Rye Chicken Pizza
recipe

A delicious and nutritious alternative to traditional pizza, combining rye flour, chicken strips, and cheese into a tasty dish.
Preparation Time: 1 hour
Serving Size: 4 servings
Ingredients:
- 3 dl water
- 350 g chicken breast strips
- 13.9 g whole grain rye flour
- 1 tablespoon canola oil
- 150 g canned pineapple in juice
- 1 tablespoon sugar
- 20 g wheat flour
- 1 packet (7 g) dry yeast
- 3 tablespoons tomato ketchup
- 2 teaspoons sea salt
- 1 tablespoon honey
- 150 g light Emmental cheese, grated
- 1 dl olives in brine
Instructions:
1. Mix dry yeast with rye flour, add sugar and salt.
2. Heat the water to lukewarm and add it to the flour mixture. Knead the dough for about 10 minutes until smooth.
3. Let the dough rest under a cloth for about 30 minutes.
4. Cook the chicken strips in canola oil in a pan until fully cooked.
5. Roll the dough into a thin circle and transfer it to a baking tray lined with parchment paper.
6. Spread the tomato ketchup over the dough. Add the cooked chicken strips, canned pineapple, and olives.
7. Sprinkle the grated Emmental cheese and drizzle honey on top.
8. Bake the pizza at 220°C (428°F) for about 15-20 minutes until the cheese is melted and the top is golden brown.
9. Allow to cool slightly before slicing and serving.
Nutritional Information per Serving:
- Energy: 420 kcal
- Protein: 30 g
- Carbohydrates: 45 g
- Fat: 15 g
- Dietary Fiber: 5 g

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