Chicken and Vegetable Pizza

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Chicken and Vegetable Pizza
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Chicken and Vegetable Pizza

Recipe by Elena Fenoll
0.0 from 0 votes
Course: PrincipalCuisine: FusionDifficulty: Media
Rations

4

rations
Preparation time

15

minutes
Cooking time

25

minutes
Calories

801

kcal/ration
Resting time

1

hour 
Cooling time

0

minutes
Total time

1

hour 

40

minutes

Immerse yourself in the experience of cooking a Chicken and Vegetable Pizza, where each ingredient comes to life to the beat of your favorite playlist. This recipe, besides being a kaleidoscope of flavors and textures, is a meeting of worlds: the rich and tender chicken left over from previous meals, joins with the freshness of Pak Choi, a vegetable that stands out for its versatility and nutritional contribution, adding color and flavor with a selection of tender and crunchy vegetables.

The base of this culinary masterpiece is formed with a homemade, soft and spongy dough, prepared with a secret touch: beer or water, which ensures an unparalleled texture. The process is simple but endearing, from kneading to baking, promising moments of connection with you and your kitchen. By spreading the tomato layer over the dough, generously distributing the chicken, vegetables and a blend of cheeses chosen for their harmony of flavors, you are not only preparing a meal, but creating a moment to remember.
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The tip of cooking first with heat up and down, and then only down, is the secret to achieving that perfect toastiness without sacrificing the juiciness of the filling. Equipped with basic utensils and ingredients full of color and life, we invite you to unleash your creativity and enjoy every bite of this Chicken and Vegetable Pizza, the result of simplicity transformed into something extraordinary. Get ready to be the pizza master of your house, and let the music flow, turning your kitchen into the stage of an unforgettable feast.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • For the Dough:

  • 220 gr water or beer

  • 1 c.c. teaspoon brown cane sugar

  • 20 gr fresh pressed yeast

  • 40 gr extra virgin olive oil

  • 400 gr durum wheat flour

  • 1 c.s. tablespoon salt

  • For the Filling:

  • 1 sheet Pak Choi

  • 0,5 spring onion

  • 1 small carrot

  • 1 small red bell pepper

  • 5 c.c. teaspoon fried tomato

  • Cheese mixture to taste

  • 3 chicken fried steaks

  • 2 slices Argal's Bonatur ham Bonatur

  • 4 fresh mushrooms

Pasos

  • Mass:
  • Combine the water or warm beer with the yeast, mixing with a whisk until a homogeneous mixture without lumps is obtained.
  • Add the oil, flour and salt, mixing and kneading until a consistent and manageable texture is obtained, either by hand or with a mixer-kneader.
  • You can let the dough rest for an hour to rise or, if you prefer, roll it out directly on baking paper with a rolling pin, pricking it with a fork to prepare it for the filling.
  • Stuffing and Baking:
  • Preheat the oven to 180 °C (350 °F), setting heat up and down.
  • Spread the prepared dough on baking paper. Spread the fried tomato over the base and add a layer of the cheese mixture.
  • Spread the vegetables, chicken and ham evenly over the pizza. Add more cheese to taste on top of the ingredients.
  • Bake the pizza. Starting with the oven at 180 °C with heat from above and below, when the top starts to brown, switch to heat only from below. Bake until the base is well toasted and the cheeses are melted and golden brown, approximately 20-25 minutes.

Notas

  • The choice between water and beer for the dough may seem minor, but the beer adds a layer of complexity to the flavor of the dough due to its yeasts and the slight hint of bitterness. If you opt for beer, choose a mild beer so as not to overload the pet with flavor.
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  • For a crispier texture and more intense flavor, consider letting the dough rest in the refrigerator, covered, for 24 hours. Slow fermentation improves the texture and flavor of the dough.
    • >
  • We suggest using Pak Choi, spring onion, carrot and bell bell pepper, but feel free to experiment with other vegetables according to the season or your preferences. Asparagus, eggplant, spinach or artichokes can be excellent alternatives.
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  • Using leftover fried chicken is an excellent idea to save time and use leftovers. However, for a lighter option, consider using roasted or grilled chicken. If you want to add a more gourmet touch, marinating the chicken in spices or herbs before cooking can elevate the flavor profile.

Información nutricional (por ración)*

  • Serving Size: 339g
  • Total number of serves: 4
  • Calories: 801kcal
  • Fat: 22.75g
  • Saturated Fat: 5g
  • Cholesterol: 83.25mg
  • Sodium: 643mg
  • Potassium: 362.75mg
  • Carbohydrates: 66.12g
  • Fiber: 3.5g
  • Sugar: 1.5g
  • Protein: 31.08g
  • Vitamin A: 1391IU
  • Vitamin C: 0.48mg
  • Calcium: 219mg
  • Iron: 2.72mg
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Key points of the recipe

  1. Preparation of the dough: Be sure to completely dissolve the yeast in warm water before adding the other ingredients, this will ensure proper fermentation and a fluffy dough.
  2. Choice of toppings: Use fresh, good quality vegetables and pre-cooked chicken to enhance the flavor of your pizza.
  3. Baking: To achieve a toasted base without burning the cheese and vegetables, start baking with heat from above and below and finish with heat only from below.

Pairing with wine

For the Chicken and Vegetable Pizza, a white wine would be the most appropriate pairing. The pizza, with its crispy dough base, juicy topping of chicken and fresh vegetables such as pak choi, carrot, and bell bell pepper, along with the various cheeses, presents a combination of complex yet mild flavors. A white wine with a good balance of acidity can complement the flavors of fresh vegetables and chicken very well, without overshadowing the flavor of the dish.

A Sauvignon Blanc would be an excellent choice for this type of pizza. This wine, known for its fresh notes and lively acidity, can cut through the richness of cheese and enhance the flavors of vegetables. The natural acidity of the Sauvignon Blanc would help highlight each ingredient of the pizza and provide a nice contrast to the softer flavors and texture of the dough and chicken. It is best to opt for a young Sauvignon Blanc, as its fruity characteristics and freshness will best complement the pizza toppings.

It is important to ensure that the wine selected is not too full-bodied or overly complex. Light to medium white wines are preferable in this case, as a wine with too much body or too much aromatic complexity could overpower the delicate flavors of the pizza, especially overshadowing the vegetables and the subtlety of the chicken.

As a pairing to avoid, it would be advisable not to choose very robust red wines or wines with very marked tannins, such as a Cabernet Sauvignon with a lot of aging, because these can be too overwhelming for the relatively light and fresh flavor profile of the pizza, especially with the presence of vegetables and chicken.

In summary, a Sauvignon Blanc, served fresh, will be the perfect accompaniment to this Chicken and Vegetable Pizza, creating a balanced pairing that will enhance the culinary experience without overloading the senses.

Beer pairing

For the Chicken and Vegetable Pizza, I would recommend a Pale Ale or a Saison, especially those that maintain a good balance between sweetness and bitterness, with spicy or floral final notes. The reason behind this choice is the wide range of flavors present in the pizza, from the natural sweetness of the vegetables to the richer, more complex taste of the chicken and cheeses.

A Pale Ale will complement the flavors by not overpowering them, highlighting the combination of meat and vegetable seasoning without overwhelming the palate. On the other hand, Saisons, known for their fruity and spicy character, can bring out the sweet notes of vegetables such as red bell pepper and carrot, while their light acidity and carbonation cleanse the palate between mouthfuls, preparing for the next.

It is important to avoid very bitter beers such as intense IPAs (India Pale Ale) that could compete with the flavors of the pizza rather than complement them. Also, very dark or roasted beers such as Stout or Porter may be too heavy and overpower the flavor of delicate ingredients, especially vegetables.

In short, look for a Pale Ale or Saison that has a subtle spicy or floral character and a good balance of sweetness and bitterness to complement and enhance the flavors of this chicken and vegetable pizza without overwhelming it.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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