sanaa's recipe note book
sanaa's recipe note book

Chicken Pizza Balls
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Chicken Pizza Balls - sanaa's recipe
  1. 1 Cup = 200ml
For the dough
Ingredients
  1. All purpose flour/ maida – 1 cup
  2. Milk powder – 1 tbsp
  3. Sugar – ¼ tsp
  4. Salt – ½ tsp
  5. Instant Yeast – ¾ tsp
  6. Baking powder – ¼ tsp
  7. Olive oil/ vegetable oil – 2 tbsp
  8. Luke warm water (not too hot) – ½ cup (little more or less to make a smooth dough)
Method
  1. Combine well all ingredients together except olive oil and water. To this add olive oil and mix well.
  2. Add hot water little by little and knead well to smooth dough. Coat it with a thin layer of oil and keep it aside covered for about 2 hours to rise.
Other ingredients
Ingredients
  1. Fried chicken (boneless) – ¾ cup, cut to bits (any leftover fried chicken can be used)
  2. Onion – 1 small, chopped
  3. Tomato – ½ , chopped
  4. Pizza sauce – 3 – 4 tbsp (home made or store bought)
  5. Spreadable cream cheese – 3 tbsp (optional)
  6. Mozzarella cheese – 1 cup
  7. Butter – 3 tbsp
  8. Garlic – 1 clove, finely chopped
  9. Parsley – 1 tbsp, finely chopped
  10. Salt – to taste
Method
  1. Preheat the oven to 200 degree Celsius. Grease a baking sheet with little butter and keep it ready.
  2. Combine together chicken, onion and tomato in a bowl with little salt and keep it ready.
  3. Melt butter in a small bowl in a microwave. To this add finely chopped garlic and parsley.
  4. Make 10 – 12 balls out of the dough. Roll it one by one to small circles, add a pizza sauce and spreadable cream cheese to it, then the chicken mix and little mozzarella cheese. Close it to cover the filling and roll in your palm lightly to make a ball shape.
  5. Place it in the greased baking sheet, brush it with the garlic – butter mix and bake in the oven for about 18 – 20 minutes, till both the sides are perfectly done, turning the sides after 10 – 12 minutes. Remove from the oven and serve hot.

Note : Makes about 10 – 12 pizza balls. This can be done in a non stick pan too instead of baking, over very low flame and a heat diffuser over the flame, with lid on.

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