Important note: In this recipe, a cup = 250 ml
Materials (6-7 personal pizzas):
For the dough:
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1/2 3 cups flour (1/2 kg)
Yeast cube/bag
Or: 2 tablespoons dry yeast
A spoonful of sugar
1/2 cup warm water
1/2 cup canola oil
A tablespoon of dried basil
1/2 to 1 tablespoon oregano
1/2 teaspoon salt
About 1/2 cup water – as needed
To fill:
1/2 small box of sliced champignon mushrooms (box weight 230 grams after filtering)
A teaspoon of oil
85 grams Safed goat 5% Zuriel farm
3/4 Cup Cottage 5%
1/2 cup dill mixed with chopped green onions
(or any green you like)
1/2 tablespoon dried basil
1/2 tablespoon oregano
Salt – if needed, pepper
Preparation method:
1. Mix yeast with sugar and warm water, and let stand for about 10 minutes until frothy.
2. Place flour and yeast water in a mixer and mix for a minute. Add oil, spices and salt and process into a crumbly dough. Add water several times as needed until a soft but not sticky dough is formed. Leave the bowl covered with plastic wrap in a warm place (possibly in an oven heated to 40 degrees C) for about 1/2 hour until it rises.
3. Prepare the filling – place the mushrooms and oil in a bowl and mix. Add Safed cheese and mash with a fork, add cottage cheese, greens and spices and mix well.
4. Form 6-7 balls from the dough, lightly grease a work surface, and roll the balls into pita-sized sheets, 1 cm thick, and place in a baking pan lined with baking paper. Spread each 'pita' with a generous amount of the filling, leaving a 3 cm border from the edge of the pita. Leave to rise for another hour.
5. Bake in a preheated oven at medium heat (180 degrees C) for 20-25 minutes.
The pizzas are excellent when frozen.
