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Julienne Pizza

Chicken and Mushroom Julienne Pizza

A tender pizza with chicken and mushrooms that dresses up any table. Homemade pizza is the perfect answer to a delicious snack for mushroom lovers. This topping is hard to get wrong — the combination of chicken, mushrooms, and cheese is always a winner.

Ropotushka

Recipe author

Composition / ingredients

Servings:

Wheat flour

200

Milk

120

Sugar

Salt

Dry yeast

Olive oil

Chicken breast

150

White mushrooms

100

Onion

Vegetable oil (for frying)

Salt

Ground black pepper

Milk

150

Wheat flour

Parmesan

Hard cheese

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 10 g

Fats 29 % 11 g

Carbohydrates 45 % 17 g

202 kcal

GI: 18 / 0 / 82

Cooking method

Step 1:

Start the pizza with the dough. Gather all the ingredients you'll need. Olive oil is what the classic pizza dough calls for, but you can swap it for any other neutral vegetable oil. Use all-purpose (or bread) flour, and milk of any fat content is fine.
Step 2:

Before using your yeast, check the package directions. Different yeasts behave differently — some need to be activated by dissolving them first in warm water or milk, while others can go straight into the flour. Here we want the kind you activate. Add the sugar and yeast to warm milk (about 100°F / 37-40°C). Stir and let it sit for 10 minutes. If a foamy cap forms on top, the yeast is active and you're good to keep going.
Step 3:

To knead the dough, use a deep bowl that makes it easy to combine wet and dry ingredients, or a wide, flat work surface. I'll be kneading on a board. Sift the flour to remove any fine bits and aerate it. Put half the flour into the bowl (or onto the surface). Add the salt and mix it into the flour so the dough is evenly seasoned. Make a well in the center of the flour.
Step 4:

Pour half the olive oil into the well, then add the yeast-and-milk mixture a little at a time. Always add the liquid to the dry ingredients, not the other way around — that gives you the best dough. Since flour of the same type can behave differently from brand to brand, add the flour in small amounts until you reach the right consistency. Hold back about 1 tablespoon of flour for dusting.
Step 5:

The dough should be soft and supple but not sticky. Grease the bottom and sides of the bowl with olive oil so the dough won't stick. Rub a little oil over the finished dough as well. Cover the bowl with a napkin or towel so it doesn't dry out and can rise nicely. Leave it in a warm spot for about 1 to 1.5 hours.
Step 6:

While the dough rises, make the filling. The classic version of this pizza uses chicken breast. I actually prefer thigh meat, though — it makes the pizza even tastier. The mushrooms can be fresh or frozen. Use milk with at least 2% fat, and any vegetable oil.
Step 7:

Rinse the chicken and pat it dry with paper towels so it splatters less as it cooks. Cut it into thin strips. Peel the onion, rinse it, and slice it into thin half-moons — they'll cook quickly and hold their shape. If you'd rather the onion not show in the filling, dice it small instead. Clean the mushrooms, rinse them, and slice them thin; this keeps their flavor and helps them cook faster.
Step 8:

For cooking the filling, use a skillet at least 9 inches (22 cm) across so everything fits. Heat it over medium heat. Add the oil and cook the chicken over medium heat, stirring now and then, until it turns white.
Step 9:

Add the mushrooms and cook for another 5-10 minutes. If you're using frozen mushrooms, expect the cooking to take longer, since they release a lot of moisture. A good rule of thumb: once the ingredients aren't swimming in liquid, add the onion next.
Step 10:

Season with salt and pepper. Cook everything together until the moisture has completely cooked off.
Step 11:

Pour the milk into the skillet. Bring it to a boil over high heat, stirring constantly. Lower the heat and sift the flour over the filling. Stirring the whole time, cook the filling another 2-3 minutes until it thickens.
Step 12:

The filling is ready — set it aside to cool. Preheat the oven to 400°F (200°C).
Step 13:

Grate the cheese on the large holes of a box grater.
Step 14:

By now the dough should have grown several times in size. Roll it out with a rolling pin (or stretch it by hand) into a round about 12 inches (30 cm) across. Leave the edges a bit thicker to form a rim.
Step 15:

Spread the filling evenly over the dough.
Step 16:

Scatter the grated cheese on top. Bake for 15-20 minutes on the middle rack of an oven preheated to 400°F (200°C), with both top and bottom heat. Baking time depends on your oven, so keep an eye on it. On a finished pizza the dough will have risen and turned lightly golden, and it should feel firm — not wobbly — when you press it gently with your palm.

The crust comes out airy, the filling is tender with creamy notes, and there's a cheesy top. It bakes very fast — which is a relief, since making the filling takes longer than for most other pizzas.
Be ready for the flour to run a little more or less than the recipe states. Go by how the dough should feel (firm, soft, loose, and so on). For plenty of useful background on why flour of even the same type can behave so differently, read this article.
Keep in mind that every oven runs a little differently, so temperature and timing may vary from what's written here. For reliable results with any baked dish, see the useful information in the article about ovens here.