Golden crispy Orleans chicken leg pizza

Golden crispy Orleans chicken leg pizza

Introduction:

Production steps:

Step 1: prepare the pizza stuffing.

Step 2: remove the bone from the chicken leg.

Step 3: add 10 grams of barbecue.

Step 4: mix with 10 grams of water and marinate for more than 3 hours.

Step 5: prepare the dough material.

Step 6: the yeast is boiled with warm water.

Step 7: fill a large bowl with sifted flour.

Step 8: add the yeast.

Step 9: add sugar and salt.

Step 10: add pumpkin puree.

Step 11: stir into dough and add salad oil.

Step 12: knead until the surface is smooth.

Step 13: cover with plastic film and ferment in a warm place.

Step 14: prepare the other ingredients for the pizza filling.

Step 15: wash the green pepper and cut it into circles.

Step 16: peel and slice the potatoes.

Step 17: cut the mozzarella cheese into thin strips and set aside.

Step 18: oil the baking tray.

Step 19: bake the cured chicken.

Step 20: set aside the roasted meat.

Step 21: similarly, bake the potato chips.

Step 22: set aside the baked potato chips.

Step 23: ferment the dough to twice the size and remove.

Step 24: gently press the exhaust.

Step 25: roll it into a large wafer.

Step 26: spread it on the pizza plate and relax for 10 minutes.

Step 27: after the dough is relaxed, put a small hole in the dough with a fork, and then brush with homemade ketchup.

Step 28: Sprinkle with a small portion of mozzarella cheese.

Step 29: bake in the oven until the cheese melts slightly and take out.

Step 30: spread the baked potato chips.

Step 31: spread the chicken.

Step 32: spread the green pepper ring.

Step 33: Sprinkle with corn.

Step 34: Sprinkle with mozzarella.

Step 35: finish with tomato sauce.

Step 36: preheat the oven at 175 degrees, heat up and down, bake in the middle, about 20 minutes.

Materials required:

High gluten flour: 200g

Pumpkin puree: 100g

Warm water: 100g

Yeast: 3 G

Chicken leg: 1

Orleans barbecue: 10g

Water: 10g

Potatoes: 1

Green pepper: 2

Corn: moderate

Mozzarella: 150g

Tomato sauce: right amount

Note: before baking, you must fork the dough with a fork, otherwise the dough will be the same as the steamed bun, and it will not look good.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: other