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Pizza Poulet aux Poivrons

Pizza Poulet aux Poivrons






2 heures 10 minutes

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  • 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



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Tip: Garnish with fresh basil if desired.

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