VEGETABLE MINI PIZZAS (24-26 PCS.)

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VEGETABLE MINI PIZZAS (24-26 PCS.)

FOR DOUGH
1 glass of Pınar Milk
½ glass of water
1 packet of dry yeast
1 tbsp. granulated sugar
1 egg yolk
½ glass of olive oil
4¾ glass of flour
1 dessert spoon salt
1 egg yolk
FOR VEGETABLE MIXTURE
250 gr Pınar Cottage Cheese
1 tbsp. olive oil
10 – 12 cultivated mushrooms
2 handfuls of small-leafed spinach
3 tbsp. sliced black olive
Black pepper, sweet pepper flakes

DIRECTIONS
Put Pınar Milk and water in room temperature in a mixing bowl. Add dry yeast and sugar onto it and stir until the sugar is melted. Next, add the egg yolk and olive oil. Mix the flour and salt in another bowl. Knead liquid and dry ingredients by mixing them with each other. Put the consistent dough in the bowl and cover the top with a plastic wrap and let fermentation for approximately half an hour. While the dough is being fermented, slice the mushrooms and sauté the sliced mushrooms in 1 tablespoon olive oil. Add washed spinach and season with black pepper and sweet pepper flakes. Add olive and Pınar Cottage Cheese and stir. Divide the fermented dough into two equal parts. Spread the dough with a rolling pin by flouring the counter not in very thin layer. Cut the dough with a wide-mouth glass. Make holes in the middle part of each roll of dough using a fork. Place the prepared mixture on the dough and lay on the tray. Spread egg yolk on the sides of the dough. Bake in an oven at 180 °C for 20 minutes. Serve hot.