Chicken Pizza
1.
Prepare the ingredients for the dough;
2.
Prepare the ingredients for the filling;
3.
Pour water and olive oil into the bread bucket of the bread machine, put the salt and white sugar diagonally, and pour the wheat flour for arowana bread. This flour uses 100% imported wheat as the raw material. The wheat is fragrant and easy to expand during the production process. Wire drawing, good water absorption, good flour quality stability, and the finished product is soft and delicious;
4.
Pour the milk powder and Italian vanilla around, dig a hole in the middle of the powder and put the dry yeast powder into the powder, start the bread machine and the dough program to start kneading, after the kneading program, select the fermentation program to start fermentation;
5.
When the dough is fermented, you can prepare the filling. Wash the chicken breast and cut into small cubes. Add apple cider vinegar, light soy sauce, cooking wine, salt, and black pepper to marinate for more than half an hour;
6.
Wash and slice the tricholoma;
7.
Pickled tomatoes, add a little olive oil into the cooking machine and beat into pizza sauce;
8.
Fry the mixed vegetables, marinated chicken breasts, and mushrooms in olive oil and set aside;
9.
The dough can be fermented to twice its size, and then select the kneading program and the dough for 5 minutes to exhaust;
10.
Brush a layer of olive oil on the pizza dish;
11.
Divide the fermented dough into two, use a rolling pin to roll them into a circle about the same size as a pizza pan, put them in the pan, let the dough fit all around, and use a fork to put some small holes on the dough to avoid baking the dough. When you swell up (this recipe can make two thin-bottomed pizzas, you don’t need to divide the dough into two if you like a thick bottom, just make one);
12.
Brush a layer of pizza sauce;
13.
Sprinkle some mozzarella cheese;
14.
Add the fried assorted vegetables, chicken breasts, and mushrooms in the order of one layer of vegetables and one layer of cheese, and then sprinkle some mozzarella cheese on top;
15.
Put it in the middle layer of the preheated oven, the upper and lower pipes are 210 degrees, and bake for about 15 minutes;
16.
Finished product
17.
The cheese drawing effect is super good, the color and fragrance are delicious, and it is delicious!
Tips:
1. The temperature of each oven is different, and the baking temperature and time are increased or decreased according to their actual conditions;
2. I use all high-gluten flour here, and you can also replace 50-60g high-gluten flour with low-gluten flour;
3. The Italian vanilla is mixed in the dough and the finished product has a more distinctive fragrance, and you can leave it without it;
4. Fermentation time is generally about 1 hour, if the weather is cold, about 1.5-2 hours;
5. The water absorption of different flours is different, so the amount of water should be increased or decreased according to the specific situation.
