Julienne pizza on chicken base
Preparation of the base Mix the chicken breast (300 g) with the egg (25 g), salt (2 g), and black pepper (1 g) until a homogeneous dense mass is formed. Place it on parchment paper or a silicone mat, shape it into a circle with a diameter of about 22-24 cm, and create low edges with wet hands. Place the base in an oven preheated to 180°C and bake for 15 minutes. Remove the base and let it cool slightly so that the meat juice partially absorbs back, and the surface becomes more stable for the sauce. Preparation of the sauce Finely chop the champignons (50 g) and garlic (4 g). Place them in a dry frying pan and cook for 6-7 minutes until the mushrooms release moisture and become soft. Add sour cream (70 g) and salt (1 g), heat the sauce for another 2 minutes, then blend it with a blender until a smoother creamy texture is achieved. Preparation of the filling Slice the champignons (30 g), chop the onion (20 g) into small cubes, and grate the hard cheese (40 g) on a medium grater. Spread the mushroom sauce over the chicken base, lightly sprinkle with some cheese, distribute the onion and champignons, then add the remaining cheese. Return the pizza to the oven and bake at 180°C for another 18-20 minutes until the cheese is completely melted and the edges of the base are firm and slightly browned.
Preparation of the base
Mix the chicken breast (300 g) with the egg (25 g), salt (2 g), and black pepper (1 g) until a homogeneous dense mass is formed. Place it on parchment paper or a silicone mat, shape it into a circle with a diameter of about 22-24 cm, and create low edges with wet hands.
Place the base in an oven preheated to 180°C and bake for 15 minutes. Remove the base and let it cool slightly so that the meat juice partially absorbs back, and the surface becomes more stable for the sauce.
Preparation of the sauce
Finely chop the champignons (50 g) and garlic (4 g). Place them in a dry frying pan and cook for 6-7 minutes until the mushrooms release moisture and become soft.
Add sour cream (70 g) and salt (1 g), heat the sauce for another 2 minutes, then blend it with a blender until a smoother creamy texture is achieved.
Preparation of the filling
Slice the champignons (30 g), chop the onion (20 g) into small cubes, and grate the hard cheese (40 g) on a medium grater.
Spread the mushroom sauce over the chicken base, lightly sprinkle with some cheese, distribute the onion and champignons, then add the remaining cheese. Return the pizza to the oven and bake at 180°C for another 18-20 minutes until the cheese is completely melted and the edges of the base are firm and slightly browned.
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