Chicken pizza

Name: Chicken pizza
Ingredients: 7 g dry yeast; 400 ml lukewarm water; 700 g white wheat flour; 5 g salt; 5 g oregano; 30 ml oil; 10 ml oil; 100 g tomato sauce; 5 g oregano; 250 g small chicken breast; 1 medium red kapia pepper (150 g); 2 medium onions (300 g); 1 small courgette (200 g); 200 g brânză de burduf; 75 g raw corn; 100 g small tomatoes; 5 g fresh basil; 2 eggs; 200 g grated cheese; 100 ml tomato juice; 15 g tomato paste; 150 g crushed tomatoes; 2 garlic cloves; 50 ml water; 5 g salt; 1 g chilli; 2 g oregano

Pasta/Pizza - Chicken pizza by Marinela E. - Recipia

Chicken pizza has a fluffy crust if the dough chills until doubled in size, then is stretched across two trays. It is topped with vegetables, beaten egg and brânză de burduf, a Romanian sheep’s cheese, and the grated cheese goes on after baking. I cut the chicken breast into narrow strips so they sit in a single layer. Preparation: 30 minutes. Cooking: 60 minutes. Resting: 205 minutes. Total time: 295 minutes. Serves: 8. About 630 kcal and 28 g of protein per serving.

Ingredients

For the dough

7 g dry yeast
400 ml lukewarm water
700 g white wheat flour
5 g salt
5 g oregano
30 ml oil

For the pizza

10 ml oil
100 g tomato sauce
5 g oregano
250 g small chicken breast
1 medium red kapia pepper (150 g)
2 medium onions (300 g)
1 small courgette (200 g)
200 g brânză de burduf
75 g raw corn
100 g small tomatoes
5 g fresh basil
2 eggs
200 g grated cheese

For the sauce

100 ml tomato juice
15 g tomato paste
150 g crushed tomatoes
2 garlic cloves
50 ml water
5 g salt
1 g chilli
2 g oregano

Preparation

1. Dissolve the yeast in 50 ml of lukewarm water and leave it in a warm place for 15 minutes, until foamy. 2. Mix the flour with 1 teaspoon of salt and 1 teaspoon of oregano. Add the yeast and gradually pour in the remaining 350 ml of lukewarm water, then work in 30 ml of oil. Knead until you have an elastic, non-sticky dough. 3. Cover the bowl and leave the dough in the fridge for 3 hours, until doubled in size. 4. Divide the dough in two, cover the pieces and leave them for 10 minutes. Stretch each piece to cover a tray. 5. Heat the oven to 220°C. Grease two trays with 5 ml of oil each, lay the dough on them and prick it all over with a fork. Spread each base with 50 g of tomato sauce and sprinkle with 1/2 teaspoon of oregano. 6. Cut the chicken breast into thin strips and pat it dry with paper towels. Slice the pepper, onions and courgette, then divide the vegetables, chicken, brânză de burduf, corn and tomatoes between the two pizzas. Tear the basil over the top and beat the eggs until frothy, then pour half over each pizza. 7. Bake the pizzas one at a time, for 25 minutes each, until the crust is fluffy and browned at the edges. Sprinkle with the grated cheese as soon as you take the trays out of the oven. 8. While they bake, put the tomato juice, tomato paste, crushed tomatoes, chopped garlic, 50 ml of water, 1/2 teaspoon of salt, 1/4 teaspoon of chilli and 1/2 teaspoon of oregano in a small saucepan. Simmer the sauce for 10 minutes, until thickened, and serve it on the side.

Notes

The slices go well with a cold beer. Raw corn can be replaced with 75 g of canned corn, well drained; the pizza contains gluten, dairy and eggs. Keep the slices in the fridge for no more than 3 days, and the dough can be kept covered in the fridge until the next day. The crust with egg and vegetables is a bit like a savory tart, but it cuts into pizza slices. My husband, who usually wouldn’t choose pizza over a cooked meal, said this is the only kind he’d eat. The dough was very elastic and kept shrinking back as I stretched it; I put that down to the flour from my grandparents. Very ripe tomatoes release more juice, so I choose firm ones, and a small courgette has less watery flesh than a large one.