Lunch · Italian
Thin-Crust Chicken and Mozzarella Pizza
Pizza dough kneaded and risen at home, a reduced tomato sauce and a chicken and mozzarella topping. The whole pizza is the portion.
- per serving
- 597 kcal
- Protein
- 45 g
- Total time
- 2 h
- Makes
- 1 serving
- High protein
Instructions
Mix the 65 g of flour with the yeast. Add 40 ml of lukewarm water at 30 °C (85 °F), 0.7 g of salt and 2 g of olive oil. Knead for 8 minutes on a mat, without extra flour, until smooth. Cover and let rise for 60 minutes in a warm room, until clearly puffed; give it 30 minutes more if it is still dense.
After this rise, preheat the oven to 240 °C (475 °F) with a metal baking sheet inside for 20 minutes. Chop the tomato and garlic. In a small saucepan, heat 2 g of oil, cook the garlic for 30 seconds, then add the tomato, oregano, pepper and 0.3 g of salt. Reduce uncovered for 12 to 15 minutes: the sauce should be thick with no free liquid.
Cut the 120 g of raw chicken into 1 cm strips. Sear them with the remaining 2 g of oil and 0.3 g of salt for 7 to 9 minutes over medium heat, stirring; they should be cooked through, 74 °C (165 °F) on a thermometer. Shred roughly. Weigh 55 g of mozzarella without its packing liquid and pat it dry.
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