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TRACI8878
Gluten-free pizza caprese with smoked chicken
A gluten-free pizza with buffalo mozzarella, cherry tomatoes and smoked chicken strips. Extra delicious thanks to basil and balsamic syrup.
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Ingredients
- 300 ml water lukewarm
- 2 tl salt
- 400 g gluten free bread mix white
- 30 g unsalted butter or margarine
- 1 medium sized egg
- 7 g dried yeast
- 1 small red onion
- 125 g buffalo mozzarella
- 250 g Cherry tomatoes
- 90 g chilled pesto
- 200 g smoked chicken strips
- 7,5 g fresh basil
- El cremaceto classico
Kitchen Stuff
Directions
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In a mixing bowl, mix the water, salt, bread mix, butter, egg and yeast with a mixer for 5 minutes to form a smooth dough.
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Leave to rise for 1 hour in a warm, draft-free place.
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Preheat the oven to 230 ° C.
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Meanwhile cut the onion in half rings. Cut the mozzarella into slices and halve the tomatoes.
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Divide the dough with moist hands into 2 balls.
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Roll out the dough with the rolling pin on a work surface covered with bread mix to 2 as thin as possible. Place 2 baking trays lined with parchment paper.
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Place the pizzas with the pesto, mozzarella, red onion and chicken strips. Divide the tomatoes with the cutting edge upwards.
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Bake the pizzas for about 25 minutes on top of each other in the oven. Change the baking sheets halfway.
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Meanwhile cut the basil leaves into strips. Remove the pizzas from the oven and distribute the cremaceto and the basil. Serve immediately.
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Nutrition
1.125Calories
Sodium0% DV2.640mg
Fat97% DV63g
Protein88% DV44g
Carbs31% DV92g
Fiber32% DV8g
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