Inspired by São Paulo's fast, ready-dough pizza culture, this recipe tops leftover poached chicken with tomato sauce, cheese and corn, and gets it into the oven in twenty-five minutes. The ultra-creamy cheese layer Brazilian pizzerias are known for comes from a swirl of cream cheese.
Lay out the ready mini pizza dough rounds and gently flatten them by hand, leaving the edges slightly thicker.
Spread each dough with the tomato sauce and cream cheese mixture, then scatter the shredded chicken, corn and grated kashar and sprinkle with oregano.
Preheat the oven to 220°C, place the mini pizzas on the middle rack and bake for 12 minutes until the cheese melts and the edges turn golden.
If you freeze the unbaked mini pizzas right after topping them, they keep for 2 months; bake straight from frozen without thawing. Allergens: contains wheat (gluten), milk and dairy.
You can swap the corn for finely diced bell pepper; this cuts the sweetness and adds a touch of freshness to the pizza.
Admin DadaGastro · verified in test kitchenKrem 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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