ontinues this summer with new recipes and new tips! MysCook now offers you its own version: a pizza with chicken and basil pesto. What a change from the traditional tomato and cheese sauce.
For the pizza dough
200ml lukewarm milk
200ml lukewarm water
2 ½ tablespoons olive oil
1 teaspoon Saf-instant yeast
1 ½ tsp salt
For the pesto
40g fresh basil (4 handfuls)
3 cloves of garlic
40g unroasted walnuts, pine nuts or almonds
60ml olive oil
In the bowl of a kneader, mix all the ingredients except the salt.
Collect the dough without kneading, just homogenize.
Cover and allow to autolyse for 30 minutes or more.
Once this time has elapsed, add the salt and knead for 7 minutes at medium speed.
Let grow 1-1h30.
Meanwhile, prepare the pesto by mixing all the ingredients. Book.
Collect the dough, degas and shape 4 balls of 280g each.
Let rise 30min.
Sprinkle your work surface with a mixture of flour and fine semolina.
Roll out each ball of dough by stretching the dough.
Spread over the pesto, add the cooked chicken, the mozzarella and the tomato cut into thin slices.
Bake for 9-10 minutes in a preheated oven at 250C.