{"id":60090,"date":"2026-07-25T18:01:13","date_gmt":"2026-07-25T15:01:13","guid":{"rendered":"https:\/\/retsept.food\/?p=60090"},"modified":"2026-07-25T18:01:33","modified_gmt":"2026-07-25T15:01:33","slug":"kartofelnaia-picca-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=60090","title":{"rendered":"Kartoshkali pizza — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz.<\/p>\n

<\/p>\n

8<\/b> porsiya<\/i>55<\/b> daqiqa (sizning 30<\/b> daqiqa) <\/i> <\/p>\n

Bu pizza an’anaviy nachinka bilan tayyorlangan, lekin noodatiy asosda — kartoshkadan. Kartoshkali pizza juda mazali va juda to’yimli bo’ladi.<\/p>\n

Mahsulotlar<\/b><\/p>\n

(8 porsiya uchun) Asos uchun:<\/p>\n

Tozalangan kartoshka — 450 g<\/p>\n

Tovuq tuxumi — 1 dona<\/p>\n

Un — 1 osh qoshiq<\/p>\n

Quritilgan sarimsoq — 1 choy qoshiq<\/p>\n

Italyan o’tlari — 1 choy qoshiq<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

Qora murch — ta’bga ko’ra<\/p>\n

*<\/p>\n

Nachinka uchun:<\/p>\n

Kolbasa (vetchina) — 80 g<\/p>\n

Pomidor — 1-2 dona<\/p>\n

Piyoz — 0,5 dona<\/p>\n

Zaytun — 10 dona<\/p>\n

Suluguni pishlog’i — 150 g<\/p>\n

Ketchup — 3 osh qoshiq<\/p>\n

Sarimsoq — 1 tish<\/p>\n<\/p>\n

Bosqichma-bosqich foto retsept<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kartoshkali pizza uchun asos mahsulotlarini tayyorlang.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tozalangan kartoshkani qirg’ichdan o’tkazing.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kartoshkani elakka soling, sovuq suvda yuvib, yaxshilab siqing.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kartoshkaga tuxum, tuz va ziravorlar qo’shing. Aralashtiring.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Unni soling.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Yaxshilab bir xil holga kelguncha aralashtiring.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

26 sm diametrli tovada qizdiring, biroz o’simlik moyi bilan yog’lang. Kartoshka massasini qoshiq bilan teng taqsimlang.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kuchli olovda 2 daqiqa qovuring, so’ng qopqoq bilan yoping, olovni kamaytiring va yana 5 daqiqa pishiring.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kartoshka «blinini» boshqa tomonga aylantiring va shu tarzda qovuring.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Nachinka uchun ingredientlarni tayyorlang.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Sarimsoqni pressdan o’tkazing va ketchup bilan aralashtiring.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Piyozni juda yupqa yarim halqa qilib kesing. Pomidorlarni doira qilib, zaytunni yarmiga, kolbasani yarim doira qilib kesing.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Pishloqni mayda qirg’ichdan o’tkazing.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kartoshkali pizza asosini mos keladigan diametrdagi pishirish qolipiga yoki patnisga o’tkazing.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Asosni sarimsoqli ketchup bilan yog’lang.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

So’ngra 2\/3 qirg’ichdan o’tkazilgan pishloqni seping.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Piyoz, kolbasa va zaytunlarni qo’ying.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Ustiga pomidor doiralarini joylashtiring va qolgan pishloqni seping. Kartoshkali pizzani 210 darajaga qizdirilgan duxovkaga qo’ying va 15 daqiqa pishiring.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Pishirish jarayonini kuzating — pishloq chiroyli erigan zahoti, pizzani duxovkadan chiqarishingiz mumkin.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Mazali va xushbo’y kartoshkali pizza tayyor. Yoqimli ishtaha!<\/p>\n

Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 8 porsiya55 daqiqa (sizning 30 daqiqa) Bu pizza an’anaviy nachinka bilan tayyorlangan, lekin noodatiy asosda — kartoshkadan. Kartoshkali pizza juda mazali va juda to’yimli bo’ladi. Mahsulotlar (8 porsiya uchun) Asos uchun: Tozalangan kartoshka — 450 g Tovuq tuxumi — 1 dona Un — 1 osh qoshiq […]<\/p>\n","protected":false},"author":1,"featured_media":60091,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-60090","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ikkinchi-taomlar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/60090","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=60090"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/60090\/revisions"}],"predecessor-version":[{"id":60167,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/60090\/revisions\/60167"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/60091"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=60090"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=60090"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=60090"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}