For pizza topping:
1. Traffic-light colored (red, yellow, green) capsicums (3) - very high in salicylate
2. 3 large tomatoes - very high in salicylate
3. 1 big onion - moderate in salicylate
4. 200g fresh mushrooms - moderate in salicylate
5. 200g minced chicken (marinade with sea-salt)
6. 1 teaspoon sea-salt
7. 2 tablespoons sunflower oil
For pizza base:
1. 500g organic high-protein bread flour
2. 1 packet of instant yeast
3. Sea-salt
4. Brown sugar
5. 1/2 cup sunflower oil
6. 1 cup of warm water
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1. Before you prepare the pizza topping, prepare the base first.
2. Pour the pizza base ingredients into a large bowl and mix them thoroughly.
2. Sprinkle some flour on the counter top and knead the dough until smooth.
3. Place the dough back into the large bowl, cover with a damp cloth and leave aside for about 2 hours for it to rise. (While waiting for the dough to rise, cook the pizza topping)
4. Knock the dough back down and knead again for about 5 to 10 minutes.
5. Divide the dough into 4 balls.
6. Roll the balls flat with a roller.
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1. Wash the capsicums and tomatoes.
2. Slice the capsicums into thin slices and cut the tomatoes into 4 quarters.
3. Slice the big onion and fresh mushrooms into thin slices.
4. Heat the wok or pot and pour the sunflower oil into it.
5. Add the capsicum and big onion and fry until slightly soften.
6. Add the minced chicken, tomatoes and mushrooms and fry until chicken is cooked and vegetables are softened. Season with sea-salt. Stir again.
7. Set aside.
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1. Preheat oven at 210C.
2. Add the cooked toppings onto the pizza base.
3. Cook for 25 minutes or until slightly browned.
4. Allow to slightly cool before serving.
Bon appétit!
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| I also made a sea-food pizza! |
