[diy New Orleans Barbecue Pizza] Healthy Pizza with Cornmeal Crisp Bottom: Colorful Orleans Chicken Pizza

Name: [diy New Orleans Barbecue Pizza] Healthy Pizza with Cornmeal Crisp Bottom: Colorful Orleans Chicken Pizza
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g High fan; 30g Low powder; Some Corn flour; 20g Caster sugar; Some Fine salt; 5g yeast; Some milk; 1/4 teaspoon olive oil; 100g Chicken breast; Some corn kernels; Some onion; 1/2 Hot pepper; Some Small red pepper; 1 small piece Masu; 7g Orleans Barbecue; 1 tablespoon ketchup

by Nicole's Life Book

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

The first time I added corn flour when making the cake base, I didn't expect the effect to be surprisingly good. The baked cake base was crispy and golden in color. Moreover, the addition of coarse grains added healthier points.

The diced chicken that has been marinated overnight in Orleans barbecue ingredients is already very tasty. It is mixed with corn kernels, peppers, onions...These mixed vegetables are just right. The salty fragrance is slightly spicy and sweet and refreshing. It sounds like the completely opposite taste. At the same time, it is indescribable and wonderful.

Finally, sprinkle a little pizza grass to enhance the flavor. The freshly baked pizza, the fragrance is mixed in the heat, and it makes people swallow. DIY pizza at home, using your own hands to create the taste of happiness, turns out to be so fascinating...

Cook100 link: http://cook100.5d6d.com/viewthread.php?tid=6077"

[diy New Orleans Barbecue Pizza] Healthy Pizza with Cornmeal Crisp Bottom: Colorful Orleans Chicken Pizza

1. Mix the high flour, low flour and corn flour, add sugar, salt, milk to the yeast, and mix well;

[diy New Orleans Barbecue Pizza] Healthy Pizza with Cornmeal Crisp Bottom: Colorful Orleans Chicken Pizza recipe

2. Add the yeast solution to the powder, stir well with chopsticks, pour in the water, stir into a loose shape, let it stand for 10 minutes, add olive oil, slowly knead the oil into the dough, and knead it to the expansion stage;

3. Put the smooth dough into the container, cover with moist gauze, and leave to ferment in a warm place;

4. When the dough has fermented to 2.5 times its size, take it out, re-exhaust, spheronize, and roll it into a round cake shape with a diameter of 2 cm larger than the pizza pan. Cover it with gauze and put it in the refrigerator for half an hour to shape;

5. Take out the finalized crust, put it into the greased pizza pan, and pierce some small holes in the crust with a fork;

6. Spread a layer of tomato sauce on the crust;

7. Sprinkle 1/3 shredded cheese evenly;

8. Put onion rings;

9. Dice chicken breast, mix well with the Orleans barbecue ingredients, and marinate for more than 3 hours;

10. Put the marinated chicken into onion rings, and spread corn kernels, diced peppers and small red peppers around;

11. Sprinkle the remaining shredded cheese;

12. Sprinkle a little pizza straw, preheat the oven at 200 degrees, and bake it for about 15 minutes.

Tips:
1. Qualitative refrigeration of the cake crust can prevent shrinkage;

2. Place the crust on the pizza tray and press the edges tightly to avoid bursting during baking;

3. Before laying the material, pierce the cake blank with some small holes to prevent the cake blank from expanding when heated;

4. If you like the effect of shredded cheese, you can increase the amount of mozzarella.