Closed Pizza with Mushrooms and Chicken
Pasta and Pizza • French
Description
Closed pizza with mushrooms and chicken
Ingredients
- Tomatoes 2 pieces
- Onion 1 head
- Mayonnaise 5 oz
- Canned Truffles 15 oz
- Water 2 tablespoons
- Grated Pecorino Pepato Cheese 5 oz
- Wheat Flour 15 oz
- Dry yeast 1 teaspoon
- Salt 2 teaspoons
- Olive Oil 2 tablespoons
- Garlic 2 cloves
- Chicken fillet 20 oz
Step-by-Step Guide
Step 1
Pour warm water over the dry yeast and mix well. Let the yeast swell for a while. In a separate bowl, mix the flour and salt, add the yeast, and knead the dough. The dough needs to be kneaded for 10 minutes. You can add a little flour to make the dough elastic and soft. Add oil to the bowl and mix it with the dough. Cover the bowl with a towel and leave it in a warm place for 1.5 hours to let the dough rise a bit.
Step 2
Cut the chicken fillet into small strips, add the chopped garlic, and sauté until the meat turns white. Then sauté the mushrooms; if they are whole, chop and sauté them. Next, grate the cheese on a medium grater to prepare it for the filling. Slice the onion into half rings and cut the tomatoes into rings.
Step 3
Divide the dough into two parts — one part slightly larger than the other. Roll out the larger part and place it in the baking dish. Add the filling: chicken, a little salt, then some onion, followed by mushrooms, and top with tomatoes and a bit more onion. Spread mayonnaise and grated cheese over the tomatoes. Roll out the second part of the dough and place it on top of the pizza, pinching the edges.
Step 4
Bake the pizza for 60 minutes at 355°F.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!