Pizza with chicken fillet and mushrooms
Composition / ingredients
8
servings:
Step-by-step cooking
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COOKING:
Pizza dough (I have a recipe with photos of the stages).
1. Activate yeast: pour sugar and yeast into a glass of warm water, mix and leave for 15 minutes until it foams (a sign that yeast has been activated).
2. In a large bowl, sift flour, salt and add dry dill, mix, make a depression in the middle, pour activated yeast, olive oil there.
Put the dough from the cup on the table, sprinkled with flour, knead for 8-10 minutes, until it becomes elastic and soft.
3. Put the dough in a bowl greased with olive oil, cover with a towel, and put it in a warm place until it rises twice in size (about an hour and a half). The dough is ready and can be used for its intended purpose.
Filling.
1. Wash the breasts, dry them with paper towels, cut into pieces, add salt and pepper and fry in hot olive oil until golden brown. Put it on paper towels to glass the oil. Set aside before use.
2. Wash the leeks, dry them and cut them into rings. Heat the olive oil in a frying pan and fry the chopped leeks. Fold into a plate and set aside until used.
3. Wash and dry the mushrooms and fry in the same way. Put it in a plate.
4. Wash tomatoes and peppers. Cut tomatoes into circles, pepper not in large strips.
5. For the sauce:
Finely chop garlic and mix with grated tomatoes, add salt and pepper - to taste.
6. Roll out the dough into a circle with a diameter of 28-30 cm. Put the dough into a mold, if any, or on parchment, and then on a baking sheet, spread the sauce, put the chopped fried chicken fillet, leeks, mushrooms, tomato slices and pepper strips lightly salt, rub the cheese on top, and bake in an already preheated oven to 180 C for 25-30 minutes.
Take out the pizza and serve hot.
Pizza dough (I have a recipe with photos of the stages).
1. Activate yeast: pour sugar and yeast into a glass of warm water, mix and leave for 15 minutes until it foams (a sign that yeast has been activated).
2. In a large bowl, sift flour, salt and add dry dill, mix, make a depression in the middle, pour activated yeast, olive oil there.
Put the dough from the cup on the table, sprinkled with flour, knead for 8-10 minutes, until it becomes elastic and soft.
3. Put the dough in a bowl greased with olive oil, cover with a towel, and put it in a warm place until it rises twice in size (about an hour and a half). The dough is ready and can be used for its intended purpose.
Filling.
1. Wash the breasts, dry them with paper towels, cut into pieces, add salt and pepper and fry in hot olive oil until golden brown. Put it on paper towels to glass the oil. Set aside before use.
2. Wash the leeks, dry them and cut them into rings. Heat the olive oil in a frying pan and fry the chopped leeks. Fold into a plate and set aside until used.
3. Wash and dry the mushrooms and fry in the same way. Put it in a plate.
4. Wash tomatoes and peppers. Cut tomatoes into circles, pepper not in large strips.
5. For the sauce:
Finely chop garlic and mix with grated tomatoes, add salt and pepper - to taste.
6. Roll out the dough into a circle with a diameter of 28-30 cm. Put the dough into a mold, if any, or on parchment, and then on a baking sheet, spread the sauce, put the chopped fried chicken fillet, leeks, mushrooms, tomato slices and pepper strips lightly salt, rub the cheese on top, and bake in an already preheated oven to 180 C for 25-30 minutes.
Take out the pizza and serve hot.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Sweet pepper - 27 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Leek - 33 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken breast - 113 kcal/100g
