Perfect Italian pizza. Mozzarella cheese made from young buffalo milk. A real oven with oak wood, which cooks a dish in three minutes, because the heat in it reaches 400 degrees Celsius.
Unfortunately, Russian housewives do not have such “ingredients” at hand for preparing the dish. However, you can make delicious, aromatic and rich pizza in Italian in the conditions of a city apartment, with a set of familiar products from the nearest store and in a regular oven. Today the secrets of the mozzarella pizza recipe will be revealed. How to do it?
Pizza recipe with mozzarella and tomatoes
- 2 tbsp. flour.
- A teaspoon of dry yeast.
- Half st. l. Sahara.
- 2 tablespoons hot water (for yeast).
- 150 ml water (for dough).
- Olive oil.
- Salt.
- Mozzarella cheese – 150-200 gr.
- A couple of large tomatoes.
- Basil.
- Oregano.
- Leeks or onions (optional).
From the ingredients listed above you will get a couple of large pizzas with a diameter of about thirty centimeters. The dough preparation time is 60 minutes, the filling time is 15 minutes, the baking process is 15 minutes.
Cooking method
As with any other baked product, a homemade mozzarella pizza recipe starts with making the dough. In order to obtain a fluffy, pliable dough, it is recommended to soak dry yeast in hot water in the specified proportions. The process will go faster if you add a teaspoon of granulated sugar. While the dough is rising, mix the flour with salt, sugar and water. Add the dough to this mixture and mix well. After the dough is formed, it is recommended to place it in a container, cover with a towel and let rise.
Cut the finished dough into pieces. For two large pizzas, you need to divide the piece in half; if you want smaller portioned pizzas, then divide it into four pieces. Experienced housewives know that you shouldn’t immediately roll out pizza dough with a rolling pin. Only hands are used. Gently stretch the piece of dough by the edges, giving it a round shape. Only after this we modify it with a rolling pin.
As for this recipe for pizza with mozzarella, there is no need to spend a lot of time preparing the filling. Cut the tomatoes into large circles, finely chop the onion, and cut the cheese into small cubes. The filling is ready.
Spray the surface of the dough with olive oil. Arrange: tomatoes, basil, onions, oregano, sprinkle with mozzarella and put in the oven. In fifteen minutes you will receive an amazingly tasty and aromatic, classic Italian pizza at home.
Beneficial features
Mozzarella for pizza (photos of examples of using the product can be viewed below) has a lot of useful properties. The reason for this is the cheese making process. The cheese mass is prepared by fermenting lactic acid bacteria and using a special enzyme for curdling. The resulting mass is separated from the whey, melted and formed to the desired size and shape. The fibrous, smooth cheese dough has a light texture.
What beneficial properties does cheese have:
| Description | Micro- and macroelements affecting the properties of cheese |
| Affects the strength of bones and joints. | Mozzarella contains phosphorus and calcium, which have a positive effect on the structure of the joint. Retinol also plays an important role in supporting the musculoskeletal system. |
| Allows you to maintain muscle tone. | Mozzarella is rich in proteins (20 g per 100 g of product). Proteins contain amino acids that support muscle tissue. Mozzarella can be consumed when gaining muscle mass, combined with sports. |
| Promotes weight loss. | Mozzarella is a protein product that saturates the body for a long time. It is believed that to satiate you need to consume about 60-70 g of protein per day (20 g each with 3 meals a day). 1 ball of mozzarella contains about 7 g of healthy protein. |
| Positively affects the condition of nails, skin and hair, teeth. | The condition of hair, skin and teeth is also affected by calcium and phosphorus. The tissues that form teeth and bones contain 60% of the total phosphorus in the body and 99% of the calcium. For normal operation, 800 mg of calcium and 1-2 g of phosphorus are required. 100 g of cheese contains about 50% of the norm for both minerals. |
| Supports normal functioning of the visual system. Helps prevent the development of eye diseases. | Cheese contains 20% of the daily requirement of vitamin A. Retinol protects against the harmful effects of external and internal factors on the body, thereby maintaining retinal health. |
| Supports the circulatory system, useful for anemia. | 100 g of mozzarella contains 78% of the daily value of vitamin B12. Cyanocobalamin is responsible for the production of red blood cells - blood cells that carry oxygen to the muscles. |
| Promotes normal functioning of the immune system. | For normal immunity, it is necessary to consume the daily intake of zinc, copper, and iron. Vitamins A, E and C also affect the immune system. Mozzarella contains 20% of the daily value of retinol, a small amount of tocopherol, and 25% zinc. Zinc, in combination with vitamin A, helps protect the mucous membranes, which are most often exposed to viruses. |
| Women are recommended to include cheese in their diet to prevent oncology (breast cancer). | Mozzarella contains a large amount of retinol. For prevention, the content of magnesium in the blood, manganese and zinc, and selenium is also important. Cheese contains 30% of the daily requirement of zinc, about 10% of magnesium. 100 g of mozzarella contains almost 50% selenium. |
| Children need mozzarella for normal growth and development. | 100 g of cheese contains about 20 g of proteins. A child’s body grows and develops quickly, so it requires a lot of “building” material - protein. Allergies to mozzarella in children are very rare, which also makes it possible to use it in food. It is important to monitor the naturalness and freshness of the product. |
Mozzarella is also partly included in the diet of people suffering from certain diseases.
These include:
- migraine;
- dementia;
- problems with the gastrointestinal tract;
- rheumatism;
- immunodeficiency.
Cheese has a large number of useful properties, which makes it a leader in its category.
Sauce
This recipe for pizza with mozzarella is distinguished not only by the presence of a meat component, but also by the presence of a piquant hot sauce. To prepare it you need:
- Tomato. pasta – 50 gr.
- Olive. oil – 2 tbsp. l.
- Sour cream – 100 gr.
- Basil.
- Oregano.
- Black pepper.
- Rosemary.
- Salt.
- Spicy hot chili pepper.
Process
The dough for this mozzarella pizza recipe is prepared using the same technology as in the first case. Place the yeast in hot water and leave the dough to rise. Make a “volcano” in the sifted flour and pour salt and sugar into the center and break the eggs. Mix. Add the dough and mix well with your hands. The dough should be soft, fluffy and pliable. Let it rise for an hour under a towel or plastic cling film.
For the filling, cut the sausages into thin rings. Salami will make large rings, which will provide external contrast and give the baked goods a beautiful appearance. Tomatoes can be cut into long sticks or regular circles. Mozzarella - small cubes.
The sauce will add a special piquancy to the pizza. Mix sour cream with olive oil, add a pinch of salt and a little ground pepper. Stir in tomato paste. We clean the chili pepper from the seeds (if you like it “hot”, you can leave the seeds), and cut it into very small pieces. Add to the sauce. Mix.
Divide the risen dough into portions. Each portioned piece will make a full-fledged large pizza. Roll out the layer, pour over the filling and level it with a spoon, not forgetting to coat the edges well. We spread the filling: tomatoes, hunting sausages, herbs, salami slices and cheese on top. Bake at 200 degrees for about 15 minutes.
Novosibirsk
The recipe for this pizza is much simpler than the previous ones, because it uses ready-made puff pastry. It also features a large number of delicious ingredients.
You will need:
- Puff pastry (yeast);
- Tomato paste;
- Champignon;
- Mozzarella;
- Cervelat;
- Chicken breast (smoked);
- Pineapple pieces (canned);
- Italian herbs.
Your actions:
- Place the purchased dough (750 g) on a baking sheet. Try to make small sides so that the filling cannot leak out. The dough itself should not be thick, pay attention to this.
- Coat the base with tomato paste (250 g), which you can either buy in the store or prepare yourself.
- Spread mushrooms (200 g) evenly over the entire area.
- Cut the whole chicken breast into equal cubes (5 by 5 mm), then distribute nicely over the base.
- Sprinkle everything with Italian herb seasoning.
- Grate the cheese (300 g) on a coarse grater, and then sprinkle half of the resulting volume onto the pizza.
- Cut cervelat (250 g) into thin slices. Place on top of the cheese.
- Distribute the pineapple cubes between the chicken and sausage. They can also be placed on the cervelat itself.
- Add a little more seasoning.
- Top the pizza with another layer of any remaining cheese.
- Preheat the oven to 200 degrees. Place the dish to bake for 30 minutes.
Pizza recipe with mushrooms, chicken, peppers and mozzarella
This pizza is perhaps the most satisfying and high-calorie. But sometimes you can treat yourself and your household to a truly luxurious dish. To prepare the dough you need:
- Flour – 250 gr.
- Water – 100 ml.
- Sugar – 1 tsp.
- Salt – a pinch.
- Dry yeast – 1 pack.
- Olive. oil.
In this case, the dough, like all pizza, will not be fluffy, but thin, classic Italian.
Calorie content, BJU, GI
Mozzarella for pizza (photo below) is a fairly high-calorie product. There are 296 kcal per 100 g of cheese.
Nutritional value of the product per 100 g:
- 23 g proteins;
- 22 g fat;
- 1.4 g carbohydrates.
The glycemic index of mozzarella varies from 0 to 5 units. Mozzarella is considered a dietary product, so it is recommended for people with increased body weight. 1 medium-sized ball (about 30 g) contains no more than 90 kilocalories. A scoop is enough to make bruschetta or make a small portion of pizza.
How to cook
The recipe for pizza with chicken and mozzarella, mushrooms and bell peppers does not take much time, despite the large number of ingredients involved in the process. The dough is kneaded using classical technology. From these products you will get two thin pizzas.
The chicken is boiled and cut into cubes. Hard cheese - grated, mozzarella - cubed. Peppers and tomatoes - at the discretion of the hostess. Mushrooms are fried until golden brown.
Olive oil is used as the sauce in this pizza. Lay out the filling: tomatoes, chicken, mushrooms, onions, herbs, cheeses. Bake for about 20 minutes. At a temperature of 220 degrees.
Types of cheese
Mozzarella for pizza (photo can be viewed in the article) is not only the round cheese balls that can most often be seen on the shelves. There are 4 types of cheese.
Features and distinctive features of different types of mozzarella:
| Name | Distinctive feature | Where is it better to use |
| Treccia | It is quite easy to distinguish this type of cheese from others. Treccia is mozzarella braided. | The cheese is suitable for making bruschetta, regular sandwiches, and pizza. This mozzarella can be easily cut or grated, which makes it convenient to use. When heated, the cheese melts, which will give the finished pizza an aesthetic appearance. |
| Ciliegini | This mozzarella is similar in size to a large cherry, so identifying it is not difficult. Translated from Italian, “Cileggini” means cherry. | Ciliegini can be used to prepare salads (for example, Greek). The small size balls are convenient to use, and they also give a beautiful look to the dish. |
| Perlini | The balls are even smaller than Ciliegini. | Suitable for preparing salads and snacks due to their small size. This cheese can also be consumed without additional ingredients. |
| Boccocini | These are quite large balls, not exceeding more than 5 cm in diameter. | Boccocini is suitable for making soups, lasagna, salads and various snacks. These balls can be cut into several pieces. |
To make classic pizza, it is best to use hard mozzarella cheese. It is also recommended to use a product that does not contain brine. There are also different varieties of mozzarella.
Among them are:
- hard. Used for making pizza;
- low fat. Prepared on the basis of dairy products, previously separated from cream;
- classical. It is prepared in Campania - the Italian region, the historical birthplace of the product. The dish is based on buffalo milk;
- smoked. Already prepared mozzarella is smoked in order to extend its shelf life and impart a characteristic taste;
- fresh. Mozzarella, popular in many countries, is made from cow or goat milk.
Finding classic mozzarella is quite problematic, since the product is widespread only in Italy.
