Closed Vegetable Pizza
Description
Homemade pastry for tea. I know that in pizzerias, closed pizzas are no less popular than open ones; however, only a few people make them at home because they do not know how to make a closed pizza. In fact, a closed pizza is not much more troublesome to prepare than an ordinary one—and this recipe with photos confirms it. A closed pizza turns out much juicier and more aromatic than a regular one, retaining a greater amount of juices and liquids. In this recipe, vegetables are used as the filling, but if desired, you can also add meat, mushrooms, or fish. Good luck.
Instructions
- 1
Step 1
We start with the dough. Mix the flour, salt, and yeast, and form this mixture into a mound with a well in the middle. Pour 300 ml of water with olive oil into the well and mix thoroughly.
- 2
Step 2
When all the dough ingredients are thoroughly mixed, you can start kneading the dough. The dough must be kneaded conscientiously so that it becomes very elastic—otherwise the closed pizza will not turn out. After kneading, place the dough in a warm place for about 40 minutes—it should rise.
- 3
Step 3
While the dough is rising, we will prepare the filling. Heat olive oil in a frying pan, then saute the finely chopped onion and garlic. After a few minutes, add the diced zucchini and tomatoes in their own juice along with the liquid.
- 4
Step 4
When the tomatoes soften, reduce the heat and simmer the vegetables for about 20 minutes.
- 5
Step 5
At the end of the stewing, add the chopped basil leaves and capers, season our vegetable filling with salt and pepper, mix well, and remove from the heat.
- 6
Step 6
When the dough has risen, knead it thoroughly once more, divide it into four parts, and roll each one out into a round sheet about 0.5 cm thick. Place the vegetable filling and a couple of mozzarella balls on one half of each sheet.
- 7
Step 7
Cover the filling with the second half of the dough.
- 8
Step 8
Seal the edges well.
- 9
Step 9
Place the sealed pizzas on a greased baking sheet, make a couple of slits on top (this is done so that excess liquid can evaporate), drizzle with oil, and bake until done (about 20 minutes at 180 degrees).