Pizza with Turkey breast and mushrooms

Description

Pizza with chicken and mushrooms (with Pomodoro sauce) Recipe is divided into three parts: 1) preparation of the dough 2) the sauce 3) pizza

Ingredients

Flour

300 g
Water

250 ml
Yeast

6 g
Salt

0.5 tsp
Spices

2 tsp
Tomato

5 piece
Basil

3 coup
Olive oil
Breast of Turkey

0.5 kg
Mushrooms

6 piece
Mozzarella

300 g
Parmesan

50 g

Cooking

Mix flour, salt and Italian herbs.

In warm water add yeast and mix thoroughly to dissolve. There add olive oil.

Pour our mixture into the flour and knead the dough.

It should be soft and elastic, but at the same time should not stick to hands.

Then send the dough in a warm place (I use the slow cooker in the "Yogurt"), for 40 minutes. When the batter is "walked" (increased in size by 2-3 times), divide it into two equal parts, wymesone each of them and sent again in a warm place for 20-30 minutes. While the dough is brewing, one can prepare the sauce and prepare the rest of ingredients for our pizza.

Boil water, pour it on tomatoes, leave for 1-2 minutes and put them under cold water.

This will help us to quickly and painlessly clean up our tomatoes from the skin.

Cut the tomatoes into thin slices.

Put a deep pan (or small pot) on the fire, pour into it the olive oil, add Italian herbs and cut in half a clove of garlic to the oil soaked in his scent and gave a light spicy taste to our sauce. Before adding the tomatoes, remove garlic. The tomatoes simmer on a slow fire, stirring occasionally. To make the sauce thick and not watery, you need to give him time. Cook it until, until it reaches the desired consistency. In the end add fresh Basil, cook for another minute and remove from heat.

Clean the champignons and cut into slices of medium thickness (3-4 mm).

Turkey (or chicken) fillet boil in salted water and cut into small cubes.

Mozzarella cut into thin slices.

Cooking the pizza: Take a baking sheet, sprinkle it with flour and spread on him our dough (one part). IMPORTANT! The pizza dough is traditionally supposed to stretch the arms and not roll out with a rolling pin. Gently, starting from the middle, stretch the dough to the edges. Pizza should be very thin (3-5 mm). The edges do the "bumpers" that would later become crisp.