Pizza with champignons

Pizza is made with a variety of innards, and mushrooms are not an indispensable ingredient. But they mix so well with tomato sauce, cheese and yeast dough that pizza with champignons is especially popular. Moreover, with them it turns out not only tastier, but also more satisfying.

Individual manufacturing

It's not difficult to create pizza, but it can turn out to be dry, sour, and bland. Making delicious homemade pizza is an art. You can take possession of it only by knowing a few fundamental secrets.

The main ingredient of pizza is the dough base. There doesn’t have to be a lot of it so that it doesn’t suppress the taste of the inside, and it doesn’t have to be very little so that its taste is still felt.
Homemade pizza dough tastes better than store-bought dough, so it’s best to create it yourself using special recipes. Often, recipes for making pizza with champignons provide for this process and indicate the ingredients needed for this.
It is better not to roll out the pizza dough, but to stretch it with your hands. Then it will be softer and more magnificent. This is especially important in cases where you want to get a fluffy pizza.
Pizza is baked at the highest temperature. At home, this can only be achieved if the oven is set to the highest heat possible. At the same time, it must be heated in advance, as well as the baking sheet on which it will be baked.
There is no need to subject the champignons to preparatory heat treatment: they cook quickly and will have time to bake together with the rest of the ingredients. In this case, the mushrooms will remain juicy and slightly crunchy. Although there are recipes that involve preparatory frying of mushrooms and onions.

Traditionally, mushrooms for making pizza are cut into thin slices and placed on top of the other components that make up the interior. But tomatoes, black olives and cheese are usually placed on top of the mushrooms.

The flavor of pizza is a combination of dough, interior, sauce and cheese. He is unique every time. Therefore, it is important not only to study the technology of making pizza with champignons at home, but also to choose a successful recipe.

Pizza with champignons: traditional recipe

wheat flour – 0.35 kg;
water – 0.2 l;
dry yeast – 10 g;
sugar – 10 g;
salt – 2–3 g;
vegetable oil – 60 ml for dough and 20 ml for sauce;
tomatoes – 0.4 kg;
garlic – 2 cloves;
onions – 75 g;
champignons – 0.3 kg;
dried basil – 10 g;
mozzarella cheese – 100 g.

Sift the flour and mix it with yeast, salt and sugar.
Pour in warm water and oil, knead the dough. You will have to knead for at least a quarter of an hour, because you need to get a uniform thickness, without lumps.
When the dough does not stick to your hands, roll it into a ball and leave it for an hour, covering it with cling film.
While the dough is rising and increasing in volume, prepare the tomato paste for the pizza. To do this, scald the tomatoes and remove their skins, grind the pulp in a blender. Finely chop the onion and garlic, fry them, sprinkled with basil, until soft. Whisk together with tomato puree. Lightly salt and pepper. Return to the pan and simmer over low heat until the tomato puree turns into a thick tomato paste.
Roll out the dough into a large thin circle about 50 cm in diameter, or divide it in half and roll out two circles about 30 cm in diameter. The second option is preferable, because a 50-centimeter pizza will not fit in every oven.
Turn on the oven so that it warms up to at least 250 degrees. Place a baking sheet or a special pizza pan in the oven until hot.
While the oven is preheating, prepare the mushrooms by washing, drying and slicing them into thin slices.
Take out the hot baking sheet, sprinkle it with flour and place the pizza crust on it.
Brush the crust with sauce.
Arrange the champignons.
Grind the cheese. If it is in balls, it will be difficult to grate it, so you can just cut it. Place cheese on top of mushrooms.
Place the baking sheet with pizza in the preheated oven and bake at the highest temperature for 10 minutes.

This pizza has a minimum component, but there are a lot of mushrooms. That's why it comes out very tasty.

Pizza with champignons and bell peppers

wheat flour – 0.3 kg;
olive oil – 80 ml;
water – 125 ml;
salt - a pinch;
onion – 100 g;
greens (to taste) – 50 g;
ketchup – 25 g;
pitted olives – 50 g;
bell pepper – 0.2 kg;
champignons – 0.3 kg;
hard cheese – 120 g;
butter – 25 g.

Mix warm water, 60 ml of vegetable oil, salt and flour, kneading unleavened dough. Roll it out so that you get two flat cakes approximately 4 mm wide. Receive them in the midst.
Oil baking paper, place it on a baking sheet, and place the cakes on it.
Finely chop the onion and fry it in butter until soft.
Mix onion with ketchup and spread the resulting sauce on flatbreads.
Cut the champignons into thin slices. Place them on tortillas.
Wash the pepper and remove the seeds. Cut into strips and scatter on top of the mushrooms.
Finely grate the cheese and sprinkle it over the mushrooms and peppers. If you want to make vegetarian pizza, then skip this step and immediately lay out the subsequent layers.
Cut greenish canned olives into rings. Decorate your pizza with them.
Chop the greens and sprinkle the preparation with it.
Preheat the oven and place a baking sheet in it. Bake for 15 minutes at the highest temperature.

Pizza with champignons prepared according to this recipe will appeal to those who do not eat meat and other products of animal origin.

Pizza with champignons and sausage

flour – 0.32 kg;
olive oil – 50 ml;
compressed yeast – 20 g;
water – 150 ml;
sugar – 20 g;
salt - a pinch;
ketchup – 50 ml;
tomatoes – 0.2 kg;
champignons – 0.2 kg;
sausage (salami) – 50 g;
pitted olives – 50 g;
cheese (hard) – 100 g.

Pour salt and sugar into a bowl, add yeast.
Pour in warm water and wait until the yeast begins to dissolve.
Mix with oil.
Sift the flour and, adding it evenly to the bowl with the yeast, knead the dough.
Cover the dough with a napkin and place in a warm space for an hour.
Punch down the dough and roll it into a circle the size of a baking sheet.
Coat the dough with ketchup.
Cut the tomatoes into circles, olives into rings, sausage into small pieces of random shape, mushrooms into thin slices.
Place the sausage first, spreading it sparingly over the pizza base.
Place champignons on top of the sausage.
Place tomatoes and olives on top.
Sprinkle everything with the previously grated cheese.
Preheat the oven to maximum and place the baking sheet with pizza in it. Bake for 10-15 minutes until the cheese melts and coats the pizza with a delicious layer.

Pizza with champignons and chicken

flour – 0.2 kg;
salt – 2 g;
dry yeast – 5 g;
water – 120 ml;
vegetable oil – 30 ml;
onion – 100 g;
champignons – 0.2 kg;
chicken fillet – 0.2 kg;
mayonnaise – 50 ml;
butter – 50 g;
tomatoes – 0.2 kg;
cheese – 100 g.

Sift the flour, mix it with salt and yeast.
In another bowl, mix warm water with oil.
Combine the ingredients and knead the dough. After an hour, roll it into a round narrow (but not thinner than 3 mm) layer.
Boil the chicken fillet, cut into small pieces.
Cut the onion into cubes and the champignons into thin pieces.
Fry the mushrooms and champignons in butter until all the liquid comes out of the mushrooms.
Mix mushrooms with chicken.
Thinly slice the tomatoes.
Grease the dough with mayonnaise, put tomatoes on top, place mushrooms and chicken on them, sprinkle everything with finely grated cheese.
Place in an oven preheated to 250 degrees for 10 minutes.

This pizza is very filling and has an inimitable taste. Therefore, this recipe is also very necessary.

Pizza with champignons is a tasty and satisfying dish that almost everyone likes. In addition, the presence of a huge number of recipes allows you to choose an option that suits your own taste.

Pizza with champignons

Vegetarianism, a food system that excludes the consumption of animal flesh, is now prestigious. Vegetable eaters will compensate for the lack of meat by expanding their own diet with plant foods. Typically, grains, beans, vegetables, fruits, nuts, seeds, vegetable oils, and mushrooms are eaten.

Pizza with champignons does not contain meat, and due to the huge protein content in mushrooms, it can completely replace meat pizza with ham.

Pizza with champignons is probably the most common version of pizza; the only simpler option is pizza with cheese. Remember the cartoon "Mutant Ninja Turtles"? There, the cartoon ninja Michelangelo ate only pizza with mushrooms. Pizza with champignons cooks quickly. It's easy and unusually delicious.

As popular wisdom says, all mushrooms can be eaten, but some only once. Among the 200 recognizable types of champignons, there are inedible and poisonous ones. Let's hope that the champignons sold to us in stores are not one of these.

Champignons (lat. Agaricus) are mushrooms of the genus of lamellar mushrooms. Our usual name “champignon” comes from the French “champignon”, which simply means “mushroom”. Champignons require little heat treatment; there are recipes that even use raw mushrooms. Pizza with champignons is cooked in the oven for no more than 20 minutes, and this is completely sufficient.

Ingredients for pizza with champignons

Pizza dough 400 g
Champignons 100 g
Parsley, basil, dill 5-6 sprigs
Olive oil 2 tbsp. l.
Parmesan 50 g
Tomato 1 piece
Capers 1 tsp
Tomato sauce 3 tbsp. l.
Oregano Spices

How to cook pizza with champignons

Prepare pizza dough from 2 cups flour, dry yeast and water. Once the dough has risen, stretch it onto a lightly oiled pizza pan.

Sauce, champignons, greens, parmesan, tomato

Prepare pizza dough

Brush the dough with tomato sauce

Sprinkle the dough with very finely chopped herbs

Arrange tomato slices

Place chopped champignons

Brush mushrooms with olive oil

Sprinkle pizza generously with Parmesan

Pizza with champignons, tomatoes and cheese

Cut the pizza into 6-8 pieces

Place pizza on plates and garnish with basil

Watch my video on how to make pizza dough

Pizza Dough Easy and guaranteed to make delicious pizza dough

Pizza with champignons, sausage and cheese in the oven

Delicious pizza with mushrooms and homemade smoked sausage

Pizza is one of my favorite foods. Over the years of culinary practice in this matter, I have developed my own pizza recipe, and it is very different from the traditional Italian one, which, no doubt, is also very tasty. There are several tricks that make the pizza come out very juicy on the inside, and at the same time the inside does not spill or fall out. You can eat sausage, chicken breast, and seafood. One of the main criteria is to correctly combine products. For example, if you are preparing pizza with chicken breast and pineapples, then it is better not to add pickles, shrimp or olives to it. The sauce can be prepared from tomatoes in their juice, tomato paste or homemade ketchup. Garlic in the sauce is indispensable on pizza; oregano or herbs de Provence are also added for flavor. For juiciness, smoked bacon with a thick layer of lard is used. It comes out very tasty with onions or reddish onions; in 15 minutes it does not have time to bake completely, but loses its pungency, remaining crispy and juicy. Flour for the pizza base is coarsely ground, but if the crust is made from premium flour, the base will turn out to be very soft and fluffy. You should roll out the dough depending on whether you want a pizza with a thin crust or a thick one. It is better to bake pizza in an oven heated to at least 200 degrees. If you set the temperature to low, the crust will bake perfectly, but the inside will dry out and the cheese will be harsh. If you set a very high temperature, as almost all Italian pizza makers do, for example, up to 260-300 degrees, the dough in the home oven does not have time to bake, and the cheese burns. So, let's now prepare a very tasty homemade pizza with smoked sausage and mushrooms.

Ingredients:

Warm water (40 degrees) - 1 glass (200g);
Sugar - 1 tbsp;
Dry instant yeast - 3 tsp;
Flour - 350-400 g (about 3 glasses, look at the mixture);
Salt - 1 tsp;
Olive oil (or vegetable) - 4 tbsp;

Boiled-smoked sausage, soft - 250 g;
Mozzarella cheese - 250 g;
Fresh greenhouse mushrooms (champignons) - 150 g;
Pickled cucumbers - 100 g;
Smoked bacon - 200 g;
Tomatoes in their juice - 200 g;
Mayonnaise (optional) - 2 tbsp;
Tomato paste - 2 tbsp;
Oregano or herbs de Provence - 1 tsp;
Ground paprika - 1 tsp;
Garlic - 2 cloves;
Parsley - a few sprigs;
Onion - 100 g.

Pizza recipe with sausage and champignons

1. Prepare pizza dough. It can be created with kefir or mayonnaise without yeast, but the most delicious dough is traditional yeast dough. See the most detailed recipe here. Mix warm water with yeast and sugar in a bowl, leave for 15 minutes until a yeast cap forms. Add flour, mix the dough with a spoon. Pour in olive oil, add salt, if desired, you can also add ground Provençal herbs to the dough for flavor. Stir until smooth.

2. The dough should turn out to be very soft and will lag well behind the walls of the bowl. If the mass comes out watery, you can add a little flour. Depending on the quality of the flour, you may need from 320 to 380 g; I don’t recommend adding more, otherwise the dough will turn out rough. We leave it in a warm place or roll it out straight away - whichever you prefer. Dough prepared with fast-acting yeast does not have to stand for a very long time, longer than 4 hours without use, otherwise it will acquire a nasty yeasty smell from the work of fungi. If you put the dough in the refrigerator, the yeast will not work and the dough will also turn out rough and rise poorly. Perhaps the only place where you can store ready-made yeast pizza crusts for a long time is the freezer. Any rolled out shortbread should be carefully transferred to a board covered with cling film, allowed to rise for the dough, and only later put into the freezer. When the cake has completely set, it is better to wrap it completely with cling film.

3. I prefer to roll out the shortcakes right away. The ingredients indicated in the recipe yield 2 shortcakes with a diameter of approximately 20-25 cm. Roll out on a surface dusted with flour.

4. Then transfer the cake on a rolling pin to a baking sheet sprinkled with flour or covered with parchment paper (option 1 is better). Align the edges of the crust, giving the base a circle shape. Leave in a warm place so that the dough rises slightly.

5. While the dough is rising, prepare all the ingredients for the inside. Cut pickled cucumbers into thin slices.

6. Clean and cut the smoked sausage.

7. Grate the mozzarella on a large grater. Regular hard cheese can also be used for homemade pizza, but it burns more strongly and dries out more. Melted mozzarella comes out the most tender and has an unsurpassed stretch.

8. It is better to use greenhouse champignons; they do not require preparatory heat treatment. Wash the mushrooms and cut into thin slices.

9. Peel the onion and cut into thin half rings or quarter rings.

10. Bacon will give your pizza extraordinary juiciness and a pleasant smoky smell. Cut it into small strips.

11. The sauce can be prepared from tomato pulp in its own juice, pureed using a blender, or from ready-made tomato paste. Add a tablespoon of olive oil to the tomatoes. If you have butter, you can melt it, it also turns out very tasty. Add dry Italian herbs and squeeze out the garlic. Mix the sauce. Add 1-2 tablespoons of boiled water so that the sauce is not too thick.

12. Grease the pizza crust with sauce. There doesn’t have to be a lot of sauce so that it doesn’t spill during baking. Divide into 2 shortcakes.

13. Place sausage and bacon on the shortbread.

14. Add pickles.

15. Lay out the champignons.

16. Lay out the onions.

17. Add tomatoes in their juice and chopped parsley. Parsley and garlic give pizza a unique flavor, try it.

18. Add one tablespoon of water to two heaped tablespoons of mayonnaise and mix so that the sauce comes out a little more watery. Lightly pour sauce over pizza. According to the classics, neither mayonnaise nor parsley is added to pizza. This is a homemade version, but try it, with a small amount of diluted sauce it will turn out very juicy and tasty. If the mayonnaise is not diluted, it will turn out very greasy.

19. Sprinkle mozzarella on top and place in an oven preheated to 200-230 degrees for 15-20 minutes. It is better to place the baking sheet with pizza on the lower guides in the oven so that the top does not burn and the raw dough is completely baked.

20. When you see that the cheese has melted and the edges of the dough have browned, it’s time to take it out. Serve the pizza piping hot.

Delicious, juicy and very fragrant pizza with champignons, sausage and cheese is ready in the oven. Bon appetit!