Panzerotti, Closed Italian Pizza

Last night I told myself if today is not raining I'm going to take long walk beside Pfaffikon Sea and enjoy the day. And that's what I did. In the morning I took my trekking shoes and went for a long long walk. Felt so good. It's been a while since I let myself carried away without worrying about my dissertation and research :))

And this is what I’ve made for dinner for recipe in English please, have a look here!
For recipe in Farsi scroll down.

قبل از هر چیز خمیر پیتزا را آماده کنین از اینجا، من واسه این پست از خمیر پیتزا استفاده نکردم بلکه خمیرپیراشکی درست کردم .  بعد مواد اصلی و دلخاه تون رو واسه پیتزا آماده کنین  من مخلوط گوشت چرخ کرده، سبزیجات مثله کدو، قارچ ،فلفل قرمز و هویج رو اماده کردم به این شکل که اول گوشت رو با پیاز تفت دادم  بعد هویج و در آخر  کدو و فلفل قرمز اضافه کردم. قارچ هم جداگونه با کره تفت دادم با کره خیلی کم ، و به مواد اضافه کردم. رب گوجه فرنگی زدم و با ته استکان آب گذاشتم پخته بشه و آبش ۱۰۰% جام بشه .بعد رو خمیر پیراشکی ریختم پنیر پیتزا و چدارروش پخش کردم و خمیر رو بستم. روش رو کم تخم مرغ مالیدم .مخلوط زرده و سفیده رو با هم روی خمیر میمالیم  .  بعد تو فر ۱۸۰ تا ۲۰۰ درجه من بیست تا ۳۰ دقیقهاول  روی خمیر رو فویل میکشم بعد۱۵ تا  ۲۰ دقیقه هم بدون فویل میزارم تا رنگش به دلخواه برسه چم خمیر تو همون ۲۰ دقیقه اول آماده میشه و باقی مواد هم پخته هستن، نوش جان 


هانیه said...

daste golet dard nakone azizam, che shaerane, manam ghadam mikham !;)

شکمو said...

وااااای دلم خواست چقدر خوشگله این

Proshat said...

mer30 Leila aziz

Proshat said...

khahesh mikonam Hani joonam

Leila khanoom said...

I'm happy you enjoyed your walk. I feel good that you're feeling good:)

Proshat said...

Many Thanks Leila azizam.

About Me

I'm Proshat, the queen behind Proshat Kitchen. I've never attended a cooking class, although I'd love to. My cooking knowledge mostly comes from my lovely mom, a master chef in our family, and also leaning by doing. I really love this wonderful science and I'm still fascinated by it. I’m a senior researcher in energy and economy, recently finished my Ph.D. So I am not an expert cook, please do not refer my blog as a professional source. I start blogging as a way to keep track of my progress in the kitchen and to get rid of the pile of printed recipes with hand written notes. I mostly write about my general experiences and my baking adventures. I love trying new combos in our everyday bread. On my blog you will find lots of classic recipes with a personal touch. Except my husband, a couple of close friends are my main testers. Love you all!! If you have a recipe you'd like me to feature on my blog, drop me a line. I would also love to hear your thoughts. I'm so happy you took the time to visit my blog; it means so much to be. Hope you'll visit again soon :) Love, Proshat

Search This Blog