Crispy fit pizza with juicy chicken fillets, roasted vegetables and melted mozzarella. A light, protein-rich and filling version of the classic pizza, ideal for lunch or dinner.
Tags: high protein, for lunch, for dinner.
Preparation time: 35 minutes.
Baking time: 12–15 minutes.
Fit pizza base preparation time: 45 minutes (from another recipe).
Total preparation time: 1 hour 35 minutes.
Ingredients (4 portions): 1 fit pizza base, for the filling: 250 g of chicken fillets, a pinch of salt, a pinch of pepper, 1 small zucchini, 1 red pepper, 80-120 g of mozzarella cheese, 20 g of pizza sauce.
Preparation:
1. Prepare the fit pizza base.
2. Season the chicken with salt and pepper, roast it on a grill pan or grill.
3. Peel the zucchini and cut it into thin slices, lengthwise. Clean the pepper. Cut each half into strips about 0.5 to 1 cm wide.
4. Fry the zucchini* (see note) at medium (4) or medium-high temperature (5), if thin strips - 2 to 3 minutes per side, if slightly thicker strips - 3 to 4 minutes per side.
5. Fry the pepper* (see note). Place the pepper strips on the hot pan. Bake for 2-3 minutes without moving to set the color. Stir or turn. Bake for another 2-3 minutes until soft and slightly browned on the edges
7. Arrange the chicken, zucchini and pepper, then put slices of mozzarella on top.
8. Sprinkle pizza sauce (20 g) over the filling).
9. Bake for 12 to 15 minutes, until the dough becomes crispy, and the cheese is melted and slightly browned.
Note for roasting zucchini
How do you know the zucchini are ready?
Zucchini are roasted when:
- they soften, but they must not fall apart
- get slight brown lines or "grill" marks
- remain slightly firm, not mushy
Little tricks:
- do not overcrowd the pan, because then they will release water and cook instead of frying
- do not stir constantly, let them catch the color and only then turn
Note for roasting pepper
How do you know a pepper is fried?
Peppers are fried when:
- is soft, but must not fall apart
- it has slightly "caramelized" edges
- it remains a little crunchy
Hrskava fit pica sa sočnim pilećim fileom, pecenim povrćem i topljenom mocarelom. Lagana, proteinski jaka i zasitna varijanta klasične pice, idealna za ručak ili večeru.
Oznake: visoki proteini, za rucak, za veceru.
Vreme pripreme: 35 minuta.
Vreme pečenja: 12–15 minuta.
Vreme pripreme podloge: 45 minuta (iz drugog recepta).
Ukupno vreme pripreme: 1 h 35 minuta.
Sastojci (4 porcije): 1 fit pica podloga, za nadev: 250 g pilećeg filea, prstohvat soli, prstohvat bibera, 1 mala tikvica, 1 crvena paprika, 80-120 g mocarela sira, 20 g sosa za picu.
Priprema:
1. Pripremiti fit pica podlogu.
2. Piletinu začini solju i biberom, ispeci na gril tiganju ili roštilju.
3. Tikvicu oljustiti i iseći na tanke ploške, po dužini. Papriku ocistiti. Svaku polovinu iseci na trake širine oko 0,5 do 1 cm.
4. Prziti tikvice* (vidi napomenu) na srednjoj (4) ili srednje visokoj temperaturi (5), ako tanke trake - 2 do 3 minuta po strani, ako su malo deblje trake - 3 do 4 minuta po strani.
5. Prziti papriku* (vidi napomenu). Stavi trake paprike na vruć tiganj. Peci 2–3 minuta bez pomeranja da uhvati boju. Promešaj ili okreni. Peci još 2–3 minuta dok ne omekša i dobije blago zapečene ivice
7. Rasporedi piletinu, tikvice i papriku, pa preko stavi kriške mocarele.
8. Pospi sos za picu (20 g) preko nadeva).
9. Peci 12 do 15 minuta, dok testo ne postane hrskavo, a sir se istopi i blago porumeni.
Napomena za przenje tikvica
Kako da znaš da su gotove tikvice?
Tikvice su przene kada:
- omekšaju, ali ne smeju da se raspadnu
- dobiju blage braon linije ili “grill” tragove
- ostanu blago čvrste, ne kašaste
Mali trikovi:
- ne pretrpavaj tiganj, jer će onda pustiti vodu i kuvati se umesto da se peku
- ne mešaj stalno, pusti da uhvate boju pa tek onda okreni
Napomena za przenje paprike
Kako znaš da je paprika pržena?
Paprika je pržena kada:
- je meksa, ali ne sme da se raspada
- ima blago “karamelizovane” ivice
- ostaje malo hrskava
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