HOMEMADE PIZZA RECIPE | SMOKED PAPRIKA CHICKEN AND MUSHROOM PIZZA | HOW TO MAKE PIZZA
427 بار بازدید -
هفته قبل
-
HOW TO MAKE PIZZA AT
HOW TO MAKE PIZZA AT HOME, AN EASY SMOKED PAPRIKA CHICKEN AND MUSHROOM PIZZA, TO MAKE FOR LUNCH OR DINNER.
PIZZA DOUGH
200G ALL PURPOSE FLOUR
62G MANITOBA FLOUR OR STRONG FLOUR
3/4 TSP DRY ACTIVE YEAST
1/4 TSP SUGAR
3/4 TSP SALT
153ML WARM WATER
CHICKEN INGREDIENTS
150G CHICKEN BREAST CUT INTO CUBES
1 TBSP SOY SAUCE
1 TSP SMOKED PAPRIKA
1/2 TSP GARLIC POWDER
1 1/4 TBSP OF COOKING OIL
PIZZA SAUCE
112G TOMATO PUREÉ
1 TBSP HEAVY CREAM
1/2 TSP OREGANO
1/2 TSP GARLIC POWDER
1/2 TSP SMOKED PAPRIKA
1/4 TSP CHILI FLAKES
A BIT OF SALT
75G MUSHROOMS CUT IN BITE SIZE
1 TSP SPRING ONION
110G MOZZARELLA CHEESE
70G SMOKED SCAMORZA
A BIT OF SEMOLINO OR FLOUR FOR COATING
-COMBINE WARM WATER WITH SUGAR AND YEAST IN A SMALL DISH, MIX WELL AND COVER WITH A PLATE, SET IT ASIDE TO ACTIVATE THE YEAST FOR 5 MINUTES. ONCE THE YEAST IS FOAMY IT MEANS THAT IT IS READY TO BE USED, ADD TO THE MIXTURE OF ALL PURPOSE FLOUR AND MANITOBA FLOUR IN A BIG DISH, YOU CAN USE STRONG FLOUR IN PLACE OF MANITOBA. ADD OIL, MIX WITH A WOODEN COOKING STICK UNTIL CRUMBLY, ADD THE SALT AND CONTINUE MIXING,THEN SWITCH TO KNEADING BY HANDS, TRANSFER ONTO THE WORK BOARD KNEAD UNTIL STRETCHY AND SMOOTH SHAPE INTO A SMALL BALL, RUB THE BOWL WITH OIL AND PLACE THE DOUGH IN, COVER AND LET IT DOUBLE IN SIZE FOR 2 HOURS.
-ONCE THE DOUGH HAS DOUBLED IN SIZE PUNCH OUT THE AIR AND SHAPE IT INTO A BALL, COAT THE BOTTOM PART OF THE DOUGH WITH SEMOLINO OR FLOUR. GREASE A 31 CM PIZZA PAN WITH OIL, PLACE THE DOUGH ON THE PAN COVER WITH A KITCHEN TOWEL FOR 15 MINUTES, AFTER 15 MINUTES STRETCH OUT THE DOUGH WITH FINGERTIPS INTO A 15 CM CIRCLE AND THEN COVER IT AGAIN WITH A KITCHEN TOWEL FOR 15 MINUTES.
-IN THE MEANTIME PUT 1 1/4 TBSP OF OIL IN A FRYING PAN, HEAT ON MEDIUM UNTIL HOT ADD THE CHICKEN FRY FOR 4 MINUTES AND THEN ADD SOY SAUCE, 1/2 TSP GARLIC POWDER, 1 TSP SMOKED PAPRIKA, STIR AND LET IT COOK FOR 3 MINUTES, TURN OFF THE HEAT AND KEEP IT ASIDE.
-AFTER 15 MINUTES STRETCH OUT THE PIZZA WITH THE FINGERTIPS TO FILL THE PAN, PRESS THE CENTER OF THE PIZZA DOWN LEAVING THE EDGE 2 CM THICK. MAKE A PINK SAUCE FOR THE PIZZA BY PUTTING TOGETHER TOMATO, CREAM, OREGANO, 1/2 TSP GARLIC POWDER, 1/2 TSP SMOKED PAPRIKA, CHILI FLAKES ( THIS IS OPTIONAL), A BIT OF SALT, PUT ONE THIRD OF THE SAUCE ON THE PIZZA, FOLLOWED BY HALF OF THE MOZZARELLA CHEESE, HALF OF SCAMORZA CHEESE, HALF OF THE CHICKEN, HALF OF THE MUSHROOMS, THE REMAINING MOZZARELLA, THE REMAINING SCAMORZA, ONE THIRD OF THE SAUCE, THE REMAINING CHICKEN, THE REMAINING MUSHROOMS, SPRING ONION, THE REMAINING SAUCE AND DRIZZLE A BIT OF OIL.
-BAKE IN A PREHEATED OVEN AT 180°C FOR 14 MINUTES, SERVE AND ENJOY.
PIZZA DOUGH
200G ALL PURPOSE FLOUR
62G MANITOBA FLOUR OR STRONG FLOUR
3/4 TSP DRY ACTIVE YEAST
1/4 TSP SUGAR
3/4 TSP SALT
153ML WARM WATER
CHICKEN INGREDIENTS
150G CHICKEN BREAST CUT INTO CUBES
1 TBSP SOY SAUCE
1 TSP SMOKED PAPRIKA
1/2 TSP GARLIC POWDER
1 1/4 TBSP OF COOKING OIL
PIZZA SAUCE
112G TOMATO PUREÉ
1 TBSP HEAVY CREAM
1/2 TSP OREGANO
1/2 TSP GARLIC POWDER
1/2 TSP SMOKED PAPRIKA
1/4 TSP CHILI FLAKES
A BIT OF SALT
75G MUSHROOMS CUT IN BITE SIZE
1 TSP SPRING ONION
110G MOZZARELLA CHEESE
70G SMOKED SCAMORZA
A BIT OF SEMOLINO OR FLOUR FOR COATING
-COMBINE WARM WATER WITH SUGAR AND YEAST IN A SMALL DISH, MIX WELL AND COVER WITH A PLATE, SET IT ASIDE TO ACTIVATE THE YEAST FOR 5 MINUTES. ONCE THE YEAST IS FOAMY IT MEANS THAT IT IS READY TO BE USED, ADD TO THE MIXTURE OF ALL PURPOSE FLOUR AND MANITOBA FLOUR IN A BIG DISH, YOU CAN USE STRONG FLOUR IN PLACE OF MANITOBA. ADD OIL, MIX WITH A WOODEN COOKING STICK UNTIL CRUMBLY, ADD THE SALT AND CONTINUE MIXING,THEN SWITCH TO KNEADING BY HANDS, TRANSFER ONTO THE WORK BOARD KNEAD UNTIL STRETCHY AND SMOOTH SHAPE INTO A SMALL BALL, RUB THE BOWL WITH OIL AND PLACE THE DOUGH IN, COVER AND LET IT DOUBLE IN SIZE FOR 2 HOURS.
-ONCE THE DOUGH HAS DOUBLED IN SIZE PUNCH OUT THE AIR AND SHAPE IT INTO A BALL, COAT THE BOTTOM PART OF THE DOUGH WITH SEMOLINO OR FLOUR. GREASE A 31 CM PIZZA PAN WITH OIL, PLACE THE DOUGH ON THE PAN COVER WITH A KITCHEN TOWEL FOR 15 MINUTES, AFTER 15 MINUTES STRETCH OUT THE DOUGH WITH FINGERTIPS INTO A 15 CM CIRCLE AND THEN COVER IT AGAIN WITH A KITCHEN TOWEL FOR 15 MINUTES.
-IN THE MEANTIME PUT 1 1/4 TBSP OF OIL IN A FRYING PAN, HEAT ON MEDIUM UNTIL HOT ADD THE CHICKEN FRY FOR 4 MINUTES AND THEN ADD SOY SAUCE, 1/2 TSP GARLIC POWDER, 1 TSP SMOKED PAPRIKA, STIR AND LET IT COOK FOR 3 MINUTES, TURN OFF THE HEAT AND KEEP IT ASIDE.
-AFTER 15 MINUTES STRETCH OUT THE PIZZA WITH THE FINGERTIPS TO FILL THE PAN, PRESS THE CENTER OF THE PIZZA DOWN LEAVING THE EDGE 2 CM THICK. MAKE A PINK SAUCE FOR THE PIZZA BY PUTTING TOGETHER TOMATO, CREAM, OREGANO, 1/2 TSP GARLIC POWDER, 1/2 TSP SMOKED PAPRIKA, CHILI FLAKES ( THIS IS OPTIONAL), A BIT OF SALT, PUT ONE THIRD OF THE SAUCE ON THE PIZZA, FOLLOWED BY HALF OF THE MOZZARELLA CHEESE, HALF OF SCAMORZA CHEESE, HALF OF THE CHICKEN, HALF OF THE MUSHROOMS, THE REMAINING MOZZARELLA, THE REMAINING SCAMORZA, ONE THIRD OF THE SAUCE, THE REMAINING CHICKEN, THE REMAINING MUSHROOMS, SPRING ONION, THE REMAINING SAUCE AND DRIZZLE A BIT OF OIL.
-BAKE IN A PREHEATED OVEN AT 180°C FOR 14 MINUTES, SERVE AND ENJOY.
هفته قبل
در تاریخ 1403/04/16 منتشر شده
است.
427
بـار بازدید شده