This particular pizza didn't look that great, as you can notice if you look at its irregular shape because I accidentally put in too much water in my dough and only realized how runny and sticky it was after it was already done rising and it was time to roll it. I decided against adding more flour to compensate for the extra moisture, because I didn't want to wait for yet another rising time, so I went on with it and rolled it the best I could, topped it with the rest of the stuff and baked it as it was. The result was just as delicious as any pizza, except for the rustic shape, to say the least :D.
The pizza recipe is an Italian-American classic, using smoked chicken breast and the lovely Brie cheese. Try it once and love it forever :)
Last year: Banana brownie cake.
Two years ago: Chickpea and ras-el-hanout cous cous (Moroccan-style) (vegan).
Three years ago: Raspberry-chocolate brownies.
Four years ago: baby making and no cooking :)
Ingredients:
- one half of New York style dough
- 3 tablespoons tomato sauce from the jar
- 50-75 g grated Emmentaler cheese
- 50 g smoked chicken breast fillet
- 50 g Brie cheese (I used a really nice one called Caprice des Dieux)
- 1 teaspoon Italian herbs blend
- 1/2 teaspoon black pepper
- 1/2 teaspoon sweet paprika powder
Preheat the oven to 200 C. Roll out the dough into a round shape of approximately 26-30 cm diameter, on a baking stone or a tray rolled with baking paper.
Spread the tomato sauce on the rolled dough, followed by the grated cheese. Arrange the smoked chicken breast slices and the Brie cheese slices on the pizza based, then sprinkle the spices on top (dried herbs, pepper and sweet paprika powder).
Bake it in the preheated oven for 20-25 minutes, then take out and allow to cool for 5 minutes before cutting and serving. It's done, dig in! :)
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