Closed Chicken Pizza

Prepare a salad of different colors of cherry tomatoes, sweet peppers, red onions and olives for pizza, drizzle with olive oil and drizzle with balsamic.

Ingredients

• 200 g spinach
• 2 tbsp. l. olive and butter
• 200 g mozzarella for pizza
• 300 g chicken thigh fillet
• 2 cloves of garlic
• 4 sprigs of parsley
• salt, freshly ground black pepper
• 170 g flour + some more for dusting
• 100 ml sparkling mineral water
• 3 g dry fast yeast
• 1 tbsp. l. olive oil + more for lubrication
• 1 tsp salt

Directions

1. For the dough, mix all the ingredients until smooth, knead the dough loose from your hands, brush with butter, cover and leave in a warm place for 1 hour.
2. Heat the spinach with butter in a skillet under the lid, remove the lid, evaporate the liquid. Grate the mozzarella on a coarse grater.
3. Heat olive oil in a saucepan and fry the chicken, turning it over several times, 5-7 minutes, salt and pepper and remove from heat. Let cool, then cut into cubes.
4. Finely chop the garlic and parsley. Stir in spinach, mozzarella, garlic, parsley, chicken, salt and pepper.
5. Roll out the dough that has come up into a thin layer. Place the filling on one half, 1.5 cm away from the edge. Cover with the other half of the dough and press the edges firmly. Let stand, 10-15 minutes, brush with olive oil. Bake in an oven preheated to 220 ° C for about 20 minutes. Serve the pizza very hot.