Langallo – Traditional Hungarian Pizza
If you would like an alternative to your usual pizza, you may wish to consider trying this interesting traditional Hungarian dish. It is relatively simple, and creates a tasty and unusual dish. Like many Hungarian recipes, this one uses a number of different high fat ingredients.
Some, like the milk and sour cream, can be substituted with lower fat versions. Others, such as the egg and butter, should be included as is. Anyone who wants to try something a little different should try this Hungarian pizza. It has been made in Hungary for years, but most people outside the country do not know about it. An egg crust and dill and bacon flavors make this a really unique approach to pizza.
½ cup milk
2 tablespoons butter
1 teaspoon salt
1 tablespoon white sugar
1 package active dry yeast
½ cup warm water
2 ¼ cups all purpose flour
1 ½ cups sour cream
6 tablespoons fresh, chopped dill weed (or 2 tablespoons of dry dill)
6 strips of bacon, cooked until crisp
Proof yeast in warm water.
In a saucepan, bring milk to a boil, and then remove from stove immediately. Add butter, sugar, and salt to hot milk and transfer to a large bowl. Beat in egg and add proofed yeast. Stir in flour a little at a time until the mixture is too thick for additional stirring. Using clean hands, finish mixing the dough. Cover the bowl with a clean dish cloth and allow to rest fifteen minutes.
Preheat oven to 400 degrees F.
Lightly grease a pizza pan or cookie sheet.
Press dough into greased pan and bake for five minutes, and then remove. Combine sour cream and dill, and then spread crust with this mixture. Return to oven and bake ten additional minutes. Remove from oven and sprinkle with bacon bits. Allow to cool five minutes before slicing.
(Serves 4 or more as an appetizer)