A pizza to go nuts about if you're a fan of Brie on anything (especially pizza, as I proved to be) or the creamy cheese-chicken combination on pizza. :)
With some added bell pepper strips and corn from the can for extra crunch and texture. Go easy on the veggie additions, the pizza is supposed to taste mainly like chicken and creamy melted cheese and Brie. Enjoy. :)
Last year: Classic blondies with white chocolate chunks (American).
Two years ago: King Bao Ji Ding (Kung Pao Chicken) (Chinese).
Three years ago: Spaghetti nests with dill cream and caviar.
Four years ago: Baby making and no cooking :).
Ingredients (serves 1-2; for a 36 cm pizza tin/tray):
- one portion of crispy pizza dough
- 3-4 tablespoons of thick cream
- 100 g grated Mozzarella cheese
- 100 g left-over grilled chicken meat
- 30-40 g thinly sliced white mushrooms
- 2-3 tablespoons corn kernels from the can
- 50 g Brie cheese, sliced
- a few strips of red bell pepper, thinly sliced (optional)
- salt and freshly ground white pepper to taste
After the dough is done rising, line the pizza tray with it. Preheat oven to 220 degrees C.
Spread the cream on the pizza base. Top with the grated mozzarella. Sprinkle some salt and pepper.
Top with the shredded chicken and the mushrooms and the bell pepper and the corn.
Don't forget the Brie cheese, cut into bite-sized triangles or wedges.
Put it in the oven and bake for 20-25 minutes. It's done, dig in!
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