Mushroom Chicken Pizza

Overview

I think I made pizza for the first time when I was 13 years old. Now I am getting more and more comfortable in making pizza. Today I will share with you my pizza making. (8 inches) This work is not original. The original author is Jun Zhi, a baking blogger~~ I fell in love with his baking books very early and fell deeply in love with baking...

Tags

• baking
• children
• pizza
• fast food
• lunch
• boneless chicken thigh
• garlic
• high gluten flour
• low gluten flour
• mozzarella cheese
• mushrooms
• olive oil
• onions
• dry yeast
• fine sugar
• green pepper
• salt
• tomato sauce
• water
• water or stock

Ingredients

Steps

1. 1 The picture shows all the ingredients in the left column of "Ingredients Details", which are the ingredients for making pizza crust

   

2. 2 The picture shows all the ingredients in the right column of "Ingredients Details", which are the ingredients for making pizza toppings

   

3. 3 Put all the "pizza dough" ingredients together and knead all the way into a smooth dough. Knead vigorously until the dough is very chewy, stretch it out, and the dough can form a relatively thin film (expanding stage), that's it. Place the dough at 28 degrees Celsius, cover with plastic wrap and ferment for about 1 hour, so that the dough becomes 2.5 times its original size.

   

4. 4 While the dough is rising, let’s make the pizza toppings. (Chop the garlic into mince, cut the mushrooms into small slices, cut the onion into small dices, and cut the chicken thigh into pieces. These steps can be done in advance.) Heat 15 grams of olive oil in a pot, add the minced garlic and stir-fry until fragrant.

   

5. 5 Add tomato paste and stock (water), turn to low heat and slowly simmer into a thick pizza sauce, set aside.

   

6. 6 Add the mushrooms, onions, and green peppers to the pot and stir-fry until the water evaporates, then set aside.

   

7. 7 Pour the diced chicken into the pot and fry until cooked (no need to add oil to the pot, it is recommended to use a non-stick pan).

   

8. 8 Mix the fried minced chicken and the pizza sauce prepared in step 5 evenly. Counting the vegetables stir-fried in step 6, there are two ingredients.

   

9. 9 After doing this series of things, the dough should be ready. Divide the fermented dough into two parts (I made one 8-inch dough, so there is no need to divide it. If you make two 6-inch doughs, you will need it), cover it again with plastic wrap and let it ferment in the middle for 15 minutes. (The intermediate fermentation is to relax the internal structure of the dough again and prevent the dough from shrinking when rolling or baking)

   

10. 10 After the intermediate fermentation is also completed, take out the dough and roll it into a round cake about the size of the pizza pan. The edges can be rolled out thicker, and small holes can be made in the dough with a fork (to prevent the bottom of the dough from expanding due to airtightness during baking).

    

11. 11 Sprinkle a layer of mozzarella cheese on the rolled out crust (sprinkle more or less according to your own taste, more milky flavor will be more fragrant, but the fat will be greater. I like to sprinkle a lot, but the amount shown in the picture is relatively small).

    

12. 12 Spread one of the ingredients you just made - chicken pizza sauce evenly on top.

    

13. 13 Sprinkle another even layer of cheese.

    

14. 14 Spread the other ingredients - three types of vegetables evenly on top.

    

15. 15 Sprinkle another layer of cheese (note, don’t use all the cheese at this time, leave a little!)

    

16. 16 After completing this series of work, put the pizza pan into the middle rack of the preheated oven, turn the heat up and down, 210 degrees, and bake for 10 minutes. After ten minutes, take out the pizza pan, sprinkle the remaining cheese on the surface, put it back in the oven and bake for 5 minutes until the surface of the cheese is slightly golden, then take it out and eat!