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Is it possible to put Adyghe cheese on pizza? Recipe: Pizza with Adyghe cheese - “One for two”

Choose suitable deep dishes. Sift the wheat flour through a fine sieve. Add salt, sugar, dry yeast. Stir. Use a kitchen whisk for this purpose.

Pour in refined sunflower oil and warm milk, heated to 35-37 degrees. Start kneading the dough. First in the container you are using, then transfer to a dusty board. Knead into a soft, smooth dough. If there is not enough flour, add a little bit at a time until the dough mass does not stick to your hands. This step will take about 10 minutes.

Place the ball of dough in a bowl. Leave us 20-30 minutes in a warm place.

Knead one more time on a dusty board. Roll out into a thin layer. If you still want a fluffier pizza, then roll it out less thinly. Transfer to a convenient baking dish or metal sheet. Grease with tomato paste. You can use ketchup or tomato sauce.

Boil chicken eggs in salted water for about 10 minutes from the moment of boiling. Cut into small cubes. Grind the ham and Adyghe cheese to small pieces. Place on the tomato layer in a chaotic manner.

Season with mayonnaise mesh and sprinkle with grated hard cheese. Place in a hot oven at 180 degrees for 40-50 minutes.

Remove the pizza from the oven, let rest for 5-10 minutes, cut into portions and quickly serve with fresh vegetables. It’s very tasty to eat pizza as an independent dish, washed down with a glass of tomato juice. Pairs well with first courses. I hope you enjoy our recipe with photos of delicious baked goods!

Pizza has been one of the favorite dishes of Russians for many years. Someone found his favorite pizzeria, where they cook the way he likes. Some are content with the “fast food” option, heated in the microwave. But many people are happy to cook this dish themselves, experimenting with a variety of fillings and dough recipes. And for these cooks, the question of what cheese is best for pizza is completely natural.

Pizza as a gastronomic work of art

The Italians, who have revealed the taste subtleties of this dish to the whole world, say that the key to success is the right dough and the right cheese. The latter should not have a too bright, outstanding taste so as not to overshadow the other ingredients. But it shouldn’t be completely bland in order to add its own flavor to the finished product. And, of course, for pizza - which stretches, that is, melts well, but does not spread. Anyone who adds processed cheese to an Italian masterpiece is fundamentally wrong.

Classic: never lets you down!

The “owners” of a recipe rarely think about which cheese is best for pizza. Of course, mozzarella! It successfully combines softness and elasticity, there are no spices that may not be combined with other ingredients, and at the same time it still has a distinctive taste, which makes it difficult to confuse it with other types of cheeses. In addition, when melted, mozzarella gives a thin golden crust that does not become “rubbery” even when the pizza cools. In addition to all the advantages of mozzarella, it is also healthy: the calcium and proteins contained in it are easily digestible and will not be superfluous in the body.

However, any recipe tends to develop and be supplemented over time. Italians are by no means conservatives. Now they have somewhat diversified the types of cheese suitable for pizza: along with mozzarella, Parmesan and Gorgonzola are often used.

Innovations from France

Pizza, traveling triumphantly through cities and villages, was enriched with new tastes inherent in the cuisines of peoples with other food traditions. Thus, the French believe that the best cheese for pizza is brie. Roquefort is no less popular in this country for preparing Italian dishes. It is worth noting that both cheeses are moldy, only the first is made from cow's milk, and the second from sheep's milk. If you decide to try the French version of pizza with brie, try to find young cheese - when ripe it becomes somewhat harder (that is, it spreads less well) and acquires a pungent taste, which is not suitable for all toppings.

Alpine fantasies

What cheese is best for pizza according to the Swiss? Of course, emmental. Residents of this country actively use it in preparing fondue, and this same variety, they believe, is indispensable for pizza. Italians, however, have their doubts: after all, Emmental is a hard cheese, that is, its crust hardens and is formed with great difficulty. In addition, emmental has a pronounced spicy smell and no less bright taste, so it is not compatible with all products. For example, you can’t put salami on pizza anymore - sausage and cheese will “conflict”.

Russian contribution to an Italian dish

The Russians also contributed to modifying their favorite dish. became an excellent replacement for mozzarella. Of course, it has a somewhat curdled structure, but it melts well and also gives the finished pizza a subtle and unique taste.

There is another opinion about what kind of cheese is suitable for pizza. Oddly enough, the most common and familiar to us is Russian. It is quite soft, melts well, forming a golden brown crust. The main requirement of Italy - the absence of its own harsh taste - is also quite consistent.

Expert opinion: top ten

We've already talked about mozzarella. Gourmets place parmesan in second place: its nutty flavor is piquant in the dish, and besides, the consumption is low. It's perfect for Italian pasta. On the question of which cheese is best for pizza, opinions naturally differ, but if you like exotic things, the third and fourth points are yours: they are also very good for this dish. Among them, the already mentioned brie is especially harmonious with blue mold. In fifth place is camembert, especially when paired with brie. Feta comes in sixth. When using it, it is worth considering that it is already salted, so seasonings must be used carefully. The seventh point is for an amateur and for an experimenter: cheddar is a hard cheese, and it is also quite sharp. The same applies to the eighth position on the top list - ricotta. First of all, this one doesn't melt so well. We would rather say that it is more appropriate for climbing. But the taste is neutral, which allows you to “play” with filling options. In penultimate place is goat cheese, and mascarpone completes the list.

All these types of cheese are widely known and are available for tasting in good stores. So if you are not sure, you can try it and decide if this product is right for you.

Cheese subtleties

Depending on what pizza cheese you choose, take into account its characteristics when preparing it. So, blue with mold must be stored in the freezer - it is impossible to grate it if it is not refrigerated. Trying to rub the brie is completely pointless, so you just need to crumble it. If the choice is made in favor of Parmesan, use the smallest grater you can find in the house.

And whatever cheese you like, buy a small piece of mozzarella along with it. If you finish the pizza with it, coarsely grated, the taste will be richer: all the shades of any other selected cheese will be revealed, and the crust will be soft and dense.

If there are several cheeses

Among all the pizza recipes, those that involve the use of several stand out. It would seem that nothing could be simpler - grate a little of this, a little of that - and the dish is ready! However, there are some tricks here too. For example, you should never combine blue cheese and goat cheese. The conflict of tastes is so strong that it will simply be impossible to eat.

If you want to try it purely, stop first with proven combinations. And when you understand what the secret is, you will begin to compose your own “bouquets”.

An excellent combination would be brie (thin, almost transparent slices), something moldy, parmesan (grated finely) and mozzarella (grated coarsely or cut into strips).

A successful combination is the gun (and this is not a weapon, but the name (cut both into pieces) and mozzarella (as always, coarsely grated).

Brie also goes well with emmenthal and classic mozzarella. Again, thinly slice the first cheese, grate the last two. This combination is the most subtle in taste, so it goes very well with a fragrant, spicy filling.

Goat cheese lovers can combine it with Comté (both ingredients cut into pieces), grated Parmesan and mozzarella. The result is a very rich dish with a very unusual and mature taste.

As you understand, you need to be able to combine cheeses with each other, and also figure out in what form (grated coarsely or finely, chopped or crumbled) to put them on pizza. If you want, experiment! But no - pizza with ordinary Russian cheese is quite good. The recipe allows for a huge number of other fillers. So choose your option.

Pizza with Adyghe cheese turns out filling and juicy. Spinach goes well with Adyghe cheese and should definitely be added to this pizza when it’s in season. We will prepare the dough for the base ourselves.

Number of servings: 5-6

A simple recipe for pizza with Adyghe cheese from Italian cuisine step by step with photos. Easy to prepare at home in 30 minutes. Contains only 283 kilocalories.



  • Preparation time: 14 minutes
  • Cooking time: 30 min
  • Calorie Amount: 283 kilocalories
  • Number of servings: 7 servings
  • Occasion: For lunch
  • Complexity: Simple recipe
  • National cuisine: Italian Cuisine
  • Type of dish: Baking, Pizza
  • Features: Recipe for a vegetarian diet

Ingredients for twelve servings

  • Flour - 1.5 Cups
  • Baking powder - 1 teaspoon
  • Water - 100 Milliliters (boiled, cooled)
  • Olive oil - 4 tbsp. spoons
  • Adyghe cheese - 100 grams
  • Spinach (bunch) - 2 pieces

Step-by-step preparation

  1. You can buy pizza crust ready-made if you are in a hurry. But, nevertheless, I advise you to prepare the dough yourself at home. You don’t have to use spinach and make the pizza with just cheese. In this case, simply skip the steps that include spinach.
  2. How to cook pizza with Adyghe cheese?
  3. To prepare the pizza base, sift the flour into a bowl, add olive oil, water, and a little salt (if desired). Knead soft and elastic dough.
  4. Line a baking sheet with parchment paper or grease with oil.
  5. Turn the oven to 190 degrees to heat while you cook.
  6. Cut the Adyghe cheese into layers.
  7. Rinse the spinach and dry on a paper towel.
  8. Place spinach and cheese on our pizza base. Reserve a couple of fresh spinach leaves for garnishing the finished pizza.
  9. Bake pizza with Adyghe cheese in an oven preheated to 190 degrees for 15 minutes. Garnish the finished pizza with fresh spinach.
  10. Pizza with Adyghe cheese is ready!
  11. Bon appetit!

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Pizza is perhaps the most popular Italian dish. It is easy to prepare at home, and the variety of fillings is amazing. Meanwhile, to get a truly delicious dish, it is important to choose the right cheese for pizza. An incorrectly selected ingredient can ruin a dish or make it look unattractive.

There are some rules for choosing a creamy product that should be followed in order to get a truly tasty food.

The best choice for a dish with any filling is hard and semi-hard varieties, mostly with a neutral taste that will not clog or conflict with other ingredients.

If you want Italian food right now, but you don’t have the varieties described above at home, there is a way out. Regular cheese can be perfectly replaced with feta cheese, feta, Adyghe or suluguni. As a last resort, dryish cottage cheese is suitable, which is pre-flavored with a small amount of seasonings to give it more expressiveness. It melts perfectly in the oven and creates an appetizing crust on the surface of the pizza.

Classic cheese for Italian pizza

The original recipe always uses only one type of cheese - mozzarella. This product is ideal for pizza: it has a neutral, mild taste and does not distort the perception of other components. In addition, mozzarella melts perfectly and remains viscous even after the dish has cooled.

Another type of suitable product is Parmesan. It has a tart flavor with distinct milky notes, melts well and remains soft after the pizza is taken out of the oven and served.

Using the above components, you can be sure of the taste of the final result.

What cheeses are included in the four cheese pizza?

A distinctive feature of this dish is the minimum number of ingredients. Only the dough itself, tomato sauce and four types of cheese are used here. They are selected in such a way that their tastes not only combine, but also complement each other.

As a rule, the following types of creamy ingredients are used in this dish:

  1. Emmental, cheddar or gouda. All these varieties have a soft, slightly sweetish creamy taste, melt well and go well with other ingredients.
  2. Product with blue mold. It can be either Gorgonzola or Dorblu. This component has a tart taste and aroma, avoiding the blandness of the finished dish.
  3. Parmesan and mozzarella. Both are classic pizza cheese varieties, one milder and more neutral, the other tart and flavorful. Their combination gives the finished dish a unique taste and aroma.

It doesn’t matter how exactly you place the creamy component on the dough. You can lay out the cheese in both layers and sectors. You can mix all 4 varieties and distribute evenly over the surface of the tomato sauce.

Melted product for baking

Despite the great temptation to use processed cheese in an Italian dish, you should not do this. The fact is that this creamy product contains many additives that are responsible for its softness and prevent hardening. When heated, the ingredient may behave unpredictably and form a substance more like mucus on the surface of the filling.

However, many housewives speak positively about the use of smoked sausage cheese on pizza. The ingredient is cut into thin slices and spread evenly over the filling. After baking, the cheese remains viscous, while imparting interesting flavor notes to the finished dish.

The melted component is not an absolute taboo for pizza; you can try experimenting with different types of product and choose the best option.

Using mozzarella cheese

This is the best option for pizza.

It is important to follow some rules when choosing and using a product:

  1. The component must be fresh. An ingredient that is past its expiration date may have an unpleasant aftertaste, which will negatively affect the taste of the pizza.
  2. It is best to give preference to a product packaged in vacuum packaging and shaped like a bar. It will not be too wet, but its taste remains high.
  3. It’s great if you can buy a product made from buffalo milk. This component will give the dish a light creamy flavor; it goes well with tomatoes and basil.
  4. As the mozzarella melts, it evenly coats the toppings, binding all the ingredients together and giving the pizza its famous flavor.
  5. It is best to cut the product into small pieces or slices and spread evenly over the filling for better melting.

Don’t discount the fact that this variety contains a large amount of vitamins, so it will bring undoubted benefits to the body even after heat treatment.

Suluguni for pizza

Suluguni is a good alternative to mozzarella. This component has a dense, slightly layered structure, a creamy, salty taste and a milky aroma. When heated, the product melts easily, creating a uniform layer on the surface of the Italian dish that begins to stretch when cut.

It is best to grind the ingredient before use rather than cutting it into slices. Then it will melt faster and more evenly and bind together all the other components of the Italian dish.

When to add cheese when making pizza

The creamy product is always placed on the filling before putting the dish in the oven.

In this case, you should adhere to some rules:

  1. If you decide to use mozzarella, then the cheese is cut into thin slices of the same size and spread evenly on the surface of the pizza, avoiding the formation of large areas not covered with cheese.
  2. When using Adyghe cheese, suluguni or feta, the best way is to finely chop the indicated ingredients and distribute evenly over the surface of the pizza.
  3. In the case of hard or semi-hard varieties, you need to grate the required amount of the product and distribute it evenly over the surface of the pizza.
  4. Parmesan should first be crushed and sprinkled evenly over the filling of the dish.

In some cases, it makes sense to place the cheese some time before the end of baking. Do this in cases where it is necessary to bake the dough well, or when a thick layer of filling is used. Such a dish can hardly be classified as a classic pizza, and the cheese is laid out later in order to avoid excessive drying and burning.

What cheese should I use for pizza to make it stretch?

As mentioned above, mozzarella cheese is a classic option; it is what creates thin stretchy threads when cutting the dish.

If the original product is difficult to buy, you can use Russian cheese. It has a neutral and mild taste, melts well, does not burn and creates long stretchy threads when eating the Italian delicacy.

Which cheese is best for pizza, each housewife decides for herself. There are classic solutions and preferred options, but nothing prevents you from experimenting with new varieties and varieties of creamy product and choosing it depending on your own preferences.