Pizza and Turkish flatbreads
These mini pizzas are made with whole wheat flour, active dry yeast, olive oil, and Kashar cheese, then baked for freezer storage. Shortening the long rise can make the frozen crusts brittle, so be patient.
Combine the active dry yeast dissolved in warm water with the whole wheat flour, salt, and olive oil. Knead until smooth.
Cover the dough with plastic wrap and let it rise in a warm place for 90 minutes, until doubled in size.
Divide the dough into small pieces and shape them into rounds. Spread tomato sauce and Kashar cheese on top, then bake in an oven preheated to 220°C / 430°F for 12 minutes, until the edges are browned.
Wrap the cooled mini pizzas individually in plastic wrap and place them in the freezer. They can be stored this way for one month.
If you shorten the 90-minute rise, the baked crusts can become hard and brittle in the freezer, so do not cut the time short. Allergen: Contains wheat (gluten) and dairy.
Tam buğday unu yerine yarı yarıya beyaz un kullandım, hamur daha kolay açıldı ve 90 dakikalık mayalanmada daha fazla kabardı. Dondurduktan sonra fırınladığımda kenarları yine çıtır çıktı.
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