Ingredients
| 1/2 |
cup water |
| 1 1/2 |
cups wheat flour |
| 1 |
tbsp yeast |
| 1 |
tbsp salt |
| 1 |
tbsp olive oil |
| 1 |
tbsp Rosemary, Dried |
| 500 |
g Chicken, Heart |
| 2 |
tbsp canola oil |
| 50 |
g onion |
| 1 |
cup (240g) Tomatoes, Red, Ripe,Canned, Whole, Regular Pack |
| 2 |
cups (180g) Tomatoes, Red, Ripe, sliced |
| 3 |
garlic cloves |
| 1 |
tbsp basil, dried |
Directions
- add yeast to 35ºC water and mix well;
- add the olive oil to the water and mix;
- in a separete bowl, mix the wheat flour, salt, and rosemary;
- add the water to the bowl, mixing with the flour;
- allow the mixture to grow for 1 hour;
- chop the garlic, onions, fresh tomatoes and chicken hearts;
- in a pan, add the chicken hearts and the canola oil and bring to a boil;
- cook for 10 minutes, then add the basil, garlic and canned tomatoes, cooking for 5 minutes;
- add the fresh tomatoes and cook for another 20 minutes, stiring frequently, until the gravy is well reduced;
- in a table, pour some wheat flour to open the pizza;
- cover with the gravy and bake for 20 minutes in 260º C oven;
Categories
Chicken, First Course, Italian
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