Crispy chicken and broccoli pizza for the perfect evening
When hunger strikes after a long workday, many people instinctively reach for a frozen pizza. The thought of a complicated cooking session is daunting at first. But a homemade pizza is a wonderful way to end the day in a relaxed manner. With a little preparation, you can conjure up this chicken and broccoli pizza.
- 1/2 cube of fresh yeast (21 g)
- 1 tsp sugar
- 150 ml lukewarm water
- 250 g wheat flour (type 550)
- 1 tsp salt
- 2 tbsp olive oil
- 1 clove of garlic
- 1 tbsp olive oil
- 200g passata (strained tomatoes)
- 2 tbsp sour cream
- 1 tsp dried oregano
- 1/2 tsp basil
- Salt and pepper (to taste)
- 100 g broccoli florets
- 150g chicken breast
- 150 g grated cheese (e.g. mozzarella)
- Dissolve the yeast and sugar in a bowl of lukewarm water.
- Place the flour and salt in a large bowl and make a well in the center. Pour in the yeast mixture and add the olive oil. Knead the dough until it is elastic. Cover it and let it rise in a warm place for 30 minutes.
- Meanwhile, peel and finely chop the garlic. Heat the olive oil in a pot and add the garlic.
- Add the strained tomatoes, sour cream, and spices. Let the sauce simmer over medium heat for a few minutes until it reaches a creamy consistency.
- Divide the broccoli into florets and blanch them in boiling salted water for about 2 minutes. Plunge them into cold water and drain. Cook the chicken fillet in a pot of water until tender. Then cut it into bite-sized cubes.
- Preheat the oven to 230°C (450°F) using conventional oven settings (top and bottom heat). Roll out the dough into a circle on a baking sheet lined with parchment paper. Spread the tomato sauce evenly over the dough and top with the cooked chicken pieces and broccoli. Sprinkle generously with cheese.
- Slide the pizza onto a hot baking sheet and bake for 12-15 minutes, until the edges are golden brown and the cheese is melted.
Chicken and broccoli pizza: the best weeknight dinner of the week
The biggest advantage of homemade pizza lies in the complete control you have over all the ingredients. You decide how thick or thin the crust will be and what quality the toppings should be. Fresh from the oven, the dough is incomparably crispy and warm. To achieve this at home, it's best to preheat your oven to the highest possible temperature. A preheated baking sheet or pizza stone works wonders, ensuring a wonderfully crispy base that doesn't get soggy under the toppings.
The combination of chicken and broccoli might sound unusual at first, but it harmonizes perfectly. Broccoli adds a subtle earthy note and provides a beautiful color contrast. To prevent the florets from burning or becoming tough in the hot oven, it's best to blanch them beforehand for one to two minutes in boiling salted water. Cut the chicken into bite-sized pieces. A quick sear in a pan prevents the meat from releasing too much water later on the pizza and making the dough soggy.
When it comes to the sauce, you have plenty of room for creative ideas. A classic tomato sauce provides a fruity base. If you prefer something a little richer, simply stir in a spoonful of ricotta or a splash of cream into the strained tomatoes. It's also worth thinking outside the box when it comes to cheese. Mozzarella is, of course, the undisputed favorite for those typical melted strands. However, if you mix in some strong mountain cheese or a mature Gouda, your pizza will instantly gain much more character and a pleasant tang.
Once the pizza is in the oven, it only needs a few more minutes until the cheese is golden brown and bubbly and the crust is beautifully puffed up. The aroma that fills the kitchen is guaranteed to whet your appetite.
Pizza is always a good idea. Try this pizza with pear and blue cheese or this chanterelle pizza.
