Jellied rye pizza with chicken fillet and spinach

Jellied rye pizza with chicken fillet and spinach

Ingredients

• 200 ml milk
• 7-10 g dry yeast
• one tbsp sugar
• 0.5 tsp salt
• fifty gr vegetable oil
• 400-500 gr rye flour (or how much the dough will take)
• one boiled chicken fillet
• 100-150 gr spinach (I had it frozen)
• garlic to taste
• salt pepper
• 150 gr cheese
• 1-2 tomato

Directions

1. We make a dough: add yeast, sugar, 3 tablespoons of flour to well warm milk.
2. After the dough rises, add salt, butter, flour and knead the dough. We put in a warm place for 30 minutes.
3. Grind boiled chicken fillet, spinach, garlic in a blender, add salt and pepper.
4. When the dough "fits" (rye dough differs from wheat and does not fit as wheat), roll out a layer 2-3 mm thick (or lay it out immediately in the form), on the bottom, greased with tomato sauce (adjika, ketchup or any other sauce will do. like it), spread grated cheese, fillet and spinach mixture, tomatoes on top.
5. We bake for 20 - 25 minutes at 180 degrees (I have an electric one, so it is better to adjust the time and temperature taking into account your oven).