Pizza with chicken liver
6 servings
60 minutes
Pizza with chicken liver is a bold combination of Italian classic and the rich flavor of tender liver. Unlike traditional options, the main focus here is on depth of flavor, complemented by the sweetness of fried onions and the refreshing acidity of tomatoes. The thin dough infused with yeast aroma becomes the perfect base for a rich filling. Olives add zest while mayonnaise softens and harmonizes the taste. This dish embodies a gastronomic experiment that surprises and delights. Such pizza is perfect for family dinners or friendly gatherings, accompanied by a glass of dry red wine. The ready aromatic pizza with a golden crust comes out of the oven and becomes the center of attention on the table—an unusual yet delightful treat for connoisseurs of new flavor solutions.
1
Knead the yeast dough from flour, yeast, salt, and warm milk, add vegetable oil, and knead again. Place the dough on a greased baking sheet.
- Wheat flour: 1 glass
- Dry yeast: 10 g
- Salt: 0.5 teaspoon
- Milk: 0.5 glass
- Vegetable oil: 1 tablespoon
2
Cut the liver into small pieces and the onion into rings, mix and add half of the olives. Place on the dough.
- Chicken liver: 300 g
- Onion: 2 heads
- Olives: 100 g
3
Peel the tomatoes and mash them into a puree, season with salt and pepper to taste, and spread the tomato puree over the liver. Top with mayonnaise and garnish with the remaining olives.
- Tomatoes: 3 pieces
- Salt: 0.5 teaspoon
- Ground black pepper: to taste
- Mayonnaise: 4 tablespoons
- Olives: 100 g
4
Preheat the oven to 200–220 degrees. Place the baking tray in the oven and bake for about 20–30 minutes. Serve the finished pizza immediately.