Pizza with chicken liver and tomatoes
6 servings
70 minutes
Pizza with chicken liver and tomatoes is an original combination of flavors where tender liver soaked in cream meets the refreshing acidity of tomatoes and the rich stretchiness of cheese. This dish is inspired by Italian cuisine but gains a unique note due to the unusual choice of filling. The pizza has a rich taste with a slight hint of spices, nutmeg, and greens, making it ideal for those seeking new gastronomic experiences. The delicate dough made from butter and sour cream adds softness and fragility to the crust, while the mayonnaise sauce provides juiciness. Perfect for cozy evenings when you crave something unusual yet comforting. It can be served as a standalone dish or paired with light wine and fresh salad.
1
Knead the dough from butter, sour cream, and flour, and leave it in the fridge for 20 minutes.
- Butter: 200 g
- Sour cream: 200 g
- Wheat flour: 300 g
- Salt: to taste
2
Roll out the dough to a thickness of 0.6-0.7 cm to fit the size of the baking tray. Place a strip of the same dough along the edge and brush with egg yolk.
- Wheat flour: 300 g
- Chicken egg: 1 piece
3
Evenly spread the filling made from pre-prepared chicken liver (boiled and minced, add cream), place tomato slices, sprinkle with grated cheese, drizzle with oil, season with salt, pepper, nutmeg, and herbs. Top with mayonnaise mixed with egg.
- Chicken liver: 400 g
- Cream: 3 tablespoons
- Tomatoes: 2 pieces
- Cheese: 200 g
- Butter: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
- Fresh herbs: to taste
- Mayonnaise: 2 tablespoons
- Chicken egg: 1 piece
4
Bake until done.
