Pizza Pollo e Funghi
A delicious Italian-style pizza topped with tender grilled chicken, fresh mushrooms (funghi), creamy mozzarella cheese, and a rich tomato sauce. Baked to perfection with a golden crust, this classic combination offers a perfect balance of savory flavors and textures.

Pizza Pollo e Funghi Recipe

🕒 Prep Time: 20 mins

🕒 Dough Resting Time: 1-2 hours (or use pre-made dough)
🕒 Cook Time: 10-15 mins
👨‍🍳 Serves: 2 pizzas (medium)

🧂 Ingredients:

For the Dough (or use ready-made):

500g all-purpose flour

7g dry yeast (1 packet)

1 tsp sugar

1½ tsp salt

300 ml warm water

2 tbsp olive oil

For the Toppings:

200g cooked chicken breast (grilled or roasted, sliced thin)

150g fresh mushrooms (button or cremini), sliced

200g mozzarella cheese (grated or sliced)

100g pizza sauce (tomato-based)

1 tbsp olive oil

1 tsp oregano

Optional: garlic, chili flakes, black pepper, parsley

👨‍🍳 Instructions:

1. Prepare the Dough:

Mix yeast, sugar, and warm water. Let it sit for 10 mins (until frothy).

In a large bowl, mix flour and salt. Add yeast mixture and olive oil.

Knead the dough for 8–10 mins until smooth.

Cover and let rise for 1–2 hours in a warm place (doubles in size).

2. Cook the Chicken (if not pre-cooked):

Season chicken with salt, pepper, garlic, or your choice of herbs.

Pan-fry or grill until cooked. Slice into strips.

3. Prepare Mushrooms:

Sauté mushrooms in a little olive oil for 3–5 mins (optional but adds flavor).

4. Assemble the Pizza:

Preheat oven to 220°C (425°F).

Roll out the dough into a round or rectangular shape.

Spread pizza sauce evenly.

Add mozzarella cheese.

Top with chicken strips and mushrooms.

Sprinkle oregano, a drizzle of olive oil, and extra cheese if you like.

5. Bake:

Bake for 10–15 mins or until the crust is golden and cheese is melted and bubbly.

✅ Serving Tip:

Garnish with chopped parsley, chili flakes, or garlic oil for extra flavor. Serve hot with a side of ranch or garlic dip.

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Suman Mahat