Recipe: mini pizzas with sausage and mushrooms on chopped dough

In the new section we will talk about dishes that have been prepared in the families of our authors for a very long time.

Homemade pizza from the childhood of today’s adults, of course, is quite different from some classic restaurant “Neapolitan”. But for it, you don’t have to keep the dough in the cold for half a day, and then heat the oven to the skies and tinker with baking stones in order to more or less recreate the atmosphere of a wood-burning oven. And in general, our parents probably cared more about making sure that we were tasty and nourishing, and not about letter-by-letter compliance with some foreign culinary canons. Which, by the way, no one really knew then.

My mother made pizza with chopped dough - it would be most accurately described as a cross between shortbread and puff pastry. Moreover, instead of one large flatbread, she made many small ones. For us children, this was an additional plus: we could snatch up the yummy food right from the baking sheet. However, before eating it, it is better to cool it a little - at least so as not to burn yourself with the juicy tomatoes.

These mini-pizzas take the main thing from the classics: literally anything you can find in the refrigerator can serve as a filling. So feel free to add bell peppers, jalapenos, bacon, olives or olives, salted or pickled cucumbers!