Cooking process
Pizza – a wonderful product, because it can be cooked with a variety of ingredients, so everyone can find a recipe that will be to his liking. Well, you can just look in the refrigerator and see what we can do for the filling. I think that there will always be something. It’s especially good to cook pizza after the holidays: it’s a great way to find the use of the remaining cut. Well, today I will cook pizza with bacon and mushrooms.
The basis of pizza we will make from a yeast dough, for which we will prepare the necessary ingredients. Fresh yeast can be replaced with dry, and instead of frozen mushrooms, like me, take champignons. Today I have frozen mushrooms, but you can use absolutely any mushrooms, for example frozen mushrooms or frozen boletus.
We dilute the fresh yeast in warm milk (milk should not be hot). Add salt, egg and sugar. We mix it.
Add the flour, mix the mass. We knead the yeast dough – first in the bowl, mix all the ingredients, and then continue the kneading on the table. We knead the dough until it becomes smooth and smooth.
We put the dough in a bowl, cover it with a towel and leave it to ripen. How much time the dough will ripen depends on the quality of the yeast and on the temperature of the room in which the dough will be.
Meanwhile we will prepare the rest of the ingredients that we need. Cheese grated on the grater. Bacon thinly cut.
For pizza, I will use mushrooms, which I froze for the winter. In the season, you can use forest mushrooms, well, and mushrooms can be used all year round. Champignons I pre-boil or fry. Forest mushrooms boil. And those frozen mushrooms that I use now, before the freezing have already been welded, so now I just thawed them and cut them.
From the amount of dough that I have, I get two basics for pizza. Take half the dough and roll it into a thin layer, while giving it a round shape.
For baking pizza, I will use this special form with non-stick coating. I will smudge the bottom and the sides with sunflower oil without a smell. Lay out a layer of dough.
Finely cut a ray.
The basis is lubricated with ketchup. Spread a finely chopped onion. The next layer is thinly sliced bacon. And on a layer of bacon we spread mushrooms.
And, finally, the last layer – grated cheese. The final touch is a little ketchup. The quantity of ketchup is determined according to your taste: someone likes to apply generous strips, but I will limit myself to a few points. We put pizza with bacon and mushrooms in the oven and bake for 20 minutes until the cheese melts. We follow that the dough is baked, but not burnt.
The first pizza is ready (remember that of this amount will be 2 pizzas of medium size).
To eat pizza, of course, is best in hot form. Bon Appetit!
Pizza with bacon
Pizza is a wonderful dish, it can be cooked with a variety of ingredients, and everyone will find a recipe that will be to his liking.
Ingredients
Flour 250 gr
Egg – 1 pc.
Milk – 130 ml
Salt – 0.75 tsp.
Yeast, fresh – 15 g
Sugar – 1 tbsp.
Bacon – 150 g
Cheese hard – 200 g
Onion – 0.5 pcs.
Mushrooms – 200 g
Ketchup – to taste
Sunflower oil – for lubricating the mold
Cooking process
Pizza – a wonderful product, because it can be cooked with a variety of ingredients, so everyone can find a recipe that will be to his liking. Well, you can just look in the refrigerator and see what we can do for the filling. I think that there will always be something. It’s especially good to cook pizza after the holidays: it’s a great way to find the use of the remaining cut. Well, today I will cook pizza with bacon and mushrooms.
The basis of pizza we will make from a yeast dough, for which we will prepare the necessary ingredients. Fresh yeast can be replaced with dry, and instead of frozen mushrooms, like me, take champignons. Today I have frozen mushrooms, but you can use absolutely any mushrooms, for example frozen mushrooms or frozen boletus.
We dilute the fresh yeast in warm milk (milk should not be hot). Add salt, egg and sugar. We mix it.
Add the flour, mix the mass. We knead the yeast dough – first in the bowl, mix all the ingredients, and then continue the kneading on the table. We knead the dough until it becomes smooth and smooth.
We put the dough in a bowl, cover it with a towel and leave it to ripen. How much time the dough will ripen depends on the quality of the yeast and on the temperature of the room in which the dough will be.
Meanwhile we will prepare the rest of the ingredients that we need. Cheese grated on the grater. Bacon thinly cut.
For pizza, I will use mushrooms, which I froze for the winter. In the season, you can use forest mushrooms, well, and mushrooms can be used all year round. Champignons I pre-boil or fry. Forest mushrooms boil. And those frozen mushrooms that I use now, before the freezing have already been welded, so now I just thawed them and cut them.
From the amount of dough that I have, I get two basics for pizza. Take half the dough and roll it into a thin layer, while giving it a round shape.
For baking pizza, I will use this special form with non-stick coating. I will smudge the bottom and the sides with sunflower oil without a smell. Lay out a layer of dough.
Finely cut a ray.
The basis is lubricated with ketchup. Spread a finely chopped onion. The next layer is thinly sliced bacon. And on a layer of bacon we spread mushrooms.
And, finally, the last layer – grated cheese. The final touch is a little ketchup. The quantity of ketchup is determined according to your taste: someone likes to apply generous strips, but I will limit myself to a few points. We put pizza with bacon and mushrooms in the oven and bake for 20 minutes until the cheese melts. We follow that the dough is baked, but not burnt.
The first pizza is ready (remember that of this amount will be 2 pizzas of medium size).
To eat pizza, of course, is best in hot form. Bon Appetit!