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In Russia, tvorog (quark or cottage cheese) is a childhood favorite. It is eaten fresh with sour cream or milk, as well as inside pies, buns, and pastries. Paskha is a traditional dish made of tvorog (cottage cheese), usually prepared once a year at Easter time.

Alright, don’t linger, let’s plan this my rustic 2 cheese & mushroom pizza. 🤗 menu with 22 substances which are surely easy to have, and we have to process them at the very least through 11 measures. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements - My Rustic 2 Cheese & Mushroom Pizza. 🤗:

1. Need 3 Cups Flour
2. Require 1 tbls for Yeast
3. Need 1 tbls Sugar
4. Give 2 tsp of Salt
5. Prepare 1 Tbls Olive oil
6. Get 1 Cup of Water
7. Need Then your Toppings…
8. Give of Fry these items for 1 minute then remove them and set aside
9. Prepare 12 little Button mushrooms
10. Make ready 1 tsp - olive oil
11. Make ready 2 - garlic cloves crushed
12. Provide of More Toppings……..
13. Take 125 g block soft mozzarella soft cheese slice thinly
14. Require 8 for Cherry Tomatoes sliced in half
15. Prepare 8 oz - Grated Chedder Cheese
16. Need 1/2 - Red Onion chopped
17. Make ready of Mix together……..
18. Take 2 Tbls - Ricotta Cheese
19. Get 4 tbls - Tomato purée
20. Make ready 1 tsp for Oregano
21. Give 1 tbls fresh Basil or dried
22. Give of Some fresh parsley to Garnish

Explore Rustic Cheese's (@rustic_cheese) posts on Pholder Cheese selection on wooden rustic board. Cheese platter with different cheeses, grapes, nuts, honey and dates on weathered wood b. Various kinds of cheese and herbs on a rustic wooden table, closeup, wine in the background.

My Rustic 2 Cheese & Mushroom Pizza. 🤗 making process:

1. Oil in a pan then add the garlic and little sliced mushrooms. Cook for 1 minutes then take the mushrooms off and set aside.
2. Add flour to a large mixing bowl.Add yeast, sugar, salt, olive oil and water and stir until combined. If your using dry yeast it will have to proof first in a little warm water and 1/4 Tsp sugar for 5 minutes or until frothy mix has formed on top.
3. Place onto a lightly floured surface and knead for 5 to 10 minutes or until a smooth ball forms. If you’re dough sticks knead in a little more flour.,1 tablespoons at a time.
4. Place dough ball into a lightly oiled bowl, and then cover with plastic wrap or clean cloth. Set in a warm place for about 30 minutes or until dough has doubled.
5. Put dough on a floured surface and knead lightly to remove any air. - - Stretch each dough ball flat to make a pizza crust then Roll it not too thin just one direction turn the pizza base around and roll outwards.
6. Grease the pizza tray then add the pizza bread on it. Start adding your toppings.
7. The tomato purèe and ricotta cheese with basil and oregano mixed spread all over the pizza up to the edge. Next add a quater of the chedder cheese all over.
9. Next add the garlic mushrooms and then the red onion leave a little onion for the top.
10. Next the rest of the chedder then the tomatoes then add the rest of the onion. Then add the slices of mozzarella all over. And the parsley
11. Finish the top with some parsly leaves broken on top. Then add to a preheated oven 200°C for 20 minutes or until browned a little.

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