Pizza Bianca - BeeaaB - MyBeeaaB

After we have seasoned the chickens the night before, the next step is to prepare the batter. In a large and deep bowl, we mix milk and eggs together, then add salt and then flour little by little and beat with a hand mixer until it becomes like porridge, then add the liquid dough and mix. It is time to add oil. Then we add the rest of the flour to get a smooth and soft dough, after that we knead it by hand for 10 minutes. Then cover the dough with nylon. We cover the container with a large cloth and place it in a suitable place that is slightly warm for 45 minutes until the volume of the dough doubles.

From the night before, we slice 400 grams of raw chicken breast and add 200 grams of onion, 100 grams of green bell pepper, 3 medium cloves (9 grams) of grated garlic and half a teaspoon (2 grams) of salt, 2 grams of thyme and 1 spoon We mix a tablespoon (6 grams) of olive oil and put it in a closed container in the refrigerator. It is better to have sliced ​​chickens thicker than 1 should not be cm and should be about 3 x 6 cm in size.

After we take the dough and set it aside. Turn on the oven and set it to 160 degrees Celsius. We remove the chicken slices from the ingredients (it is better to separate them if the onions or garlic and bell peppers are stuck to the chickens), place them on the grate and the oven tray and cook in the oven for 30 minutes. If the chicken slices are too thin, reduce the time to 20 minutes so that the chicken does not dry out too much. After cooking, we take it out of the oven.

First, we fry 1 tablespoon (13 grams) of flour on a low flame until it comes out of the raw state. The color of the flour should not be dark. When the flour has cooled, add 100 grams of low-fat milk little by little and mix until the mixture is uniform and put it on a gentle flame. When it thickens, add 1 gram of dry thyme and 2 grams of black pepper and remove from the flame. The sauce should be relatively fluid, like porridge, so that it spreads easily on the dough.

After the volume of the dough doubles (it takes about 45 minutes), we divide it into 5 equal parts. Grease the bottom of 5 suitable containers with a few drops of oil. We spread the dough on the bottom of the container (the thickness of the dough is to taste, but it is better not to be less than one centimeter because it may be too dry). Pour half of the béchamel sauce on the dough and spread it. Then add 125 grams of cheese. After that, we put the chicken pieces together and then add 500 grams of sliced ​​raw mushrooms. At this stage, we add some of the 360 ​​grams of barbecue sauce and the rest of the béchamel sauce on the chicken and mushrooms. After that, we pour another 250 grams of cheese on the entire pizza and pour the rest of the barbecue sauce on the cheese, and in the last step, we add 100 grams of olives (seedless black olives are a better option). We put it in the oven for 45 minutes with a temperature of 160 degrees Celsius, which has been turned on for 10 minutes. Note: In order for the pizza dough to be light and fluffy during cooking, you can put a container of water in the lowest setting while cooking. Put it on the oven floor and turn on the fan inside the oven. It is better to let the pizza cool down a bit before cutting the pizza so that the layers of the pizza separate. Don't be. Approximate_time_for_preparation_3_hours