Andromeda Pizza

I started making this pizza at home after trying a simpler version at a restaurant. I liked it, but I felt I could enhance it with more ingredients that I usually have in the fridge. The recipe below is the version I prepare most often, featuring pre-cooked chicken breast, salami, vegetables, telemea cheese, and smoked cheese.

Quick Info

Total time: about 2 hours, including 30 minutes baking
Preparation time: 1 hour 30 minutes (including rising and ingredient preparation)
Baking time: 30 minutes
Servings: 2 large trays (6-8 servings)
Difficulty: medium
Recipe type: homemade pizza, suitable for dinner or a gathering with friends

Ingredients

1 cube of fresh yeast (20 g)
1 teaspoon sugar
500 g flour
200 ml milk
100 ml sparkling water
100 ml oil (80 g for the dough, the rest for greasing the trays)
1 chicken breast
100 g salami
100 g sweet corn (canned)
100 g olives
1 can of mushrooms (usually sliced champignons)
1 block of telemea cheese (about 200 g)
1 block of smoked cheese (about 200 g)
1 cucumber (used raw, diced)
1 bell pepper (raw, diced)
500 g ketchup
200 g mustard
Salt and pepper to taste
3 eggs

Instructions

1. For the dough, place the yeast in a bowl with a teaspoon of sugar and a tablespoon of flour. Add a little warm milk and let it rise for 15 minutes until activated.

2. Pour the remaining milk, sparkling water, flour, and a bit of salt over the activated yeast. Knead until you achieve an elastic dough. Incorporate 80 g of warm oil at the end and knead briefly.

3. Cover the bowl and let the dough rise for about 30 minutes, until it doubles in size.

4. Meanwhile, prepare the toppings. Boil the chicken breast in salted water, let it cool, and cut it into cubes. Slice the salami thinly. Dice the cucumber and bell pepper into small cubes. Drain the mushrooms and corn.

5. Cut the telemea cheese and smoked cheese into cubes or grate them, according to your preference. Leave the olives whole or cut them in half.

6. When the dough has risen, divide it for two trays. Roll out each piece by hand or with a rolling pin, directly in the tray. Grease the trays with the remaining oil beforehand.

7. Spread ketchup over the dough and then mustard. Don’t use all the ketchup and mustard, just enough to evenly cover the surface.

8. Layer the toppings in this order: diced cucumber and bell pepper, mushrooms, boiled chicken, sliced salami, corn, olives, salt, and pepper. Top with telemea and smoked cheese.

9. Beat the eggs lightly with a fork. Drizzle them over the pizza in spots, like "puddles" of beaten egg.

10. Drizzle a little more ketchup on top, without completely covering the toppings.

11. Place the tray in a preheated oven at 170 degrees Celsius on the middle rack. Bake for about 30 minutes, until the crust is golden and the cheese is well melted.

12. Serve the pizza hot, immediately after taking it out of the oven.

Why I make this recipe often

I prepare it when I want to use up various leftover meats and cheeses from the fridge. It’s perfect for days when everyone wants something different, as I can easily vary the ingredients. The crust turns out fluffy and is not difficult to make. It uses readily available ingredients and is also suitable for larger gatherings.

Tips and Variations

Tips

Do not let the dough rise too long; 30 minutes is enough if it’s warm in the kitchen.
The oil added at the end makes the dough softer after baking. If you don’t have time to warm the oil, room temperature works too.
Make sure there isn’t too much moisture on the mushrooms or corn, or else it might make the crust soggy.
If the crust is too thick after rolling, stretch it thinner in the tray, or it won’t bake well in the middle.

Substitutions

The salami can be omitted or replaced with any other deli meat or leftover cooked meat.
The telemea cheese can be substituted with any hard cheese or mozzarella if you want more melting elasticity.
The cucumber can be left out if you don’t like its taste or texture on pizza.
You can replace the smoked cheese with regular cheese.
If you don’t have a bell pepper, you can use a sweet pepper instead.

Variations

You can use another type of cooked meat, such as turkey or leftover grilled chicken.
For a vegetarian version, omit the meat and salami and supplement with other vegetables or cheese.
You can skip the mustard if you prefer a simpler pizza.
For a crispier crust, use less milk and add an extra 1-2 tablespoons of oil.

Serving Ideas

Serve it hot, straight from the tray.
It pairs well with yogurt sauce or extra ketchup if desired.
You can cut it into smaller pieces for platters at parties.

Frequently Asked Questions

1. Can I use dry yeast for the dough?
Yes, you can use a packet of dry yeast (about 7 g) instead of fresh yeast. Activate it the same way, in warm milk with sugar.

2. Does the crust turn out fluffy or crispy?
The crust is more on the fluffy side, thanks to the milk, sparkling water, and oil added at the end. If you roll it thinner, it can be slightly crispy on the edges.

3. Can I freeze the baked pizza?
Yes, you can freeze portions after baking. It keeps well in the freezer for 1-2 months. When reheating, place it directly in the oven, not in the microwave.

4. Doesn’t the ketchup make the pizza too sweet?
It depends on the brand used. If you prefer it less sweet, you can use less ketchup or choose a more tangy one.

5. What should I do if the dough doesn’t rise?
Make sure the yeast isn’t old and that the liquids are warm, not cold. You can let the dough rise longer if it’s not warm enough in the kitchen.

Nutritional Values

Values are approximate, for one serving (1/8 of a large tray):

Calories: 420-500 kcal
Protein: 20-25 g
Fat: 18-22 g
Carbohydrates: 45-55 g

Calories vary significantly depending on how much cheese, salami, or smoked cheese you use and the thickness of the crust. It’s a hearty pizza with enough protein and fat from the cheese and meat.

Storage and Reheating

The pizza keeps well for 1-2 days in the fridge, in a sealed container or covered with foil. For reheating, it’s best to place it in the oven for a few minutes, on a tray or directly on the grill, to avoid getting too soggy. In the microwave, it becomes softer, but it can still be consumed that way. I do not recommend keeping it for more than 2 days, as the vegetables release water and change texture.

 Ingredients: 1 cube of yeast 20 g 1 teaspoon sugar 500 g flour 200 ml milk 100 ml mineral water 100 ml oil 1 chicken breast 100 g salami 100 g sweet corn canned 100 g olives 1 can mushrooms 1 block cow telemea cheese 1 block smoked cheese 1 cucumber 1 bell pepper 500 g ketchup 200 g mustard salt, pepper to taste 3 eggs

 Tags:  pizza