Kung Pao Chicken Pizza

It is said that the Kung Pao Chicken Pizza in Nanluogu Lane in Beijing is delicious. One is called "Simao" and the other is called "Passenger". They are all very famous. To be honest, I haven't eaten it yet... Nanluogu Lane, known for its individuality, has been a "rich area" since the Ming and Qing Dynasties, where many dignitaries and celebrities have lived. In recent years, it has become a hot topic in many fashion magazines, and many foreign travelers have listed it as a must-see attraction in Beijing. It is also the first choice for many young people to go shopping. Haha... To put it bluntly, it is quite avant-garde. The avant-garde representative is "expensive". Not very interested in a frugal housewife like me. Today, I just copied a piece of 'Kung Pao Chicken Pizza'. I haven't eaten the authentic one before. It's just my imagination. Don't make bricks. I considered that the chicken leg meat would produce oil during baking, so I added diced potatoes to the bottom of the pizza to absorb oil. It really tastes quite good. You can make it in the future, such as shredded pork pizza with Beijing sauce and shredded pork pizza with fish flavor...
Use your imagination to make better food.

Recipe Recommendations

flour 180 grams
yeast 1 teaspoon
warm water 120 grams
butter 15 grams
cream cheese 30 grams
chicken leg meat 500 grams
cashew 100 grams
starch a little
potatoes one
edible oil a little
egg liquid 1 scoop
sugar 20 grams
salt 2 grams
onion appropriate amount
hot sauce 1 tablespoon
cooking wine 1 tablespoon
vinegar 1 scoop
soy sauce 1 scoop

milk fragrance
baking
an hour
simple

Steps for Kung Pao Chicken Pizza

Add water, salt, sugar yeast to the flour and knead it into dough.

Add butter and knead to form a smooth dough.

Fermentation to twice the size.

Remove the fermented dough and roll it with a rolling pin into a round shape, larger than the pizza plate.

Apply a small amount of oil to the baking plate to prevent sticking to the mold. Then place the dough into a baking sheet. Use a fork to make some small holes in the dough. Put it in the refrigerator and let it soak.

Take a bowl and add vinegar soy sauce, sugar, chili sauce and salt to blend into a bowl of juice.

Saute the cashew nuts in a frying pan until crisp.

Cut the potatoes into dices.

Cut the masu cheese and cream cheese into diced pieces.

Add salt and water starch to size the chicken leg meat.

Fry the diced potatoes in a frying pan until 80% done.

Put a small amount of oil in the pan, add diced chicken and stir-fry.

Stir fry until the diced chicken turns white and pour into a bowl of juice.

Stir fry the soup is thick. Add cashew nuts and spring onions, stir-fry well, turn off heat and cool for later use.

Remove the pie pie from the refrigerator and brush the edge with egg liquid. Add cooked diced potatoes and cream cheese.

Put on a layer of cool Kung Pao chicken diced.

Add another layer of masou cheese.

Add a layer of Kung Pao chicken diced, put into the oven at 200 degrees C for 15 minutes, remove and sprinkle all the remaining cheese on it, and brush the egg mixture again. Bake for another 6-7 minutes to color the pizza surface and melt the mozzarella cheese.