Mother Earth Living

Kitchen Table: Dilly Hungarian Pizza (Turós Lepény)

By The Herb Companion staff
October/November 1995
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Serves 3 to 4

My grandmother made this pizza often for us in Hungary when I was a little girl. This version, which uses low-fat dairy products, is a delicious alternative to the usual pizza. A fresh fruit salad complements the dish. Jó Ètvágyat! (Good appetite!)

• 1/2 cup milk
• 2 tablespoons butter
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 egg
• 1 package dry yeast
• 1/2 cup warm water
• 2 1/4 cups flour
• 1 cup low-fat sour cream
• 5 tablespoons chopped fresh dill weed
• 1 cup low-fat, small-curd cottage cheese
• 2 strips bacon

1. Heat the milk to the boiling point. Add the butter, salt, and sugar, and pour into a large bowl. When the mixture is lukewarm, beat in the egg. Dissolve the yeast in the warm water, then stir into the milk mixture. Stir in the flour. When the mixture becomes too thick to stir, mix with your hands.

2. Transfer the dough to a floured board and knead 10 to 12 minutes, or until smooth. Set it aside to rest for half an hour.

3. Preheat the oven to 400 degrees. Grease a pizza pan. Roll out the dough to fit the pan, then transfer it to the pan.

4. Mix the sour cream with all but 1 tablespoon of the dill weed. Spread it on top of the dough. Spoon the cottage cheese over the sour cream, and sprinkle the remaining dill evenly on top. Bake for about 15 minutes.

5. Meanwhile, microwave or sauté the bacon until very crisp. Drain it on a folded paper towel.

6. Take the pizza out of the oven and sprinkle it evenly with the crumbled bacon. Cut it into wedges and serve.

Renie Burghardt, Doniphan, Missouri

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