Soft curd dough, a tomato base with garlic and oregano, quality ham, and melted cheese create a juicy pizza with a tender center and golden edges. Preparation takes about 10 minutes and the dough doesn’t need to rise at all.
Just mix curd with an egg, gradually work in the flour, and spread the dough onto baking paper. You can adjust the toppings to your taste and use corn, mushrooms, peppers, or olives. The given amount is enough for one medium round pizza or a smaller baking sheet for 1 to 2 people.
What You’ll Need
For the curd dough:
- 250 g soft semi-skimmed or low-fat curd, either in a block or tub,
- 1 egg,
- 100 to 150 g plain flour, depending on dough consistency,
- 1/2 teaspoon baking powder,
- 1 generous pinch of salt.
For the tomato base:
- several tablespoons of sweet ketchup, ideally without added sugar, or sieved tomatoes,
- 1 clove of garlic,
- a generous pinch of dried oregano.
For the toppings:
- quality turkey or pork ham with a high meat content,
- grated Edam, slices of Gouda, blue cheese, or mozzarella,
- sweet canned corn, optional,
- fresh mushrooms sliced, optional,
- peppers or olives, optional,
- fresh basil for finishing, optional.
The original recipe doesn’t specify exact amounts for the toppings, so adjust them to the size of your crust and your own taste. If using tub curd, you may need to add 2 to 3 extra tablespoons of flour.
Step-by-Step Preparation:
1. Preheating the oven: Preheat the oven to 180 to 200°C, depending on your oven. Line a classic shallow baking tray with baking paper so the soft dough doesn’t stick and the finished pizza can be easily moved.
2. Preparing the curd base: Place the whole package of soft curd in a deep bowl, add the egg and a generous pinch of salt. Briefly mix everything with a wooden spoon until the ingredients come together into a uniform mixture.
3. Working the dough: Mix the plain flour with half a teaspoon of baking powder and gradually work it into the curd mixture. The resulting dough should hold together as a compact ball, but still remain soft and slightly sticky.
4. Shaping the crust: Place the dough in the center of the prepared tray. Lightly moisten your fingers with cold water or dust them with flour, and stretch the dough from the center into a round or rectangular shape about 0.5 cm thick. You can leave the edges a bit higher.
5. Preparing the tomato sauce: In a small pot, mix several tablespoons of ketchup or sieved tomatoes with pressed garlic and dried oregano. Evenly spread the mixture over the crust, leaving the edges free.
6. Adding the toppings: Layer ham on the tomato base and add corn, mushroom slices, peppers, or olives as desired. Finally, cover everything with grated Edam, slices of Gouda, blue cheese, or mozzarella.
7. Baking: Place the tray in the middle of the preheated oven and bake the pizza for about 15 to 20 minutes. It’s ready when the cheese is bubbling, the vegetables are soft, and the edges are a deep golden color and firmer. Check the bottom by carefully lifting the baking paper.
8. Resting and serving: Remove the baked pizza from the oven and let it rest on the tray for 2 to 3 minutes. The curd crust will settle and firm up slightly during this time. Then cut the pizza into triangles, optionally garnish with fresh basil, and serve immediately.
How to Work with Sticky Curd Dough
Curd dough is naturally stickier than regular yeasted dough. Don’t add too much flour without thinking, as the baked crust could become too dense and tough. When stretching, it’s better to dust your hands with flour, dip your fingers in cold water, or rub them with a drop of olive oil.
You can also use a second sheet of baking paper. Place it over the dough ball, roll the dough out through the paper, then carefully peel off the top sheet.
Preparation Time and Proper Consistency
Mixing the dough and adding the toppings takes about 10 minutes. The pizza then bakes for 15 to 20 minutes at 180 to 200°C. Preparation is easy, requires no rising, and the amount of flour is adjusted according to the moisture of the curd used.
Block curd is usually firmer and contains less excess whey. Tub curd is generally runnier, so the dough may need 2 to 3 more tablespoons of flour. A properly prepared dough ball holds its shape, but isn’t dry or completely non-sticky.
