Chicken and Peach Pizza

Start by activating the yeast. Measure the required amount of dry yeast, which is indicated as 3.5 grams. However, it can be challenging to weigh such a small amount on a scale with a 2-gram increment. In that case, use a teaspoon - 3.5 grams is a level teaspoon. In a bowl, mix the yeast, sugar, warm water, and olive oil. The water should not be hot (check the temperature by dipping your finger - if it feels pleasant and not hot, it's the right temperature). Mix everything together and let it rest for 10 minutes. A frothy layer should form on the surface of the water, indicating that the yeast has activated.

For this dough, you will need two types of flour: whole grain and regular white wheat flour. Whole grain flour is healthier and has a more intense flavor, which enhances the taste of the bread or, in this case, the pizza base. If you can't find whole grain flour, then use high-quality white wheat flour in the same proportion. Sift both types of flour together with salt into a deep bowl. You can also do this on the countertop, but it will be more challenging to incorporate the liquid into the flour as it will spread out.

Create a well in the center of the flour mixture and pour in the yeast mixture (if you are doing all this in a bowl).

Mix everything together with your hands or a fork until it forms a sticky mass.

Once the liquid and dry parts are combined, start kneading the dough with your hands. Do not add any more flour. Knead the dough for about 10 minutes, stretching it slightly. It should be smooth, soft, and not sticky to the hands or the table. Lightly grease a clean deep bowl with vegetable oil and place the dough ball in it. Cover the bowl with a damp towel and leave it in a warm place for about 1 hour. Make sure your bowl is deep enough, as the dough will rise and may stick to the towel.

After an hour, you will see that the dough has risen well, about 2 or even 2.5 times its original size. It should be porous and ready for further work.

While the dough is rising, you can prepare the cheese sauce and pizza filling. Melt a piece of butter in a skillet and add the necessary amount of flour.

Fry it until golden brown and a slightly noticeable nutty smell appears (this will take no more than 2 minutes).

Pour the milk. Start with a little bit to break up the lumps, then while continuously stirring, pour the rest of the milk. Bring it to a boil, stirring constantly, and let it simmer for no more than 4 minutes. It will become thick during this time. The goal is to achieve a smooth consistency for our sauce. Once the sauce is uniform, remove it from the heat, add the soft creamy processed cheese, and mix until fully combined. You can also use processed cheese and grate it on a large grater to help it melt faster. Season the sauce lightly with salt (since the cheese is already salty) and add a pinch of nutmeg for aroma. Set the sauce aside and allow it to cool.

Divide the risen dough into 2 equal parts. Stretch or roll out the dough by hand or using a rolling pin into a circle about 3-4 mm thick. I used the bottom of a detachable 28 cm diameter pie pan, greased with vegetable oil, and evenly spread the dough with my hands. Prick it with a fork.

Spread half of the cheese sauce on top, then add rings of sweet red onion and rings of bell pepper (you can use the 'Belozersky' variety).

Boil the chicken fillet in salted water until cooked, then let it cool and shred it into fibers using a knife or your hands.

Place the shredded chicken fillet on top of the vegetables, and tear the mozzarella cheese into small pieces on top.

The finishing touch to our pizza will be sweet and juicy peaches (you can use nectarines). Slice the peach and generously spread it on the pizza.

Bake the pizza in the oven for approximately 15-20 minutes at 200 degrees Celsius. Monitor the baking time yourself, as different ovens bake differently. The aroma of the cooked dough and the golden edges of the pizza will indicate that the dish is ready.

Transfer the pizza onto a wire rack so that the bottom dries slightly and does not become moist. Garnish with your favorite herbs (it is best to tear them by hand) - green basil with a couple of mint leaves, as well as parsley, will work wonderfully. Bon appétit!