Ingredients
Flour
300g
Sugar
1 tablespoon
Salt
a pinch
Yeast
5g
Corn oil (neutral-flavored)
10g
Warm water
as needed
Chicken breast
1 piece
Tomato sauce
1 packet
Anchor shredded cheese
as needed
Peas
as needed
Onion
1 (round)
Green bell pepper
1
Corn kernels
as needed
Carrot
1
Chicken Pizza Recipe
- I forgot to take a photo of the dough rising step. The steps are as follows: Dissolve the yeast in warm water, add flour, sugar, salt, corn oil, and knead into dough. Place in a warm place to rise until it doubles in size. While the dough is rising, prepare other ingredients. Cut the chicken breast into small pieces and marinate with Orleans marinade. Stir-fry lightly in a pan until half cooked, and let cool for later use.
- Cut carrots, onions, and green peppers into strips or small pieces, put them in a baking pan and bake until they are slightly soft. This is to prevent the pizza from leaking water later. If you don’t mind, you can skip this step.
- Peel the peas bought from the supermarket, blanch them in water, and let them cool. You can also buy ready-made peas.
- Instant corn kernels
- Divide the dough into even small pieces. I divided it into 12 pieces. Flatten the small dough and put it into the pizza paper tray. Use a fork to pierce the hole. Let it rise for 30 minutes after it is done. Heat the oven at 180 degrees for four or five minutes. Just shape it slightly. Don’t bake it too big.
- After the pizza crust has cooled, spread the tomato sauce on it.
- Sprinkle a layer of cheese, then put the vegetables
- Place the fried chicken breast and sprinkle a layer of cheese on top
- Seal the bag and freeze it in the refrigerator. When eating, bake it directly in the oven at 180 degrees. According to the nature of your own oven, bake it until it is cooked. Pay attention to it and don’t bake it too dry.
