The finished dough or any other basis for pizza – 250-300 g
Cheese varieties (mine is ‘bundled’) – 50-70 g
The solid cream cheese – 30 grams
Cheese “Feta cheese” – 50-70 g
Cheese “Dor Blue” (or any other with blue cheese) – 20 g
Tomato – 1 pc.
Pitted Olives – Dozen
A mixture of Provencal herbs – ½ hours. L.
Olive oil – 2-3 tbsp. l.


1. Roll out the dough into a reservoir. The capacity to combine olive oil with Provencal herbs.
2. Place the dough in a floured baking tin, greased the resulting mixture.
3. All kinds of cheese grate or chop.
4. Spread the cheese evenly over the surface. (Most solid left on the top layer)
5. Add tomato slices. Olives cut in half lengthwise. Add them to the pizza and sprinkle with remaining cheese.
6. Bake pizza in a preheated 240 degrees oven for around 20 minutes.

Bon Appetit!

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