Pizza and Turkish flatbreads
Inspired by São Paulo’s quick-pizza culture with ready-made dough, this recipe combines leftover cooked chicken with tomato sauce, Kashar cheese, and corn. The pizzas are ready in 25 minutes. Cream cheese provides the creamy texture that is a favorite at Brazilian pizzerias.
Place the ready-made mini pizza crusts on the counter and gently flatten them by hand, leaving the edges slightly thicker.
Spread the tomato sauce and cream cheese mixture over each crust. Top with the shredded chicken, corn, and grated Kashar cheese, then sprinkle with thyme.
Preheat the oven to 220°C / 430°F. Place the mini pizzas on the middle rack and bake for 12 minutes, until the cheese melts and the edges are golden.
Unbaked mini pizzas can be frozen for 2 months if frozen right after the dough is shaped. Bake them straight from frozen without thawing. Allergen: Contains wheat (gluten) and dairy.
Krem peynir bulamadığım için labne kullandım, üstü yine kremsi ve akışkan oldu, tadında ciddi bir fark hissetmedim. 220 derecede 12 dakika pişirdiğimde kenarları tarifte tarif edildiği gibi altın rengi aldı.
Labne ile denemeniz güzel bir gözlem, kıvamı krem peynire çok yakın. 12 dakikalık pişirme süresi çoğu fırında yeterli oluyor ama fırınınız düşük ısıtıyorsa 2-3 dakika uzatabilirsiniz.
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