

Veggie Stuffed Chicken
This chicken recipe combines vegetables, cheese, and citrus into a zesty recipe which is sure to delight!
Level: Intermediate
Yield: 3 medium pizzas
Total: 1 hr 40 min
Prep: 25 min
Inactive: 1 hr
Cook: 12-15 min
Level: Intermediate
Total: 1 hr 40 min
Prep: 25 min
Inactive: 1 hr
Cook: 12-15 min
Yield: 3 medium pizzas
My family's designated pizza night is Friday night and skipping it just feels wrong! I have been experimenting with pizzas for over 10 years, mixing and matching ingredients, trying to get the crust just right, and so on... When we were building our new house, we looked at every oven on the market in Japan trying to find a good oven worthy of pizza night. (I think we drove our house builder crazy!) Check out my recipe below. I think you and your family will love it, and even get a taste of how we do pizza in America!
2 1/2 cups warm water
1/4 cup sugar
3 teaspoons instant yeast
1/4 cup olive/vegetable oil
2 teaspoons salt
6 cups bread flour
Cooked Ground Beef or Salami
Green Bell Peppers, 1/2 a Cooked Onion, Black Olives, Jalapenos, Capers,
Shredded cheese
1
Heat oven to 220 degrees C.
2
In the bowl of a stand mixer, dissolve yeast and sugar in warm water and let sit until frothy. In a separate bowl mix flour and the salt. Add flour to the yeast mixture 1 cup at a time, mixing well between additions. Continue adding flour until dough easily pulls away from the sides of the bowl. (The dough will still be sticky.) Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
3
When doubled in size, punch down dough. Place on a floured surface. Knead dough for 5 to 10 minutes or until you can stretch the dough without it ripping. Cut dough into 3 equal portions.
4
Now, take 1 of the dough balls and make it into a crust using your hands. Once the dough is spread out to your desired size, spread on the pizza sauce. Next add your toppings. Then cover with shredded cheese.
5
Bake in the oven for 12-15 min.
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