Spicy Chicken Rye Pizza Launch

Dough: 165g bread flour, 35g rye flour, 110g whole milk, 10g granulated sugar, 1g salt, 15g olive oil, 6g fresh yeast. Filling: 230g chicken breast, 20g turkey pasta sauce, 10g onion, 10g green pepper, 10g red pepper, 60g homemade pizza sauce, 250g mozzarella cheese.

Pour all the dough ingredients into the bread machine.

Mix into a soft dough, seal and let it rest for 30 minutes. Then continue mixing until the development stage.

Roll into a ball, place in a large bowl, cover with plastic wrap, and refrigerate overnight.

Let the dough ferment until it doubles in size, then take it out and let it come to room temperature for one hour.

Filling: 230g chicken breast, 20g turkey noodle sauce, 10g onion, 10g green pepper, 10g red pepper, 60g homemade pizza sauce, 250g mozzarella cheese.

Wash the chicken breast and cut it into small pieces, then add turkey noodle sauce.

Mix well and marinate for about half an hour.

Heat in the microwave until just cooked, then let it cool.

Wash the green and red peppers and the onion separately, and cut them into small pieces. Set aside.

Take out the fermented dough, divide it into two portions, shape into balls, and let rest for 15 minutes.

Roll it out into a round piece about 20 centimeters in diameter.

Spread it on the bottom of the pizza pan, pushing the dough toward the edges to fit against the edge of the pizza pan.

Prick the dough with a fork.

Spread a layer of homemade pizza sauce.

Sprinkle a layer of cheese.

Place the pieces of chicken.

Then add the onions and green and red peppers.

Finally, spread another layer of mozzarella cheese, and let it ferment for about 30 minutes.

Place in the preheated oven, middle rack, bake at 180°C with top and bottom heat for about 15 minutes.

Freshly baked.

Demold and let cool to a warm temperature before eating.