[diy New Orleans Bbq Pizza] Endless Crispy Pizza with Peach Kernels: Amazing Apple Chicken Pizza

Name: [diy New Orleans Bbq Pizza] Endless Crispy Pizza with Peach Kernels: Amazing Apple Chicken Pizza
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g High fan; 20g Low powder; Some Fine salt; 1.5g yeast; Some warm water; 1.5g olive oil; 50g Chicken breast; 3.5g water; Some Little apple; 1 piece walnut; Some Masu; 3.5g Orleans Barbecue; 1 tablespoon ketchup; Some Pizza Grass

by Nicole's Life Book

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I have been busy recently, and I have to deplete a large number of brain cells every day, so I insist on eating some nuts every day. There is no limit to the variety. The key is to replenish the brain. When filling the pizza stuffing, I grabbed a handful of toasted walnuts and sprinkled it on top. Unexpectedly, it was this small handful of peaches that brought an unexpected and pleasant taste.

This time I tried the thin bottom and boundless crust, which is thin and crisp. With the creamy fillings, it tastes with crispy walnuts. The taste is absolutely wonderful... Those who have not tried it, highly recommend it. , Be sure to give it a try. Those who like nuts can't miss it even more.

Cook100 forum post: http://cook100.5d6d.com/viewthread.php?tid=6085"

[diy New Orleans Bbq Pizza] Endless Crispy Pizza with Peach Kernels: Amazing Apple Chicken Pizza

1. 1. Mix the high powder and low powder, add salt, add water to the yeast, stir well, add the yeast solution to the powder, stir evenly with chopsticks, pour in the water, stir until it becomes loose, let stand for 10 minutes and then add olive oil, slow Slowly knead the oil into the dough, knead it to the expansion stage, put the smooth dough into the container, cover with moist gauze, and leave it in a warm place to ferment;

[diy New Orleans Bbq Pizza] Endless Crispy Pizza with Peach Kernels: Amazing Apple Chicken Pizza recipe

2. When the dough is fermented to 2.5 times, take it out, re-vent and round;

3. Slice small apples, shred the Masu;

4. Roll it into a round pie shape with a diameter slightly smaller than the pizza pan, cover it with gauze, put it in the refrigerator for half an hour to set, take out the greased pizza pan, and use a fork to pierce some small holes in the crust;

5. Spread a layer of tomato sauce on the crust and evenly sprinkle 1/3 shredded cheese;

6. Slice the chicken breast, mix well with the Orleans barbecue ingredients and water, marinate for more than 3 hours, and spread the marinated chicken slices on the pizza;

7. Spread apple slices and sprinkle with walnuts;

8. Sprinkle the remaining shredded cheese;

9. 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. Before putting the crust on the pizza pan, grease the pizza pan to avoid sticking;

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

4. Don't add sugar to the crispy pizza crust, otherwise the sugar will increase the expansion of the yeast in the dough and cannot achieve the effect of the crispy crust.