Closed pizza with feta cheese
10 servings
90 minutes
Closed pizza with bryndza is the embodiment of Italian culinary tradition, where simplicity and sophistication merge in harmony. Such pizzas are often called calzone; they emerged as a convenient way to carry favorite fillings. This variation features a delicate cheese mass with aromatic bryndza, basil, and garlic, creating a rich, creamy flavor with a spicy note. Tomatoes and tomato paste add freshness and a slight tanginess, balancing the richness of the cheeses. Baked to a golden crust, this closed pizza is perfect for both cozy dinners and festive tables. It can be served with a light green salad or a glass of red wine, enjoying each bite as if traveling through the picturesque streets of Italy.
1
Sift the flour into a bowl and make a well in the center. Dissolve the yeast with sugar in 125 milliliters of warm water, pour it into the well, and sprinkle flour on top. Cover with a towel and let it sit in a warm place for 10 minutes. Then add vegetable oil, salt, and 150 milliliters of warm water. Knead the dough first with a mixer, then by hand, until it becomes smooth and elastic. Place it in a warm place for another 20 minutes to rise.
- Wheat flour: 500 g
- Dry yeast: 30 g
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
- Vegetable oil: 2 tablespoons
2
Mix tomato paste with finely chopped tomatoes and add pepper. Wash the green onion and slice it into rings. Chop the basil. Peel the garlic and crush it with a manual press. Crumble the feta cheese and mix it with homemade cheese, cottage cheese, egg, flour (1 tablespoon), basil, green onion, and garlic.
- Tomato paste: 3 tablespoons
- Tomatoes: 200 g
- Ground black pepper: to taste
- Green onions: 1 bunch
- Basil: 1 bunch
- Garlic: 2 cloves
- Feta cheese: 200 g
- Homemade cheese: 200 g
- Cottage cheese: 250 g
- Chicken egg: 1 piece
- Wheat flour: 500 g
3
Divide the dough into 4 parts and knead again. Roll each portion into a circle with a diameter of 25 cm on a floured table. Place tomatoes on the dough. Top with 1/4 of the cottage cheese filling.
- Tomatoes: 200 g
- Cottage cheese: 250 g
- Feta cheese: 200 g
- Homemade cheese: 200 g
- Chicken egg: 1 piece
- Wheat flour: 500 g
4
Fold each flatbread in half and press the edges. Place the pizza on parchment-lined trays. Spray with water. Bake in a preheated oven at 225 degrees for 20 minutes on the lower rack.