A purely Italian dish - pizza - has long been firmly established in the national cuisines of different countries of the world. She is loved for the speed of cooking, the opportunity to experiment with toppings and each time to create pizza to her own taste.
General principles for making pizza with minced meat and mushrooms
From the observance of all the rules for making a real pizza, its taste and appearance depend. There are several subtleties that will make the "right" Italian dish:
1. The thickness of the test. It needs to be rolled out as thinly as possible. Yeast dough during baking is significantly increased in volume. When using puff pastry, it is important not to overdo the dish in the oven so that the base does not become too stiff and crunchy. Ideally, a portion slice of pizza should be bent in half. The optimal thickness of the dough is 0.5-0.9 cm.
2. The order of the layers. The top layer is necessarily hard cheese, amenable to melting, forming a golden soft crust on the surface. Tomato sauce always comes in the first layer - this will allow the rest of the filling to stick to the base.
3. The ratio of the thickness of the cake and the base. If you make a dish on a thin layer of dough, then the filling should be ready, for example, mushrooms should be pre-fried. If thick cakes are used, the same mushrooms can be laid fresh, because such a base is baked for a little longer. This rule applies to minced meat.
4. Tomato sauce. Many housewives have long replaced real tomato sauce with purchased ketchup or even tomato paste diluted in water. In the classic version, tomato sauce is used on the basis of tomato puree with the addition of various spices - pepper, basil, garlic, oregano.
The main rule for making quality pizza with minced meat and mushrooms is the correct selection of products - it is better to use minced home-made, ground meat, cheese cannot be replaced with a cheese product and processed / smoked cheese.
Pizza with minced meat and mushrooms - a classic recipe
The classic Italian recipe uses a minimum of products, but all should not be fresh. The dough is also used at home.
Ingredients
For the test you will need:
· One and a half - two glasses of flour;
· 1 glass of water;
· Half a teaspoon of dry yeast and salt;
· One tablespoon of odorless vegetable oil;
A pinch of sugar.
For filling:
150 g of cheese;
Minced meat (a mixture of pork and chicken) - 200 gr.;
· 4 tablespoons of tomato sauce;
5 cherry tomatoes
· 5 large champignons;
· Two tablespoons of vegetable oil;
· Spices to taste.
The original recipe uses cold-pressed olive oil, but it is acceptable to replace it with odorless vegetable oil.
Cooking method
First of all, you need to make a dough, it takes about 1 hour to rise:
1. Combine the flour and 1 sachet of dry yeast, be sure to sift the flour, lay out the resulting mixture on a table.
2. At the top, make a deepening, pour in oil, pour salt and sugar, pour in a stream with water.
3. Knead a thick, elastic dough.
4. Cover the lump with polyethylene or a napkin and let stand for at least 1 hour in a warm place.
When the dough increases in volume at least twice, you can proceed:
1. Rinse mushrooms, tomatoes, wipe dry. Cut mushrooms into thin plates, tomatoes into rings.
2. Mix the minced meat by adding one teaspoon of spices. Grate cheese on a medium grater.
3. Turn on the oven 200 degrees in advance and heat it for at least 15 minutes.
4. Grease a baking sheet with vegetable oil, roll out the dough into a layer no thicker than 0.5 cm, transfer to a baking sheet.
5. Dough with tomato sauce, it is convenient to use a silicone brush for this. Put the minced meat on a sauce in a thin layer, on top mushrooms, tomato rings, sprinkle with oil, sprinkle with the remaining spices.
6. Put in the oven and bake for about 7 minutes, then remove the baking sheet, sprinkle the cheese on the baking sheet, bake for another 15 minutes until golden brown.
In addition to dry seasonings - basil, oregano - you can use more affordable parsley, cilantro. Champignons can be replaced with oyster mushrooms or porcini mushrooms.
Pizza with minced meat and puff pastry mushrooms
A simple recipe for real home-made pizza based on puff pastry. You can use both round-shaped pizza blanks and take regular puff pastry and roll out cakes of a suitable diameter.
Ingredients
All you need is a few components:
· 1 kg of shop puff pastry (it is better to use yeast-free, it does not rise so much);
· Half a packet of mayonnaise and ketchup;
300 g of mushrooms;
· 700 grams of ground beef;
3 cloves of garlic;
· 200 g of hard cheese;
· One onion;
· Salt, black pepper, other seasonings to taste.
In this recipe, many ingredients will be pre-fried, so you will need an additional about 50 ml of odorless oil for frying.
Cooking method
Since the recipe uses ready-made dough, you can immediately start preparing the filling:
1. Peel the onion and cut into small cubes, pass the garlic through a crush. Add onion, salt, seasonings to the prepared meat and fry in a small amount of oil. If the stuffing is very greasy, after frying it can be thrown onto a sieve to drain excess fat. One minute before the end of frying, add chopped garlic to the minced meat.
2. Fry the mushrooms in the same pan. If using mushrooms, cut into small slices. If you take oyster mushrooms, cut them into thin cubes.
3. Grease a baking sheet with margarine, a little mash with flour, roll out the defrosted puff pastry into a layer and carefully transfer to a baking sheet, making sides about 1 centimeter.
4. Mix ketchup and mayonnaise, gently spread over the dough.
5. Next, put the minced meat, mushrooms on top of it.
6. Sprinkle everything with grated cheese, if you wish, you can add more spices or finely chopped fresh herbs.
7. Pizza is baked for about 20-30 minutes (depending on the thickness of the cake) in the oven, heated to 200 degrees.
There is a little trick in preparing dishes based on puff pastry - a rolled layer must be pierced in several places with a fork before laying layers. This will not allow the dough to increase too much in volume during baking.
Pizza with minced meat and mushrooms "Lazy" with mozzarella
This is a variant of pizza from the doorstep series. It cooks very quickly, since ready-made frozen dough and the simplest components are used.
Ingredients
A standard baking sheet will need approximately 800-1000 g of puff yeast-freeze frozen dough. For filling:
· 200 g of frozen forest mushrooms;
250 g of ground beef;
· One cup of mozzarella cheese;
· One medium red onion;
· 2 juicy tomatoes;
· A little parmesan cheese for sprinkling;
· Two branches of parsley and dill;
· olive oil;
· Tartar sauce and ketchup - 100 ml each;
Salt, Provence herbs, nutmeg and black pepper to taste.
Cooking method
Turn on the oven immediately so that it warms up, meanwhile;
1. Boil whole mushrooms in water with salt until tender, cool and cut if necessary.
2. Salt the minced meat, add the nutmeg and pepper, chopped garlic, fry, add the ketchup to the hot mixture and cool
3. Cut the onion into thin half rings. Cut mozzarella cheese into thin slices, tomatoes into slices, chop dill and parsley finely.
4. Lubricate the baking sheet with any odorless oil, lay out a layer of dough, also oil and pour over the tartar sauce. Top with minced meat, then mushrooms, onions, tomatoes, sprinkle with herbs and parmesan.
5. Bake no more than half an hour at two hundred degrees.
It is better to cut the pizza hot or warm until the cake is maximum soft.
Fast pizza with minced meat and mushrooms on pita bread
Instead of traditional yeast or puff pastry, thin pita bread can be used. Pizza based on it will be ready in 15 minutes.
Ingredients
You will need:
· 2 large pita breads;
200 g of fried chicken minced meat;
100 grams of mushrooms;
· Two tablespoons of hot ketchup;
10 olives
· 2 tablespoons of sour cream;
· 3 medium tomatoes;
150 g of cheese for sprinkling;
· Salt, seasonings, black pepper to taste.
Cooking method
Everything is done very quickly:
1. Fry the minced meat in a pan, remove it, fry chopped mushrooms in this oil. Cut the tomatoes into 8 parts and also lightly fry in oil.
2. Place one pita bread on a baking sheet, oiled, cut the edges to fit the shape. Grate half the cheese (about 75 grams) on a grater and spread over pita bread, cover the cheese with a second pita bread. This is necessary so that a uniform layer is obtained and both pita stick together.
3. Mix hot ketchup and sour cream, using a silicone brush, spread on pita bread.
4. Top with fried minced meat, mushrooms, salt, add pepper and seasonings, cut the olives into thin circles and put them on top.
5. Then spread the fried tomatoes over the base, sprinkle with the remaining grated cheese.
Baking such a pizza with minced meat and mushrooms will take a maximum of 15 minutes at a temperature of 180 degrees.
Portion pizza with minced meat and mushrooms "Snail"
The peculiarity of this dish is that pizza is prepared in the form of portioned "snails", for which puff pastry is used. It is convenient to eat, no need to cut into pieces, it looks beautiful when served.
Ingredients
You will need:
· Puff frozen dough - 700 gr.;
A pound of minced meat;
· 600 grams of tomatoes in their own juice;
· One onion head;
3 cloves of garlic;
50 ml of vegetable oil;
150 grams of smoked cheese + 100 hard;
· 1 red bell pepper;
· 2 pickled cucumbers;
· A mixture of herbs, pepper and salt to taste.
Cooking method
Before cooking, defrost the dough at room temperature, then proceed to create a mini pizza:
1. Finely chop the onion and garlic, fry in oil until golden brown, add to the minced meat, fry until tender. Add salt, pepper and seasonings, tomatoes together with their juice, finely chopped red bell pepper, diced cucumbers, bring the dressing to a boil. Stew for 15 minutes until the sauce thickens.
2. Preheat the oven at 220 degrees. In a separate bowl, grate smoked and regular cheese, mix.
3. Cover the baking sheet, grease the paper with oil.
4. Roll out the thawed dough into a thin layer, carefully transfer meat sauce to it, sprinkle with a mixture of cheeses, roll into a roll. Seam down roll onto a baking sheet.
5. Directly on the baking sheet, cut it into pieces no more than 2 cm thick, arrange the circles on the baking sheet.
These mini pizzas are baked for about 10 minutes. Before serving, you can decorate them with herbs and sprinkle with real olive oil.
Bread pizza with minced meat and mushrooms
At the heart of this dish is not a yeast or puff pastry, but a baguette. This dish is very similar to hot sandwiches, but thanks to the filling it tastes like real Italian pizza.
Ingredients
Take these products:
· One baguette weighing about 400 g;
· 0.5 liters of tomato sauce;
· 250 grams of a mixture of minced meat - beef + pork;
· 230 g salted champignons;
· 230 grams of mozzarella cheese;
100 ml of mayonnaise;
· Salt and other seasonings as desired.
Cooking method
Such pizza can be baked not only in the oven, but also in a slow cooker or microwave:
1. Cut the mushrooms and fry in a pan, if desired, add a little onion. Fry the mixture of minced meat in a separate pan until cooked, it is advisable not to use oil for frying.
2. Stuff the minced meat with mushrooms and tomato sauce.
3. Cut the baguette along, with a spoon or with your hands, pull out part of the crumb so that the “boat” remains.
4. Lubricate the inside with mayonnaise, put the meat filling inside, salt and sprinkle with seasonings, top with grated cheese.
Since the base and filling are ready, bake such pizza in the oven until the cheese crust melts - 5-7 minutes.
Tips and Tricks
The perfect pizza with minced meat and mushrooms is much simpler than it sounds:
If the base of the dough is thin, it is advisable to pre-fry the filling;
· Vegetables such as sweet peppers, broccoli, carrots, zucchini are also pre-fried;
· If you use oyster mushrooms, after frying it is advisable to strain them on a sieve, since they emit a lot of excess fluid;
· Greens are better to "hide" inside the layers - on top parsley or dill can simply burn;
· Try to use not too much sauce, otherwise the dough will remain wet;
· Instead of minced meat, you can use finely chopped pork or other meat, only in this case it must first be fried or boiled.
Pizza can be considered a truly universal dish - it quickly cooks, is instantly eaten, and is appropriate for a festive and everyday table.
