Pizza with egg and cheese

Unusual, inexpensive, satisfying, for a family dinner or a snack! Pizza with egg and cheese is an interesting variant of your favorite dish! The execution process is simple, the ingredients are available. The filling can be changed to your liking. This pizza looks original, very appetizing and bright. Everyone who tried it was appreciated with a bang!

Vera

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Wheat flour

300

Dry yeast

Water (warm)

150

Sugar

Salt

0.5

For filling:

Sausage and sausage products

200

Champignons

150

Onion (red or onion)

Olives

Cherry tomatoes

Hard cheese

Tomato sauce (or ketchup)

Quail eggs

Greens

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 9 g

Fats 24 % 9 g

Carbohydrates 51 % 19 g

193 kcal

GI: 6 / 6 / 89

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make pizza with egg, sausage and cheese? Prepare the ingredients for kneading the yeast dough. Be sure to sift the flour to saturate it with oxygen. I took olive oil, but refined sunflower oil will do.
Step 2:
In a suitable container, pour the sifted flour, salt, sugar and dry yeast.
Step 3:
Pour in warm water and knead the steep dough. The water should be exactly warm about 30 degrees, since in hot yeast will die, and in cold it will not work. Also, you may need more or less flour than indicated in the recipe, focus on the desired consistency of the dough. It should be elastic and soft. Put the container with the dough in a warm place without drafts. Leave for 1 hour. During this time, the dough will rise and increase in volume.
Step 4:
Prepare all the necessary ingredients for the filling. I took the sausage semi-smoked. Smoked, boiled sausage or sausages will do. Wash the champignons and dry them with paper towels. Also wash and dry the tomatoes. My onion is red, but the usual onion will do. Instead of quail eggs, you can take three small chicken eggs.
Step 5:
Any hard cheese will do, the main thing is that it is of high quality, tasty and melts well. Grate it on a large or medium-sized grater.
Step 6:
Cut the sausage into thin slices. Peel the onion, rinse it with cool water and also cut into thin rings. Cut the olives into thin slices.
Step 7:
Cut the washed tomatoes into circles or just cut in half.
Step 8:
Cut the mushrooms into thin slices and fry in a dry frying pan.
Step 9:
Grease the form in which you will bake pizza with vegetable oil. Knead the risen dough. Roll it out thinly and transfer it to the mold. Since the dough stretches well, I just stretched it with my hands in shape.
Step 10:
Brush the base with a silicone brush with tomato sauce or ketchup.
Step 11:
Lay out the sausage and onion slices.
Step 12:
Spread the mushrooms, tomatoes and olives on top.
Step 13:
Sprinkle grated cheese on top. Send it to a preheated 180 degree oven. Bake for about 15 minutes.
Step 14:
Take out the pizza mold and carefully beat in the quail eggs one by one, spreading over the entire surface. They will not spread, as the pizza surface is warm and they will quickly seize. I recommend that you first break the eggs into a small plate, and then pour it on the pizza. Sprinkle a little grated cheese on top of them. Return the baking dish to the oven for another 10 minutes. If you want the yolk to remain liquid, take out the pizza earlier.
Step 15:
Take the finished egg pizza out of the oven. Sprinkle with any herbs, for example, chopped dill. Garnish with parsley leaves. Serve hot. Bon appetit!

Important! Using dry yeast, it should be borne in mind that they occur in two forms: active and instant (read the instructions carefully before use!).
Active dry yeast looks like beads or small balls. Before applying them, they must be brought out of the "sleep mode". To do this, the active yeast is diluted in warm sweet water, milk or whey. The resulting bubbles, foam or "cap" indicate that the yeast is ready for further use. Active dry yeast must be brought to complete dissolution in the liquid, otherwise, due to the remaining grains, the dough may not rise and the baking will be spoiled (yeast grains that have not dissolved in the liquid and got into the dough will not disperse on their own, which means they will not work).
Instant dry yeast is easier to use. They do not need to be activated before use. Such yeast, along with other ingredients, is simply added to the dough. As a result, the baking time is reduced.
It should also be remembered that both types of dry yeast may differ in their activity from different manufacturers.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !