Cheese and chicken pizza, healthy and nutritious (Eng/Esp)

I'm back with another pizza recipe to please little Alma's palate. This time, the star ingredient was chicken, but I didn't just add pieces of breast; I also added other juicier parts that will infuse the dough with flavor, blending harmoniously with the rest of the ingredients.

Making this recipe involves spending a considerable amount of time in the kitchen, but I do it with great love because I know I'll like the result. I'm a fan of melted cheese, as is my family, and especially Baby Bee, who has also developed a fascination with cheese that is surely hereditary.

For me, cooking is about giving free rein to my imagination, combining ingredients to create recipes that delight the senses and bring smiles to people's faces.

Ingredients:

• 17 sweet peppers
• 1 onion
• 20 cloves of garlic
• 6 ripe tomatoes
• 3 teaspoons of yeast
• 4 tablespoons of oil
• 700 grams of self-rising flour
• 5 pieces of chicken
• 1 1/2 cups of water
• 500 grams of mozzarella cheese for grating
• Salt to taste
• Sugar to taste

Procedure:

I prepared the dough following the traditional recipe. I placed the cup of water in a pot over low heat, and when it became warm, I removed it and added the yeast. The aroma and bubbles indicated that we were on the right track.

Next, I added the salt and two tablespoons of oil.

I gradually added the flour and kneaded until it came away from my hands. I left it to rest in a dark place and covered it with a cloth. This resting time was one hour.

I took the opportunity to cook the chicken stew and prepare the pizza sauce. To do this, I cut the chicken into small pieces, washed the chili peppers, and removed all the seeds, otherwise the stew could have a slight spicy kick, which would prevent the baby from eating it. I used 10 chili peppers for the chicken and 7 for the sauce, combining yellow and green ones to make it more visually appealing, especially for the chicken.

Then I peeled the onions and cut them into squares, dividing them in half for the sauce and the stew. I removed the seeds from the tomatoes and cut them into large pieces. Then I crushed the garlic cloves.

I grated the mozzarella cheese and stored it in the refrigerator.

I put both preparations on the stove, sautéing the seasonings in both with a clove of garlic. Then I added the tomatoes to one and the chicken to the other. I adjusted the salt in both pans.

I added half a cup of water to the pizza sauce, and after a while I checked the tomatoes with a fork to see if they were cooked. I removed them from the heat and let them cool. Then I blended them and added half a tablespoon of sugar.

The stewed chicken was juicy and had an excellent flavor, without any seasoning.

I took out the dough and checked that it had doubled in size. I kneaded it again and rolled it out with a rolling pin to place the pizza on a tray that I had previously prepared with butter and flour. I added the sauce and mozzarella cheese, which I find works better when grated as it covers the whole pizza.

Finally, I added the chicken and baked it in the oven at 250 degrees for about 10 minutes. We had a healthy, nutritious, and delicious lunch.