Green Pepper Chicken Sausage Pizza

Overview

The pizza with rich cheese flavor is always loved by everyone. The successfully baked pizza fillings and the crust are perfectly blended together, and the long and tempting cheese shreds can be pulled out. You can mix and match the pizza toppings as you like. This time I saw the leftover chicken sausage and green peppers and made this pizza. It tastes very professional. My friend said it was even more delicious than the ones in the store ^_^ This recipe is for an 8-inch thick-crust pizza, which is enough to satisfy the taste buds of two people~

Tags

• baking
• basil
• butter (for dough)
• butter (fried filling)
• chicken sausage
• corn kernels
• high gluten flour
• oregano leaves
• pea grains
• red onion
• refined salt
• shredded mozzarella cheese
• sweet green pepper
• white sugar
• yeast powder
• ketchup
• milk
• tomatoes

Ingredients

Steps

1. 1 Dough kneading and fermentation: Add the main ingredients into the bread machine bucket in sequence (one egg will not be used up and the remaining egg liquid will be used for brushing), start the dough kneading program for 50 minutes, take a small piece of dough at the end of the program, if you can easily pull out the glove film, the dough is ready. Use the residual temperature of the bread machine to ferment once. Because the dough takes a long time to mix, the dough has already begun to ferment, so the dough will ferment to 2 to 3 times its size in about 20 minutes. Poke the fermented dough with your finger. The hole will neither shrink nor dent.

   

2. 2 Prepare the filling ingredients: Use the dough kneading time to prepare the filling. The ingredients in the auxiliary ingredients are used to make the filling: rinse the frozen corn kernels and pea kernels to remove the ice floes, wash and cut the tomatoes into cubes, peel and cut the onions into small cubes, wash and shred the green peppers, and cut the chicken intestines into thick slices. Remove basil and oregano leaves and set aside.

   

3. 3 Fried pizza sauce: Melt 15g of butter in a hot pan, add onions and stir-fry over high heat until fragrant, then add tomatoes and stir-fry until the juice becomes soft. Add corn, peas, sugar, salt, oregano leaves and basil and stir-fry evenly, cover the pot and simmer over low heat for about 10 minutes to reduce the sauce to a pizza sauce, which is as thick as jam. Let dry until warm and set aside.

   

4. 4 Arrange the crust: Take out the fermented dough and arrange it into a round piece of about 10 inches (I arranged it directly in an 11-inch square baking pan. You can first apply a layer of corn oil on the bottom of the plate for easier operation). Sprinkle a circle of shredded cheese on the edge and roll it inward to wrap tightly. Prick some holes in the bottom of the cake with a fork to prevent it from puffing up during baking.

   

5. 5 Spread tomato sauce: Put a tablespoon of tomato sauce on the bottom of the cake and spread evenly.

   

6. 6 Put the pizza sauce: spread the fried pizza sauce evenly.

   

7. 7 Sprinkle with a thin layer of mozzarella cheese.

   

8. 8 Arrange chicken sausage evenly.

   

9. 9 Sprinkle the remaining cheese shreds, add green pepper shreds, and the pizza base is completed.

   

10. 10 Place in the middle rack of the preheated oven and bake at 190 degrees for about 20 minutes. You can pull out long slices of freshly baked pizza.