Pizza with chicken and mushrooms in the oven

Delicious, everyone's favorite pastries for a friendly family dinner! Pizza with chicken and mushrooms in the oven is one of the most satisfying. It is no more difficult to cook it than any other, and it turns out the same in time. If you prepare the filling in advance, pizza can be baked for breakfast in half an hour!

Julia M.

The author of the recipe

Pizza with chicken and mushrooms in oven

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

For dough::

Flour

270

Dry yeast

Water

150

Sugar

Salt

Vegetable oil

For filling::

Chicken legs

Champignons

200

Tomatoes

Hard cheese

150

Tomato paste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 12 g

Fats 26 % 9 g

Carbohydrates 40 % 14 g

177 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
How to make pizza with chicken and mushrooms in the oven? Prepare all the necessary ingredients for this. Sift the flour through a sieve in advance to saturate it with oxygen. Thanks to this, the dough will be more airy and tender. Wash tomatoes and champignons in running water from dirt.
Step 2:
Pour the chicken leg with water, bring to a boil and cook until tender for 25-30 minutes. Add a little salt. Then cool and separate the meat from the bones.
Step 3:
To prepare the dough, pour warm water into the bowl. It is due to the heat that the dough will approach faster. Add sugar and yeast to the bowl. Mix it up. Then pour in the vegetable oil and add salt.
Step 4:
Gradually add the sifted flour and knead the dough. Flour may need a little more or less. Focus on the consistency of the finished dough.
Step 5:
The dough will turn out soft and plastic. Knead it well. The dough will not stick to your hands. Cover the bowl with the dough with a towel and put it in a warm place for 40-60 minutes so that it fits.
Step 6:
You can make 1 or 2 pizzas from the finished dough. Roll out the dough into a circle on a sheet of parchment. Brush the dough with tomato paste.
Step 7:
Cut the champignons into slices and spread over the entire surface of the dough.
Step 8:
Then lay out the pieces of chicken meat.
Step 9:
Arrange the sliced tomatoes and sprinkle with grated cheese. Put the pizza in the oven, preheated to 180 degrees for 30-35 minutes.
Step 10:
The finished pizza will become ruddy and appetizing. Remove it from the oven, cool it down a little and help yourself! Enjoy your meal!

Important! Using dry yeast, it should be borne in mind that they occur in two forms: active and instant (read the instructions carefully before use!).
Active dry yeast looks like beads or small balls. Before applying them, they must be brought out of the "sleep mode". To do this, the active yeast is diluted in warm sweet water, milk or whey. The formed bubbles, foam or "cap" indicate that the yeast is ready for further use. Active dry yeast must be brought to complete dissolution in the liquid, otherwise, due to the remaining grains, the dough may not rise and the baking will be spoiled (yeast grains that have not dissolved in the liquid and got into the dough will no longer disperse on their own, which means they will not work).
Instant dry yeast is easier to use. They do not need to be activated before use. Such yeast, along with other ingredients, is simply added to the dough. As a result, the baking time is reduced.
It should also be remembered that both types of dry yeast may differ in their activity from different manufacturers.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!