Italian food famous all over the world for its exquisite recipes and incredibly tasty national dishes... Juicy lasagna, Italian-style spaghetti, bolognese pasta are wildly popular in all countries and continents, but a visiting card delicious cuisine Still, Italy is considered pizza - an incredibly tender crunchy flatbread, complemented by a variety of fillings for every taste.

In every country, this dish is complemented with its own zest and cooking characteristics, bringing something new to classic recipe... Neapolitan, American, Greek and even Japanese okonomiyaki pizza, least of all reminiscent of the usual flatbread, are nothing more than variations of a primordial Italian dish, however, it is prepared in different ways at home. One of these variations is calzone - a delicious and aromatic pie made from crispy thin dough with juicy filling inside. What are the features of this kind of pizza and how to cook it at home, read our article.

Features of pizza calzone

Despite the non-trivial appearance, the calzone is considered to be a type of pizza, and not a standard patty. The name "calzone" is translated from Italian. as a "leg", which, in principle, reflects the main feature of this dish. The dough used is no different from the classic flatbread, however delicious filling does not remain on the surface, but is covered on top with a free half of a rolled sheet. Thanks to this method of preparation, this pizza is also called closed.

Calzone pizza filling can be anything you like. In addition to the trivial option with tomatoes and mozzarella, you can make a closed tortilla with chicken, mushrooms, ham, salami, zucchini, olives, spinach and even cabbage. Many sweet tooths like pies with cottage cheese, berries, fruits and chocolate topping. It is convenient to eat such a dish both at home or at work, and on the go as a snack - the closed form protects against leakage of the sauce, so the risk of getting dirty with food is minimal.

Classic recipe for ham calzone

Italian pizza calzone is prepared on yeast dough with all kinds of fillings, which eminent chefs add to their liking. Cooking this dish at home can be divided into two stages - preparing the dough and pizza toppings. Let's look at each of them step by step.

Traditional yeast pizza dough (recipe with step by step photos)

The tortilla dough contains the following ingredients:

• 2 teaspoons dry yeast,
• 1 teaspoon sugar
• 1 teaspoon of salt (slightly less, depending on the pronounced taste of the filling),
• 1 glass of milk
• 3 tablespoons of vegetable (preferably olive) oil,
• 250 g flour.

The specified amount of ingredients is enough to prepare three medium-sized ham calzones.

Step-by-step dough recipe:

1. Heat the milk slightly to just above room temperature, but make sure it is not hot, otherwise the yeast will "cook".
2. Add sugar to milk and stir until completely dissolved.
3. Pour the required amount of yeast into the sweetened milk and mix all the ingredients thoroughly.
4. Cover the blank with a towel or thick cotton napkin and leave in a warm place for about 15-20 minutes to “fit”. If you did everything correctly, and this time, the volume of the dough will approximately double.
5. Add sunflower or olive oil to the matched dough, salt, add flour and mix well until completely homogeneous. As a result, you should get elastic plastic mass without lumps.
6. Roll the dough into a ball, put it back in the pot, cover with a napkin and send it back to a dark, warm place to rise. On average, this will take about 40-50 minutes. Then you can start making pizza.

Calzone filling

The components of the pizza toppings can be combined in any way, including only those products that will please the "tasters" of the future dish. However, the classic ham calzone recipe includes:

• cheese (preferably mozzarella),
• tomato,
• basil,
• olives,
• ham.

In addition, you will need tomato paste and raw yolk chicken eggs for lubricating the cake.

To make the filling, it is enough to cut each of the ingredients in a way that is convenient for subsequent spreading on the pizza (cheese and ham - in thin slices, tomato - in slices, olives - in small rings). You do not need to mix them, since the filling for the calzone is laid out in layers.

Cooking process

Divide the dough into 2-3 equal shares and roll each of them into a round cake 2-3 mm thick. Lubricate half of the flatbread with ketchup, backing about half a centimeter from the edge. Place a layer of chopped basil on top of the ketchup, then tomato wedges, chopped olives, ham and mozzarella. Close the filling with the free edge of the flatbread and seal the seam by lightly pressing down on it with your fingers, the teeth of a fork or a special curly knife. Grease the resulting pie on top chicken yolk- this will allow you to get a beautiful golden crust after baking.

Send the resulting pizza to an oven preheated to 180 degrees for about half an hour. Serve hot with a variety of sauces to suit your taste. However, cooled pies do not lose in taste at all, so you can safely cook them with a margin of several days.

Calzone for the lazy

By far the biggest challenge in making pizza is preparing yeast dough, which requires a lot of time and effort. If guests are already on the doorstep, you can also use the factory dough, which is sold frozen - you don't even have to roll it out, since in most cases it is sold in sheet form. Just defrost a rectangular cake, brush half with ketchup and mayonnaise, add the ham, cheese, mushrooms and other filling ingredients, seal with the free edge of the cake on top and send to bake, following the dough manufacturer's recommendations. True, such pies will not turn out to be semicircular, but rectangular, but the taste will not suffer from this.

Advice! If you prefer lighter and more airy snacks, replace the classic yeast dough with puff or puff yeast - this version of the calzone will turn out to be much juicier and more tender.

Panzerotti: mini calzone in oil

Small and incredibly hearty, fried in boiling oil is the southern Italian version of the traditional calzone pizza. The main feature of such a dish is its small size and method of preparation: unlike calzone, panzerotti are fried in a pan in hot vegetable oil.

The recipe for panzerotti dough is no different from a calzone, but in this case it should not be divided into portions, but rolled out entirely - you can cut out the necessary size cakes using a saucer or a small plate. And the filling will have to be chopped smaller - large slices of ham or mozzarella may not fit inside a miniature version of a calzone.

When all the pies are ready, heat the skillet, pour enough vegetable oil into it (at least 5-7 mm thick), heat well and fry the calzone over medium heat for about a minute and a half on each side so that the dough is browned and baked. Then blot each pie with a paper towel to remove excess oil and serve. The delight of the mini pizza cooked on hastily, guaranteed!

Have you ever heard of Calzone pizza? Its main advantage is that this pizza is closed, that is, it is a pie with a filling inside. Why dignity? Yes, because such a closed calzone pizza is very convenient to take with you to work or on the road - you can not be afraid of how it will endure transportation. Let's say if you are going on a train trip, then the best way hearty snack - closed pizza "Calzone". Moreover, it is good both hot and cold: the perfect travel food!

Can't name the recipe closed pizza calzone simple, but for you I have prepared step by step recipe with a photo detailing how to cook a calzone pizza at home, so that it turns out to be as tasty as it was in Italy.

Ingredients:

For the test:

• 200 g sifted wheat flour;
• 2 tsp with a small slide of dry fast-acting yeast;
• 1 incomplete tablespoon of sugar;
• 1 teaspoon of salt with a small slide;
• 1 tsp olive oil;
• 90 ml of water at room temperature.

For the sauce:

• 4 tbsp. l. chopped tomatoes in own juice without skin;
• 1 tbsp. l. tomato paste;
• 1 tsp dried basil;
• 2 tsp olive oil.

For filling:

• 200 g ham;
• 100 g of hard cheese.

For decoration:

• 1 yolk;
• 1 tsp dried basil.

How to make pizza calzone:

Cooking the dough. Combine flour, butter, salt, sugar and yeast.

Mix with a mixer and add water.

Mix again with a mixer.

Putting the dough into a ball.

And knead well with your hands - about 5 minutes. The dough will become soft, smooth, and will not stick to your hands. Put the dough in a container greased with a small amount of oil, then turn it over - so that the butter is on the other surface of the dough.

Covering the container cling film or with a towel and send it to a warm place for proofing. In 40-50 minutes, the dough should double in volume.

Divide the dough into 3 equal parts.

We spread each part on a floured work surface or a silicone mat. We roll it into a circle with a diameter of 18-20 cm.If the circle is not very even, then it can be cut along the contour of a plate suitable for the size.

We mix all the ingredients for the sauce. It should be thick enough.

We spread the sauce on half a circle of dough, while retreating along the edges of 1.5-2 cm.

On top of the sauce, put the ham, diced, and cheese, grated.

Close the filling with the second half of the dough and pinch the edges well.

We carry out the same actions with the rest of the pieces of dough. We should have 3 Calzone pizzas. Place the pizzas on a baking sheet lined with baking paper or a silicone mat. Grease with yolk on top and sprinkle with basil.

We send pizza "Calzone" to the oven preheated to 220-230 degrees for 8-10 minutes. Our dough is quite thin, it will cook quickly. Make sure that the pizzas do not burn upwards.

Closed pizza calzone is made in the shape of a crescent and turns out to be incredibly tasty! Thanks to closed test all the juiciness of the filling is retained inside, which ensures an excellent result!

In this case, Italian pastries can be prepared with any fillers, be it minced meat, poultry or any sausages... We offer an option with chicken, cheese and vegetables, but if you wish, you can come up with your own composition. The main thing - do not forget about juicy ingredients(onion, fresh tomatoes etc.), then your baked goods will be perfect! So, today we will bake a closed calzone pizza according to the recipe with a photo!

Ingredients:

For the test:

• dry yeast - 5 g (1 heaped teaspoon);
• boiled water - 160 ml;
• olive oil - 25 ml;
• flour - about 250 g;
• fine salt - 1 tsp;
• sugar - ½ tsp.

For filling:

• chicken fillet - 150-200 g;
• vegetable oil - 1-2 tbsp. spoons (for frying chicken);
• tomato - 1 large (or 2 small);
• onion - 1 pc. small;
• hard cheese - about 80 g;
• mozzarella - about 80 g;
• green onions- several feathers;
• bell pepper- ½ pcs.;
• olives - 7-8 pcs.;
• salt, pepper - to taste.

How to make calzone pizza dough

1. Dissolve yeast in warm boiled water (the optimum liquid temperature is 35-36 degrees). Add sugar to this mixture, mix and leave for 10-15 minutes at room temperature.
   
2. After the specified time, pour oil into the liquid with yeast, throw in fine salt.
   
3. After sifting the flour, we spread it in a slide on the working surface of the table. In the center of the flour mass we make a depression and gradually pour in the yeast mixture there. Quickly knead a soft, plastic dough that does not stick to your palms.
   
4. Increase the flour dosage if necessary, but don't overdo it! Roll the resulting dough into a ball, place in a spacious bowl, cover with a towel and put in a warm place for one hour.
   

   How to make a topping for a closed calzone pizza

5. In the meantime, let's prepare the filling. Cut the chicken fillet into small pieces, sprinkle with salt / pepper, if desired, with your favorite seasonings and, stirring, fry in vegetable oil until tender.
   
6. Having removed the husk, we chop a small onion with thin "feathers". Juicy tomato cut into medium-sized slices, bell peppers, peeled from seeds - into cubes. Chop the olives and green onions with a knife.
   
7. Rub hard cheese with coarse shavings. Remove the mozzarella from the whey and cut into small cubes.
   
8. Roll out the "rested" dough into a round layer. You can make one large pizza, or divide the dough in half by making two calzones. In any case, the thickness of the seam should not exceed 4 mm.
   
9. We mix all the components of the filling: chicken, mixed vegetables, two types of cheese. Salt and season with pepper to taste. We spread the filling on half of the layer.
   
10. Cover the ingredients with the second half of the dough, carefully pinch the edges. We spread the future pizza on a baking sheet covered with parchment.
    
11. Optionally, you can grease the blanks with raw yolk to ready-made baked goods acquired a beautiful shade. Also, do not forget to make several cuts on the surface of the pizza so that the calzone does not swell under the influence of temperature.
    
12. We send the baking sheet into the oven, which is hot by that time, for 30 minutes. The temperature is maintained at around 180 degrees. As soon as the dough is browned, the closed calzone pizza is completely ready!
    
13. Having cooled slightly, we serve Italian pastries for tea / coffee. Enjoy the soft thin dough and juicy filling.
    

Bon Appetit!

The article discusses the preparation of a masterpiece of Italian cuisine, the most popular types of Italian closed pizza. Nothing reminds you of the name "calzone"? Well, of course, underpants, underpants ... We do not know what the Italian comedians wanted to say, calling in this way a closed pizza, but the fact remains. However, the Italians also call their underpants-pants (Italian calzone) the word pantaloni (pantaloons). Closed calzone pizza better retains all the juiciness and flavor of its filling.

Option for curly cutting pizza - calzone

More often than not, calzone pizzas are cut in the shape of a crescent, placing the filling on one half of a rolled dough circle, then covering with the other half and carefully pinching the edges. It turns out a kind of portioned pie.

Pizza - calzone with mushrooms

Ingredients for pizza - calzone with mushrooms:

For tomato sauce:

• 3 fleshy tomatoes (580 g)
• 3 cloves of garlic
• 3 tbsp. tablespoons of chopped fresh basil leaves
• 1/4 teaspoon dry ground oregano
• 1/4 teaspoon dry ground thyme
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 2 tbsp. tablespoons of olive oil
• ground pepper to taste

For the test:

• 370 g flour
• 210 ml warm water
• 1 teaspoon dry yeast
• 2/3 teaspoon salt
• 2 tbsp. tablespoons of olive oil

For filling:

• 150 g fresh champignons
• 300 g fresh chanterelles
• 15 dried mushrooms shiitake (25 g) or 100 g fresh mushrooms(you can combine the mushroom assortment for the filling yourself to taste and availability)
• 200 g spinach leaves (leaf weight, peeled without stems)
• 200 ml tomato sauce
• 2 scoops of brine mozzarella (2 x 125 g)
• 50 g butter
• 2 tbsp. tablespoons of olive oil
• 4 sprigs fresh thyme
• 3 cloves of garlic
• pepper mill

Moreover:

• baking parchment
• a small amount of flour (for rolling out the dough)
• 1 tbsp. a spoonful of olive oil (for greasing products before baking)

Making pizza calzone:

Making Tomato Calzone Pizza Sauce

Punch the tomatoes with a blender and pass through a fine sieve.
Finely chop the basil leaves.
Cut the garlic into small cubes.
Heat the olive oil in a saucepan and fry the garlic on it until light golden brown.
Add mashed tomatoes, basil, thyme, oregano, salt, sugar and pepper to the garlic.
Boil the mixture to 200 ml over medium heat (this will take you about 30-40 minutes; do not cover the saucepan with a lid).

Ready sauce

Making pizza dough calzone

Sift the flour into a bowl.
Dissolve salt and yeast in lukewarm water.
In sifted flour, make a hole, pour into it yeast water and olive oil.
Knead the dough (a well-kneaded dough should be smooth and not sticky to your hands).
Transfer the dough to a clean dish, after having greased the sides and bottom. vegetable oil cover with a towel.
Place the dough in a warm place and let rise twice, kneading after the first rise.

Ready dough

PREPARING THE FILLING:
Pour boiling water over the shiitake for 1 hour, fold on a sieve.
Chop the chanterelles, champignons and shiitake not very finely (leave the small mushrooms intact).
Sort the spinach, separate the leaves from the stems and chop coarsely.
Cut the garlic into cubes.
Tear off the leaves from the thyme (you don't need any twigs).
Cut the mozzarella into small pieces.
Heat a skillet with olive oil and fry the mushrooms, adding the garlic and thyme (the juice released from the mushrooms must completely evaporate).
Add a piece of butter to the fried mushrooms, stir and pour in tomato sauce.

Then cook over low heat, stirring occasionally, for about 3 minutes. Add spinach to the mushrooms and cook, stirring occasionally, for another 5-7 minutes until the liquid has completely evaporated (maximum fire).

After the dough comes up a second time, knead. Divide the dough into four equal portions.

Lightly dust the work surface of the table and rolling pin with flour. Roll each piece of dough into a 24-25 cm circle.

Place 1/4 of the filling on each half of the “test circle” (leave 2.5 cm empty from the edges).

Top with mozzarella slices, lightly season with salt and pepper.

Cover each “circle” with the other half of the dough. Pinch the edges tightly.
Preheat the oven to 200 gr. WITH.
Place the items on a baking sheet covered with baking paper.

Brush the surface of the calzone with olive oil and sprinkle with coarse salt if desired.
(NOTE: In the absence of coarse salt, it is easy to prepare it by making a saturated brine solution in boiling water - about 380 g of salt per liter of solution, then pouring it into a wide bowl and allowing it to dry.)
Bake the pizzas for about 15 minutes until they are beautifully golden brown.

Serve the calzones hot or cold. Serve the cooked tomato sauce and olives on a plate separately in a gravy boat.

Calzone pizza with minced meat, mushrooms and cheese

Pizza ingredients - calzone s minced meat, mushrooms and cheese:

For the test:

• 1 bag of yeast (11 g)
• 1 glass of warm water
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 1 teaspoon salt 400-450 g flour

For filling:

• 600 g minced meat
• 1 onion
• 150-200 g of mushrooms
• 2-3 tomatoes
• 150-200 g mozzarella cheese (you can have another one to taste and availability)

Cooking pizza - calzone with minced meat, mushrooms and cheese:

Dissolve yeast in a cup of warm water and sugar.
In a large bowl, combine butter, salt and flour.
Add yeast mixture and mix until smooth.
The dough should have the following consistency:

Roll the dough into a ball and leave in a warm place for 30 minutes.
Fry the minced meat with onions, add the mushrooms and fry until the liquid evaporates.
Divide the dough into portioned pieces (4-5 pieces) and roll each piece on a floured surface into a circle.
We spread the fried minced meat with mushrooms on half of the dough circle, lay the slices of cheese and tomato slices on top.
Close the pizza with the free half of the dough in the shape of a crescent and pinch the edges tightly. Leave for proofing for 15 minutes.
We bake for about 25 minutes in preheated to 220 gr. From the oven.
15 minutes after the start of baking, take out the pizza and gently grease it with melted butter.
We return to the oven for 10 minutes - until fully cooked.

Calzone pizza with minced meat, tomatoes and cheese

Pizza ingredients - calzone with minced meat, tomatoes and cheese:

For the test:

• 2 cups of flour,
• 3/4 cup milk
• 1 tablespoon granulated sugar
• 1 teaspoon dry yeast
• 3 tablespoons of vegetable oil
• a pinch of salt
• 1 yolk - for greasing products before baking.

For filling:

• 400 g mixed minced meat (pork-beef),
• 400 g canned or fresh peeled tomatoes,
• 1 onion
• 1 clove of garlic
• 125 g mozzarella cheese,
• vegetable oil,
• basil greens,
• spices to taste.

Cooking pizza - calzone with minced meat, tomatoes and cheese:

We heat the milk to 28-30 gr. C, we dilute yeast, granulated sugar in it, set the dough to approach for 20 minutes.
Add salt, dough, olive oil to the flour and knead the dough, cover and leave to rise in a warm place for one and a half to two hours.
Then we prepare the filling.
Peel the onion and garlic, chop, fry in oil, add the minced meat, fry until the minced meat is ready, add the tomatoes, salt and simmer everything together for 6-7 minutes.
Cut the cheese into pieces, chop the greens.
Roll out the dough into a circle, put the filling on one half of the circle, put slices of mozzarella on top, sprinkle with herbs, spices, dry herbs.
Cover the filling with the second half of the rolled dough, pinch the edges beautifully, grease with yolk.
We place the pizzas on a greased baking sheet, put in preheated to 200 gr. Bake off the oven and bake for about 15 minutes until beautifully browned.

Calzone pizza with vegetables

Ingredients for pizza - calzone with vegetables:

• Wheat flour - 500 g
• Dry fast-acting yeast - 5 g
• Olive oil - 90 ml (30 ml for dough, 50 ml for frying the filling, 10 ml for brushing)
• Salt - 1/2 tsp
• Bulb onions - 1 pc. (100 g)
• Garlic - 3 wedges
• Zucchini - 800 g
• Canned tomatoes in their own juice - 800 g (you can take fresh ones)
• Fresh green basil - 30 g
• Capers - 15 g
• Mozzarella - 100 g

Cooking pizza - calzone with vegetables:

Sift the flour into a large wide bowl or directly on the table, add salt and yeast, make a depression in the middle and pour 300 ml of water mixed with olive oil (30 ml) into the depression. Gently mix until the dough is homogeneous and plastic, gradually collecting flour from the edges.

Then we mash the dough, stretch it, roll it up again, slap it on the table, sparing no effort. It should become very elastic and come loose from your hands and table. Then we close the dough and place in a warm place without drafts for lifting.

While the dough is rising, make the filling. Saute onion and finely chopped garlic in olive oil (60 ml), add zucchini cubes and tomatoes along with liquid.
After kneading the tomatoes, simmer the vegetables without a lid over low heat for about 20 minutes, so that they become rather soft, and the sauce thickens a little.

When the filling is ready (thickens enough), add the basil leaves, capers and salt to taste, turn off the heat and stir.

When the dough has increased in volume by 2-2.5 times, knead it again and divide it into 4 parts. Roll each part into a circle approximately 0.5 centimeters thick. Put the filling and a couple of mozzarella balls on half of each circle.

Cover the filling with the free part of the dough.

We pinch the edge gently and firmly.

We spread the pizzas on a baking sheet, make several cuts so that steam and excess liquid escape, grease with olive oil. We give it a distance of 10 minutes.

We bake in the oven for 15 minutes at a temperature of 220 grams. WITH.
Serve hot.

When serving pizza - calzone can be garnished with various sauces, herbs and dry spices:

Bon appetit, everyone!

Due to the fact that the dough covers the filling, the closed pizza turns out to be very juicy, soft and tender on the inside, with a beautiful, slightly crispy crust on the outside. You can put any filling of your choice in such a pizza and mix different products and sauces.

You will need:

For filling:

• eight olives;
• one tomato;
• chicken meat - 0.2 kg;
• onion - 1 pc.;
• salt to taste;
• hard cheese - 80 g;
• refined oil - 30 ml;
• green onions - 3 arrows;
• mozzarella - 70 g;
• half bell pepper;
• ground pepper to taste.

For the test:

• sugar - 4 g;
• boiled water - 150 ml;
• salt - 10 g;
• flour - 0.25 kg;
• olive oil - 25 ml;
• yeast - 5 g.

How pizza calzone is prepared:

1. Dissolve yeast in boiled water. Pour sugar into the liquid mixture and put it in heat for 15 minutes.
2. As soon as the specified time has passed, pour salt into the yeast mixture and pour in the oil.
3. Pour the resulting liquid onto a hill of flour folded on the countertop. We form the dough and leave it for an hour.
4. Sprinkle the pieces chicken fillet salt and pepper and sauté in oil until soft and light golden brown.
5. We cut the onion into thin feathers. Peeled Bell pepper chop into cubes, tomato into slices, chop green onions and olives into crumbs.
6. Cheese hard grade process on a grater, cut the mozzarella into small slices.
7. Roll out the ball of dough into a thin round layer. Its thickness should be no more than 4 mm.
8. Combine cheese, meat and vegetables in a separate bowl. Put the filling on one half of the dough circle and cover it with the other half of the dough. The result is a crescent-shaped pizza.
9. We set it on a baking sheet with butter, do not forget to make 2-3 cuts on the surface of the dough.
10. The delicacy is baked at 180 degrees for half an hour. Bon Appetit!

Puff pastry

Grocery list:

• a can of pickled champignons;
• puff pastry packaging;
• raw egg - 1 pc .;
• cheese - 0.2 kg;
• bunches of parsley and green onions;
• two tomatoes;
• sausages - 0.2 kg;
• olives - 100 g;
• two bell peppers;
• salt to taste.

How to make a puff pastry closed pizza:

1. On a grater with coarse links, rub chunks of hard cheese.
2. Cut the sausages into pieces, peeling them off.
3. Rinse bunches of greens and chop with a knife.
4. Cut the olives into rings, chop the tomatoes and peeled bell peppers into small cubes. Combine all vegetables, herbs, mushrooms and olives.
5. Roll out puff pastry into one large square, cut it into smaller rectangles, 10 by 20 cm in size.
6. On one side of each such rectangle we first lay out the sausages, and then the rest of the filling components and shabby cheese, close the future pizza with the second edge of the rectangle and pinch.
7. For a golden crust, coat the surface of the dough with a chicken egg.
8. The dish is baked for 20-30 minutes until golden brown. Bon Appetit!

A simple pita bread recipe

If you are intimidated by the difficulty of making the dough, buy ready dough at the store or make pizza from pita bread.

What you need to take:

• minced meat - 0.2 kg;
• onions - 3 pcs.;
• bell pepper - 1 pc.;
• pita bread - 3 sheets;
• cucumber - 1 pc.;
• half a tin can of corn;
• tomato - 1 pc.;
• cabbage - 100 g;
• mayonnaise to taste.

Step-by-step instruction:

1. We treat the pizza baking sheet with vegetable oil and lay out a sheet of pita bread on it, making sure that its edges go beyond the baking sheet.
2. Distribute the minced meat over the pita bread, after adding salt and black ground pepper to it.
3. Cut the peeled onions into rings and lay them on top of the minced meat.
4. The next layer is bell pepper rings.
5. Chop the washed cucumber and tomato into circles and distribute them over the sweet pepper.
6. Sprinkle everything canned corn, finely chopped cabbage and add mayonnaise.
7. We cover this splendor with a second layer, wrap the edges of the first lavash over the second.
8. Grease the entire surface of the pizza with a raw egg.
9. We bake the dish for 40 minutes in the oven.

Closed pizza with broccoli

Recipe components:

• one onion;
• milk - 150 ml;
• broccoli - 0.6 kg;
• flour - 0.3 kg;
• a piece of cheese - 50 g;
• one egg;
• a pinch of salt;
• ground pepper to taste;
• yeast - 11 g.

Step-by-step cooking:

1. Combine flour, salt and yeast.
2. Pour one egg into the milk and mix. Pour this mixture into flour.
3. We do soft dough and leave it for an hour in the shape of a ball.
4. In a frying pan with butter, sauté pieces of onion and broccoli.
5. Pour in 30 ml of water and simmer for 7 minutes.
6. Divide the risen dough into halves, roll each into a thin cake.
7. Put the first layer of dough in a baking dish, treated with oil, do not forget to make the sides. Pour the filling from the pan into it, add the grated cheese.
8. We close the second dough cake, make a couple of cuts.
9. We cook such a pizza for 30 minutes, bringing the oven to 200 degrees.

Country style cooking with chicken

Required products:

• potatoes - 0.5 kg;
• mayonnaise - 140 g;
• one chicken carcass;
• salt to taste;
• sour cream - 150 g;
• yeast dough - 0.5 kg;
• refined oil - 35 g;
• cheese - 0.2 kg.

Algorithm of actions:

1. Cut the peeled potato tubers into small cubes.
2. Chop the chicken into small pieces.
3. We process the cheese on a grater.
4. Mix sour cream with mayonnaise.
5. Roll out the cake from the first half of the dough bun and lay it on the baking sheet, leaving the edges.
6. Lubricate it with half the amount of sour cream sauce.
7. Pour pieces of potatoes on it, add a pinch of salt.
8. The next layer is chicken, then sauce mixed with cheese.
9. Cover the filling with the second dough cake, joining the edges.
10. Cooking pizza at 200 degrees to golden brown on the test. Cool the food and serve.

With smoked sausages and mushrooms

Ingredient List:

For filling:

• tomatoes - 0.1 kg;
• oyster mushrooms - 0.15 kg;
• olives - 50 g;
• smoked sausages - 0.1 kg;
• tomato sauce - 50 g;
• parmesan - 0.1 kg;
• salt to taste.

For the test:

• olive oil - 35 ml;
• water - 130 ml;
• flour - 250 g;
• a pinch of salt;
• yeast - 5 g.

How to make a closed pizza:

1. We make dough from the above ingredients, put it in heat for 60 minutes.
2. Finely chop the mushrooms and process in a pan.
3. Shred smoked sausages into slices.
4. Cut the olives into rings.
5. Remove the skin from the tomato, cut the pulp into slices.
6. We pass the cheese through a grater.
7. It's time to turn on the oven and put it at 220 degrees.
8. Roll out the dough divided into two parts into two flat cakes.
9. Cover half of the first cake with tomato sauce.
10. We put sausages, mushrooms, tomatoes, olives, cheese on it. Close the filling with the second, unlubricated half of the dough.
11. Place the pizza on a baking sheet, cut and bake for 20 minutes. Bon Appetit!

Closed pizza with ham and cheese

Recipe composition:

• puff pastry - 450 g;
• olive oil - 0.1 l;
• cheese - 0.3 kg;
• oregano - 1 pinch;
• tomato paste - 60 g;
• salt - 2 pinches;
• ham - 0.3 kg.

How to make a closed pizza:

1. Roll out the puff pastry squares and put it on a baking sheet in oil.
2. Pour salt and oregano into a cup with tomato paste, pour 100 ml cold water and 20 ml of oil.
3. Chop a piece of cheese and ham into small slices.
4. Grease the dough in a baking sheet with the resulting tomato sauce.
5. We spread the ham, cheese one half of the dough, cover them with the remaining dough, pinch the edges well.
6. Pour olive oil on top of the pizza and start cooking in the oven at 210 degrees for 20 minutes.