Pizza con Pollo
- 1/2 cubes (21 g) fresh Yeast
- 300 g flour
- 5 EL Olive oil
- Salt
- 1 shallot
- 1/2 jar (s) (212 ml) chunky tomatoes
- pepper
-
1 pinch sugar - 100 g Snow peas
- 250 g Chicken fillet
- 1 TL green pesto + some for Sprinkle
- 125 g Mozzarella cheese
- 1/2 Bund Rocket
- flour
- baking paper
60 minutes
very easy
- 1.
- Crumble the yeast and dissolve it in 200 ml of lukewarm water. Process the flour, yeast water, 3 tablespoons of oil and 1 teaspoon of salt with the dough hook of the hand mixer to a smooth dough. Cover and in a warm place Let rise for approx. 1 hour.
- 2.
- Peel the shallot and cut into fine pieces. Heat 1 tablespoon of oil in a saucepan. Sauté the shallot in it for 1–2 minutes. Add the tomatoes and cover Simmer for about 6 minutes over low heat. Season with salt, pepper and sugar. Clean, wash and blanch in boiling salted water for about 2 minutes, drain and drain well
- 3.
- Wash the meat, pat dry. Season with salt and pepper. Heat 1 tablespoon of oil in a pan. Fry the meat in it, turning over a medium heat, for about 8 minutes, remove. 2–3 minutes before the end of the cooking time, drizzle the meat with 1 teaspoon of pesto
- 4.
- Roll out the dough on a floured work surface in a round shape (approx. 26 cm Ø). Place the dough on a baking sheet lined with baking paper and brush with the tomato sauce. Cut the mozzarella into slices. Top the pizza with snow peas and mozzarella. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 10 minutes
- 5.
- Wash the rocket and drain well to let. Take the pizza out of the oven. Thinly slice the chicken. Spread the rocket and chicken slices on the pizza and drizzle with a little pesto
- 6.
- Wait approx. 35 minutes
1 person approx.:
- 590 kcal
- 2470 kJ
- 31 g Protein
- 26 g fat
- 58 g carbohydrates
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