Closed Pizza with Mushrooms and Chicken

Pasta and Pizza | French cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Closed pizza with mushrooms and chicken

Ingredients

Tomatoes - 2 pieces
Onion - 1 head
Mayonnaise - 7.1 oz
Canned Truffles - 14.1 oz
Water - 2 tablespoons
Grated Pecorino Pepato Cheese - 3.5 oz
Wheat Flour - 14.1 oz
Dry yeast - 1 teaspoon
Salt - 2 teaspoons
Olive Oil - 2 tablespoons
Garlic - 2 cloves
Chicken fillet - 17.6 oz

Step by Step guide

Step 1

Pour warm water over the dry yeast and mix well. Let the yeast swell for a while. In a separate bowl, mix the flour and salt, add the yeast, and knead the dough. The dough needs to be kneaded for 10 minutes. You can add a little flour to make the dough elastic and soft. Add oil to the bowl and mix it with the dough. Cover the bowl with a towel and leave it in a warm place for 1.5 hours to let the dough rise a bit.

Step 2

Cut the chicken fillet into small strips, add the chopped garlic, and sauté until the meat turns white. Then sauté the mushrooms; if they are whole, chop and sauté them. Next, grate the cheese on a medium grater to prepare it for the filling. Slice the onion into half rings and cut the tomatoes into rings.

Step 3

Divide the dough into two parts — one part slightly larger than the other. Roll out the larger part and place it in the baking dish. Add the filling: chicken, a little salt, then some onion, followed by mushrooms, and top with tomatoes and a bit more onion. Spread mayonnaise and grated cheese over the tomatoes. Roll out the second part of the dough and place it on top of the pizza, pinching the edges.