For the stuffing:
mashed potatoes 3 cups,
eggs 1,
starch 1 tablespoon,
2 tablespoons vegetable oil,
Rosemary 1 hr. l,
tomatoes 6, pizza seasoning,
bryndza 200 gr,
pamerzan cheese 150 g,
Olives 10,
Basil.
To prepare: Mix egg and starch and add to mashed potatoes. Preheat oven to 225°C. Grease a baking pan with oil and sprinkle with rosemary. Spread out the potato mixture and shape into a round, bake in the oven for 20 minutes.
Slice tomatoes, put them on the pizza crust and sprinkle with pizza seasoning. Dice bryndza and cheese.
Place on pizza and drizzle with oil. Reduce temperature in the oven to 200°C. Bake pizza in oven for 20 minutes.
Garnish with basil and black olives.
Sounds intriguing! I’ve never tried a pizza with bryndza before. How does the bryndza topping enhance the flavor of the pizza? Is it a traditional ingredient in the “acropolis” pizza or a unique twist? I’m curious to know more about the taste and texture combination.
What is bryndza and how does it enhance the flavor of the Acropolis pizza? Could you provide more information about the ingredients and taste profile of this particular pizza?
Bryndza is a traditional Eastern European sheep milk cheese. Its unique flavor and creamy texture enhance the taste of the Acropolis pizza. The ingredients of Acropolis pizza typically include a thin crust, tomato sauce, mozzarella cheese, spinach, artichokes, black olives, sun-dried tomatoes, and bryndza. The addition of bryndza adds a tangy and slightly salty taste to the pizza, complementing the other ingredients perfectly. The cheese melts and blends with the rest of the toppings, creating a rich and savory flavor profile. Bryndza also adds a distinctive aroma, making the Acropolis pizza a unique and delicious choice for cheese lovers.
What does the pizza “Acropolis” with bryndza taste like? Is the bryndza a main topping or just a minor addition?