1 . Stage
Mix the yeast and sugar in the warm milk. Cover and leave in a warm place for 10-15 minutes or until a foamy cap appears. Mix the flour with salt, make a well and pour the yeast mixture and 2 tablespoons of olive oil into it. Knead into a soft, non-sticky dough. Cover and leave to rise in the heat for 30-40 minutes.
2 . Stage
While the dough is being prepared, let's make the aromatic butter and tomato sauce. For the oil: Finely chop 3 cloves of garlic. Heat 5 tablespoons of olive oil in a frying pan, add the chopped garlic and fry a little over medium heat. Pour 5 tablespoons of white wine, season to taste with salt and black pepper, warm the mixture and pour it into a separate bowl to cool.
3 . Stage
In the same pan, prepare the tomato sauce: chop the garlic clove GREATLY, lightly fry it with 3 tablespoons of olive oil. Chop the tomatoes and add to the garlic. Season with basil (or Provençal mixture), salt and black pepper to taste and simmer under a lid until soft. Wipe the hot mixture through a sieve. If the sauce seems too liquid, return it to the pan and evaporate the excess liquid. Pour the sauce into a separate bowl to cool.
4 . Stage
Prepare the ingredients for the toppings: individually chop each product (including capers), two kinds of cheese grate separately on a fine grater.
5 . Stage
Turn the oven up to 210-220 degrees. Line a baking tray with baking paper. When the dough has risen, rim it and roll it into a rectangular layer as thin as possible. This is the dough I always use to make pizza, it's not sticky, stretches under the weight of its own weight and does not tear (it can be rolled out or stretched by holding it in the balance), and the dough does not rise during baking. The result is a lot of filling on a thin dough that can be rolled up into a tube.
6 . Stage
Transfer the rolled out rectangle to a baking tray and use a pizza cutter to cut two strips: one from the short edge of the dough and one from the long edge. Make a roll of the strips and place them on the dough, dividing the layer into 4 parts.
7 . Stage
I almost forgot about the cottage cheese filling #4. Mix the cottage cheese, cheese, a pinch of chopped capers and dill, a couple of tablespoons of tomato sauce, season to taste with salt and pepper. Once again, stir everything until smooth.
8 . Stage
For the meat fillings (#1 and #2), brush the dough with a little tomato sauce, sprinkle a little semi-hard cheese and lay out the ingredients listed above.
9 . Stage
Sprinkle it all again with semi-hard cheese more abundantly, and top with a small amount of Parmesan. Sprinkle with aromatic butter.
10 . Stage
For the fish filling (#3), brush the dough with aromatic butter and sprinkle with a little semi-hard cheese. Drain the liquid from the tuna. Place on the cheese first some red onion, then tuna, then some more onion and the remaining ingredients-peppers, tomatoes. Sprinkle everything again with semi-hard cheese more abundantly, and a small amount of Parmesan on top. Sprinkle with aromatic oil.
11 . Stage
Place the cottage cheese filling (#4) without greasing or sprinkling the dough. Place red onion on top of the filling, sprinkle with two kinds of cheese as you did before, and drizzle with aromatic butter.
12 . Stage
Place the prepared pizza in the preheated oven and bake for about 10 minutes or until the dough is ready, without letting it dry out.