Pizza Poulet aux Poivrons
Ingrédients
Pâte
- 2-1/4 to 2-1/2 cups (550 to 625 mL) bread flour
- envelope 1 (2-1/4 tsp/11 mL) Fleischmann's® Pizza Yeast or Quick Rise Yeast
- 1 c. à thé (5 mL) de sel
- 1 tasse (250 ml) d'eau tiède
- 1 c. à thé (5 mL) de sucre
- 2 (30 ml) cuillères à soupe d'huile végétale Mazola®
Pizza toppings
- 2 (30 ml) cuillères à soupe d'huile végétale Mazola®
- 1/3 cup (75 mL) tomato sauce
- 1 cup (250 mL) shredded mozzarella cheese
- 1 cup (250 mL) cooked sliced chicken
- 1/2 cup (125 mL) sliced onions
- 1/2 each red and green peppers, sliced
PRODUITS
Méthode
- Dough: Stir together 2 1/4 cups flour, yeast and salt in large bowl. Make well in center of mixture. Stir warm water with sugar; pour into center of well.
- Working from outer edges of bowl, mix flour mixture into water until shaggy dough starts to form. Turn out onto lightly floured work surface. Knead for 8 to 10 minutes, adding flour as needed, until dough is smooth and elastic.
- Place dough in oiled bowl. Cover with plastic wrap; let stand for 15 to 30 minutes or until doubled in volume. Omit if using Pizza Yeast.
- Pizza: Preheat oven 425?F (220?C) and set rack on bottom position. On lightly floured surface, roll out dough into 12-inch (30 cm) round, about 1/2-inch (1 cm) thick. Transfer to lightly oiled pizza pan or large baking sheet.
- Spoon tomato sauce evenly over dough, leaving 1/2-inch (1 cm) border all around. Sprinkle with cheese; top with chicken, onions, and red and green peppers. Bake for 10 to 15 minutes or until crust is golden brown and cheese is melted and bubbling.
