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Cheese pizza

Cheese pizza


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Did you really think we didn't make pizza ourselves?

For the dough we were inspired by you, because we had where, and the cheeses were shouting at us from the fridge ... I don't know if you ever tried to make the pizza top with rye flour, we did it for the first time, but it turned out very good and fluffy.

I put the ingredients for the pizza top in the robot bowl and mixed them quickly. The dough obtained was left to rise in the heat.

In the meantime, I cut the cheese.

When the dough has risen, I spread it out and put it in the pizza tray. On top I poured a little ketchup made by Grandma and spread it well on the entire surface.

I arranged the cheeses nicely, so that they occupy the entire surface of the countertop. I didn't put anything other than cheese, because it's quite fragrant.

I put the pizza in the preheated oven and let it bake for about 35 minutes and brown the cheeses nicely.

We were very pleased with our pizza recipe, password! We invite you to try it too!



Western society has developed a real passion for cheese over the centuries. If dairy products are found in the diets of all cultures, nowhere have they developed as much as in Europe, from where they then migrated to the Anglo-Saxon world. But of the thousands of varieties of cheese on the old continent, a few have become famous and are present in various iconic dishes.

Most of them come from France and Italy, but there are also cheeses from Spain, England and the Netherlands.

Parmesan (Italy)

It is a matured cheese from northern Italy, in the Emilia-Romagna area and is mostly used as an ingredient for finishing pasta or risotto dishes, but it is also consumed as such, often soaked in extra virgin olive oil.

Mozzarella (Italy)

Made from buffalo or cow's milk, mozzrella is a soft, fresh cheese that must be eaten fairly quickly. Its drier variants are used for pizza, and the fresh and juicy ones go perfectly in salads, of which the best known is caprese, a combination of mozzarella with slices of tomatoes and basil, all sprinkled with olive oil.

Gorgonzola (Italy)

It is a soft cheese with blue mold, also from northern Italy. It has a strong taste and is consumed mostly in the form of sauce, in quatro cheese combinations for pizza or pasta, but also on cheese platters.

Bire (France)

Along with her sister, Camembert, Brie is a soft cheese wrapped in white mold. It has a rather delicate taste, which is, however, enhanced by its ripening, so it can be consumed as such, accompanied by a glass of wine or salads, and baked in the oven and seasoned with various herbs.

Manchego (Spain)

It is a matured cheese, made from sheep's milk, with a firm texture and a fairly strong taste, which intensifies as the maturation takes longer. Being a star in itself, manchego cheese is consumed mostly as such.

Cheddar (England)

Hailing from England, this hard cheese takes its name from the process by which it is obtained (cheddarring). Although consumed as such, especially in cheese platters and with a wine or craft beer, cheddar melts very well, so it is preferred by chefs when it comes to burgers or other dishes that can be covered with gratin cheese. .

Gouda (Netherlands)

The most famous Dutch cheese is obtained from cow's milk and is matured, with a creamy consistency, which melts quite quickly, so it can be used in hot ways, but also as such.

Feta (Greece)

Very similar to our telemeau, feta is made from sheep's and goat's milk and is a semi-matured cheese. The famous Greek salad is the most famous dish in which we find it, but in Greek cuisine it is also used to cook in dishes such as saganaki.

Emmentaler (Switzerland)

Known to us as schwaitzet, it is a cheese that develops air bubbles in the type of production process, which give the perforated appearance of the final product. It has a sweet taste and is consumed either as such, or in hot sandwiches and other gratins, having the quality of melting very well, but also for fondue.


Gullies are not too often used vegetables and it is a pity because they are very good, whether we eat them raw or cooked, for breakfast or dinner. So I thought I'd give you three amazing recipes for goulash.

Moroccan chicken meatballs with goulash.

We need 500g of minced chicken that is mixed with a grated onion and a carrot and two slices of crustless bread. Add a yolk, a tablespoon of chopped parsley and salt and pepper. Mix the meat well and form the meatballs.

Separately chop another very finely chopped onion, along with 3 sliced ​​garlic cloves and fry in a few tablespoons of olive oil. Add half a teaspoon of turmeric and half a bar of cinnamon. Add 400 ml of water and place the meatballs inside together with the slices of gulia cut into segments, just like an apple. Put the lid on and let it simmer for 50 minutes. The water must drop.

Tunisian salad with goulash

The gills are cut into sticks. Cut the bell pepper into joulien. Celery celery is also cut into sticks. Add olive oil, lemon juice, salt, pepper and harissa. If you don't have harissa, you can mix sweet paprika with a little hot paprika. Coriander is sprinkled on top. It is then left for a few hours to intertwine the tastes.

This salad can be eaten as such and as a garnish for couscous dishes.

Gules stuffed with cheese

It is a recipe that we can make from pieces of vegetables left in the fridge. Peel a squash, grate it and squeeze the juice. The hollowed-out core is squeezed in the hand so that the water comes out of it. The hollowed gules are boiled with a little salt until they have softened a little. Then remove to cold water, then allow to drain.

Grate the carrot. So is zucchini, celery, cauliflower. Once they are all shaved, they are squeezed to get the water out of them. Mix with the core of the gully and then with grated Parmesan cheese, with crushed telemea, chopped white and blue mold cheeses as well. Add chopped parsley and chopped walnuts and season with very little salt and crushed black pepper. The whole composition is mixed with an egg to bind it.

In a pan put water about 1-2 cm, to be about half a gallon. Add butter, white wine, minced garlic and salt.

Fill the goulash with the vegetable composition with cheese. Place the stuffed dumplings in the pan with the sauce. Grate Parmesan cheese over the goulash and sauce. Cover the pan with foil and leave for 4-5 minutes on medium heat.

Place on a plate and sprinkle with a few tablespoons of sauce and a few drops of olive oil. For a fresher image, you can add fresh parsley.


Anca Țurcașiu comes to Poetry and delicacies, the new show signed by Mircea Dinescu, on Prima TV

The new show signed by Mircea Dinescu can be seen on Sunday, June 6, from 14:00, only at Prima TV. Actress and singer Anca Țurcașiu responded to the poet Mircea Dinescu's invitation to spend a pleasant afternoon at the Citadel where the two talked but especially cooked vegetarian and less vegetarian recipes.

Without meat, eggs, cheese or other dairy products, this is the daily menu of the singer Anca Țurcașiu, who at 51 years old feels younger than ever. Mircea Dinescu decided to delight his taste buds with a pizza from his own mill flour and local vegetables. But not just any pizza, but one made half vegetarian, half cheese. And because the Danube offers so many kinds of fish, the poet also cooked salami sarmale, in stevia leaves. Everything seasoned with a real local delicacy: scordolea sauce.

Sunday, from 14.00, at Prima TV viewers will find out how well Anca Țurcașiu is doing in the kitchen and what other stories the two have unraveled, in the chords of Ioneraș and Irinel's taraf, together with the oldest fiddler in Romania (91 years old), Gogu from Poiana Mare .


Ingredients

- 300g 000 flour
- ½ teaspoon of salt
- 200 ml of lukewarm water
- 2 tablespoons olive oil
- a teaspoon of dried basil
- a teaspoon of dried oregano
- 250g fresh mozzarella
- 10 slices of ham
- one sachet of yeast (7g)
- 10 fresh basil leaves
- 8-10 tablespoons of tomato sauce for pizza

Preparation

Preheat the oven to 230 ° C. Put flour, water, yeast, salt, olive oil, oregano and dried basil in a bowl and mix with a wooden spoon until the dough binds. Transfer the dough to a work surface lined with flour, knead for about 5 minutes until the dough becomes elastic. Divide the dough in half and leave it on the kitchen counter for 5-10 minutes, it will rise a little.

Spread the dough with the rolling pin on a surface lined with flour. Make two round countertops with a diameter of about 25 cm. Spread 4-5 tablespoons of tomato sauce on each pizza tray. Cut the mozzarella into suitable slices and distribute them on the pizza tops. Bake for 15-20 minutes or until the dough has turned brown, once you have taken them out of the oven add the slices of prosciutto and fresh basil. Enjoy!


Eggplant au gratin with tomatoes and grated cheese

Fancy a tasty dinner? Try our recipe, eggplant au gratin with tomatoes and grated cheeses and
enjoy their flavor.

Ingredient:
Eggplants
freshly ground pepper
10 g basil leaves
salt
40 ml of olive oil
100 g grated mozzarella
100 g race parmesan
30 g of pesto sauce
100 g of armored tomato sauce
340 g eggplant

Method of preparation
Sprinkle salt and pepper over the peeled eggplant and then add the olive oil over them. Put them on
grill for 1 minute each until browned.
Place the slices in the ceramic bowl, add the tomato sauce over the first layer and then add another layer of
eggplant and tomato sauce on top.
At the end, add the tomato sauce mixed with pesto and sprinkle and the mixture of grated cheese. Leave
the whole composition in the oven for 7 minutes at 180 degrees Celsius.
We wish you good luck and we are waiting for you on our blog for new recipes written especially for you!


Pizza top press PRESSA 33, 4.75 kW, pizza ø33cm, 250-270 grams

PRESS 33 PrismaFood Italyis a press that forms the dough for pizza, with a border on the edge.

Pizza countertop ø33cm PRESSA 33 PrismaFood Italia, 4.75 kW, 250-270 g dough table, 230-400V

The press dough maker has a large capacity for preparing a 33 cm diameter round dough top, also forming the traditional border on its edge, with the help of the special shape of Teflon-coated aluminum plates, which press the dough.

The use of the trainer is very simple and efficient, with a high production rate and saving time and labor. The shaper has an adjustment lever for changing the thickness of the dough.


Cheese Pizza - Recipes

ingredients
2 cups red cabbage, chopped
2 suitable potatoes, peel and cut into slices
4 cups vegetable soup or canned soup
1 suitable onion, chopped
1 cup marar touched
1 large tomato, cut into pieces [. ]

Apple pie

ingredients
6 eggs
6 tablespoons flour
12 tablespoons sugar
8 mere golden
a teaspoon of cinnamon powder
1 small bottle free of rum [. ]

Pikarela

ingredients
3 kg gogosari
2 kg white onion
10 pieces of hot pepper
1 cup sugar
1/2 l of vinegar
1/2 l apa [. ]

Dumplings with cow cheese

ingredients
500g cow cheese
125 gr gray
2 tablespoons sugar
1 egg tied
50 gr butter
100 gr pesmet [. ]

Parliament cake

ingredients
leaf
2 cups roasted walnuts
7 egg whites
7 tablespoons sugar
7 tablespoons ground walnuts
3 tablespoons flour [. ]

Cheese stoves

ingredients
pizza dough
CHEESE
tomato juice
sour cream
1 or

Prosco Pizza

ingredients
pizza dough
1 piece of red
1/2 ardel
Tomato juice
CHEESE
ham [. ]

Pasta with mayonnaise

ingredients
1/2 bag of pasta paste
mayonnaise
a few slices of ham
3-4 pieces of pickled cucumbers
1-2 peppers
salt pepper

Christmas set

ingredients

Banana cocktail

ingredients
2 bananas
2 tablespoons lemon juice
1 l of mineral water
5 oranges
8-10 ice cubes

Bitter chocolate cake

ingredients
Top: 8 eggs
8 tablespoons sugar
8 tablespoons ground walnuts
2 tablespoons cocoa
3 tablespoons flour
1/2 sachet baking powder. ]


Matured cheeses

cheese it is also indispensable on Romanian tables, but it is made in several European countries (especially in the Balkans), and even has an Italian "counterpart": caciocavallo. It is usually prepared from cow's or sheep's milk, it is salted and matured for shorter or longer periods. The more mature it is, the denser its texture and the more intense its taste. The cheese ripened by Horezu it can sit on any table with Parmesan (cow's milk) or pecorino (sheep's milk), assortments of matured Italian cheeses and can successfully compete with them.

Photo by Katrin Leinfellner / Unsplash

The cheese, an assortment specific to Doftana Valley and is produced in the area according to hundreds of years old recipes. The sweet curd is cut into small pieces and placed in boiled water, after which it is placed in special, round shapes. When it cools and takes a shape, it is put in brine, then smoked and matured for two months, the final product being the famous cheese.

Feta cheese is no longer a national good of the Greeks, but one of the most used and appreciated foods in the world. A little unfair to feta mature Romanian, who can not only compete with it, but also win it. More creamy and often with a higher fat content than feta, matured sheep telemeau has a unique taste, given by the feeding of sheep raised on alpine pastures.

However, there are several varieties of Telemea cheese, fresh or matured, from cow's milk, sheep, buffalo, goat or mixture. It is a salty cheese with a slightly acid taste, which is kept in brine. The minimum maturation period is three weeks, and those matured for a few months are among the best varieties.

A little cheese is a variety specific to Moldova and an additional reason to want Moldova on a plate, along with a hot polenta. It is made only from sheep's curd, which, after drying, is left to ferment for a week, passed through a mincer, kneaded with salt, put in a few hermetically sealed wood and matured for 30-60 days.

Bellows cheese it is obtained after exactly the same procedure, also from mutton curd, with the difference that it is preserved in a bellows (a bag), in a natural membrane (sheep or bovine bladder) or in fir bark, which gives it an unmistakable aroma. The ripening period of the bellows is between one and six months.

Photo: Wikimedia Commons / Vlad Saileanu

Năsal cheese it is the top assortment of Romanians and is unique in the world. This soft curd is aged between 18 and 25 days in a cave, in Ţaga (Cluj County), where there is a bacterium that is no longer found in any other part of the world. If French cheeses with noble mold are injected with that mold, the whole process is natural in Țaga. The bacterium Brevibacterium Linens, which lives in the rock of the cave, acts on the pieces of curd put to mature on the shelves. They are turned daily, from side to side, and acquire a crust that leads to the transformation of the product from the outside to the inside, obtaining a soft cheese with an intense, spicy taste.


Simplified homemade version of four-cheese pizza

  • wheat flour & # 8211 150 g
  • wholemeal flour & # 8211 150 g
  • olive oil & # 8211 35 ml
  • sugar & # 8211 20 g
  • or & # 8211 1 pc.
  • water & # 8211 65 ml
  • a mixture of Italian herbs and salt.
  • olive oil & # 8211 10 ml
  • mozzarella & # 8211 100 g
  • blue cheese & # 8211 100 g
  • Russian cheese & # 8211 100 g
  • Parmesan & # 8211 100 g
  • basil & # 8211 5 leaves.

Nutritional value: 254 Kcal.

  1. Set both types of flour and mix them together. They should also be mixed with a mixture of herbs, sugar and salt. Mix everything together and set aside. Push the egg separately, then add water and oil. All together, then knead a large pizza dough. It should be about an hour before it can be used
  2. The dough will turn a slightly dark color, but this will make the pizza more rustic. They should be presented in shape, making the bottom and side of the future pizza. and then stains with olive oil. Prepare all the cheeses in advance, either by cutting or by rubbing
  3. The first layer will be blue cheese. Then you should show mozzarella and Russian cheese. Parmesan will last. Then you need to put fresh basil
  4. The pizza is baked for about 20 minutes. The oven temperature should be about 200 degrees. The bowl gives the pizza its special flavor while it bakes.

4 tricks with Italian cheeses


Get the perfect pizza
Mozzarella is slightly watery and softens the pizza top. Put the mozzarella slices on a towel that absorbs water and place them on the pizza in the last minutes of cooking.

An alternative to classic pasta cheese
A mild alternative to strong cheeses for pasta, pizza or risotto is Galbani Dolcelatte. To appreciate its intense aroma, take it out of the fridge 20 minutes before serving.

Scratch like a real Chef
Mozzarella is a soft cheese and is hard to grate. Leave it in the freezer for 15 minutes and it will save you from an intense arm workout.

The best cheese for dessert
Mascarpone and Ricotta are the perfect types of cheese for sweet summer recipes, meaning a creamy Tiramisu and some excellent tarts.


Video: Mozzarella Käse für Pizza - Welt der Wunder (September 2022).


Comments:

  1. Malcom

    In my opinion you commit an error. I suggest it to discuss.

  2. Abbud

    We see, not fate.

  3. Aitan

    I congratulate, the magnificent idea and it is timely

  4. Mador

    I'm sorry, but in my opinion, you are wrong. I'm sure. I propose to discuss it.



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