Мини-пицца с перепелиными яйцами


Для приготовления вам потребуется:

  • мука пшеничная – 300 г
  • творог – 150 г
  • разрыхлитель для теста – 1 пакетик
  • масло растительное – 4 ст. ложки
  • яйцо куриное – 2 шт.
  • соль
  • яйцо перепелиное – 8 шт.
  • шпинат – 600 г
  • лук репчатый – 2 головки
  • чеснок – 2 зубчика
  • масло топленое – 2 ст. ложки
  • сыр мягкий – 150 г
  • мускатный орех – 1 щепотка
  • перец черный молотый

Приготовление:

- Муку просейте, творог протрите, смешайте его с куриными яйцами, разрыхлителем, растительным маслом, солью, соедините с мукой, замесите тесто однородной консистенции, разделите на 8 порций, скатайте шариками, поставьте в холодильник на 30 минут.

- Шпинат припустите, добавив стакан воды, на слабом огне в течение 10 минут, отожмите, нарежьте соломкой.

- Мелко рубленные лук и чеснок спассеруйте в половине нормы топленого масла. Добавьте шпинат, ломтики сыра, приправьте солью, перцем, мускатным орехом.

- Тесто раскатайте в лепешки, выложите на противень, смазанный оставшимся топленым маслом, уложите на них начинку, сверху разбейте по одному перепелиному яйцу. Выпекайте 20 минут при 200 °С.

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