Lots of people call pizza their favorite food, but very few of them make it themselves. And almost all of them cite lack of time as the reason for this fact. After all, you first need to prepare the dough, then roll it into a flat cake, and after that you can start putting the filling on top of it. And this process is very long and labor-intensive, so many people prefer to order pizza at home. But you can simply skip the step of creating the dough, and then you can cook your favorite dish every day!
Step-by-step recipe with photos
The Mexican tortilla flatbread is most often used in “packages” with filling, but is also ideal as a base for thin pizza. Flexible, light in structure, soft and tasty in itself, it is especially helpful when you lack time and do not want to knead the dough.
Optionally, choose a wheat, corn, or other tortilla. Large diameter (mine is about 30 cm) or smaller.
Take the ingredients for making tortilla pizza in the oven according to the list. It is clear that the filling can be very different.
Unroll the flatbread and cover thickly with any tomato sauce/ketchup.
Scatter slices of hard meltable cheese: grate if you want, it doesn’t matter.
Add ham or other suitable meat products and fill the base relatively evenly.
Arrange fresh vegetables: tomato slices and sweet pepper strips.
For specificity and piquant bitterness, sprinkle with crumbled blue cheese. Place the pizza on a tortilla into the oven, which is already hot to the maximum, and bake at 220-240 degrees for 7 minutes.
Garnish with fresh herb leaves and serve the quick pizza on a hot tortilla.
Not everyone knows that from ready-made wheat tortillas you can make not only a Mexican snack - a burrito, but also a delicious pizza. Tortilla in this case replaces the dough. This is actually very convenient - you don’t need to knead and roll it out. Just put the prepared filling on the tortilla and heat it under the closed lid for a while. And voila, the pizza is ready!
When cooked quickly, the tortilla remains soft and tastes like pizza with a very thin crust. The filling for such a pizza can be absolutely anything - chicken, sausage, sausages, mushrooms or vegetables. The only condition is that the filling must be completely prepared, since it will not have time to cook on the tortilla itself.
Today we will prepare mushroom pizza with chicken and vegetables. With this filling, tortilla pizza turns out juicy, filling and indescribably delicious!
- Tortilla – 2 pcs.;
- Mozzarella cheese – 100 g:
- Tomato sauce – 3 tbsp;
- Oregano – 2 pinches;
- For the sauce:
- Olive oil – 3 tbsp;
- Salt – 0.3 tsp;
- Garlic – 3 cloves;
- Basil – 4-6 leaves;
- For filling:
- Tomatoes – 1 pc.;
- Bell pepper – 0.5 pcs.;
- Champignons – 6 pcs.;
- Vegetable oil – 1 tbsp;
- Salt - a pinch;
- Chicken – 100 g.
How to cook
We start with the dough. Pour dry yeast (2 tsp) into a small container, pour 100 ml of warm water (not hot), add 1 tbsp. l. sugar, mix. Place the dough in a warm place for 10-15 minutes. The yeast needs this time as a boost. In this way, we check whether our yeast is of high quality and whether it can continue to do its job of raising the dough.
In the photo you can see a foamy yeast cap on the dough, which tells us that everything is going according to plan, we can continue kneading the dough.
Pour the yeast dough into a larger bowl. Pour out the salt and add the remaining water (150 ml).
Now sift the flour into the dough (it may take up to 3 cups of flour). The dough should be a little sticky, but elastic enough to roll out.
Stop when you've stirred in about two cups. You need to let the dough sit for a while so that the flour is properly soaked in the liquid so that its gluten swells. In this case, the dough will be convenient for rolling out and will not tear, despite its tenderness and softness. Only after the dough has stood for 5-10 minutes can you add oil. If you add it right away, the butter particles will prevent the flour starches from being wetted, and the dough will turn out worse.
Add 1 tbsp. l. vegetable oil (you can use either olive, sunflower, or corn). Mix.
Now sift the remaining flour and begin kneading with your hands. We make sure that the dough looks smooth. Do not rush to add all the flour at once, even if you feel that the dough is sticking to your hands. Be patient, after 6-8 minutes of kneading the dough will become smooth and homogeneous. The bonds between the particles of flour and liquid become stronger every minute, the dough changes its structure and becomes more manageable. This is the case when time works wonders.
The yeast dough must stand in a warm place for 30 minutes in order to rise. I will share the method that I use =) I preheat the oven for 10 minutes at a temperature of 50 ° C, turn it off, and put the dough in the oven, covered with a damp towel. Low temperature and high humidity create the necessary conditions for yeast dough to rise well. In addition, a damp towel prevents the top layer of dough from becoming crusty (i.e., it does not dry out).
Place the increased dough at least twice as large on a cutting board or silicone mat and roll out a thin crust. This amount of dough is enough for three pizzas with a diameter of 24 cm.
For Margherita pizza, you need to roll out the dough very thin (2-4 mm). When ready, the dough should be crispy. In order to get an even circle, you can place a plate on the cake and cut it with a sharp knife. It is convenient to roll out the pizza on a parchment sheet so that you can bake on it.
The dough is ideal for thick pizza in the Russian style. Roll out the flatbread thicker, 0.8 mm-1 cm, and you will get a cool pizza pie with a fluffy crumb and juicy filling.
Preparation
First of all, prepare the pizza toppings on the tortillas. Wash the mushrooms and dry them on a dry towel. Then cut into thin slices, sprinkle them with salt and mix.
Heat a frying pan with a small amount of vegetable oil, then fry the champignons on both sides for 2-3 minutes over high heat.
Cut the chicken into small cubes or separate it into fibers. Boil the chicken in advance in salted water or fry in a frying pan. You can also use chicken stock for soup.
Wash the vegetables, cut out the stalk of the pepper and remove the seeds. Cut the tomatoes into thin slices and the pepper into thin strips. Don’t forget that the pizza will only take 4-5 minutes to cook, so cut the vegetables as thinly as possible.
Let's prepare the pizza sauce. In order not to burden the body with extra calories, we will replace the usual mayonnaise with improvised pesto sauce. To do this, mix olive oil, pressed garlic and basil leaves. Both fresh and dried basil will work. Add a little salt and rub the mixture with a spoon.
Lubricate the tortilla generously with the resulting sauce, especially on the edges where there will be no filling and which may dry out during cooking.
Then add tomato sauce and also distribute it evenly over the flatbread. Tomato sauce can be replaced with tomato paste or ketchup, in which case you should not add more than one teaspoon, otherwise the pizza will turn out a little sour.
Cut most of the cheese into thin slices and place on the flatbread. Mozzarella can be replaced with any hard cheese; Adyghe cheese and suluguni are best suited for pizza.
Place the filling of vegetables, mushrooms and chicken on top of the cheese in random order.
Sprinkle the filling with the remaining grated cheese and carefully transfer the pizza to a preheated frying pan. Cover the frying pan with a lid and heat for about 5 minutes over low heat.
Once cooked, tilt the pan and carefully lower the pizza directly onto the plate. We serve the tortilla pizza piping hot, always hot. Bon appetit!
The same pizza can be cooked not only in a frying pan, but also in the oven. Form a tortilla pizza, place on a baking sheet and bake for 10 minutes at 200 degrees.
Today we will prepare tortilla pizza - this is a combination of two passionate cultures, two of the most interesting and diverse cuisines in the world - Italian and Mexican.
We all know very well what pizza is firsthand, but the mysterious word “tortilla” excites the imagination. In fact, it is just a small thin flatbread made from corn or wheat flour. It serves as the basis for many Mexican dishes and can also be served instead of bread.
Features and history of origin of pizza “Margherita”
As is clear from the composition, the long list of ingredients contains in fact only a few important components, the remaining ingredients are exclusively spices. Interestingly, many Italian chefs use “tomatoes from a jar” to make pizza, i.e. tomatoes in their own juice. This is understandable: the sauce should be a homogeneous tomato lava. However, others argue that there is no real Margarita without ripe fresh tomatoes - apologists for the classic are divided into two camps.
Perhaps the most compromise solution would be to combine a sauce made from canned tomatoes and slices of fresh ones laid out on top of the cheese. The vibrant combination of melted white mozzarella, red tomatoes and green basil – a staple herb in Italian cuisine – faithfully replicates the colors of the Italian flag.
Why is pizza called Margherita? Now it’s time for a brief excursion into the history of creating the calling card of Italian cuisine.
One day, Margaret of Savoy, the wife of King Umberto I of Spain, heard about an unusual dish that was then popular (and this was the 19th century) among the poor. She wanted to try it so much that she ordered the royal chefs to find out the recipe for the famous delicacy. The cook was invited to the palace of the then famous culinary specialist Raffaello Esposito. The master solved the problem skillfully - he invented and prepared an open-faced snack pie using products in the colors of the Italian flag. The queen liked the pie so much that it was permanently and irrevocably included in the august menu. Thus, a pizza called Margherita was born - in honor of the queen. This is how this pizza has survived through the centuries to the present day.
There is another version of the origin of the famous snack, however, with the same characters. The royal couple commissioned Raffaello Esposito to create a dish that would surprise the court. The cook approached the task with all responsibility and came up with three pizza options at the same time: you might like something. The first was stuffed with tomatoes and garlic, the second with bacon and basil, the third with mozzarella, tomatoes and basil. At court, all three pizzas received a decent rating, but the last one was liked the most. The cook told the king that he prepared this pizza according to a special original recipe in honor of the Italian nobility. The king's wife, in turn, demanded that the pizza be named after herself and baked exclusively in the royal kitchen. Soon, Italy was swallowed up by a wave of popular uprisings, and pizza went beyond the boundaries of the residence, becoming the property of ordinary Italians. Margherita is still served in any self-respecting pizzeria in any country in the world.
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Bon appetit, dear pizza fans!
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Simple recipe
Tortilla pizza. Step-by-step recipe with photos
We will need:
- Tortilla – 2 pcs;
- Tomato ketchup – 6 tbsp;
- Tomato – 1 piece;
- Sausage or frankfurters – 80g;
- Hard cheese – 100g;
- Greens - to taste.
Method: assembly
Servings: 8
Cuisine: Mexican, Italian
Preparation time: 10 min
Cooking time: 5 min
Step-by-step preparation at home
Since the flatbreads are small, we will prepare two pizzas at once, synchronizing all stages.
First, let's prepare all the ingredients. Cut the tomato into small cubes.
Grate the cheese on a medium grater.
If you use sausage, cut it into small cubes the same way as a tomato. If you have sausages, you can cut them into circles.
Now you can move on to the assembly itself. We grease our flatbreads with ketchup over the entire surface.
Sprinkle with tomato cubes.
And the last thing is cheese.
Since the cakes are very thin, you only need to bake for 5 minutes at a temperature of no more than 180 degrees , otherwise the edges will become dry and crack. This time is enough for the cheese to melt and the pizza to become hot.
It's that simple and very fast.
Cost price
Food prices vary across different supermarket chains, but the averages are as follows:
- Mozzarella cheese – 120 rubles per 100 grams;
- basil – 1200 per 1 kg;
- flour – 25 rubles per 1 kg;
- tomatoes – 100 rubles per 1 kg;
- garlic – 200 rubles per 1 kg;
- yeast - 1 sachet costs 13 rubles.
The cost of making pizza at home will cost about 70 rubles.
Pizza is extremely popular all over the world, especially in North America and Europe. Ease of preparation, a wide variety of recipes, the ability to add your own variations during preparation, as well as the nutritional value of the products are the secret to the appeal of pizza.
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Pizza on tortilla flatbread: with hunting sausages
A tortilla is a Mexican flatbread made from wheat or corn flour. It is usually used to wrap a variety of fillings, most often meat and beans.
Today we will prepare real Italian pizza from Mexican flatbread, combining two cuisines of the world in one dish!
Pizza on a tortilla flatbread is prepared incredibly simply and quickly; you don’t need to knead or roll out the dough, just brush it with sauce and spread out the filling. Moreover, the filling can be very diverse - vegetables, chicken, ham or mushrooms. This pizza can be baked in the oven or in a frying pan with a lid - everything is equally quick!
Ingredients:
- Wheat cakes – 2 pcs.;
- Mozzarella cheese – 100 g.
For the sauce:
- Olive oil – 2 tbsp;
- Dried basil – 1 tsp;
- Garlic – 1 tooth;
- Salt – 0.3 tsp.
Filling:
- Hunting sausages – 3 pcs.;
- Tomato – 1 pc.;
- Mildly hot pepper – 1 pc.
Cooking time – 15 minutes.
Number of servings - 2
Recipe for making tortilla pizza step by step with photos
To prepare a delicious and appetizing tortilla pizza, let’s prepare the ingredients according to the list.
Since we don’t need to prepare the dough, let’s start preparing the pizza with the filling. Cut hunting sausages or any other sausage products into thin slices.
History of creation and origin. Who or what is it named after and from what country?
history
There are many different stories about the origin of Margherita, but the most popular is the one in which the year of invention of this beloved dish by many is listed as 1889. This happened in Italy during the reign of King Umberto I and his wife Margherita of Savoy. Arriving in Naples, the couple decided to try a traditional Neapolitan dish, which was very common among ordinary people - an open pie that resembled bread with filling.
One of the most famous pizzaiolos, Raffaelle Esposito, was invited to prepare the treat. He made three pizzas at once: the first - with tomatoes and garlic, the second - with bacon, basil and cheese, the third - with tomatoes, basil and a white variety of cheese. The colors of the latter repeated the shades of the Italian flag, which was a symbol of faith, hope and virtue of the common people.
The queen liked the third type of treat so much that she expressed her gratitude to the baker in writing. And the flattered Esposito named this pizza after Margherita. Afterwards, the woman wished that the treat bearing the royal name would be prepared within the walls of her palace. Thus, an ordinary dish of city dwellers became a sophisticated and gourmet treat.
How to do it?
The Italian classic recipe for Margherita pizza (see photo of the dish in the review) is as follows. In a large bowl, combine the yeast with 1/2 cup warm water and the sugar and let sit until foamy, about 5 minutes. Add the remaining 1.5 cups warm water, 4 cups flour and kosher salt, and stir until a soft dough forms. Place it on a well-floured work surface and knead, adding more flour as needed, until a silky but soft dough forms.
Use a wooden spatula to better knead the dough. Transfer it to a lightly greased bowl and brush the top with olive oil. Cover with plastic wrap and refrigerate overnight or up to 3 days. Next, according to the classic Margherita pizza recipe, you need to do the following.
