Pizza julienne

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Start making pizza with dough. Prepare all the necessary ingredients. Olive oil is used in the classic pizza dough recipe. But it can be replaced with any other refined vegetable oil. Use premium flour. Milk is suitable for any fat content.

2. STEP 2

   

   Before using yeast, read the instructions for it. There are different types of yeast - some need to be activated by first dissolving in warm water or milk, and some can be immediately added to flour. Those that need to be activated are suitable for us. Add sugar and yeast to warm milk (37-40°C). Stir and leave for 10 minutes. If a fluffy cap appears on the surface, it means the yeast has activated and you can continue cooking.

3. STEP 3

   

   To knead the dough, take a deep bowl in which it will be convenient to mix dry and liquid ingredients, or a wide horizontal work surface. I will knead on the board. Sift the flour to remove small debris and oxygenate the dough. Place half the flour in a bowl (or on a surface). Add salt and mix it with flour so that the dough is evenly salted. Make a well in the middle of the flour.

4. STEP 4

   

   Pour half the olive oil into the flour and the yeast dissolved in milk in small portions. Be sure to add the liquid component to the dry component, and not vice versa. This way the dough will be the most successful. Since the properties of flour of the same type, but from different manufacturers, may differ, to obtain the desired consistency, add flour in small portions. Leave a little flour (about 1 tablespoon) on the dust.

5. STEP 5

   

   The dough should be soft and tender, but not stick to your hands. Grease the bottom and sides of the bowl with olive oil to prevent the dough from sticking to the bowl. Also knead the finished dough with butter using your hands. Cover the bowl with a napkin or towel so that it does not dry out and rises well. Leave in a warm place for about 1-1.5 hours.

6. STEP 6

   

   While the dough is rising, prepare the filling. The classic version of this pizza uses chicken breast fillet. However, I prefer chicken thigh meat; it makes the pizza even tastier. Champignons can be fresh or frozen. Take milk with a fat content of at least 2%, vegetable oil - any kind.

7. STEP 7

   

   Rinse the chicken and dry it with paper towels to reduce splattering when frying. Cut it into thin strips. Peel the onion, rinse and cut into thin half rings. This way they will cook quickly and remain intact. If you want the onion not to be visible in the filling, chop it into small cubes. Peel the champignons, rinse and cut into thin slices. This way the taste of the mushrooms will be better preserved and they will cook faster.

8. STEP 8

   

   To fry the filling, take a frying pan with a diameter of at least 22 cm so that all the filling can fit. Heat it over medium heat. Pour in the oil and over medium heat, stirring occasionally, fry the chicken until it turns white.

9. STEP 9

   

   Add mushrooms and fry for another 5-10 minutes. If you use frozen mushrooms, be prepared for longer frying times as they release a lot of moisture. Guide yourself this way - if the products do not “float” in the water, then add onions next.

10. STEP 10

    

    Season with salt and pepper. Fry everything together until the moisture has completely evaporated.

11. STEP 11

    

    Add milk to the pan. Bring to a boil over high heat, stirring constantly. Reduce heat and sift flour over top of filling. Stirring constantly, simmer the filling for another 2-3 minutes until it thickens.

12. STEP 12

    

    The filling is ready, leave it to cool. Turn on the oven to preheat at 200 degrees.

13. STEP 13

    

    Grate the cheese on a coarse grater.

14. STEP 14

    

    During this time, the dough should increase several times. Roll it out using a rolling pin or your hands into a round layer with a diameter of about 30 cm. Leave the edges thicker to form a side.

15. STEP 15

    

    Spread the filling evenly over the dough.

16. STEP 16

    

    Sprinkle grated cheese on top. Bake for 15-20 minutes on the middle shelf of an oven preheated to 200 degrees in the “top-bottom” mode. Cooking time will vary depending on your oven, so check for doneness. When the pizza is ready, the dough will rise and lightly brown. When gently pressed with your palm, the dough should not “walk.”

Comments on the recipe

Neujelia

20.10.2023

4.8

This julienne pizza has only one drawback - it is eaten too quickly!!!😂But it also cooks quickly, which is nice (I made the dough in advance, and pizza for lunch will take no more than 20-30 minutes of preparation) I have three types of cheese here - mozzarella , ricotta, parmesan, and didn’t add chicken at all - for those who don’t eat meat. I roll out the dough as thin as possible - in the process the flatbread becomes more fluffy, it tastes like the most delicate jujube miracle - I love this!! Basil sprigs, balsamic sauce and additional grated Parmesan add additional meaning. I will definitely use the recipe again and again!! Thank you!

Helga

20.10.2023

4.6

I love pizza, but I have varying success with it. According to this recipe, the dish turned out to be very successful: the dough is not hard, it’s crunchy on the sides, and the filling!... To be honest, I’ve never eaten or cooked julienne, and it’s so delicious! There were no difficulties with the preparation; I rolled out the dough on a baking sheet with a silicone mat, baked it a little longer, as I turned down the heat and put on water so it wouldn’t burn. Therefore, there is no pleasant blush. Special thanks for indicating the exact amount of salt, otherwise “to taste” I usually end up with too little salt. True, I added a little less pepper. Overall, thanks for the great recipe!

Aleftina

20.10.2023

5

Thanks for the great recipe!!! I always wanted to learn how to cook pizza, but the recipes kept coming across wrong....😔 and I never succeeded. Now you can say that I know how to cook pizza, thanks to this recipe☺️!!!