Chicken in Pizza Dough
about 4 hours
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water ( 105~ to 115 degrees)
all-purpose flour, unsifted
(1/4 ounce) envelope active dry yeast
chicken breasts ( and any vegetables of your choosing)
Prepare pizza dough (see recipe following). While dough rises, prepare baked chicken and vegetables.
After dough has risen and chicken has finished baking, turn dough onto a lightly floured board.
Cut off a small piece of dough the size of a tennis ball to use for a top decoration.
Form remaining dough into a ball and roll out to a 12 x 17-inch rectangle. Place chicken, breast side down, in the middle of the dough.
Arrange vegetables around chicken.
Wrap sides and ends of dough over chicken.
Turn right side up and place on a baking sheet. Brush surface with beaten egg.
Roll out reserved piece of dough.
Using a cookie cutter, cut out a design and place on top of dough wrapped chicken.
Brush with egg.
Bake in pre- heated 425 degrees oven for 30 minutes, until golden brown.
To serve, let everyone tear off the bread, then cut up the chicken.
PIZZA DOUGH: Dissolve yeast, sugar and salt in warm water.
In large bowl, combine 2 cups of flour and yeast mixture; beat with an electric mixer several minutes.
Stir in enough additional flour to make a stiff dough.
Turn out on a floured board and knead 5 minutes until smooth and elastic. Place dough in a lightly oiled bowl; turn to coat surface of dough with oil.
Cover with a damp cloth and let rise in a warm place until double in bulk (about 2 hours).