You can make a delicious and airy pizza quickly and with minimal effort. Knead the liquid yeast dough and choose the filling to taste. Then all you have to do is wait until the pizza is ready in the oven, filling the kitchen with the amazing aroma of baking.

The dough turns out soft and airy, the juicy filling with melted cheese complements it perfectly. This time I used boiled chicken fillet, hunting sausages, marinated champignons and mozzarella for the filling. You can change the composition of the ingredients depending on your taste preferences.

I recommend using semi-hard cheese with a high percentage of fat for the recipe, which melts well in the oven. Mozzarella, cheddar, emmental, suluguni and gouda are perfect.

Ingredients for making lazy pizza on liquid dough:

Recipe for making lazy pizza on liquid dough

Step-by-step instructions:

1. In a deep bowl, mix warm water, sugar, salt and yeast. Mix the ingredients with a whisk until smooth.

2. Beat 2 chicken eggs into the mixture, pour in odorless vegetable oil. Mix the ingredients until smooth.

3. Add sifted wheat flour to the dough in several stages.

4. The result should be a fairly liquid, homogeneous dough.

5. Using a silicone spatula, spread the dough in an even layer on a baking sheet covered with parchment.

6. Grease the pizza base with tomato sauce.

7. Put pieces of boiled fillet and hunting sausages cut into thin rings on top.

8. Add thinly sliced ​​marinated mushrooms and tomatoes.

9. Place the pizza in an oven preheated to 180 degrees for 25 minutes.

10. When the dough is completely baked, carefully remove the pizza from the oven. Sprinkle it with grated mozzarella and return to the oven for another 5 minutes to melt the cheese.

11. Decorate the finished pizza with liquid dough with parsley.

12. Cut the tender and aromatic pizza into portions and serve hot.

Bon appetit!

Please note:

Pizza on yeast dough with vegetables and mushrooms

We are preparing delicious potato and sausage pies on yeast dough, which does not require long proofing. After kneading the dough, you can immediately form pies with your favorite filling, which significantly saves time. The dough in this recipe is universal, the products can be baked in the oven or fried in oil in a frying pan.

The pies turn out ruddy, appetizing, satisfying and very tasty. During the cooking process, the pastries rise well, turn out very soft, airy and do not go stale for a long time. Potato and sausage pies in the oven are perfect for lunch, you can take them with you for a snack on the road or on a picnic.

The recipe is budget-friendly, simple and fairly quick to prepare. If desired, sausages can be replaced with ham, boiled chicken fillet or boiled liver.

Ingredients for making potato and sausage pies in the oven:

Recipe for making potato and sausage pies in the oven

Step-by-step instructions:

1. First, prepare the dough starter. In a deep bowl, combine dry yeast, sugar and 3 tablespoons of wheat flour (from the total amount).

2. Pour warm water into the mixture (temperature 38-40 degrees). Stir the starter until smooth, cover with a towel and leave in a warm place for 15 minutes.

3. After 15 minutes, the starter should begin to foam and increase in volume several times.

4. Add sifted wheat flour and salt to the starter. Stir the dough with a spatula until smooth.

5. Pour refined vegetable oil into the dough.

6. Knead the dough thoroughly for 10 minutes. It should be soft, elastic and not stick to your hands. Cover the dough with a dry towel and leave at room temperature.

7. Meanwhile, prepare the filling for the pies. Peel the onion, cut into small cubes, put in a frying pan with heated vegetable oil. Stirring, sauté the vegetables until soft.

8. Wash the potatoes, peel, cut in half, boil until tender in salted water. Cool the vegetables to room temperature.

9. Pass the boiled potatoes and peeled sausages through a meat grinder with a fine grate. Add sautéed onion, salt and spices to the filling. Mix the ingredients until smooth.

10. Divide the finished dough into 18 parts, form them into balls weighing 50 g. Roll each ball of dough into a flat cake. Put 1.5 tablespoons of filling in the center of each flat cake. Pinch the edges of the dough and form the pies. If desired, you can make a decorative braid on top.

11. Place the products on a baking sheet covered with parchment paper. Grease the products with beaten egg.

12. Put the pies with potatoes and sausages in the oven preheated to 180 degrees for 20-25 minutes. During this time, the products will increase in size and brown.

13. Cool the finished pies on a wire rack, covering them with a dry towel. Serve the delicious pies warm.

Bon appetit!

Please note:

Yeast pie with mackerel “Fish”

Pizza on yeast dough with vegetables and mushrooms

A simple but very tasty quick pastry. Puff pastry pie with eggplant and cheese turns out very satisfying, tender and aromatic. Due to the fact that we will use ready-made puff pastry, the preparation will not take much time.

The eggplant filling is very juicy and tastes like mushrooms. Eggplants go well with onions, tomatoes and hard cheese, making the taste of the pie balanced and harmonious.

The juicy vegetable filling is perfectly complemented by a crispy puff pastry base. Such pastries are perfect for a family dinner, you can take it with you on the road or on a picnic. This is a great opportunity to please your loved ones with a delicious homemade pie with an original filling.

Ingredients for making a puff pastry pie with eggplant and cheese:

Recipe for making a puff pastry pie with eggplant and cheese

Step-by-step instructions:

1. Take the puff yeast dough out of the refrigerator in advance so that it defrosts and becomes elastic. Peel the onion and cut into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring, sauté the vegetables over medium heat until lightly golden.

2. Wash the eggplants, cut off the ends, and peel. Cut the vegetables into 1 cm cubes. Add the eggplants to the onions. Stirring, continue to fry the vegetables together until soft.

3. Wash the tomatoes and make a cross-shaped cut on top. Place the vegetables in boiling water for 1 minute. Peel the tomatoes, cut into small cubes, and add to the frying pan with the other vegetables.

4. Add finely chopped parsley, sugar, salt, and spices to taste to the filling. Stirring, simmer the filling over low heat for another 5-7 minutes.

5. Roll out the puff pastry dough on a floured work surface into a round layer with a diameter of 30 cm. Transfer the dough into a baking pan with a diameter of 22 cm, forming the sides of the pie. Prick the bottom of the pie with a fork so that the dough does not deform during baking.

6. Put the vegetable filling cooled to room temperature on the dough.

7. Sprinkle the filling with coarsely grated hard cheese. Decorate the pie with olives, cut into rings. Wrap the sides of the pie onto the filling.

8. Put the puff pastry pie with eggplants in an oven preheated to 190 degrees for 30 minutes. When the dough and filling are browned, carefully remove the baked goods from the oven and cool the pie in the pan.

9. Carefully transfer the warm pie to a plate, cut into portions and serve. Bon appetit!

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Puff pastry pie with canned tuna and eggs

Puff pastry pie with sausage, tomatoes and onions

Puff pastry pie with zucchini, eggs and hard cheese

Ready-made puff pastry is a versatile product that can be used to make a huge variety of delicious and crispy pastries. If you don’t have the time or desire to knead the dough, the ready-made base will be a real find for you.

Today I suggest baking an open pie from puff pastry with zucchini, eggs and hard cheese. The pastry turns out crispy and tender, with a juicy and satisfying filling. This snack pie is perfect for a friendly party or a family dinner.

The pastry turns out delicious, soft and aromatic, with a light hint of garlic. If desired, the filling can be supplemented with various vegetables or mushrooms!

Ingredients for making a puff pastry pie with zucchini, eggs and hard cheese:

Recipe for making a puff pastry pie with zucchini, eggs and hard cheese

Step-by-step instructions:

1. Take the frozen puff pastry out of the freezer in advance so that it becomes elastic. Wash the zucchini and cut into 3 mm thick circles. Peel the onion and cut into quarter rings. Peel the garlic cloves and cut them into thin slices.

2. Put the chopped onion in a frying pan with heated vegetable oil. Stir-fry the vegetables over medium heat until lightly golden.

3. Add the garlic to the onion. Stir and continue frying the ingredients together for another 1 minute.

4. Add the zucchini circles to the pan.

5. Stir and sauté the vegetables over low heat until soft.

6. Mix 2 chicken eggs and coarsely grated hard cheese in a deep bowl. Mix the ingredients.

7. Add the vegetables cooled to room temperature to the resulting mixture.

8. Add finely chopped parsley, salt and dried Italian herbs. Mix the filling until smooth.

9. Roll out the puff pastry on a floured work surface into a round 4-5 mm thick layer. Place the dough in a 24 cm diameter baking pan, forming the sides of the future pie.

10. Place the filling of vegetables, eggs and hard cheese on the dough.

11. Fold the edges of the dough over the filling, forming curly sides. Using a culinary brush, grease the sides of the pie with milk and sprinkle them with sesame seeds.

12. Place the zucchini pie made from puff pastry in an oven preheated to 200 degrees for 30-35 minutes.

13. Cool the finished pie to room temperature and cut into portions.

Bon appetit!

Please note:

Puff pastry pie with canned tuna and eggs

Puff pastry pie with sausage, tomatoes and onions

Quiche is a national French dish that has won the hearts of many gourmets around the world. This incredibly tasty dish is an open pie made of shortcrust pastry with filling and an egg-cream filling.

The combination of tender, melt-in-your-mouth shortcrust pastry, juicy vegetable filling and piquant creamy filling will give you a feeling of true pleasure. Today, I suggest using blanched cauliflower as a filling. It is perfectly complemented by a tender filling with grated hard cheese, which forms an appetizing golden crust on the pie during baking.

If desired, you can add boiled chicken fillet, ham or fried bacon to the filling. As you can see, there is a lot of scope for imagination here. Therefore, using various combinations of ingredients, you can get a new delicious dish every time.

Ingredients for making cauliflower quiche:

Recipe for making cauliflower quiche

Step-by-step instructions:

1. First, prepare the dough for the pie. Sift the wheat flour into a deep bowl and add salt. Dip the butter into the flour mixture and grate it on a coarse grater.

2. Rub the mixture with a fork until fine crumbs form. Add sour cream to the dough.

3. Knead the soft dough that does not stick to your hands.

4. Place the dough in a baking pan with a diameter of 22-24 cm. Smooth the dough over the entire surface of the pan, forming sides 4 cm high. Prick the base of the pie with a fork so that the dough does not deform during baking. Place the workpiece in the refrigerator for 30 minutes, while preparing the filling.

5. Disassemble the cauliflower into small florets, lower into a ladle with boiling salted water. Blanch the cabbage for 3 minutes, then transfer it to a container with cold water to stop the heat treatment process.

6. For the filling, mix 2 chicken eggs, sour cream and mustard in a deep bowl. Mix the ingredients with a whisk until smooth.

7. Pour in the milk. Salt the filling to taste, season with spices for flavor.

8. Mix the ingredients.

9. Add grated hard cheese to the filling, mix the mixture.

10. Put the blanched cauliflower on the cooled dough.

11. Add parsley for flavor.

12. Evenly distribute the filling over the cauliflower. Put the pie in the oven preheated to 180 degrees for 35-40 minutes.

13. When the edges of the pie are golden brown and the filling is completely baked, carefully remove the quiche from the oven.

14. Cool the pie slightly, carefully transfer it from the pan to a plate.

15. Cut the cauliflower quiche into portions and serve warm.

Bon appetit!

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Yeast pie with mackerel “Fish”

Puff pastry pie with canned tuna and eggs

Let’s make strudel with cabbage and sausages. To save time, we will use ready-made puff pastry. It turns out to be a very tasty, simple and quick dinner for the whole family.

For the recipe we will need inexpensive products that can be purchased at the nearest store. Therefore, preparing strudel will not require much expense or a lot of time. The baked goods are very tasty, with a crispy, appetizing crust and juicy filling. If desired, smoked sausages can be replaced with ham, bacon or boiled chicken fillet.

The strudel turns out aromatic, soft, with a lot of filling. Delicious both hot and cold. I assure you, the whole family will love this cabbage baked goods.

Ingredients for making strudel with stewed cabbage and sausages:

Recipe for strudel with stewed cabbage and sausages

Step-by-step instruction:

1. Remove the puff pastry without yeast from the refrigerator in advance and defrost it at room temperature until it becomes elastic. Meanwhile, prepare the filling. Peel the onions and cut them into small cubes. Wash the carrots, peel them, and grate them on a coarse grater. Shred the white cabbage into thin strips.

2. Place chopped onions in a frying pan with heated vegetable oil. Stirring, saute the vegetables over medium heat until golden brown.

3. Add grated carrots and white cabbage to the onions. Stir the vegetables and continue sautéing them together over medium heat until soft.

4. Peel the sausages from the casing and cut into strips.

5. Add smoked sausages and finely chopped dill to the vegetables. Add salt and spices to taste. Stirring, continue to fry the ingredients together over low heat for another 5 minutes. Turn off the stove and cool the filling to room temperature.

6. On a silicone mat or work surface sprinkled with wheat flour, roll out the puff pastry into a rectangular layer 3 mm thick. Sprinkle the dough with breadcrumbs, leaving one edge of the dough 2 cm free.

7. Spread the filling of stewed vegetables and sausages evenly on top.

8. Roll the dough and filling into a tight roll, brushing each turn with melted butter.

9. Carefully pinch the seam of the roll so that it retains its shape during baking. Transfer the strudel to a baking sheet lined with parchment. Brush the product with beaten chicken egg.

10. Place the strudel with cabbage and sausages in an oven preheated to 180 degrees for 40-45 minutes. Grease the finished hot product with the remaining melted butter.

11. Cool the baked goods to room temperature, cut into portions and serve.

Bon appetit!

Pay attention: Puff pastry pie with sausage, tomatoes and onions

Incredibly tasty and aromatic pizza can be prepared at home. The yeast dough according to this recipe turns out even tastier than in the pizzeria, it is very soft and airy. From the specified amount of ingredients you can prepare one large pizza for a whole baking sheet or 2 pizzas with a diameter of 30 cm. You can use any filling to your taste. I decided to make a vegetable pizza with mushrooms and mozzarella. It turned out very tasty, juicy and satisfying. I admit, I liked this filling option even more than pizza with chicken, meat or seafood.

Another feature of this recipe is its simplicity and ease of preparation. I am sure you will be satisfied with the result. By changing the ingredients for the filling, each time you will get a new delicious dish.

To make the pizza fluffy and soft, it is important not to add too many toppings. Let it be no more than 4 layers of 1 cm. If you use fresh herbs, add them before serving so that they remain juicy and aromatic.

Ingredients for making pizza on yeast dough with vegetables and mushrooms:

Recipe for pizza on yeast dough with vegetables and mushrooms

Step-by-step instruction:

1. Prepare yeast dough for pizza. In a deep bowl, mix warm water (temperature no more than 38 degrees), dry yeast and sugar. Mix the ingredients with a whisk until smooth. Leave the dough in a warm place for 15 minutes for the yeast to activate.

2. Add half of the sifted wheat flour to the dough, mix the ingredients until smooth.

3. Add the remaining wheat flour to the dough, add salt.

4. Mix the ingredients, add olive oil to the dough.

5. Knead a homogeneous soft dough. It should be elastic and not stick to your hands. Place the dough in a deep bowl greased with olive oil. Cover the bowl with the dough with cling film or a dry towel and leave to proof in a warm place for 1 hour.

6. Meanwhile, prepare the pizza sauce. In a deep bowl, mix mayonnaise, soy sauce, a clove of garlic passed through a press and ground black pepper to taste. Stir the sauce until smooth.

7. Prepare the ingredients for the filling. Cut onions and bell peppers into half rings. Wash the cherry tomatoes and cut them in half. Thaw frozen broccoli florets at room temperature and cut into large pieces. If you are using fresh cabbage, first blanch it in boiling water for 3 minutes. Wash fresh champignons, cut them in half, cut into slices 5 mm thick.

8. After 1 hour, the dough will rise and increase in volume by 2-3 times.

9. Punch down the dough and divide it into 2 equal parts. Roll out one piece of dough on a semolina-sprinkled work surface into a circle 30 cm in diameter. Place the pizza base on a baking sheet lined with parchment paper.

10. Grease the dough with half the sauce.

11. Distribute the filling of vegetables and mushrooms on top.

12. Sprinkle the pizza with grated mozzarella.

13. Place the pizza with vegetables and mushrooms in an oven preheated to 220 degrees for 7-10 minutes. When the sides of the pizza are browned, carefully remove it from the oven.

Decorate the aromatic pizza with fresh parsley, cut into portions and serve.

Bon appetit!

Try to cook:

Yeast pie with mackerel “Fish”

Puff pastry pie with canned tuna and eggs

Fish pie made from yeast dough prepared according to this recipe turns out very tasty! We will use onions and fresh frozen mackerel fillets as filling. It is a fatty and oily fish, so it is great for this purpose. If desired, you can use other small-boned fish, such as pike perch, cod, burbot or salmon. The filling turns out juicy and aromatic, fish lovers will be delighted with such baked goods!

Yeast dough for fish pie deserves special attention. It is easy to prepare, goes well in the oven, and turns out soft and airy. Fish pie with mackerel is hearty, soft, juicy and incredibly tasty. It will certainly become your favorite among savory homemade baked goods!

This pie is, of course, best served hot. However, even when cooled it remains tasty and soft. I hope you enjoy the recipe!

Ingredients for making yeast pie with mackerel “Fish”:

Recipe for yeast pie with mackerel “Fish”

Step-by-step instruction:

1. Prepare yeast dough for fish pie. In a deep bowl, mix sifted wheat flour, sugar and dry yeast.

2. Mix the dry ingredients until smooth using a whisk. Add 1 egg and salt to the resulting mixture.

3. Pour warm milk into the dough.

4. Knead the soft and elastic dough. Add vegetable oil to the dough in small portions and continue kneading until smooth. Cover the finished dough with a towel and leave in a warm place to proof for 1-1.5 hours.

5. After the specified time, the dough will rise and increase in volume by 2-3 times.

6. Form the pie. Knead the finished dough with your hands and, using a rolling pin, roll it out on a sheet of parchment into a rectangular layer 5-7 mm thick.

7. On both sides, cut the dough into strips 2 cm wide, as in the photo. Wash the green onions and chop them into thin rings. Peel the onions and cut into thin half rings. Place two types of chopped onions in the middle of the dough, leaving the edges of the dough 7-10 cm free.

8. Pre-defrost the mackerel. Wash the fish thoroughly under running water, cut off the head, tail and fins with a knife. Carefully cut the belly of the mackerel, remove the entrails, backbone and large bones. Salt and season the mackerel carcass with spices, place the fish on an onion bed.

9. Wrap the filling in the dough, forming a braid. Leave small gaps in the weave to allow steam to escape during baking.

10. On parchment paper, carefully transfer the pie to a baking sheet. Brush the pastry with beaten egg. Place the “Fish” yeast pie in an oven preheated to 180 degrees for 35-40 minutes.

11. Remove the rosy mackerel pie from the oven, cool on a wire rack and cut into portions.

12. Serve the finished baked goods warm as a main course. Bon appetit!

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Puff pastry pie with canned tuna and eggs

Puff pastry pie with sausage, tomatoes and onions

We are preparing a delicious, juicy and spectacular dish for the festive table! Chicken legs in puff pastry are an original idea for serving a meat dish. Due to baking in the dough, the meat remains very juicy and tender. The dough is soaked in chicken juice and turns out very tasty and aromatic, with a crispy golden crust on the outside. Mashed potatoes with champignons serve as a kind of side dish, perfectly complementing all the ingredients.

Once you try this recipe, you will want to repeat it again and again. The combination of tender puff pastry, juicy meat and delicious potato and mushroom filling will not leave anyone indifferent.

For preparation we will use ready-made puff pastry without yeast; this will significantly save time and will not require much effort. A step-by-step recipe with photos will help you understand all the nuances of cooking. Follow the instructions and you will definitely succeed!

Ingredients for preparing chicken drumsticks with potatoes and mushrooms in puff pastry:

Recipe for chicken drumsticks with potatoes and mushrooms in puff pastry

Step-by-step instruction:

1. Wash the chicken drumsticks and dry them from excess moisture with paper napkins. Rub the meat with a mixture of salt and ground spices. Leave the legs at room temperature for 30 minutes to marinate the meat.

2. Place chicken drumsticks in a frying pan with heated olive oil. Fry the legs over medium heat until golden brown on all sides.

3. Peel the onions and cut them into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions over medium heat until golden brown.

4. Wash fresh champignons and cut into small cubes. Add mushrooms to sautéed onions. Stir and continue frying the ingredients together over medium heat until the mushrooms are cooked.

5. Wash the potatoes, peel them, cut them into several parts. Place the vegetables in a saucepan and fill them with cold water. Boil the potatoes until tender in salted water with the addition of black allspice and bay leaf for flavor.

6. Drain the water from the prepared vegetables and remove the spices. Pour in hot milk, add a piece of butter. Mash the ingredients into a homogeneous puree.

7. Add champignons fried with onions and finely chopped dill to the mashed potatoes. Mix the ingredients until smooth.

8. Remove the puff pastry without yeast from the refrigerator in advance so that it defrosts and becomes elastic. On a floured work surface, roll out the dough into a layer 3 mm thick. Cut the dough into 4 squares with a side of 15 cm.

9. Place 2-3 tablespoons of mashed potatoes with mushrooms and onions in the center of each piece.

10. Place fried chicken drumstick on the mashed potato filling, as in the photo.

11. Carefully gather the edges of the dough around the chicken drumstick, forming a pouch. Tie the chicken legs in the dough with kitchen string. Place the pieces in a heat-resistant baking dish lined with parchment.

12. Wrap the chicken drumstick bones in foil to prevent them from burning in the oven. Using a pastry brush, brush the puff pastry pouches with beaten egg.

13. Place the chicken drumsticks in an oven preheated to 180 degrees. Bake them in the dough until golden brown for 25-30 minutes.

14. Before serving, remove the cooking thread from the finished products and remove the foil from the drumsticks. Serve the finished dish hot. Fresh or pickled vegetables would be a great addition.

Bon appetit!

Pay attention to chicken recipes:

Hohop – chicken with onions and pomegranate

Chicken in orange sauce

This hearty puff pastry pie will surprise you with its original taste and ease of preparation. I think this is a great dinner idea. If you agree with me, follow the step-by-step instructions to easily prepare delicious and tender baked goods for the whole family. The combination of delicate crispy dough and juicy filling will not leave anyone indifferent.

We will use ready-made puff pastry as a base, which will significantly save time and ease effort. For the filling we will need canned fish in oil. Tuna, salmon, mackerel or sardines are best. You can boil the rice for the filling in advance or use what is left over from dinner. Agree, this is very convenient. All ingredients in the filling combine well with each other, making the taste of the pie delicate and harmonious.

Tuna puff pastry pie can be served either hot or chilled. It is convenient to take with you as a snack. Be sure to try it!

Ingredients for making puff pastry pie with canned tuna and eggs:

Recipe for puff pastry pie with canned tuna and eggs

Step-by-step instruction:

1. Take the puff pastry dough out of the refrigerator in advance so that it defrosts and becomes elastic. Wash the rice thoroughly under running water and boil until tender in salted water. Place the rice in a sieve and cool to room temperature.

2. Transfer the rice into a deep bowl. Open a can of canned tuna. Take the fish fillet out of the oil, mash it with a fork and add it to the rice. Wash the green onions, dill and parsley, dry off excess moisture, chop finely and add to the filling.

3. Boil two chicken eggs hard, cool in cold water, peel, cut into small cubes and add to the rest of the ingredients. To make the filling juicy, add 1-2 tablespoons of mayonnaise. If desired, the sauce can be replaced with full-fat sour cream or natural yogurt. Salt the ingredients to taste, season with ground spices for flavor. Mix the filling until smooth.

4. Roll out the puff pastry into a layer 5 mm thick. Cut out a circle with a diameter of 30 cm. Grease a heat-resistant baking dish with a diameter of 24 cm with butter. I used a silicone baking pan so I skipped this step. Transfer the dough to the prepared pan, forming sides for the pie. Prick the puff pastry with a fork to prevent it from deforming during baking.

5. Evenly distribute the filling of canned tuna, rice and eggs over the dough.

6. To make the pie juicy, distribute small pieces of butter evenly over the filling.

7. Cut out thin strips from the remaining dough. Place them on top of the filling, forming a decorative lattice to decorate the pie. To make the baked goods appetizing, brush the dough with beaten egg.

8. Place the puff pastry fish pie in an oven preheated to 180 degrees for 25-30 minutes. The exact cooking time depends on your oven.

9. When the pie is browned, carefully remove it from the oven, cool slightly on a wire rack and carefully transfer it to a plate of suitable diameter.

10. Cut the layer cake into portions and serve.

Bon appetit!

I offer another delicious pie recipe:

Puff pastry pie with sausage, tomatoes and onions