Sand pizza. Delicious shortcrust pizza dough

I have favorite recipes for making pizza dough, usually yeast, and by the way, all of them are shown on the site ... Our family menu even has a traditional pizza day! Although, there is pizza more than once a week. So why not try something new sometimes? For example, a simple shortcrust pizza dough.

This version of the test is yeast-free. In addition to flour, it includes butter, sour cream and egg yolk. I think it is possible with a whole egg, then you need to add a little more flour. In general, it’s easier for me to use either whites or yolks for recipes, since there is always where to attach leftovers. For example, a daughter loves scrambled eggs only from proteins alone, and a dog (Alabai) is always happy to eat at least excess yolks, at least extra proteins))

For shortcrust pastry, chicken and mushrooms would be a suitable filling. I had a piece of breast left from a baked whole chicken, but any chicken meat is fine. And in the freezer there were frozen wild mushrooms, which for pizza must either be boiled or fried, but fresh raw or fried champignons are also suitable.

Prepare all the ingredients according to the list for the shortcrust pastry recipe.

Butter for elastic shortcrust pastry needs to be slightly softened.

Add to it the egg yolk, a pinch of salt and sour cream. Stir.

Combine the mass with flour.

Quickly knead a soft shortcrust pizza dough. Two small thin pizzas were prepared from the specified quantity.

A portion of the dough must be rolled into a round thin blank. It is convenient to do this on baking paper, on which you later bake.

Make a few punctures in the dough with a fork and place this blank in the oven at 200 degrees, keep it there for about ten minutes.

Then put the filling on the dough: chopped onions, pieces of cooked chicken, fried or boiled mushrooms, tomato slices and grated suluguni cheese (or another one to your taste).

Return the pizza pan to the oven and bake until the cheese is melted, i.e. another 5-7 minutes.

I think that the variant of this pizza will appeal to lovers of savory shortcrust pastries and is suitable for pizza-pizza, i.e. which they take with them.

Happy experimenting!

The pizza that we will cook is delicious both hot and cold.

Traditionally, we prepare products for the test:

a little sugar,

170 gr. butter,

collection of Italian or Provence herbs (approximately 0.2 - 0.3 teaspoons),

1.7 cups of wheat flour.

Suitable for filling:

small zucchini,

two bell peppers

two medium bulbs

2 tomatoes (medium)

120 gr. mozzarella cheese,

250 -300 gr. sour cream

and, of course, salt.

Let's start preparing the dough:

To pre-softened butter (150 grams) butter, add salt (at the tip of a teaspoon) and the same amount of sugar, add aromatic herbs and mix. Now we beat in the egg and mix a little more. At the end, add flour, in small portions and gradually mix. We do not add all the flour. We leave a little in order to have something to sprinkle the baking sheet.

We knead the dough and put it in the refrigerator, after covering the bowl with a bag or film. Not for long. While we're making the filling. Time doesn't matter.

Preparing the filling for our shortbread pizza:

We clean, wash and cut the onion, preferably finely.

Saute in butter until slightly golden.

Zucchini straw mode. Can be grated on a coarse grater.

We clean the pepper and cut into thin half rings.

Cut the tomatoes in the same half rings.

Mozzarella cheese cut or break into cubes 2 X 2.

We take out our dough from the refrigerator and knead, giving the shape of a basket on a buttered and sprinkled baking dish.

Now we lay in our form in layers, fried onions. We distribute zucchini on it, pepper on top. Then tomatoes and mozzarella on top.

Whisk eggs and sour cream in a bowl. Salt a little and maybe a drop of sugar.

We fill our pizza and put it in the oven, which is already warmed up to 200 degrees.

It doesn’t bake for a long time, about 30 minutes. Look, what would not burn.

I hope you will like it.

Have a nice...!

You can experiment with toppings, as with any pizza. You can add sausages, smoked meats, other vegetables.

Checked - very tasty.

Recipe for shortcrust pastry pizza stuffed with chicken and mushrooms.
Shortcrust pastry pizza is very thin, crispy and extremely tasty. If desired, you can add olives to the filling. The resulting dough is enough for a mold with a diameter of 28 cm. If you are using a large baking sheet, double the amount of ingredients.
Servings: 8
Recipe characteristics
National cuisine: Russian kitchen
Dish type: Baking, Pizza
Recipe Difficulty: Easy Recipe

Preparation time: 7 minutes
Time for preparing: 1 h 20 min
Servings: 8 servings
Amount of calories: 333 kilocalories
Reason: For lunch

Ingredients for 8 servings
flour - 250 grams
margarine - 100 grams
sugar - 2 tbsp. spoons
yolk - 1 piece
mayonnaise - 1 Art. a spoon
water - 2 Art. spoons
boiled chicken fillet - 250 grams (stuffing)
canned champignons - 200 grams (filling)
mayonnaise or any sauce - To taste (filling)
hard cheese - 150 grams (filling)

step by step
Sift flour into a bowl and add sugar. Finely chop margarine and mix with flour until the consistency of crumbs.
In a separate bowl, mix egg yolk, mayonnaise and water. Add the resulting mixture to the flour mass and knead the dough. Cover the dough with plastic wrap and refrigerate for half an hour.
Preheat oven to 180 degrees. Pour the dough into a mold, making small edges around the edges. Bake the dough for 10 minutes. Then take it out and prick the surface with a fork.
Lubricate the dough with mayonnaise or sauce. As a sauce, you can mix sour cream with garlic, it will turn out very piquant. Put the champignons on the dough, then the chicken and sprinkle with grated cheese on top.
Bake in the oven for another 30 minutes. Cut pizza into pieces and serve.

Pizza is an open pie that belongs to Italian cuisine. The taste of the dish strongly depends not only on the filling, but also on the flour base. The classic base is made from yeast dough. Modern housewives do not have the opportunity to spend a lot of time kneading the dough and waiting for it to rise. Among them, simpler versions of the test for the Italian pie have gained popularity. These include shortbread dough for pizza, which is kneaded quickly and easily, almost immediately after kneading is ready to work with it. There are several options for such a base, but the principles of its preparation remain identical.

Cooking features

Even a novice hostess can prepare shortcrust pastry for pizza if she knows and takes into account a few points.

The main ingredients of shortcrust pastry are flour and butter, which is often replaced with margarine. The characteristics of the kneaded dough and the taste of the finished pizza depend on the quality of these products.
Flour must be sifted before use. This is done not only in order to rid it of small litter and insect larvae, but also in order to saturate the flour with oxygen, so that it becomes loose, light, and easily combines with other ingredients without forming lumps. From such flour, pastries are more tender and airy.
How to prepare the other main ingredient (butter or margarine) for kneading pizza dough depends on the specific recipe. There was no consensus among culinary experts whether it is worth melting the butter or softening it enough. Some people think that this product should be used chilled.
To make the dough softer and more tender, kefir, sour cream, mayonnaise are added to it. The baking soda and baking powder help make it more crumbly. Adding eggs allows you to increase the density of the dough, making it stronger. If you add only the yolks, the dough will remain tender and become even tastier. The choice of recipe depends on the preferences of the cook and the availability of certain products in the house.
If the shortbread dough turned out to be too soft and oily, it is recommended to put it in the refrigerator for an hour or two. Chilled shortcrust pastry is much easier to work with.

The sand base for pizza is usually dried first without filling. To do this, it is slightly rolled out, distributed in shape, pressing to the bottom and sides. Then what is at the bottom is pierced in several places with a fork or toothpick, so that it does not rise during baking. The oven is heated to 200 degrees, the pizza base is sent into it for 10-12 minutes. After that, it is smeared with sauce, trying not to use it in large quantities so that it does not soak the dough. Spread the filling on top, sprinkle with cheese and return the pie to the oven, where it is baked until the filling is ready.

Shortcrust pastry for pizza with butter

wheat flour - 150 g;
butter - 100 g;
chicken egg yolk - 1 pc.;
sour cream - 50 ml;
salt - a large pinch.

Cooking method:

Remove the butter from the refrigerator in advance so that by the time the dough is ready it has time to become soft.
Transfer the butter to a bowl, fluff it up with a fork.
Break the egg, separating the yolk from the protein. Protein for the preparation of this version of the test is not required. It must be placed in a clean, dry container and put in the refrigerator so that it can be used later for cooking other dishes.
Add egg yolk to butter. Salt them. Whisk with a fork or whisk.
Add sour cream, beat it together with other ingredients.
Sift the flour. Pour a handful of it into the prepared liquid base and mix the products thoroughly to prevent the formation of lumps.
After adding the last handful of flour, transfer the dough to a floured work surface and finish kneading the dough with your hands.
Wrap the dough in cling film and refrigerate for 30-60 minutes.

After the specified time, you can easily form a thin pizza base from the cooked dough. It will turn out tender, crumbly, tasty even without filling.

Margarine pizza dough

wheat flour - 0.3 kg;
margarine - 150 g;
sugar - 20 g;
salt - 5 g;
sour cream - 20 ml;
chicken egg - 1 pc.

Cooking method:

Take the margarine out of the fridge an hour before you start making the pizza dough so it has time to soften.
Transfer the margarine to a bowl, mix with sugar, beat with a whisk or even a mixer.
Break an egg into a bowl with margarine, add sour cream. Whisk the ingredients together.
Sift the flour. Partially adding it to a container with other ingredients and stirring them until smooth, knead the dough. In the first stages, it is better to knead the dough with a spatula or mixer, installing a special dough nozzle on it. If shortcrust pastry contact with your hands is not minimized, it may turn out to be too oily and difficult to work with.
At the last stage, quickly finish kneading the dough with your hands, roll it into a ball, put it in a plastic bag and put it in the main compartment of the refrigerator for about an hour.

The dough according to this recipe turns out to be plastic, with a soft, crumbly, but at the same time not too fragile base.

Shortcrust pastry for pizza with mayonnaise

wheat flour - 0.25 kg;
chicken egg - 1 pc.;
margarine or butter - 80 g;
mayonnaise - 50 ml;
baking powder for dough - 5 g;
salt - a large pinch.

Cooking method:

Melt the butter in the microwave or in a water bath. You can also melt the product over low heat, but it is important not to let it boil.
Allow the oil to cool to room temperature or close to room temperature.
Break the egg into a bowl, add salt and mayonnaise to it, beat them with a whisk.
Whisking constantly, pour in the melted butter.
Sift flour and mix it with baking powder.
Pour flour into a bowl with other ingredients, stir them with a spatula. Finish kneading the dough with your hands.
Place the dough in a plastic bag and refrigerate for 2 hours.

The dough according to this recipe turns out to be plastic, almost everyone likes the taste of pizza made from it, while the base is relatively inexpensive.

Shortcrust pastry for pizza is easy to prepare. It will take no more than 20 minutes to knead, but you will have to wait a bit until it cools down. The sand base is suitable for making an Italian pie with any filling, but it should not be smeared with a large amount of sauce.