Yeast Dough Pizza with Boiled Sausage and Pickled Cucumbers
Pizza is an Italian dish, there are many recipes with different ingredients, fillings, and cooking methods. The traditional preparation produces remarkable family-meal-quality results that elevate basic boiled sausage into sophisticated Russian-style yeast-pizza applications worthy of family tables and weekday family applications throughout the entire year for proper home cooking consistently across various traditional Russian-Italian fusion culinary traditions. In most families, they simply make "pizza" - just like long ago in Italy, pizza - it's an open pie where almost anything can be placed and baked in the oven. The taste of pizza depends on the taste of the original ingredients; some joke or say from their own experience that when making pizza, the main thing is not to spoil the taste of the components. However, when adhering to the expiration dates and taste qualities of the ingredients, the main condition for getting a tasty homemade pizza is to prepare it "with love".
We will make pizza on yeast dough with boiled sausage, pickled cucumbers, mayonnaise, ketchup, and hard cheese.
Caloric value: 289 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- yeast dough – 1 kg;
- pickled cucumbers – 200 g;
- boiled sausage – 600 gr;
- hard cheese ("Russian", "Dutch", something similar) – 100-200 gr;
- ketchup – 100-150 gr;
- eggs – 6 pcs;
- mayonnaise (or homemade mayonnaise) – 100-150 gr.
Cooking
1. Dice the sausage into 0.5 cm cubes, grate the cheese on a fine grater, not all at once, gradually – as we are making the pizzas, eggs can also be grated on a fine grater, but can be cut into cubes, slice the cucumbers into rounds.
2. Sprinkle the table with flour, place the dough. A little over one kilogram of dough is enough to make three homemade pizzas on a standard profile for an electric or gas oven, "Darina", "LG", "GEFEST". After rolling the dough in flour, visually divide it into three equal parts and cut it. Then roll out one part to fit the oven profile. And place the rolled dough on the baking sheet.
3. Now it is necessary to pour sauce on the dough and spread it evenly across the entire base. For the homemade pizza sauce, I mix equal parts of ketchup and mayonnaise; instead of ketchup or together with ketchup, I will add homemade sauce, tomato paste. For lovers of aromatic dishes, after brushing the dough with sauce, you can sprinkle a little onion, garlic, finely chopped.
4. The next layer is the eggs; for a standard baking sheet or one pizza, I use two boiled eggs, previously grated on a fine grater.
5. After the eggs, evenly sprinkle with sausage cut into cubes, then place the cucumber rounds on top, to taste. "Cover" everything with grated cheese. Place the baking sheet in a preheated oven at 170-200 degrees Celsius and cook until golden brown for 15-25 minutes.
6. Remove the pizza from the oven, place it on a board, I use a wooden one similar in size to the baking sheet, a cutting board, cover with a towel and leave it like that for 20-30 minutes, after which cut and serve.
7. As soon as you remove the pizza from the baking sheet, let it cool down while simultaneously rolling out the next piece of dough, we have a total of three. Repeat the entire cycle a second time and move on to the third piece of dough. Thus, approximately two hours after starting to cut the ingredients, you will have three delicious homemade pizzas.
Tips and Tricks
Tip 1. Use mayonnaise-ketchup sauce mix for best finished Russian-pizza character. Plain tomato sauce produces classic Italian profile; properly mixed mayo-ketchup combination produces the proper signature Russian-Italian fusion character authentic to traditional Russian-pizza preparations. The sauce-blending matters more than home cooks typically realize for finished pizza-quality and overall family-meal success consistently across batches reliably across various weekday meal occasions throughout the year for proper traditional Russian-style results consistently.
Tip 2. Use boiled sausage cut into cubes for proper finished texture. Whole slices produce overwhelming bites; properly 0.5 cm diced sausage cubes produce the proper signature distributed character authentic to traditional Russian-Italian fusion pizza preparations. The same dicing principle elevates many topping preparations including yeast dough-based pizza applications across various traditional international culinary occasions throughout the year reliably.
Tip 3. Cool pizza under towel for proper finished texture. Hot-served pizza has tough crust; properly 20-30 minute under-towel rested pizza produces the proper signature softer easier-to-cut character authentic to traditional Russian-style pizza preparations. The patient resting principle pays back significantly in finished pizza-quality consistently across batches and various pizza preparations throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions for proper home-cooking results.
Tip 4. Pair the finished Russian-style pizza with traditional accompaniments for proper presentation. Serve warm sliced into squares with cold drinks, alongside fresh garden salad for substantial dinner spreads, or with hot tea for elegant family-meal presentations worth showcasing across various entertaining occasions reliably. Pair with crusty homemade bread for substantial dinner spreads throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions throughout the year.
FAQ
Can I use other meats?+
Yes, ham, smoked sausage, salami, pepperoni, or boiled chicken all work beautifully as substitutes for boiled sausage. Each option produces distinct character: boiled sausage provides classic Russian-Soviet character with mild flavor, ham adds smoky depth, smoked sausage adds rich smoky character, salami adds Italian spice, pepperoni adds spicy kick, boiled chicken adds lean protein. Mix and match meats for endless variations across various Russian-Italian fusion pizza traditions throughout the year for proper personalized finished results consistently.
How long does this pizza keep?+
Stored covered in the refrigerator, the pizza keeps for 2-3 days at peak quality. The flavors meld over the first 24 hours but texture firms — pizza is best fresh. Reheat in oven at 180 degrees for 5-7 minutes to restore proper texture, or in skillet covered. Avoid microwave which produces soggy results. The pizza freezes adequately for up to 1 month — reheat from frozen in oven for best results. Best consumed fresh for the brightest most appealing finished results across multiple meal applications throughout the year reliably.
Can I make smaller individual pizzas?+
Yes, individual pizzas work beautifully producing equally delicious results with personalized portion control. Each option produces distinct character: large baking-sheet pizza provides classic family-style sharing, individual mini-pizzas provide personalized topping customization. Divide dough into smaller portions (4-6 individual sizes) instead of 3 large pizzas. Adjust baking time slightly — smaller pizzas cook in 8-12 minutes. Choose based on family size and serving preferences for proper finished pizza variations consistently throughout the year reliably across various meal occasions.
Why is my pizza crust soggy?+
Three usual causes: too many wet toppings (extra cucumber juice), oven temperature too low, or insufficient final baking. Address proper drained pickled cucumbers (excess brine removed), accurate 170-200 degree oven temperature, and full 15-25 minute baking until golden brown for consistently crispy results. The combination of dry toppings, accurate temperature, and adequate baking produces dramatic crust-quality reliably across various Russian-style pizza preparation sessions throughout the year for proper traditional results consistently.
