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This cottage cheese pizza is one of my favorite fast solutions when the fridge is low and time is even lower. It is warm cheesy and crisp on the outside while soft and creamy inside. With only a few ingredients and minimal cleanup this dish works for a quick lunch snack or dinner when you just want something comforting. My kids call them pizza pancakes and they always vanish the moment I take them out of the oven.
I first made these during a chaotic school morning when we had no bread left. They saved the day and ever since they have stayed on regular rotation.
Ingredients
- Cottage cheese: adds creaminess and richness choose a well drained one to avoid a soggy mix
- Egg: binds the ingredients and gives a soft structure use fresh medium or large eggs
- Flour: forms the base use wheat spelt or even oat flour for variation
- Grated cheese: adds savory melt and crisp go for mozzarella gouda or any good melting cheese
- Spices: like oregano basil garlic and salt build flavor start small and adjust to your taste
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 200 degrees Celsius using top and bottom heat This ensures even baking and a crisp base
- Line the Tray:
- Place parchment paper on a baking tray This prevents sticking and helps with easy cleanup
- Mix the Base:
- In a mixing bowl combine the cottage cheese egg and flour Stir thoroughly until the mixture becomes thick and sticky the texture should hold its shape when spooned
- Season Well:
- Add your preferred spices like salt oregano basil and garlic powder Mix again to evenly distribute the seasonings
- Shape the Pizzas:
- Use a spoon to scoop small portions onto the tray Flatten them slightly to about one centimeter thick leaving space in between
- Add the Cheese:
- Sprinkle grated cheese on top of each round This layer will melt and brown adding flavor and texture
- Bake to Perfection:
- Place the tray in the oven and bake for twenty to twenty five minutes until the tops are golden and the edges are crisp
- Serve Warm:
- Enjoy them straight from the oven or with a dip like tomato garlic or yogurt sauce for extra flavor
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Storage Tips
Once cooled you can keep these in an airtight container in the fridge for up to two days Reheat in the oven or a dry pan to restore their crispiness
Ingredient Substitutions
Ricotta works in place of cottage cheese if you want a smoother finish Use a flax egg if you need a vegan version and swap wheat flour for oat or gluten free flour if needed
Serving Suggestions
Serve these with a side salad pack them into lunchboxes or offer them as finger food at gatherings They also make a fun breakfast with a dollop of plain yogurt
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Cultural Context
While not traditional pizza these resemble mini flatbreads and align with European cottage cheese dishes which focus on frugality flavor and quick prep
Frequently Asked Questions About Recipes
- → Can I make these without flour?
Yes, you can substitute flour with oat, spelt, or a gluten-free mix. Adjust texture by adding small amounts as needed.
- → What's the best type of cottage cheese to use?
Use semi-fat or well-drained cottage cheese. Ricotta also works well for a creamier texture.
- → How do I keep the mixture from being too wet?
Drain the cottage cheese thoroughly and add an extra spoon of flour if the mixture seems too loose.
- → How should I store leftovers?
Store cooled pieces in an airtight container in the fridge for up to 2 days. Reheat in a pan or oven for best texture.
- → Can these be made vegan?
Yes. Use a flaxseed egg instead of a regular egg and swap cottage cheese with a plant-based soft cheese or tofu blend.
- → What sauces pair well with them?
Tomato, garlic yogurt, or herbed cream sauces complement the cheesy, savory flavor perfectly.