New Orleans Chicken Drumstick Pizza
1.
Drumsticks, skinless and boneless processing.
2.
Add water to the marinade and mix well.
3.
Mix the marinated meat and chicken thighs evenly, pack them in a fresh-keeping box, and keep them in the refrigerator for about 12 hours.
4.
Mix the ingredients of the pizza dough and knead it to the expansion stage (the film can be pulled out).
5.
Put it in a large bowl, cover with plastic wrap, and ferment to double its size in a warm place.
6.
During the dough fermentation process, the pizza filling is prepared. First cut the colored pepper into small pieces and set aside.
7.
Then fry the chicken thighs, put a tablespoon of cooking oil in a non-stick pan, then add the marinated chicken thighs, fry them and set them up.
8.
Pour the colored peppers into a non-stick pan filled with remaining oil, add 1 teaspoon of salt, 2 teaspoons of sugar, fry until 7 is ripe, turn off the heat.
9.
After the fermented dough is vented, let it relax for 15 minutes, roll it into a round slice, put it in a pizza pan, and poke small holes to prevent it from bulging during baking. (The amount of dough is an 8-inch piece. I used a 7-inch pizza pan this time, so I made a 4-inch piece with the extra dough.)
10.
Spread a layer of tomato sauce on the dough.
11.
Spread a layer of mozzarella cheese.
12.
Then spread the fried chicken thighs and bell peppers, and then spread the remaining mozzarella cheese on the surface. Put it in the middle of the preheated oven, and bake for 15 minutes at 210 degrees.
Tips:
1. Vegetables are easy to produce water when they are cooked at high temperature, so use a pot to fry them to force out some of the water to prevent the pizza from watery.
2. Store the unfinished pizza in the refrigerator. When you eat it again, bake it in the oven at the same temperature for about 5 minutes. Don't use the microwave to heat it, because the microwave will ruin the texture of the pizza.
