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Pizza with chicken and pineapple
The combination of sweet and salty is successfully concentrated in the pizza with chicken and pineapple (it is also called Hawaiian). The exotic fruit and marinated chicken meat are spread over a thin yeast flatbread and covered with a generous layer of melted cheese. This filling not only pleasantly surprises with its taste but is also healthier than the long-established version with smoked sausage.
Caloric value: 197 kcal per 100 grams of the dish.
Ingredients
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For the dough:
- flour (strong) - 350 g;
- purified water - 175 ml;
- olive oil - 20 g;
- fine salt - 6 g;
- white sugar - 10 g;
- dry yeast - 5 g.
For the filling:
- canned pineapple - 300 g;
- hard cheese - 160 g;
- tomato paste - 90 g;
- purified water - 100 ml;
- vegetable oil - 25 ml;
- garlic - 1 clove;
- Italian herbs - 0.5 tsp;
- salt, hot pepper - to taste.
For marinating the meat:
- chicken fillet - 175 g;
- garlic - 2 cloves,
- fine salt - 1 tsp,
- vegetable oil - 25 ml.
Preparation
- Prepare the ingredients for the dough. The water should be warm, about 38 degrees. Make sure to use olive oil to preserve the character of the pizza with chicken and pineapple. Dry yeast can be replaced with fresh yeast in an amount of 15 grams if necessary.
- Gather all the components for the filling. Drain the juice from the canned pineapple (it can be drunk). If the fruit is sliced into rings, chop them into smaller segments.
- Prepare the products for marinating the chicken. Trim the fat and membranes from the meat.
- In the signature version of Hawaiian pizza, the chicken is not boiled or fried beforehand. It is marinated. For this, the fillet part should be cut into small very thin slices.
- For the marinade, press the garlic into a bowl.
- Add salt and pour in the oil. Mix everything well with a spoon.
- Place the meat slices in the mixture. Stir them so that each piece is soaked in the marinade. If the oil does not cover the volume, add a little more. While the dough is preparing, leave the bowl with the marinated fillet on the table.
- To speed up the dough preparation, start the fermentation first. For this, pour all the sugar and yeast into a container with warm water. Stir and wait until the liquid froths.
- Sift the flour into a deep bowl. Pour in the fermentation mixture and add salt.
- Start kneading the dough right in the bowl, gradually adding the oil in several stages.
- Gather the dough into a ball. Leave it in an oiled bowl to rise, covered with a towel.
- Meanwhile, prepare the tomato spread. For this, add finely chopped garlic to the heated oil.
- As soon as a warm garlic aroma appears (this will happen in about 0.5-1 minute), add the tomato paste to the pan.
- Immediately dilute it with water, add salt, Italian herbs, and a little hot pepper if desired. Simmer the mixture for 3-4 minutes on low heat.
- Grate the cheese finely.
- About 40 minutes later, the dough will rise significantly - meaning you can continue working with it.
- Set the oven to 190 degrees with top and bottom heating. First, knead the dough and divide it into 2 parts. Roll out a thin circle 2-3 millimeters thick for the first pizza.
- Transfer it to a baking sheet lined with parchment paper. Fold the edges, braiding them inside the circle.
- Apply a thin layer of the tomato spread, trying not to touch the patterned edge.
- Lightly sprinkle the surface with cheese and distribute half of the marinated meat.
- Scatter some pineapple pieces.
- Cover everything with half of the grated cheese and place the first preparation on the middle rack of the oven.
- In about 15-17 minutes, the pizza will be ready. It can be garnished with fresh mint and basil leaves. Prepare the second pizza in exactly the same way and bake it.
The thin slices of meat have cooked and remained juicy, mixed with pineapple and enveloping cheese. It can confidently be said that the pizza with chicken and pineapple will win over new fans from the very first taste. Enjoy your meal!
