When to add mozzarella cheese to pizza. Mozzarella cheese in different dishes. Ingredients for nine servings

Perfect Italian pizza. Mozzarella cheese made from young buffalo milk. A real oven with oak wood, which cooks a dish in three minutes, because the heat in it reaches 400 degrees Celsius.

Unfortunately, Russian housewives do not have such “ingredients” at hand for preparing the dish. However, you can make delicious, aromatic and rich pizza in Italian in the conditions of a city apartment, with a set of familiar products from the nearest store and in a regular oven. Today the secrets of the mozzarella pizza recipe will be revealed. How to do it?

Pizza recipe with mozzarella and tomatoes

2 tbsp. flour.
A teaspoon of dry yeast.
Half st. l. Sahara.
2 tablespoons hot water (for yeast).
150 ml water (for dough).
Olive oil.
Salt.
Mozzarella cheese - 150-200 gr.
A couple of large tomatoes.
Basil.
Oregano.
Leeks or onions (optional).

From the ingredients listed above you will get a couple of large pizzas with a diameter of about thirty centimeters. The dough preparation time is 60 minutes, the filling time is 15 minutes, the baking process is 15 minutes.

Cooking method

As with any other baked product, a homemade mozzarella pizza recipe starts with making the dough. In order to obtain a fluffy, pliable dough, it is recommended to soak dry yeast in hot water in the specified proportions. The process will go faster if you add a teaspoon of granulated sugar. While the dough is rising, mix the flour with salt, sugar and water. Add the dough to this mixture and mix well. After the dough is formed, it is recommended to place it in a container, cover with a towel and let rise.

Cut the finished dough into pieces. For two large pizzas, you need to divide the piece in half; if you want smaller portioned pizzas, then divide it into four pieces. Experienced housewives know that you shouldn’t immediately roll out pizza dough with a rolling pin. Only hands are used. Gently stretch the piece of dough by the edges, giving it a round shape. Only after this we modify it with a rolling pin.

As for this recipe for pizza with mozzarella, there is no need to spend a lot of time preparing the filling. Cut the tomatoes into large circles, finely chop the onion, and cut the cheese into small cubes. The filling is ready.

Spray the surface of the dough with olive oil. Arrange: tomatoes, basil, onions, oregano, sprinkle with mozzarella and put in the oven. In fifteen minutes you will receive an amazingly tasty and aromatic, classic Italian pizza at home.

Pizza recipe with mozzarella and salami

For lovers of spicy flavors and aromas in pizza, we offer the following recipe. The main characters here are mozzarella cheese, smoked “hunter” sausages and spicy salami sausage. The filling will also consist of green onions, a couple of tomatoes and spices. The amount of ingredients for pizza filling is determined “by eye”, at will, “by preference”. Some people will put more cheese, while others will prefer sausages.

For the test

Dry yeast - 1 pack.
220 ml milk.
Two eggs.
2 tbsp. l. Sahara.
A pinch of salt.
Wheat flour - 400 gr.

By using eggs and milk, the dough will be airy and fluffy.

Sauce

This recipe for pizza with mozzarella is distinguished not only by the presence of a meat component, but also by the presence of a piquant hot sauce. To prepare it you need:

Tomato. pasta - 50 gr.
Olive. oil - 2 tbsp. l.
Sour cream - 100 gr.
Basil.
Oregano.
Black pepper.
Rosemary.
Salt.
Spicy hot chili pepper.

Process

The dough for this mozzarella pizza recipe is prepared using the same technology as in the first case. Place the yeast in hot water and leave the dough to rise. Make a “volcano” in the sifted flour and pour salt and sugar into the center and break the eggs. Mix. Add the dough and mix well with your hands. The dough should be soft, fluffy and pliable. Let it rise for an hour under a towel or plastic cling film.

For the filling, cut the sausages into thin rings. Salami will make large rings, which will provide external contrast and give the baked goods a beautiful appearance. Tomatoes can be cut into long sticks or regular circles. Mozzarella - small cubes.

The sauce will add a special piquancy to the pizza. Mix sour cream with olive oil, add a pinch of salt and a little ground pepper. Stir in tomato paste. We clean the chili pepper from the seeds (if you like it “hot”, you can leave the seeds), and cut it into very small pieces. Add to the sauce. Mix.

Divide the risen dough into portions. Each portioned piece will make a full-fledged large pizza. Roll out the layer, pour over the filling and level it with a spoon, not forgetting to coat the edges well. We spread the filling: tomatoes, hunting sausages, herbs, salami slices and cheese on top. Bake at 200 degrees for about 15 minutes.

Pizza recipe with mushrooms, chicken, peppers and mozzarella

This pizza is perhaps the most satisfying and high-calorie. But sometimes you can treat yourself and your household to a truly luxurious dish. To prepare the dough you need:

Flour - 250 gr.
Water - 100 ml.
Sugar - 1 tsp.
Salt - a pinch.
Dry yeast - 1 pack.
Olive. oil.

In this case, the dough, like all pizza, will not be fluffy, but thin, classic Italian.

Filling

Champignons - 150 gr.
Chicken fillet - 200 gr.
Bell pepper - 2 pcs.
Tomatoes - 3 pcs.
Hard cheese (any) - 10 gr.
Mozzarella cheese - 150 gr.

How to cook

The recipe for pizza with chicken and mozzarella, mushrooms and bell peppers does not take much time, despite the large number of ingredients involved in the process. The dough is kneaded using classical technology. From these products you will get two thin pizzas.

The chicken is boiled and cut into cubes. Hard cheese - grated, mozzarella - cubed. Peppers and tomatoes - at the discretion of the hostess. Mushrooms are fried until golden brown.

Olive oil is used as the sauce in this pizza. Lay out the filling: tomatoes, chicken, mushrooms, onions, herbs, cheeses. Bake for about 20 minutes. At a temperature of 220 degrees.

Classic Italian pizza is prepared only with mozzarella and is considered the most delicious and appetizing. It was this type of pizza that gained popularity before its recipe underwent significant changes. Let's prepare and enjoy the original taste of the Italian delicacy.

Italian pizza with mozzarella, basil and tomatoes - recipe

Ingredients:

For the test:

sifted flour – 260 g;
unfragranced olive oil – 55 ml;
quick dry yeast – 5 g;
water – 165 ml;
sugar – 15 g;
salt - a pinch;

For filling:

sprigs of fresh basil – 5-6 pcs.;
mozzarella – 145 g;
parmesan – 45 g;
fresh tomatoes – 280 g;
tomato sauce – 30 g;
olive oil – 15-20 ml;
pepper and salt - a pinch;
oregano – 1 pinch.

Preparation

The taste of pizza is equally determined by both the quality of the dough and the composition of the filling. Therefore, let’s approach the preparation of both responsibly.

For the classic Italian dough, sift the flour, mix it with salt, granulated sugar and dry quick yeast. At the same time, combine water with olive oil in a bowl and stir well. Now we combine the liquid and dry base and knead the dough long and thoroughly, achieving its plasticity and absolute non-stickiness. Now place the flour ball in a bowl, cover with a cloth and put in a warm place for forty-five minutes.

While the dough is rising, let's prepare the ingredients for the pizza toppings. Cut the washed tomatoes crosswise at the base and pour boiling water for one or two minutes. Then pour cold water over it and easily remove the skins. Now cut the tomatoes into circles or slices and place them temporarily on a plate. Grind or cut the mozzarella into slices, and also tear off the basil leaves from the branches and chop them with a knife.

Knead the ripened dough and distribute a slightly oiled pan over the bottom. We leave it on the baking sheet for a while so that it slightly rises, after which we proceed to decorate the snack. We coat the entire perimeter of the dough with tomato sauce and crush the oregano. Now it's time to slice the tomato, and then the basil and mozzarella. Now spray the pizza with olive oil and place in an oven preheated to 220 degrees for fifteen minutes. Five minutes before the end of baking, crush the product with grated Parmesan.

Pizza with mozzarella and tomatoes can be supplemented with salami or ham, placing additional slices randomly over the entire surface on top of the tomatoes.

Pizza with chicken, onions, bell peppers and mozzarella

Ingredients:

Pizza dough;
chicken fillet (breast) – 170 g;
bell pepper – 60 g;
sweet salad onion – 40 g;
mozzarella – 145 g;
fresh basil (leaves) - to taste;
tomato or ketchup – 60 g;
– 40 g;
parmesan – 30 g;
olive oil – 40 ml;
rock salt, dried basil and oregano - a pinch each.

Preparation

First of all, prepare the pizza dough. You can use the recipe above for this or prepare the base of the snack in your own way. However, even on a ready-made basis, the pizza will turn out tasty and appetizing.

For the filling, cut the chicken breast fillet into small thin pieces and place in a frying pan heated with olive oil. After browning the meat, add finely chopped onion and fry it together with the chicken until soft. Upon completion of frying, add some salt, pepper, and season with aromatic dry basil and oregano and let cool. At this time, cut the bell pepper into cubes, slice the mozzarella and grate the Parmesan cheese.

When making a pizza, roll out the dough, place it on a baking sheet, let it rise if necessary and coat it with a mixture of mayonnaise and tomato ketchup. Now randomly lay out the fried chicken with onions, bell peppers and slices of mozzarella and bake at 220 degrees for fifteen to twenty minutes. Three minutes before the end of the process, crush the pizza with Parmesan shavings and basil leaves.

Any product has a specific culture of consumption. We want to talk about Mozzarella cheese. Evgeniy Kusraev, head of the sales department of the Foodland Company, which is one of the largest distributors of various types of cheeses and butter in Russia, shared with us some of the subtleties of using this cheese.

There are several types of mozzarella. In Russia now in almost any large supermarket you can see at least two varieties of this cheese: fresh Mozzarella in balls, which is sold in brine, and mature. The latter is often called “pizza cheese” by professionals, literally “pizza cheese”. It turns out, We say “pizza”, we mean “Mozzarella”. Another popular dish where this particular cheese is used is lasagna. Fresh Mozzarella is used mainly for salads. For example, Capresa salad: tomatoes, fresh mozzarella, salt and ground black pepper. Fast and tasty. Many housewives use any cheese they can get their hands on to make pizza or hot sandwiches. Most often, what is in the refrigerator. But it is Mozzarella (ripe) that is ideal for making pizza, hot sandwiches, and lasagna. With what?

Firstly, Mozzarella melts perfectly, does not release fat, does not “dry out” and retains its characteristic viscousness even after the dish has cooled. Remember the delicious advertising pictures where the cheese on the pizza stretches beautifully - they use Mozzarella. Everyone knows perfectly well what happens when using ordinary cheeses: the dish becomes covered with a crust, which, moreover, can burn when reheated.

Secondly, Mozzarella has a very delicate milky taste, without any harsh notes. That is, it does not overwhelm the taste of the main ingredients that were used to prepare the dish itself. For example, pepperoni sausage will retain its taste on any pizza if we abandon the use of Gouda or Russian cheese in favor of Mozzarella. This way, the taste of the ingredients will only be emphasized.

This cheese itself is specific. He is young, i.e. ripens in just a few days, unlike most cheeses, which ripen from a month to a month and a half, or, say, Parmesan, which can ripen up to six months or more. Mozzarella has a characteristic fibrous structure. At room temperature, Mozzarella becomes soft very quickly. Therefore, before preparing the dish, it is better to cool it slightly, then grating the cheese will be much easier. Another feature of Mozzarella is that, unlike most cheeses, it is not afraid of low temperatures. If frozen Mozzarella is placed in the main compartment of the refrigerator, then after defrosting it will not lose its properties at all.

Mozzarella is a delicious white cheese made from cow's milk or buffalo milk. However, it takes 10 liters of buffalo milk to make one pound (about 450g) of mozzarella. The same amount of cow's milk produces 1500-2000 g of cheese. Accordingly, “cow’s” mozzarella is a cheaper and more accessible product.

Currently, there are special varieties of this cheese designed specifically for making pizza. The texture of this product is denser, it is resistant to high temperatures, and its taste is much brighter.

Pizza mozzarella goes well with almost all foods. The combination of white cheese with tomatoes, eggplant, peppers, asparagus, zucchini, avocado, basil, olives and melon is considered especially successful.

“Fast” pizza with tomatoes, garlic and mozzarella

The peculiarity of this dish is a slightly non-standard recipe for yeast dough: when warm, it rises in just half an hour, so it really doesn’t take much time to prepare a “quick” pizza.

For two pizzas, the diameter of which will be 30 cm, you need to take:

400 g flour;
a packet of dry yeast;
2 tbsp. vegetable oil;
a glass of water (warm);
half a teaspoon of salt.

Sift the flour into a bowl, make a small depression into which we pour the yeast and salt, and also pour in the oil. With one hand we begin to knead the dough, with the other we add warm water in a thin stream. Place the dough on the table and knead it for 10 minutes. Then cover and place in a warm place for 30 minutes.

Prepare the sauce from:

12 cloves of garlic;
250 g chopped tomatoes in their own juice;
1 tbsp. olive oil;
pinches of oregano;
pepper, salt.

Finely chop (not crush, but chop!) the garlic. Fry in olive oil. Add tomatoes, pepper and salt. Sprinkle with oregano and simmer for 20 minutes over very low heat.

For the filling, cut 150 g of mozzarella into slices and finely chop a few sprigs of basil.

Divide the dough that has increased in volume into two parts, each of which is rolled out into a round cake (the thickness of the base should be no more than 5 mm). Spread the sauce onto the dough, spreading it evenly over the entire flatbread with a spoon. Place cheese and herbs on top.

Heat the oven to 220 degrees and place the pizza pans in it. Bake for 7-10 minutes until the mozzarella has melted.

Pizza with mushrooms and mozzarella

Prepare yeast dough from:

warm water (325 ml);
wheat flour (0.5 kg);
a tablespoon of sugar;
yeast (fresh - 17 g, dry - 2 tsp);
salt (0.5 tsp).

In order for the oven to warm up well, even before starting to knead the dough, it must be turned on at 250 degrees. By the time the mozzarella pizza goes out to bake, the oven temperature will be most favorable for cooking this traditional Italian dish.

We dilute sugar and yeast in a small amount of warm water (take from 325 ml). Let them stand for some time (4-5 minutes). Mix salt and flour in a bowl, make a well in the center and gradually pour water with yeast and sugar into it. First, stir with a spoon, and then with both hands. Add the remaining warm water. The result will be a slightly viscous, sticky dough, but there is no need to add more flour, otherwise the dough will take a long time to rise. Knead for 7 minutes, cover and put in a warm place for 30 minutes.

Let's make the sauce, for which you will need:

garlic (2 cloves);
fresh tomatoes (10 pcs);
salt, sugar (0.5 tsp each);
water (0.5 cup);
vegetable oil (5-6 tbsp);
fresh basil (optional)

Cut the tomatoes into two parts, remove the stem and skin and make puree (using a blender or meat grinder). Simmer the tomato mass in a frying pan for about 20 minutes until the tomatoes acquire the thickness of tomato paste. Add finely chopped garlic and vegetable oil. Simmer for another 5 minutes. Dilute the sauce with water and add herbs.

It is very important that the tomato puree is first evaporated and then diluted with water - this will result in a sauce with a more uniform consistency.

Salt, sweeten, mix thoroughly and set to cool.

For the filling we take:

150 g of fresh mushrooms (preferably champignons);
a tablespoon of olive oil;
0.4 kg mozzarella cheese.

Divide the risen dough into 6 pieces, each of which is rolled out thinly. Place the pizza bases on a baking sheet, spread with sauce, distribute thin slices of mushrooms, grate cheese and sprinkle with olive oil.

Place the pizzas in the preheated oven and bake them for no more than 10 minutes.

Pizza with tomatoes, mozzarella, salami and hunting sausages

This recipe combines two types of cheese. Mozzarella and hard cheese, along with hunting sausages and salami, are the “base” of the filling, which can be supplemented with mushrooms, shrimp, olives and any other ingredients - the pizza will only benefit from this. The only thing that needs to be taken into account is that the cooking time of the dish depends on the amount of filling: if there is a lot of it, then bake the pizza for at least 35 minutes; and for a standard flatbread with a thin layer of filling, 15 minutes is enough.

In this case, you can use any dough - store-bought, kefir, delicious yeast dough, pizza dough on water or pizza dough with dry yeast.

For the filling we take:

4 tbsp. olive oil;
100 ml sour cream;
75 g tomato paste;
50 g green onions;
300 g hunting sausages;
one large tomato;
150 g salami;
100 g boiled sausage;
200 g mozzarella;
200 g hard cheese;
dried herbs: basil, oregano, rosemary (a pinch of each spice);
ground black pepper, salt (to taste).

Just recently we made pizza for breakfast; we cook it often. Friends, seeing a photo of pizza, said: “Oh, you’re having breakfast!!!” Guys! Do not make me laugh. Making delicious homemade pizza for breakfast takes less time than frying potatoes. I don't encourage you to take out everything in the refrigerator. This is a “Soviet” pizza, often reminiscent of shawarma.

Keep it simple!

Pizza is a national, even folk dish of Italy, and now of the whole world. Classic pizza is usually round in shape, most often containing tomatoes or tomato sauce, cheese and herbs. Other additives: ham, fish, olives, sausage, etc. - add variety to classic pizzas. Typically, young cheese is used for pizza - mozzarella, sometimes Parmesan. The sauce is tomatoes with spices and oil. The filling of pizza is usually called topping.

In those distant times, when the first prototypes of pizza appeared, people didn’t try very hard. And they simply laid out the fillings on the bread flatbread: vegetables, herbs, cheese. Seasoned with a mixture of olive oil and garlic. They say that this was done back in the days of Ancient Rome. Much later, certain rules for making pizza and recipes appeared. Which later became classics - pizza Margherita, Neapolitan, “four cheeses”, pizza with seafood, etc. However, what is a classic if in a pizza prepared even by a famous pizzaiolo, the most important thing is the soul of the master!

Anyone can make delicious pizza for breakfast. Knead the dough for 5 minutes. While the dough is “rising”, cut the filling - 10 minutes. Roll out the dough - 5 minutes. Spread the filling - 5 minutes. Bake for 20 minutes without your participation. And during breaks you can wash your face, tidy up, and unfollow on social networks.

I’ll show you an example, let’s prepare a delicious pizza - tomato sauce, cheese, herbs, onions. Homemade pizza with mozzarella - nothing complicated, quick and incredibly tasty.

Pizza with mozzarella. Step by step recipe

Ingredients (2 servings)

Pizza dough 400 g
Tomatoes 1 pcs
Tomato sauce 5 tbsp. l.
Olives (green) 10-12 pcs.
Parmesan 50 grams
Mozzarella 150 g
Onion 1 piece
Basil 2-3 sprigs
Salt, oregano, wine vinegar taste

Prepare the dough. I have already given the recipe for pizza dough several times - “”.
After the dough has risen, knead it and roll it into a flat cake 5-7 mm thick. Place the dough on the pan, after lightly greasing it with olive oil. Be sure to prick the dough with a fork in several places.
Peel the onion and cut it into very thin strips. Add 1 tbsp. l. wine vinegar and leave the onions to marinate for 1-2 hours. If you “don’t have time,” you can use hot marinating. Pour the chopped onion with a boiling mixture of 100 ml of water and 2-3 tbsp. l. wine vinegar. After 10 minutes, rinse and squeeze the onion.
Prepare tomato sauce. Please note that I will discourage you from using ketchup from a bag. Scald the tomato with boiling water, peel off the skin and remove the seeds. Grind the tomato pulp in a blender until puree along with 1 clove of garlic, a teaspoon of sugar, salt and black pepper. Pour tomato puree into a heated frying pan with 1 tbsp. l. olive oil. Simmer over high heat until the moisture evaporates and the sauce becomes thick. You will get an excellent tomato sauce - salsa di pomodoro.
Grease the dough laid out on the pan with the sauce.
Sprinkle 1-2 pinches of dry oregano on top of the pizza sauce.
Next, spread the pickled onions over the sauce.
Grind grated Parmesan and green basil leaves in a blender. The result should be an almost dry mixture of a pleasant greenish tint. By the way, you can add a clove of garlic to the Parmesan cheese for flavor if you don’t need to communicate with people for work today.
Sprinkle the Parmesan and herbs all over the pizza, being careful not to skip any areas. By and large, that’s already enough! Pizza with mozzarella will turn out great!
But this is exactly the case when you need to make the best out of the good!
Cut green olives, pitted and unfilled, in half lengthwise and spread evenly on the pizza.
Remove the mozzarella cheese from the brine and cut into thin slices or grate on a very coarse grater. Spread mozzarella on top of pizza.
It is usually recommended to drizzle the pizza with olive oil. At your discretion, because... There is olive oil in tomato sauce.
Place the prepared pizza in an oven preheated to 200 degrees. Pizza with mozzarella is baked for up to 20 minutes.