Adyghe cheese is suitable for pizza. Dishes with Adyghe cheese. Your health is our goal

Snacks
18.11.2021

Pizza with Adyghe cheese

Ingredients

For test: 300 g flour, 15 g yeast (dry), 2 teaspoons sugar, 2 teaspoons vegetable oil, 2 teaspoons salt, water.

For filling: 250 g Adyghe cheese, 200 g chicken breast, 100 g champignons, 100 g minced pork, 30 g olives, 30 g tomato paste, vegetable oil, butter, sugar, salt.

Cooking method

In a small amount warm water dissolve yeast and sugar. Add butter, stir in flour, knead the dough, put in a warm place.

Grind the mushrooms, fry until half cooked. Add minced meat, fry for 15 minutes. For the sauce, chop the tomatoes, fry in butter, add a little sugar, salt and tomato paste. Add a small amount of water, simmer for 20 minutes.

Divide the dough into two parts. Roll out one part, put on a greased baking sheet. Spread the sauce, filling on it in an even layer, roll out the second part of the dough, put it on top of the filling, pinch the edges of the dough. cut into large pieces cheese. Lay on top. Place in preheated oven at 170°C for 20 minutes.

This text is an introductory piece. From the book Classic Second Courses author Korobach Larisa Rostislavovna

Potato pizza with cheese Ingredients: 500 g potatoes, 1 bunch green onions, 325 g tomatoes, 450 g turkey schnitzels, salt, ground black and red pepper, 300 ml milk, 5 eggs, 125 g grated cheese gouda, grated nutmeg, 0.5 bunch of thyme, 2 sprigs of sage. Preparation:

From the book 1000 best pizza recipes author Semenova Natalia

PIZZA WITH CHEESE Ingredients For the dough: wheat flour - 2 cups, butter - 200 g, sour cream - 1 cup, 1 egg yolk. For the filling: smoked chicken fillet- 200 g, onion - 2 pcs., fresh tomatoes- 4 pieces, grated cheese - 300 g, parsley, pepper,

From the book Miracle Recipes from Lavash and ready dough author Kashin Sergey Pavlovich

Fried envelopes with Adyghe cheese, tomatoes, Korean-style carrots, mayonnaise, garlic and greens "Stuffed cabbage in a new way" Ingredients 1 sheet of pita bread, 100 g of Adyghe cheese, 1 tomato, 100 g of Korean-style carrots, garlic, mayonnaise, greens (any ), vegetable oil. Way

From the book Dishes from lavash and ready-made dough author Treer Gera Marksovna

snack roll with Adyghe cheese, sweet pepper, basil, dill and garlic "Healthy" Ingredients1 sheet of lavash, 600–700 g of Adyghe cheese, 1 Bell pepper, 2-3 cloves of garlic, 2-3 sprigs of basil, 2-3 sprigs of dill, mayonnaise. Cooking method Adyghe cheese

From the book Stews and Casseroles author Treer Gera Marksovna

Fried envelopes with Adyghe cheese, tomatoes, Korean-style carrots, mayonnaise, garlic and greens "Stuffed cabbage in a new way" 1 sheet of pita bread 100 g of Adyghe cheese 1 tomato 100 g of carrots in Korean garlic, mayonnaise, any greens and vegetable oil - according to to tasteLeaf

From the book Vegetarian Cuisine the author Borovskaya Elga

Snack roll with Adyghe cheese, sweet pepper, basil, dill and garlic “Healthy” 1 sheet of lavash 600–700 g of Adyghe cheese 1 pc. sweet pepper 2-3 cloves of garlic 2-3 sprigs of basil 2-3 sprigs of dill mayonnaise - to taste Mash Adyghe cheese

From book Best Recipes. Pizza with meat author Kashin Sergey Pavlovich

Ragout with Adyghe cheese, onion, garlic, eggs, herbs and red pepper “National Koyazh” ?500 g of Adyghe cheese? 2 onions? 3 garlic cloves? 2 eggs? any greens, vegetable oil, ground red and black pepper, salt - to taste Finely chop the garlic, chop the onion and

From book mushroom recipes. Cooking like a pro! author Krivtsova Anastasia Vladimirovna

From the book Dishes from the oven author Nesterova Daria Vladimirovna

Spinach pancakes with Adyghe cheese and tomatoes Ingredients: 500 g spinach, 1 cup flour, 4 eggs, 1.5 cups milk, 2 tbsp. l. vegetable oil, 1 onion, 3 cloves of garlic, 2 tomatoes, 400 g of Adyghe cheese, 1 glass of cream, grated cheese, pepper, salt - each

From the book Cooking with Cheese author Ivlev Konstantin

Pizza with pate and cheese Ingredients For the dough: 250 g flour, 50 g melted margarine, 6 g yeast (dry), 5 tablespoons of milk, ? tablespoons of sugar, teaspoon salt, 6 tablespoons water. For the filling: 150 g liver pate, 100 g cheese (any,

From the book Ossetian pies. 1000 and 1 recipe author Kashin Sergey Pavlovich

Pizza with mushrooms and cheese? Ready pizza base? 200 g fresh champignons? 100 grams of cheese? 2 carrots? 1 head onion? 2 tbsp. l. vegetable oil? 1 st. l. mayonnaise Peel and wash the vegetables. Grate the carrots on a coarse grater, finely chop the onion and fry together for

From the author's book

Pizza with champignons and cheese Ingredients 400 g flour, 20 g yeast, 200 g champignons, 100 g cheese, 1 onion, 1 tablespoon mayonnaise, 4 tablespoons vegetable oil, 10 g butter, pepper, salt. Method of preparation Dilute the yeast in 200 ml of warm water and leave for 15

From the author's book

Pizza with ham and cheese Ingredients 200 g wheat flour, 100 ml of milk, 15 g of yeast, 2 tablespoons of vegetable oil, 200 g of ham, 2 pods bell pepper, 200 g cheese, 1 egg, 1 tomato, 1 bunch of green onions, 20 g butter, salt. Cooking method Yeast

From the author's book

warm salad with fried Adyghe cheese Zucchini - 600 g Tomatoes - 350 g Vegetable oil - 50 ml Thyme - 15 g Garlic - 4 cloves Parsley - 10 g Basil - 10 g Chili pepper - 1 pc. Cilantro - 10 g Adyghe cheese - 250 g Flour - 50 g Olive oil - 15 ml Arugula - 50 g , pepperTo

From the author's book

Pumpkin baked with ginger and Adyghe cheese Pumpkin - 800 g Ginger - 15 g Adyghe cheese - 200 g Butter - 120 g Liquid honey - 80 g Cilantro - 15 g 20 min 105 kcal Peel the pumpkin from the peel and seeds, cut into slices. Finely chop peeled ginger Adyghe cheese slice

From the author's book

Ossetian pie from yeast dough on kefir with Adyghe cheese, sour cream, green onions, dill, parsley and celery "Khabizdzhyn" IngredientsFor the test: 2 cups flour, 1 cup kefir, 7 g fresh dry yeast, 100 g butter, 1/2 teaspoon salt. For

I didn't calm down... And I made salty pizza as an alternative. ;) The dough turned out very fluffy and soft! And the pizza is delicious! It was pretty easy to prepare. Judge for yourself...
The ingredients for the filling can, of course, be any. I have these:

Cooking starts with kneading the dough. Mix flour with salt and dry yeast in a deep bowl.


Then gradually pour in warm (but not hot) water. And mix well.


Add oil and knead the dough by hand, with a spoon, without the help of a mixer.



Now the dough must be put in a warm place for 30-40 minutes and covered with a towel. We also turn on the oven to heat up to 180 * C.


While the dough is rising, prepare the filling. Cut the onion into half rings, finely chop the green onion.


Pepper wash, clean, cut into small cubes a quarter of pepper.


We cut the sausage into circles, and cut the ham into medium-sized pieces.


Adyghe cheese cut into medium-sized cubes.


Cut the olives in half crosswise.


Three cheese for sprinkling pizza on a medium grater (or coarse). Then you need to prepare a baking sheet for baking pizza. I covered it with foil and greased it vegetable oil sprinkled with flour. You can use parchment instead of foil.

When the dough comes up and increases in volume, with your hands (greased with vegetable oil) put the dough on a baking sheet and give the desired shape.

We put the baking sheet in the oven preheated to 180 * C for 8 minutes. After the allotted time, we take it out and begin to lay out the filling.


First, grease the base with ketchup.


Distribute onions.


We spread the Adyghe cheese, sausage, ham.

Now put the peppers and olives.


Put the pizza in the oven for 15 minutes. After the set time, take out and sprinkle with grated cheese. Put back in the oven for 10 minutes.


When the pizza is ready, take it out of the oven, let it cool down a bit and you can serve it to the table.

I wish you bon appetit and a romantic evening just for two!


Unfortunately, I did not have time to photograph the pizza in the cut! My husband and I ate it very quickly :)

Cooking time: PT01H20M 1 h 20 min

We provide information on the following main sections.

  1. Health, nutrition, diet and healthy lifestyle news
  2. Proper nutrition, weight loss, diet
  3. Allergy and new treatments
  4. Bad habits and ways to quit them
  5. Human diseases, methods of diagnosis and treatment
  6. Birth and upbringing of children
  7. Sports and fitness
  8. Healthy food recipes
  9. Free consultations of doctors
  10. Blogs for doctors, nutrition and fitness experts, interest groups
  11. Service for online appointment with a doctor EMIAS

Your health is our goal

"VitaPortal" occupies one of the first places among the official medical sites in Runet in terms of the number of users. For many of them, we have become a favorite medical site, and we strive to justify their trust by constantly updating and updating information about human health. Our mission is to increase healthy people. And providing verified information is our way to achieve the goal. After all, the more informed our user is, the more carefully he will treat his main asset - health.

The VitaPortal team includes certified doctors and experts in their fields, candidates and doctors of medical sciences, health journalists

VitaPortal is the official medical site dedicated to human health. Our main task is to provide the user with verified information verified by experts in their fields.

Our health site was created not for practicing doctors, but for ordinary users. All information is adapted and provided in an accessible and understandable language, medical terms are deciphered. At the same time, we pay great attention to the verification of the authenticity of our sources, which are only official medical websites, scientific medical journals and medical practitioners and experts.

Information materials posted on the site, including articles, may contain information intended for users over 18 years of age in accordance with Federal Law No. 436-FZ of December 29, 2010 "On protecting children from information that is harmful to their health and development."

Pizza is perhaps the most popular Italian dish. It is easy to cook at home, and the variety of fillings is amazing. Meanwhile to get really tasty dish It is important to choose the right pizza cheese. An incorrectly selected ingredient can spoil the dish or make it outwardly unattractive.

There are some rules for choosing a creamy product that should be followed in order to get a truly delicious meal.

The best choice for a dish with any filling is hard and semi-hard varieties, mostly with a neutral flavor that will not clog or conflict with other ingredients.

If you want Italian food right now, but the varieties described above were not at home, there is a way out. Ordinary cheese can be perfectly replaced with brynza, feta, Adyghe or suluguni. In extreme cases, dryish cottage cheese is suitable, which is pre-flavored with a small amount of seasonings to make it more expressive. It melts perfectly in the oven and creates a delicious crust on the surface of the pizza.

Classic Italian pizza cheese

AT original recipe only one type of cheese is always used - mozzarella. This product is ideal for pizza: it has a neutral, mild taste, does not distort the perception of other components. In addition, mozzarella melts perfectly and remains viscous even after the dish has cooled.

Another variety of suitable product is Parmesan. It has a tart taste with distinct milky notes, melts well and remains soft after the pizza is taken out of the oven and served.

Using the above components, you can be sure of the taste of the final result.

What cheeses are included in four cheese pizza

A distinctive feature of this dish is a minimum of ingredients. Only the actual dough is used here, tomato sauce and four varieties of cheese. They are selected in such a way that their tastes not only combine, but also shade each other.

As a rule, the following types of creamy ingredient are used in such a dish:

  1. Emmental, cheddar or gouda. All these varieties have a soft, slightly sweet flavor. creamy taste, melt well and are perfectly combined with other components.
  2. Blue mold product. It can be either Gorgonzola or Dorblu. Such a component has a tart taste and aroma, avoiding blandness in the finished dish.
  3. Parmesan and mozzarella. Both are classic pizza cheese varieties, one softer and more neutral, the other tart and flavorful. Their combination gives ready meal unique taste and aroma.

It doesn't matter how you put the creamy component on the dough. You can lay out the cheese both in layers and in sectors. It is allowed to mix all 4 varieties and evenly distribute over the surface of the tomato sauce.

Melted product for baking

Despite the great temptation to use processed cheese in Italian dish, you shouldn't do it. The fact is that this creamy product contains many additives that are responsible for its softness and prevent hardening. When heated, the ingredient can behave unpredictably and form a substance more like slime on the surface of the filling.

However, many housewives speak positively about the use of smoked sausage cheese in pizza. The ingredient is cut into thin slices and spread evenly over the filling. After baking, the cheese remains viscous, while giving the finished dish interesting flavor notes.

The melted component is not an unequivocal taboo for pizza, you can try experimenting with different varieties product and choose the best option.

Using mozzarella cheese

This is the best option for pizza.

It is important to follow some rules when choosing and using a product:

  1. The component must be fresh. An ingredient that is past its expiration date may have an unpleasant aftertaste, which will adversely affect the taste of the pizza.
  2. It is best to give preference to a product packaged in vacuum packaging and in the form of a bar. It will not be too wet, while its taste qualities remain on top.
  3. Great if you can buy a product made from buffalo milk. Such a component will give dish light creamy flavor, it goes well with tomatoes and basil.
  4. During the melting process, the mozzarella evenly coats the filling, binding all the ingredients together and giving the pizza its famous flavor.
  5. It is best to cut the product into small pieces or slices and spread evenly over the filling for better melting.

It should not be discounted that this variety contains a large amount of vitamins, therefore it will bring undoubted benefits to the body even after heat treatment.

Suluguni for pizza

Suluguni is a good alternative to mozzarella. This component has a dense, slightly layered structure, creamy salty taste and milky aroma. When heated, the product melts easily, creating a uniform layer on the surface of the Italian food, which begins to stretch when cut.

It is best to chop the ingredient before use rather than cut into slices. Then it will melt faster and more evenly and will bind together all the other components of the Italian dish.

When to put cheese on pizza

The creamy product is always laid out on the filling before sending the dish to the oven.

In this case, you should follow some rules:

  1. If it is decided to use mozzarella, then the cheese is cut into thin slices of the same size and spread evenly on the surface of the pizza, avoiding the formation of large areas not covered with cheese.
  2. When using Adyghe cheese, suluguni or feta, the best way out is to finely chop these ingredients and evenly distribute them over the surface of the pizza.
  3. In the case of hard or semi-hard varieties, you need to grate the required amount of the product on a grater and evenly distribute it over the surface of the pizza.
  4. Parmesan should be pre-chopped and sprinkled with the filling of the dish in an even layer.

In some cases, it makes sense to lay out the cheese some time before the end of baking. This is done in cases where it is necessary to bake the dough well, or a thick layer of filling is used. Such a dish with a stretch can be attributed to classic pizza, and the cheese is laid out later in order to avoid its excessive drying and burning.

What kind of cheese to use for pizza to stretch?

As mentioned above, mozzarella cheese - classic version, it is he who creates thin stretching threads when cutting the dish.

If the original product is difficult to buy, you can use Russian cheese. It has a neutral and mild taste, melts well, does not burn and creates long stretching threads when eating an Italian delicacy.

Which cheese is better for pizza, each housewife decides for herself. There are classic solutions and preferred options, but nothing prevents you from experimenting with new varieties and varieties of a creamy product and choosing it depending on your own preferences.