Bolognese chicken skewers
Pizza margherita
- 400 GRAM FLOUR
- 1 TSP YEAST
- 3 TBSP OLIVE OIL
- 500 GRAM PLUM TOMATOES, sliced
- 2 BOLLS MOZZARELLA, sliced
- 50 GRAM PARMESAN CHEESE, grated
- HANDFUL BASIL LEAVES, chopped
Stir fry the chicken until brown on all sides and sprinkle with salt ad pepper to taste. Put the eggs in a deep plate and whisk them with a fork. Skewer pieces of chicken, mortadella, bread and cheese and roll the skewers first through the egg and then through the breadcrumbs. Deep fry them at 180 degrees Celsius until golden brown.
Mix the flour with the yeast, 1 teaspoon salt and 1 cup of water and knead for 10 minutes. Allow the dough to rise for one hour. Divide it into two pieces and roll these out two pizza circles. Brush the pizzas with olive oil. Divide the sliced tomatoes over the pizzas and distribute the mozzarella over the tomatoes. Sprinkle salt and fresh milled pepper on top. Bake the pizza 12 minutes at 230 degrees Celsius in the oven. Sprinkle the parmesan cheese and basil leaves over the pizzas.
This pizza was created by the Italian cook Raffaele Esposito in Naples. It was served in 1889 to Queen Marghareta who came to Naples to escape the cholera disease. Tomato, basil and mozzarella are used here, as in other recipes, to symbolize the colors of the Italian flag.
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