Closed pizza with chicken

Closed pizza with chicken

Prepare a pizza salad of different color, sweet peppers, red onions and olives, pour olive oil and sprinkle with balsamic vinegar.

INGREDIENTS
200 g spinach
2 tbsp. l olive and butter
200 g mozzarella for pizza
300 g chicken thigh fillet
2 cloves of garlic
4 sprigs of parsley
salt, freshly ground black pepper
For the test:
170 g of flour + a little more for powder
100 ml of carbonated mineral water
3 g dry quick yeast
1 tbsp. l olive oil + more for lubrication
1 tsp. salt

Step-by-step recipe preparation
Step 1
For the dough, mix all ingredients until smooth, knead the lagging dough, brush with butter, cover and leave in a warm place for 1 hour.

Step 2
Warm up spinach with butter in a pan under the lid, remove the lid, evaporate the liquid. Grate the mozzarella on a coarse grater.

Step 3
Heat olive oil in a skillet and fry the chicken, turning it over several times, 5–7 minutes, salt, pepper and remove from the heat. Let cool, then cut into cubes.

Step 4
Finely chop the garlic and parsley. Stir in spinach, mozzarella, garlic, parsley, chicken, salt and pepper.

Step 5
Roll the dough into a thin layer. Put on one half the filling, stepping back from the edge of 1.5 cm. Close the second half of the dough and firmly press the edges. Let it sit for 10–15 minutes. Brush with olive oil. Bake in an oven preheated to 220 ° C for about 20 minutes. Serve pizza very hot.

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