 on the other). After these 8 minutes you will fall in love with the result, I guarantee. No one would suspect that it is baked in the pan.

3 healthy and low calorie pizza recipes

1. Combine water, yeast and sugar in a bowl. Leave on for 10 minutes, until the yeast starts to foam.

2. Combine the flour and salt in a bowl, add the yeast and 2 teaspoons of oil. Mix until the dough has formed a ball of dough that is no longer sticky. Cover with the rest of the olive oil. Cover with a towel and leave to rise in the heat for an hour or so and double the volume.

For topping:

  • Red and yellow peppers cut into slices
  • 2 teaspoons olive oil
  • & frac12 cup grated mozzarrella
  • & frac12 cup br & acircnză Fontina
  • 1 chicken on the toaster
  • & frac14 cup barbecue sauce
  • & frac14 teaspoon salt
  • & frac14 teaspoon pepper
  • & frac14 cup chopped parsley

1. Place the dough & icircn tray and bake at 260 degrees for 8 minutes.

2. Spread the sauce in an even layer over the dough, leaving a 2 cm edge. Add mozzarella, Fontina and sautéed peppers beforehand. Bake for another 12 minutes or until the vegetables soften and the cheese melts. At this time, cut the chicken into wedges and add them on top together with the heated barbecue sauce. Add salt, pepper and parsley.

2. Pizza with three types of peppers

For the countertop:

  • 1 cup of lukewarm water
  • 1 pack of active dry yeast
  • 1 teaspoon sugar
  • 2 cups flour
  • 1 cup wholemeal flour
  • & frac12 teaspoon salt
  • 1 tablespoon oil

1. Combine water, yeast and sugar in a bowl. Leave on for 10 minutes, until the yeast starts to foam.

2. Combine the flour and salt in a bowl, add the yeast and 2 teaspoons of oil. Mix until the dough has formed a ball of dough that is no longer sticky. Cover with the rest of the olive oil. Cover with a towel and leave to rise in the heat for an hour or so and double the volume.

For topping:

  • Italian spices for pizza
  • 2 teaspoons olive oil
  • 1 cup pizza sauce
  • 230 grams of grated mozzarella grated
  • Red, yellow and green peppers
  • Onion

1. Place the dough & icircn tray and bake at 260 degrees for 8 minutes.

2. Spread the sauce in an even layer over the dough, leaving a 2 cm edge. Add mozzarella and vegetables. Bake for another 10 minutes or until the vegetables soften and the cheese melts.

3. Pizza with cheese

For the countertop:

  • 1 cup of lukewarm water
  • 1 pack of active dry yeast
  • 1 teaspoon sugar
  • 2 cups flour
  • 1 cup wholemeal flour
  • & frac12 teaspoon salt
  • 1 tablespoon oil

1. Combine water, yeast and sugar in a bowl. Leave on for 10 minutes, until the yeast starts to foam.

2. Combine the flour and salt in an bowl, add the yeast and 2 teaspoons of oil. Mix until the dough has formed a ball of dough that is no longer sticky. Cover with the rest of the olive oil. Cover with a towel and leave to rise in the heat for an hour or so and double the volume.

For topping:

  • 2 teaspoons olive oil
  • 1 cup pizza sauce
  • 230 grams of grated mozzarella grated
  • 60 grams of parmesan

1. Place the dough & icircn tray and bake at 260 degrees for 8 minutes.

2. Spread the sauce in an even layer over the dough, leaving a 2 cm edge. Add mozzarella and parmesan. Bake for another 10 minutes or until the crust turns golden and the cheese melts.

The best universal dough & # 8211 perfect for pies, cakes and pizza!

We present you a universal dough recipe, with which you can prepare various cakes, pies or pizza. It is very easy to prepare and is very helpful for all housewives. You can make the filling sweet or salty. The dishes prepared from this dough are light, tender and airy, which remain fresh for several days. This dough is very easy to work with and the ingredients are the most affordable.



1. Thoroughly dissolve the sugar and yeast in the bowl of warm milk. Leave the mixture for 15 minutes.

2. Sift the flour into a bowl. Add a pinch of salt and soft butter (at room temperature). Rub the mixture well with your hands until you get a crumbly dough.

3. Pour the milk mixture with the yeast and knead the dough. At the beginning of kneading the dough is slightly liquid, but in a few seconds it will easily come off the walls of the bowl and you will get a soft but elastic dough.

4. Give the dough a round shape and put it in a bag. Tie the bag and refrigerate for 30 minutes. Choose the filling and prepare your favorite cakes.

Vegetable pasta, perfect for wrap and sandwich

Whoever invented spreads & # 8211 and also known as pastries & # 8211 did well. Vegetable pasta is very tasty, has beneficial properties for health, is easy to combine and eat at any meal, at any time of day. When hunger beats patience, you can eat simple vegetable pasta, on bread, with something nearby (tofu cheese, olives, greens or fresh vegetables). Or, if time does not press you, you can use them in lightly processed dishes. In other words, if you have them in the pantry or in the fridge, you are saved, because you can quickly make all kinds of combinations - just have ideas, and if you don't have them, we'll give them to you :).

Chef Daniela Dan, who specializes in vegan and vegetarian cuisine, gives us two recipe ideas that integrate Sano Vita spreads. All that remains to be done is to choose your favorite option (red lentils: classic, red peppers or hot peppers or beans - with tomatoes and onions, with peppers and tarragon), get to work and then enjoy the taste.

Pizza muffins

Delicious muffins that will become children's favorites.

  • 83.3 g spelled wheat flour
  • 1/3 teaspoon baking powder
  • 1/6 teaspoon baking soda
  • 1/6 teaspoon salt
  • 2/3 eggs
  • 83.3 ml of milk
  • 8 balls of mozzarella
  • 8 mini slices of pepperoni
  • 4 small basil leaves
  • 20 ml tomato sauce
  • 166.7 g spelled wheat flour
  • 2/3 teaspoon baking powder
  • 1/3 teaspoon baking soda
  • 1/3 teaspoon salt
  • 1.3 eggs
  • 166.7 ml milk
  • 16 mozzarella balls
  • 16 mini slices of pepperoni
  • 8 small basil leaves
  • 40 ml tomato sauce
  • 250 g spelled wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 250 ml milk
  • 24 balls of mozzarella
  • 24 mini slices of pepperoni
  • 12 small basil leaves
  • 60 ml tomato sauce

Pour the flour, salt, baking powder and baking soda into the bowl of the stand mixer. Attach the paddle and mix at the mixing speed for 30 seconds.

Add eggs and milk and mix using 2nd gear until all ingredients are combined.

Wallpaper a 12-space muffin tin with paper muffins for quality muffins. Divide the composition between the 12 muffin tins.

Add a teaspoon of tomato sauce over each muffin. On each muffin, place two balls of mozzarella and two mini slices of pepperoni.


Share the joy with these tried and tested recipes for the temptations of taste. Loved by home cooks, you will enjoy satisfied smiles at dinner, almost as much as flavors.

Ruby Red (Juice)

Add all ingredients (including any additives) to the KitchenAid® Pro Line® Series blender jar.

Hot chocolate

Add all ingredients (including any additives) to the KitchenAid® Power Plus® blender jar.

Grapefruit Tea-Ni (Smoothie)

To prepare green tea, infuse the tea bag with hot water for 30 seconds do not leave.

Top 3 recipes for quick and tasty pies

Pâtés are homemade delicacies preferred by both children and adults. Fried or baked pies - they are all tasty and uniquely flavored. Choose your favorite filling: apples, cabbage, cheese, meat, fish and more and enjoy your family with fluffy, delicious and very appetizing homemade pies. Every housewife has her own secrets of preparing these wonderful delicacies. Team Bucă offers you a selection of simple and delightful recipes for pies for all occasions.

1. PATEURES WITH fluffy dough


- 1 glass of kefir or sour milk

- 1 packet of dry yeast (11 g)

Note: 1 cup = 250 ml

Method of preparation

1. Mix the kefir with oil and heat it a little, add salt and sugar. Sift the flour and mix it with the yeast.

2. Pour the kefir mixture into the flour composition, knead the dough, cover it with a towel and put it in a warm place for 30 minutes.

3. Meanwhile, prepare the filling according to your preferences.

4. Line the tray with baking paper, form the pies and place them with the side glued up.

5. Until the oven heats up, let the pies rise a little, about 10 minutes, then grease them with egg.

6. Bake in the preheated oven at 180-200 degrees, until golden brown.

Note: From this dough you can prepare absolutely anything: pizza, pies, buns (add vanilla to the dough, a little more sugar and a little melted butter). You will get a successful dough. If you notice that in the 30 minutes, the dough has risen a little, do not worry, because it must be, this type of dough will grow during baking.



- 500 ml of sour milk (kefir)

- 200 g of cottage cheese (any fat content)

- 1 teaspoon of baking soda

- 12 tablespoons flour (300 g)

Method of preparation

1. Beat the eggs with the cheese and add half the amount of sour milk.

2. Add salt and sugar (if the pies will be salty filling, then add more salt and vice versa), add flour.

3. In the remaining amount of milk, add the baking soda, mix well and combine the mixture with the cheese.

4. Beat the whole composition with the mixer or whisk. You will get a dough with the consistency of dense cream.

5. Prepare the filling to taste. It can be different: mushrooms, liver, cabbage, chicken or sweet: peaches, plum jam, cottage cheese.

6. Pour a dose of dough (a polish) into a hot pan, reduce the heat and cover with a lid.

7. When you notice that the bottom of the pancake has browned - put the filling (closer to the center) and with a spatula fold the pancake in half, so that it is like a semicircle. The dough is "obedient" and turns easily.

8. Cover the pan with a lid for one minute, then turn the pate over and cover with the lid again. Do this with all the pies.


These pies are soft, tasty and very quick to eat. The dough is prepared in 5 minutes and immediately glue the pies, you do not have to wait until the dough rises.


- 50 g of compressed yeast

- 3 tablespoons of sunflower oil

Note: 1 cup = 250 ml

Method of preparation

1. Dissolve the yeast in warm water, add sugar, salt, oil and a little flour, mix the mass and pour the boiling water.

2. Knead the dough. After that, glue the pies. We used potato filling with liver, you can choose another filling, according to taste.

3. This type of dough is great, even if it's one of yeast, you don't have to wait. Fry the pies in the pan, meanwhile sticking others. Even if they do not look beautiful, these pies are extremely tasty and incomparable in terms of preparation time.

Pizza Pies - Recipes

Posted by Postolache Violeta on January 24, 2013 in pizza recipes italian recipes Comments: 57

Everyone knows how to make pizza dough, but few people manage to make a pizza top like a book, neither very thin nor thick, slightly crispy on the outside, soft and fluffy on the inside, as you most often find in pizzerias. The recipe for the pizza dough is simple, the secret is that the dough does not spread with the rolling pin, and that the pizza top must be pricked with a fork so that it does not swell when baked. And the olive oil in the composition is another ace up your sleeve.
You can use this countertop to make more delicious pizzas, such as: margherita pizza, capriciosa pizza, tuna pizza, hawai pizza, strawberry and arugula pizza, prosciutto pizza, arugula and parmesan, eggplant pizza, pizza quatro formaggi si even pizza de postMore pizza recipes can be found here.

Ingredients (for 4 large pizzas with a diameter of 32)

1 kg of flour
500 ml of water
14 gr dry yeast
5 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt

Dissolve the dry yeast and sugar with a few tablespoons of warm water, add 2 tablespoons of flour and mix until you get a mayonnaise that you put to leaven.


Contrary to popular belief, [evasive wording] pizza is certainly not native to Italy. [requires citation] In fact, it is not known who "invented" this delicious food. [value judgment] Although Mediterranean culture has early variants rooted in their diet, similar variants have been discovered in Egypt, Babylon, and the Persian Empire. It is known that in ancient Greece they ate a round and flat bread, on top of which they put various spices and ingredients. Additionally, in the ashes resulting from the catastrophic eruption of Mount Vesuvius in 74, they found evidence that a round loaf of flour was consumed on a large scale at that time in Pompeii and Neapolis (Neapolis being a Greek colony that later became the city of Naples). But the truth is that pizza could be invented by anyone who discovered the secret of combining flour with water and heating this dough on a hot stone.

The term "pizza" was first mentioned in a Latin text dating from 997, discovered in a southern Italian town near Naples. According to him, a farm worker had to give the bishop of the city 'two dozen pizzas' (twenty pizzas) on the occasion of Christmas and Easter. The term itself can come from a multitude of words:

  • from the Greek word "pikte" (meaning "kneaded hull"), which in Latin became "picta" and later "pitta"
  • from the Latin term "pliers" (meaning "to beat"), which can refer to the process of flattening the dough)
  • from the Latin word “picea”, which may refer to the fact that it darkens in the oven or
  • from the Italian term “pizzicare” (meaning “to shoot”), referring to the fact that pizza is pulled out of the oven.

In Italy, the city that is closely linked to pizza is Naples. Here this dish became very popular among the poor, especially because it was very cheap to prepare, tasty and filling. Additionally, probably due to the fact that pizza was so loved by the poorer inhabitants, the edge of the pizza is thicker than its center. Thus, poor people, even if their hands were dirty, could hold a slice of pizza in their hands and eat it, without soiling the part they ate. Of course, at the end the edge of the pizza was thrown.

But this period was just the beginning of pizza, a dish that can be found anywhere in the world today, being one of the most popular dishes.

The history of modern pizza began with the bringing of tomatoes to Europe from America in the 16th century. At first, however, they were suspected of being poisonous, like other plants in the Solanaceae family. In the 18th century, the poor of Naples used to put tomato sauce over their flatbread. That's how the pizza we know today was born. Over time it gained popularity and tourists came especially to the poor areas of Naples to taste the various pizza recipes prepared by pizzaioli.

This dish was originally marketed at outdoor kiosks. In the form of such a kiosk was established in 1738 the first pizzeria, "Antica Pizzeria Port'Alba", which opened around 1830 in Naples in the form that pizzerias have today, with tables and chairs, and is open and today. Alexandre Dumas tells us that in those years pizza was the staple food in Naples and that it had various ingredients, such as cheese, tomatoes, oil and anchovies. Also during this period it is believed that pizzaioli began baking pizza in the brick oven. Another famous pizzeria is "Da Michele" (opened in 1870), where many consider it to be the only Pizza Marinara and Pizza Margherita. Marinara is the first pizza recipe. Margherita was the first to put cheese on it. It is attributed to Raffaele Esposito, who worked at the pizzeria "Pietro. E basta così" ("Pietro. And arrives") (opened in 1880), which still exists today, under the name "Pizzeria Brandi". Legend has it that in 1889 King Umberto I of Italy and his wife, Queen Margherita, embarked on a tour of the country. During the travels, the queen became intrigued by the flat bread with ingredients on top, which was enjoyed by ordinary Italians. Thus, he asked his guards to bring him a slice as well. As she really liked this food, the queen ordered Raffeale Esposito to prepare several varieties of pizza, not caring that the people in the royal court did not like the fact that the queen eats the same thing as ordinary people. Thus, the Esposito baker prepared three kinds of pizza for the queen: one with bacon, cheese and basil, the second with garlic, oil and tomatoes and the third with tomatoes, mozzarella and basil (the colors of which represented the Italian flag - red, white and green) . This last assortment was the queen's favorite, and the baker Esposito named this kind of pizza after her: Pizza Margherita.

Nowadays, the Veridice Neapolitan Pizza Association has very strict rules regarding the preparation of an authentic Neapolitan pizza. Thus, the pizza must be baked in a wood-fired oven, the dough must be kneaded and flattened by hand, without the use of tools (this is why pizzaioli prepare pizza by rolling it with their fingers in the air). In addition, the diameter of the pizza must not exceed 35 centimeters, respectively the dough cannot be thicker than 1/3 cm in the middle [1].

Limiting and replacing salt in the diet

Salt is indispensable for our body, but, as with any ingredient, what is too much spoils! In the top of the diseases with the highest incidence, blood pressure is in the first place.

Add salt to taste. And so we do not think that maybe the salt intake is too high for our body. It's not just about the food we add salt to, but also about a whole range of processed foods that already contain salt, sometimes in surprisingly large quantities. We can only measure salt intake by carefully monitoring the amounts of salt consumed. If your food contains 5 grams of salt every day, ie a teaspoon of grated, then something is already wrong.

If you feel that you are not consuming this amount of salt, think better about eating fruits and vegetables than eating processed foods. For example, if you ate two sausages in the morning, you probably already exceeded the daily limit. If this has made you think, it is worth reading further.

Salt - more valuable than gold

The negative impact of excess salt in the body

  • Salt (NaCl) contributes significantly to high blood pressure and ultimately increases the risk of cardiovascular disease - the first recommendation of doctors is, in this case, to limit the amount of salt consumed. Decreasing the consumption of foods high in sodium will thus be beneficial for the body, so you will feel much better in a short time.
  • Salt retains water in the body - if you notice a tendency to retain water in the body or have kidney problems, limit salt intake as much as possible.
  • Salt leads to the elimination of calcium from the bones - thus having an important role in the development of osteoporosis.
  • Excessive salt consumption on a regular basis can lead to indigestion and even stomach cancer.

Add salt responsibly, though.

  • You need to pay attention to the food you buy ready-made. They are responsible for more than two-thirds of their daily salt intake. Smoked meats and many processed meat foods are the biggest "salt store". Then follow most of the cheeses on the market, mixtures of spices for food, pickled vegetables (e.g. olives), dehydrated products such as potato flakes, ready-to-eat dishes and salty snacks that we gladly nibble on when we spend time on TV. Especially among children, this type of diet is alarming.

Eliminating the products listed above from the diet will lead to a considerable decrease in daily salt intake. We just have to watch carefully what we eat: BONELO WHITE MYRODEN SET, 5 x 100 ml.

Replace the salt when cooking

The amount of salt can be consulted in the tables displayed on the product labels. Cut out very salty foods from the list without mercy:

  • For example, salted hazelnuts or semi-finished products - you will definitely do without frozen pizza or sauces in a jar. However, the homemade ones will be much tastier.
  • Put various flavors on the plate - along with a mixture of vegetables, you will not feel that you have added less salt to the potatoes.
  • Remove the salt from the pastries, they will be good and without the addition of salt. Stop adding salt over the slice of bread, grease it with cream cheese and add a few chopped chives. The taste will be special!

When cooking, use more spices and herbs. For spices, the grinders will also be perfect: WHITELINE WHITE SALT MECHANICAL GRINDER, available in 2 sizes.

Vitamins come to the rescue

The extent to which we salt the food is a matter of habit. You know that if you make food for several people, at least one of them will surely reach for the salt shaker. If you hadn't cooked well, everyone would have reached out to her. This is how you realize which of the people consumes too much salt. Once it has exceeded a certain level, the salt will completely cover the taste of the food. But if you balance them well, the food will taste good, resulting from the mixture of all ingredients, but also aromatic herbs and spices used.

  • Perfect the taste of food with fresh herbs, such as parsley or larch, which will successfully replace the bases for food, chives, thyme, coriander. Their high content of vitamin C and folic acid will bring more benefits to the body than salt. For salads of any kind and especially for tomatoes, use basil, the tomato sauce will get a better taste if you add oregano, and add a little rosemary to the fries. The less used hashtag plant, with its sweet anise flavor, will bring the taste of scrambled eggs to a new level. Use thyme in meat, fish, rice and pasta dishes - it will not lose its flavor during longer cooking.
  • The meat and garnishes will be easy to complete with chives, garlic, ginger, chilli peppers, sweet red pepper sticks or olives.
  • In the kitchen, the masters are spices and seeds of all kinds - in the spice grinder should not be just salt and pepper. Put in it mustard seeds, coriander and allspice, white pepper and create your own mix of favorite spices. You will be surprised how many tastes you did not feel in the food due to the excess salt: CONDIMENT SCISSOR POT.

Create your own mix

And finally, back to salt!

We can't completely replace it, but we can replace some with other spices. Maybe you will like this variant and, in time, you will replace an increasing part of the salt with different spices, which will defeat the white crystals. Opt for different tastes, each with a different destination and let yourself be inspired by the various tastes of spices. Before use, break the large salt crystals in a mortar and then all you have to do is enjoy the flavors in the kitchen: GLASS SPARKS FOR SPICES, 4 x 120 ml.

Video: PIZZA PIES (October 2021).