Recipe: Black pepper chicken pizza

Home Cooking Recipe: Black pepper chicken pizza

Notes:

This is the recipe of Junzhi. This time, the black pepper chicken pizza, from the making of the noodle cake, to the fried pizza sauce, to the making of the chicken stuffing, the super detailed and complete steps are presented once, to try. Reference component: 1 inch pizza 1 baking time: middle layer of the oven, fire up and down 220 ° C, about 12 minutes

Ingredients:

Steps:

  1. Home Cooking Recipe: First make a pizza sauce. Cut the tomatoes into small pieces. Cut the garlic into minced garlic and cut the onion into the onion. Put the butter in the pot and heat it. After the butter is melted, add the garlic and the onion. After frying the scent, add the tomatoes and stir well.

    First make a pizza sauce. Cut the tomatoes into small pieces. Cut the garlic into minced garlic and cut the onion into the onion. Put the butter in the pot and heat it. After the butter is melted, add the garlic and the onion. After frying the scent, add the tomatoes and stir well.

  2. Home Cooking Recipe: Pour in water, add salt, oregano leaves, sugar, boil and turn to low heat, cover and cook for about 20 minutes.

    Pour in water, add salt, oregano leaves, sugar, boil and turn to low heat, cover and cook for about 20 minutes.

  3. Home Cooking Recipe: Always cook until the tomatoes are completely soft and rotten. If the moisture is still too much, stir the fire and stir fry until the water evaporates and become a thick sauce. Add the black pepper powder and stir well. The pizza sauce is ready. (This recipe is made with a pizza sauce just enough to make an 11-inch pizza. Because the amount of tomatoes is relatively small, you need to add some water to ensure that you don't cook when you cook. You can also increase the formula to make more pizza. Sauce, the cooked pizza sauce can be stored in the refrigerator for 3-5 days. The amount of water should be adjusted as appropriate, as long as it is not dry when cooking, generally use 600 grams of tomatoes, you can not add water.) .

    Always cook until the tomatoes are completely soft and rotten. If the moisture is still too much, stir the fire and stir fry until the water evaporates and become a thick sauce. Add the black pepper powder and stir well. The pizza sauce is ready. (This recipe is made with a pizza sauce just enough to make an 11-inch pizza. Because the amount of tomatoes is relatively small, you need to add some water to ensure that you don't cook when you cook. You can also increase the formula to make more pizza. Sauce, the cooked pizza sauce can be stored in the refrigerator for 3-5 days. The amount of water should be adjusted as appropriate, as long as it is not dry when cooking, generally use 600 grams of tomatoes, you can not add water.) .

  4. After the pizza sauce is fried, the chicken in the filling is processed. Cut the chicken leg with scissors, peel off the chicken leg bones, and remove the bones.

  5. Cut the chicken leg into 2cm square.

  6. Put the cut chicken legs into a bowl, add black pepper powder, chili powder, salt, sugar, cooking wine, ginger, and marinate for 40 minutes.

  7. Then you can make a pastry. Mix high-gluten flour, low-gluten flour, yeast, salt, sugar, and water into dough. Always pull the dough into the ribs, full of elasticity. When you open the dough, add olive oil or melted butter and continue to simmer. Until the oil and dough are completely fused, carefully peeling the dough, an extended stage of the light-transmissive film can be formed.

  8. The kneaded dough is placed in a large bowl, covered with plastic wrap for basic fermentation, and it has to be fermented to a size of 2 times to 2.5 times, and it takes about 1 hour at room temperature of 25 °C.

  9. The filling can be processed during the dough fermentation. Preheat the oven to 200 °C. Place the marinated chicken legs on a baking tray with tin foil and place in a preheated oven for about 12 minutes.

  10. The chicken is grilled and cooled for later use.

  11. The red pepper is stalked and the seeds are cut into small diced.

  12. After the dough is fermented, the volume will become 2-2.5 times larger. There is an easy way to determine if the dough is fermented: a little bit of flour on your fingers and rubbing it into the dough. After pulling out the finger, the small round hole that is pulled out does not retract or collapse, indicating that the fermentation is good (if the round hole is retracted, it means that the fermentation is not enough. If the round hole collapses, the fermentation is excessive).

  13. The fermented dough is taken out and placed on the table top, and the gas in the dough is pressed out with the palm of the hand, and the dough is vented to make the dough smaller again.

  14. The finished dough is rounded, wrapped in plastic wrap and allowed to stand at room temperature for 15 minutes.

  15. The well-baked dough is opened into a round cake with a rolling pin.

  16. Apply a thin layer of butter to the bottom of the 11-inch pizza tray to prevent sticking. Spread the kneaded dough on the pizza pan and press it with the palm of your hand to make the dough fit perfectly into the shape of the pizza pan.

  17. Use a fork to poke some small holes in the dough to prevent the dough from bulging when it is baked.

  18. Spread the pizza sauce evenly on the dough.

  19. Then there is the cheese. Pizza needs to choose Mozzarella cheese to make it. The Suli cheese on the horse market has a block shape. When you buy it, you need to plan it yourself. There are also finished cheese products that have been sold.

  20. Sprinkle 1/3 of Mozzarella cheese and spread evenly with red pepper.

  21. Sprinkle 1/3 of the mozzarella cheese, sprinkle the grilled chicken diced evenly, and sprinkle with the last 1/3 of the cheese. Put in an oven preheated to 220 ° C, and bake for about 12 minutes until the cake is golden brown.

  22. Cut the pizza with a pizza knife and you can eat it!

Tips:

1. To get the effect of drawing, the cheese for making pizza needs to choose mozzarella cheese. This is a cheese that is very easy to melt after being heated and is the most commonly used cheese for making pizza. 2, there are many varieties of cheese, and the storage methods are different. Many cheeses are not recommended for frozen storage, which will cause the texture of the cheese to change. It can only be refrigerated, so it should be eaten as soon as possible after opening. But mozzarella is a cheese that can be stored frozen, and we can use a frozen method to store mozzarella cheese for a long time. It should be defrosted in the freezer one day before use. Although mozzarella can be stored frozen, it is not recommended that you freeze it repeatedly, otherwise it will affect the quality. 3, chicken legs in the pizza stuffing, you can buy chicken legs to bone, sometimes there are ready-made chicken legs in the supermarket for sale, you can buy it directly. The chicken leg meat should be roasted first and then used. If it is not baked directly on the pizza, the chicken leg meat will be oiled when it is roasted, which will cause the baked stuffing to be too wet. 4, red pepper and green pepper are very suitable for use as a filling, can be used directly diced. If you want to choose other vegetables with large moisture content such as mushrooms and onions, please fry them first, otherwise they will hydrate when they are roasted, and the filling will become too wet.


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