The first time this pie was presented to me under the name "mountaineering pizza". Well, they offered to imagine a picture - you are sitting in a hut, high in the mountains. Eat, sorry for the rude expression I want to hurt my stomach and eyes. And from the products - a little bit of everything. Leftovers. The latter, one might say. There is a handful of flour, here - a cheese crust, here - a sausage "ass" with a tail.
- And on the windowsill the onions are cheerfully earing, - then I grinned.
But jokes are jokes, and "mountaineering pizza" is a delicious cake that actually helps to "dispose of the leftovers."
We take:
- A glass of flour - wheat and rye. No rye - you can just take completely wheat;
- Half a teaspoon of salt;
- Dry yeast - a little less than half the package;
- A pinch of salt and sugar;
- About a glass of warm water (usually 150 ml is enough, but you may need a little more, depending on the flour);
For filling:
- 100-150 grams of cheese - you can make a composite cheese hodgepodge, so to speak, creamy soft cheese and hard);
- 100 grams of ham or sausage;
- A little green onions or garlic arrows - or all together;
- If there is, dry garlic.
How we cook:
Dissolve the yeast in warm water with sugar, wait for the foam to appear on it. Then - salt it, add water and knead it well, then let it come up a couple of times and roll it into a cake.
If there is cream cheese, grease the cake with it, sprinkle with finely chopped sausage, ham or something other meat, on top - grated cheese. We bake for twenty minutes at a temperature of 180 degrees.
before serving - sprinkle with herbs and dry garlic, if any.
Bon Appetit!