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Mozzarella mushroom and mince pizza on yeast dough

Cooking recipes / Top Picks / Meat in the oven

11 serving
2 hours

Wheat flour - 350 gr, Water - 240 ml, Olive oil - 50 ml, Sugar - 3 g, Dry yeast - 7 g, Herb mixture - 4 g, Salt - to taste, Olive oil - 30 ml, Salt - to taste, Ground beef - 130 gr, Ground chicken - 120 g, Onions - 2 pcs., Tomatoes - 1 pc., Bell pepper - 1 pc., Champignons - 150 gr, Mozzarella - 200 gr, Tomato sauce - 6 tbsp, dill - 0.25 g, parsley - 0.25 g, garlic - 3 teeth, ground black pepper - to taste

Test products. Flour needs to be sifted.

Add yeast, salt with herbs and sugar to the flour. Mix.

Gently pour warm water. Mix a little.

Now we pour olive oil and mix the dough with our hands until homogeneous. The finished dough lags behind the walls of the dishes.

That's how the dough looks. Cover the container with a towel and leave in a warm place for 40 minutes.

We knock the dough, leave it under a towel for another 20 minutes, after which the dough will be ready for work.

Let's prepare all the ingredients for the filling. Choose tomato sauce for your taste. Champignons, tomatoes, sweet peppers (I have red, but you can take a different color and then the pizza will be more elegant), dill and parsley greens, onions (it will be more beautiful if you take purple onions, but I have not found it on sale now), garlic peel, mine.

Cut a little onion (if you have a purple onion, then you take it) thinly quarter-rings. Cut the remaining light onions into small cubes (it will go into mince when it is fried), garlic - in thin plates.

Fry the mince with the onions and garlic on some of the olive oil, adding the meat spices and some salt.

While the mince is frying, cut the mushrooms, bell peppers and tomato into thin circles.

Add tomato sauce to the mince. We stir, let us inherit a little. Then transfer the resulting meat sauce - the main ingredient of pizza - to another container to cool.

Add the remaining olive oil to the same pan, put the chopped mushrooms, pepper and salt slightly.

We divide the deposited dough into 2 or 3 parts (if your shapes have a small diameter). I made 2 pizzas out of this amount of food: 20cm and 24cm in diameter, respectively. We stretch the dough with our hands along the bottom of the mold. We do this carefully, sprinkling flour and grinding with our palms, since our dough is quite thin. Put the cooled meat sauce on the dough layer.

Lay out the circles of tomato on top of the meat sauce.

Sweet pepper, cut into rings, put on top of tomatoes.

Over the pepper, pour half of the cheese grated on the grater. Then, for aroma and juiciness, lay out a layer of thinly cut onions.

Put the fried champignons in the next layer. Sprinkle the pizza with the remaining half of the cheese and send it to the oven preheated to 220 degrees, for 15-25 minutes (the time depends on the peculiarities of the oven), until completely ready. It is better to put the mold on the lower tier of the oven: our main filling has already been prepared, we just need to bake the dough until it is ruddy on the edge of the bark, melt the cheese and fry the vegetables a little.

This is what ready-made pizza looks like. We serve it hot on the table, sprinkling finely chopped greens of dill and parsley. Enjoy your meal!