Mexican Pizza




  • 0,38 lbs flour
  • 0,022 lbs fresh yeast
  • 3 cups of warm water
  • 0,11 lbs salt 0,055 lbs granulated sugar
For the tomato sauce:
  • 5 tomatoes
  • 1 onion
  • 2 cloves of garlic
  • 0,132 lbs tomato paste
  • 3 tablespoons of olive oil
For the top:
  • 0,22 lbs grated mozzarella cheese
  • 1 chicken breast
  • 20 green cocktail olives
  • 1 cup of canned corn
  • 0,22 lbs mushrooms
  • 1 tablespoon of hot sauce

Mix warm water, yeast, salt and sugar in a bowl and leave for 15-20 minutes until bubbling. Take the flour into the dough kneading bowl and open the middle like a pool. Add the yeast water.
Knead a dough like earlobe. Cover with a damp cloth and leave for 30 minutes to ferment.
Knead the dough again and divide it into 4 equal parts. Roll out the dough with a rolling pin on a floured surface with a diameter of 7,87 inc.
For the pizza sauce; Peel and chop the onions and garlic. Grate the tomatoes. Heat the olive oil in a pan.
Add onions and garlic and fry. Add the grated tomatoes and cook for 5 minutes. Add the tomato paste and cook for another 5 minutes. Let the pizza sauce cool.
Boil the chicken, drain and chop finely. Place the dough on a greased baking tray and sprinkle mozzarella cheese on top.
Clean and finely chop the mushrooms. Slice the olives. Mix chicken, cocktail olives, corn, mushrooms and hot sauce in a bowl and spread on the pizza.
Bake in a preheated 392 degree oven for 8-10 minutes. Slice and serve.

ENJOY YOUR MEAL
 

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