Pizza "School"
10 servings
80 minutes
The 'School' pizza is a cozy taste of childhood inspired by school cafeterias, where the aroma of fresh baking filled the hallways. Its soft yeast dough serves as a tender base for juicy chicken, aromatic mushrooms, and a golden cheese crust. The classic combination of garlic-mayonnaise and tomato sauce gives the pizza richness, making each slice surprisingly balanced. Due to their small size, these mini-pizzas are perfect for friendly gatherings or family dinners, evoking warm memories and joy from simple flavor pleasures. Their preparation is an engaging process that brings loved ones together and awakens the desire to enjoy the moment.
1
Mix warm milk with warm water in a bowl. Add sugar (3 tablespoons), salt, yeast, and mix well. Let it sit for 10-15 minutes for the yeast to activate.
- Milk: 100 ml
- Water: 100 ml
- Sugar: 4 tablespoons
- Salt: 1 teaspoon
- Dry yeast: 2 teaspoons
2
Add flour and knead the dough. Then add vegetable oil and continue kneading by hand; the dough becomes soft and elastic after adding the oil. Cover the dough with a damp cloth to prevent it from drying out and let it rise in a warm place for 20-30 minutes.
- Wheat flour: 2.5 glasss
- Vegetable oil: 5 tablespoon
3
Prepare the filling. Cut the pre-cooked chicken breast into small cubes. Also, cut the fresh mushrooms into cubes. Grate the cheese on a coarse grater.
- Chicken fillet: 550 g
- Mushrooms: 150 g
- Hard cheese: 150 g
4
Prepare garlic-mayonnaise sauce. Add granulated garlic to mayonnaise, squeeze garlic through a press, and add water. Mix with a whisk or fork. Add water in parts to achieve the consistency of liquid sour cream. It can also be made without mayonnaise and still tastes very good. Prepare tomato sauce. Add sugar (1 tablespoon) to tomato paste and also add water in parts, mixing well.
- Tomato paste: to taste
5
The dough has risen, transfer it to a work surface and lightly sprinkle with flour. Divide the dough into 10 equal parts. Roll small balls from each piece and pinch the edges at the bottom. Let the dough rest for about 5 minutes.
6
Roll out the dough into small pizzas measuring 12.5-15 cm in diameter. Transfer to a baking sheet with some space between them. Cover with a towel and let rise for about 10 minutes.
7
Make edges on the pizzas. Spread each pizza with 1-1.5 tbsp of tomato sauce. Add filling: chicken, mushrooms. Distribute mayonnaise sauce using a piping bag or spoon. Sprinkle with cheese. Bake at 200° for 15-20 minutes until golden brown, depending on your oven. Homemade mini pizzas are ready.