Double à la pizza pie with sour cream yeast-free dough

Category: Bakery products
Double à la pizza pie on sour cream yeast-free dough

Ingredients

Dough
Sour cream (15%) 200 g
Butter (chilled) or margarine 200 g
Flour 350 g
First filling
Sausage doctor's 250 g
Mushrooms (I have frozen forest) 250 g
Bulb onions 1 PC.
Vegetable oil 1 tbsp. l.
Salt taste
A tomato 1 PC.
Mayonnaise 1 tbsp. l.
Second filling
Mozzarella 125 g
A tomato 1 PC.
Pitted olives 15 pcs.
Ketchup 1 tbsp. l.
Italian Herb and Salt Blend taste
Additionally
Cheese 200 g
Butter (or margarine) for greasing a baking sheet

Cooking method

  • Pour flour into a deep bowl, add sour cream. Grate chilled butter on top on a coarse grater. Knead a homogeneous dough that sticks slightly to your hands Double à la pizza pie on sour cream yeast-free dough.
  • Cover with cling film and refrigerate for 30 minutes (more is possible, but I just have enough time to prepare both fillings).
  • Meanwhile, fry the mushrooms and onions in vegetable oil, salt to taste. You can take any mushrooms, this time I had frozen forest ones. I often use dried, presoaked and sliced.
  • While the mushrooms are fried, cut the sausage into small cubes. When the mushrooms and onions are ready, add the chopped sausage to them and fry everything together for another 2-3 minutes. Put on a plate to cool slightly Double à la pizza pie on sour cream yeast-free dough
  • For the second filling, cut the mozzarella into thin slices. And also cut the tomatoes into thin half rings. Grate cheese on a coarse grater, olives in half.
  • Now, in fact, we proceed to the "assembly" of the pizza pie. Turn on the oven 180 degrees, let it heat. Lightly grease the baking sheet with the drain. butter (if there is a lot of butter, the dough will slide over it!) and distribute the chilled dough with your hands, forming small sides. Grease one half of the pizza with mayonnaise, ketchup, the other half
  • Double à la pizza pie on sour cream yeast-free dough
  • Stagger the chopped tomatoes
  • Double à la pizza pie on sour cream yeast-free dough
  • Now, between the tomatoes, put on the mayonnaise-stuffing of mushrooms and sausages, on the ketchup-mozzarella. Sprinkle tomatoes and mozzarella on top with a mixture of Italian herbs and salt
  • Double à la pizza pie on sour cream yeast-free dough
  • Put the olives on the empty spaces between the mozzarella and the tomatoes. Now, sprinkle with lightly grated cheese the tomatoes that are in between the mozzarella. And sprinkle the rest of the cheese on the filling of mushrooms and sausages
  • Double à la pizza pie on sour cream yeast-free dough
  • Bake 35-40 minutes (look at your oven) until golden brown and done
  • Double à la pizza pie on sour cream yeast-free dough.
  • Take out the finished pizza-pie, cover with a towel and let cool slightly. Then cut into portions. I really enjoy doing it with pizza scissors.
  • With tomatoes and mozzarella
  • Double à la pizza pie on sour cream yeast-free dough
  • With mushrooms and sausage
  • Double à la pizza pie on sour cream yeast-free dough
  • Delicious both warm and cold. The cooled pizza pie can be heated in the microwave.
  • Bon Appetit!

The dish is designed for

Baking tray 50 cm X 50 cm

Time for preparing:

40 minutes cooking + 35 minutes baking

Cooking program:

Refrigerator + oven

Note

Somewhere in the middle of the 90s, leafing through another magazine, I don't even remember which one, either "Rabotnitsa" or "Krestyanka", came across a recipe called "Yeast-free pizza on sour cream dough". And in those days, culinary programs were already showing on TV and talking about various dishes unfamiliar to us, including pizza. Of course, I really wanted to try, what kind of new overseas dish is this? And then just the recipe .. Well, I prepared it. I put the sausage and dried porcini mushrooms lying at that time into the filling (because the recipe said that the filling can be absolutely any, even sweet!) We really liked it! And this recipe stuck with us!
Later, we began to open different pizzerias, the famous PIZZA-HUT, which, of course, the whole family visited and which we really liked! Having tasted real pizza, we realized that the pizza that was always prepared under this name is not at all the same and differs in taste from the original, and rather a pie, not a pizza ... But this recipe has not been forgotten to this day, and , according to the old habit, we call it pizza (as in the original source). I cook quite often, changing the fillings as desired and the availability of food in the refrigerator at the moment. And also, at the request of her husband's daughter to make more and with different fillings, I somehow came up with the idea to make two fillings on one baking sheet at once. It helps me a lot - you don't have to make several visits.
I would be glad if you also like this recipe! Or maybe you know him ...

Irina Dolars
Very interesting!
Thank you, Checkmark, for the pizza pie options! Yeast-free is great!
I always followed the recipes in the "Rabotnitsa"
Rada-dms
You did great, Checkmark! I will keep in mind such a hearty and beautiful version, practically, of a pie! There were a lot of good recipes in Rabotnitsa, as it saved in its time !! Thanks for the recipe! Great !!
Trishka
galchonok, Checkmark what a wonderfully convenient pizza, you can please everyone at once, like gritsa both yours and ours, thanks for the great idea !!!

And the dough is probably like a puff, crispy, right?
Borisyonok
galchonok, Check mark!
This is our way! "You take it in your hands, you sweep a thing"! And the dough is so thin and the filling is delicious!

And there is where to attach sour cream when there are not too many eaters on it.

galchonok
Irina, Olga,Ksyushathank you girls!
Quote: Irina Dolars
Thank you Checkmark for the pizza pie options!
To your health, Irina!
Quote: Rada-dms
Thanks for the recipe!
To your health, Olga!
Quote: Trishka
thanks for the great idea
To your health, Ksyusha!
Quote: Rada-dms
I will keep in mind such a hearty and beautiful version, practically, of a pie!
I would be glad if you use it!
Quote: Rada-dms
There were a lot of good recipes in Rabotnitsa
Yeah, a lot of them are rewritten, and some of them are glued to my fat cooch. notebook !
Quote: Trishka
And the dough is probably like a puff, crunchy, right?
Ksyusha, yeah, like puff. It is soft under the filling, but crispy around the edges!
galchonok
Elena, Thank you !
Quote: Borisyonok
And the dough is so thin and the filling is delicious!
Correctly noticed, to the very point!
Trishka
And Mona instead of sour cream, should you use thick yogurt or not?
galchonok
Ksyusha, you know, I don't know ... If you think about it, logically, then yes, provided that the yogurt has the consistency of sour cream. But, I have never done that, although in other recipes I often replace sour cream with yogurt or kefir, and the taste, I don't know how it will turn out
Irina Dolars
And I would boldly replace it if the yogurt is thick
Trishka
Thank you boom experiment
Tumanchik
Checkmark what an interesting option. The dough recipe was very interesting. Moreover, sour cream often remains unused on the farm! Thank you very much for sharing!
galchonok
Irinka, use it to your health! Thanks for stopping by!
Elven
Check mark, the recipe is interesting! I'll have to try.
And we often pizza from such we make dough, it remains from the pies. So you can safely replace sour cream with kefir or yogurt, only flour can take more
galchonok
Lenochka, Thank you ! You have good kefir dough, and pizza with pies is lovely too!
Miranda1980
the pizza is very tasty, I tried it without minced meat, because I don't eat meat - it's very tasty!
galchonok
Irina, glad to be rated! Thanks for your feedback!
Miranda1980
ninza
Checkmark, I take the recipe into service, especially since this is a yeast-free option. Thank you!
galchonok
Nina, to your health! I would be glad if the recipe ever comes in handy. Thank you !
marian82
Great recipe
galchonok
Mariannochka, Thank you so much ! Good to see you ! Welcome to the Bread Maker!

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