Chicken pizza with a crispy bottom

When the Spring Festival in 2012 is approaching, it is the busiest time. There are endless things piled together, and at the same time, we have to work hard and calmly to do every task at hand. Fighting with ourselves is the most tiring. Every day, we have to exhaust a large number of brain cells...

In order to ensure that the brain can operate normally before resting, I have insisted on eating some nuts every day for these days. The variety is unlimited and the amount is small, mainly to replenish the brain. In addition to nourishing the brain, nuts can also reduce triglycerides in the blood and are the best food to prevent heart disease. Such as peanuts, almonds, walnuts... are all very beneficial to the body.

Many people dare not eat nuts because nuts have always been classified as fat foods. In fact, although the oil content of nuts is high, it is mainly unsaturated fatty acids, and for our brain development, the first nutrient required is unsaturated fatty acids. As long as you control the amount and eat a little every day, the lipids of nuts will not bring any burden.

This pizza, I tried a thin and endless cake base for the first time. It was thin and crisp, and the taste was really great. When filling the filling, I grabbed a handful of roasted walnut kernels and sprinkled them on it. Unexpectedly, it was this small handful of peach kernels that brought an unexpected and surprising taste.

The thin and crispy cake base, with a strong creamy filling, and each bite is mixed with crispy walnut kernels. It is definitely a wonderful enjoyment... Highly recommended, be sure to give it a try, and comrades who like nuts should not miss it!

Recipe Recommendations

chicken breast 50 grams
walnut kernel appropriate amount
high powder 60 grams
low powder 20 grams
fine salt 2 grams
yeast 1.5 grams
warm water 43.5 grams
olive oil 3 grams
Orleans barbecue 3.5 grams
ketchup 1 tablespoon
masu 30 grams
Pizza grass a little

salty and sweet
roast
several hours
senior

Steps for Chicken pizza with a crispy bottom

Mix the high flour and low flour, add salt, add water to the yeast, and stir well. Add the yeast solution to the powder, stir well with chopsticks, pour in water, stir until loose, let stand for 10 minutes, add olive oil, and slowly knead the oil into the dough until the expansion stage, place the smooth dough into a container, cover it with damp gauze, and place it in a warm place to ferment.

Remove the dough when it is fermented to 2.5 times the size, re-air, round, and relax for 15 minutes.

Slice the small apple and shred it with masu.

Roll it into a round pie shape, slightly smaller than the diameter of the pizza plate, cover it with gauze, place it in the refrigerator and refrigerate for half an hour to shape, take out and place the oiled pizza plate, and use a fork to make some small holes in the pie crust.

Spread a layer of ketchup on the crust and sprinkle evenly with 1/3 of shredded cheese.

Slice the chicken breast, mix well the Orleans roast meat with water, marinate for more than 3 hours, and spread the marinated chicken slices on the pizza.

Spread the apple slices and sprinkle with walnut kernels.

Sprinkle with the remaining shredded cheese, sprinkle with a little pizza grass, preheat the oven at 200 degrees, and bake over high heat for about 15 minutes.

Refrigeration of the cake crust can prevent shrinkage.

Before putting the crust into the pizza plate, the pizza plate should be greased to avoid sticking.

Before laying the material, make some small holes in the cake blank to prevent the cake blank from expanding when heated.

Never add sugar to the crust of crispy pizza, otherwise the sugar will increase the expansion of yeast in the dough and cannot achieve the effect of making the crust thin.