Rural Pizza with Potato Bottom and Shredded Chicken
1.
The potatoes are steamed and peeled.
Press the steamed potatoes into mashed potatoes and add butter.
2.
Knead the mashed potatoes and butter well and set aside.
3.
Add appropriate amount of water to COOK100 New Orleans barbecue material and mix well.
4.
Slice the chicken breast into thin slices and marinate for 4-5 hours in the stirred marinade.
5.
Wrap the marinated chicken breasts in tin foil, preheat the oven, and bake at 200 degrees for 15 minutes.
6.
Shred the grilled chicken breast into shredded chicken by hand.
7.
The mashed potatoes are flattened in a baking dish.
8.
Put on the tomato sauce (the pasta sauce I used).
9.
Sprinkle with COOK100 pizza straw.
10.
Sprinkle with mozzarella cheese and poke rows of small holes in the bottom of the potato with a fork.
11.
Spread the chicken shreds in an even layer.
12.
Garden vegetables on the first floor.
13.
A layer of mozzarella cheese.
14.
Preheat the oven at 200 degrees for 20 minutes. Sprinkle a layer of mozzarella cheese 2-3 minutes before baking. Enjoy while it is hot.
15.
All ingredients: New Orleans barbecue ingredients, pizza straw, 1 potato, 1 chicken breast, garden vegetables (frozen carrots, corn, and diced peas), 40 grams of mozzarella cheese, 10 grams of butter, and some tomato sauce .
Tips:
No pizza cutter or shovel, just dig and eat with a small spoon.
