Chicken vegetable pizza
By VicentaLakin
Children have recently fallen in love with pizza, made lots of pizzas and did not eat enough. This is a 9-inch mass.
Recipe Recommendations
- high-gluten flour 150 grams
- eggs 40 grams
- milk 60 grams
- salt 1 gram
- sugar 20 grams
- sugar-tolerant yeast 2 grams
- butter 10 grams
- green pepper appropriate amount
- sacred fruit appropriate amount
- chicken breast appropriate amount
- onion appropriate amount
- okra appropriate amount
- pizza sauce appropriate amount
- mozzarella cheese appropriate amount
- red pepper appropriate amount
- yellow pepper appropriate amount
- salty and fresh
- baking
- an hour
- simple
Steps for Chicken vegetable pizza
1
Preparation material。2
Put the pasta material in the toaster and use the pizza menu to rub the face。3
The pasta time was used to prepare the pizza material and to slice vegetables and chickens。4
Vegetables are then put into the pot for heating and a portion of the water is taken from the vegetables。5
Chicken is also fried to white on the surface, so that a portion of the water in the chicken can also be removed。6
They all go to the water and put it in the disk。7
The pizza is ready in 25 minutes。8
Takes out the salsa noodles, which are rounded in a round, and the size of the plate。9
Then put it in the plate。10
Put your hands around the cake。11
The pizza skin is then filled with small holes with a fork or a batch of saloons to avoid the heat of the roast。12
It is then placed in a pre-heated oven and baked for five minutes at a temperature of 180 degrees。13
After the baking is done, take it out。14
After the baking is done, take it out。15
Sacrifice a proper mass of Masurira cheese。16
Then we put the vegetables on the water。17
Finally put on chicken。18
On the surface, an additional layer of Masurira cheese is spilled。19
A layer of egg fluid around the pizza。20
Put it in the oven for about 25 minutes. Temperature is 200 degrees。21
Take it out after the baking。22
The finished chart。23
BreakfastChicken vegetable pizza Make Tips
1. In order to avoid large amounts of water from the vegetables at the time of the baking, some of the water is removed by pre-eating the vegetables. 2. The skin can be made a few more times, baked and then placed in a conservatory bag and stored in a freezer so that it can be taken for immediate use, without the need to unfrozen。