Chicken Mushroom and Black Bean Tortilla Casserole

        Casseroles are an easy method to blend your favorite flavors inside a pot. These dishes are easy and fun to make when we have a family get together or more number of people for lunch or dinner. With no time and almost readymade ingredients its an easy method of cooking at ease.

         We love chicken and beans but for an additional chewy flavor, I also used mushrooms in this recipe. When you layer them inside tortillas with diced tomatoes and cheese they simply end up mouth watering.

Ingredients: (Serves 4 people)

• Chicken - 1lb (I used tenderloins)
• Button Mushroom - 8 oz (Roughly chopped)
• Black beans - 15 oz can
• Corn Tortilla - 8 no's
• Garlic - 3 cloves (Minced)
• Olive oil - 2 tablespoons
• Monterey Jack cheese - 4 oz (Grated)
• Tomato - 2 medium sized (Roughly chopped or 1-1/2 cup of salsa)
• Oregano - 1/2 teaspoon
• Crushed Red pepper - 1 teaspoon
• Salt - as needed
• Black Pepper powder - 1/4 teaspoon

Method:

• Heat oil in a pan, add chicken with salt and cook them completely. Add Mushrooms with garlic and crushed red pepper, cook until mushrooms are soft and tender. Add Black beans and cook until it gets hot (3 minutes or so). Switch off and keep aside.

• Take a griddle and heat Corn tortillas on both sides for 20 seconds each. Divide them and keep it covered with a kitchen cloth. In a bowl mix Tomato with oregano and required Salt, Pepper.

• Take an 8x8 inch pan and arrange the prepared ingredients. First line up Tortillas then Chicken Mushroom Mixture and Tomato Mixture then with Cheese. Repeat the process for another layer and cover with Tortillas, Tomato Mixture and Cheese for the ending layer. 

• Preheat oven to 400 degrees. Cover the arranged ingredients with a foil paper. Bake for 20 minutes. The cheese will melt and bubble. Serve hot.

My Notes:

• I used the beans after draining but you can also add that along with its juice in the can.
• Chicken can be avoided to make it vegetarian.
• Any variety of Tortillas can be used according to your taste.
• If you use Salsa of your choice for making this dish then it will give you more moisture inside but as my family prefers normal diced tomatoes I ended up with this dish in a flaky look. The actual recipe calls for salsa indeed.

 

Look out for other Casserole recipes from my Food Network's Comfort Food Feast Friends below: 

The Heritage Cook: Tex-Mex Arroz con Pollo (Gluten-Free)
Jeanette's Healthy Living:Smoked Sausage Chicken Cassoulet
Big Girls, Small Kitchen:Cheesy Butternut Squash Enchiladas
Dishin & Dishes:Black Bean Enchilada Pie
Weelicious:Chicken Wild Rice Casserole
Dishing with Divya:Chicken Mushroom and Black Bean Tortilla Casserole
Taste With The Eyes:Paella Rice with Baby Octopus & Meyer Lemon
Blue Apron:11 Super Casserole Recipes for a Super Bowl Feast
Napa Farmhouse 1885:Pork Chop Casserole with Crimini Mushrooms
Red or Green:Stacked Cheese Enchiladas with New Mexican Red Chile Sauce
Elephants and the Coconut Trees:Chicken and Rice Casserole
The Sensitive Epicure:Tater Tot Breakfast Casserole (Gluten-Free)
Domesticate Me:Mushroom, White Bean and Brown Rice Casserole with Bacon and Gruyere
Daily*Dishin:Chicken Tetrazzini Casserole
FN Dish:The New Age of Casseroles

Caramelized Pineapple with Mint

              I saw this recipe on some cooking show years back, where they showed different ways to use fruits for dessert. Pineapple is one tropical fruit widely available in summer. They are very juicy inside. Grilled pineapples are my all time favorites and are common on grills in summer. They go well in combination with anything: other fruits, vegetables or even meat, and that is one reason they are a favourite topping for many people on their pizzas. 

              Mint was my addition as I love that strong flavor and paprika on top is great to taste as it gives a spice to the whole sweet plate. This is a great treat for your taste buds as they feel the butter and mint flavor clearly and that caramel getting crispy on outside is one thing you will not miss to taste again. Remember to cook this on a hot skillet for perfect results.

Ingredients:
Pineapple - 4 wedges (Sliced Length wise)
Sugar - 2 tablespoon (Or enough to coat pineapple slices)
Butter - 1/2 teaspoon
Water - 2 tablespoon
Mint leaves - 3 no's
Paprika - Pinch


Method:

• Heat Butter on a large skillet (Remember to cook this recipe on a hot skillet). Coat Pineapple slices with sugar and place on the skillet. Cook turning sides for about 10 minutes in total on medium heat or until it browns slightly. Transfer the slices to a plate. Drizzle some water on that hot skillet with Mint and stir. Pour the caramel sauce on the slices. Sprinkle Paprika and serve.

Roasted Sweet Potatoes with Honey and Spices

         Sweet Potatoes - they stand for their name and taste. I love to munch them raw (I know it hurts your tummy if you eat too much). They give great sweetness with a crunch and for people who love sweet and spicy food, sweet potato fries are indeed a treat. I side this with pasta or a bowl of rice with Daal(Indian Curry with lentils). 

         My little one loves this recipe version and you can see her interest to pick one in the pictures. When you want to close your kitchen work fast but also treat the family with a great side, try this recipe.

Why did I use Honey on Herbs? Will they be too sweet? If these questions pop your mind then don't worry - Honey enhances the natural sweetness of potato and helps to enhance the flavors of herbs and spices used, so you will not go wrong with this :).

Ingredients:   Serves : 2 people

Sweet Potato - 1 medium sized (Peeled and Diced)
Olive oil - 1 teaspoon
Butter - 1 tablespoon
Dry Oregano - 1/2 teaspoon
Black pepper powder - 1/4 teaspoon
Salt - 1/4 teaspoon
Fennel powder - 1/4 teaspoon
Cinnamon powder - 1 small pinch
Garlic powder - 1/4 teaspoon
Honey - 1 tablespoon


Method:

• Melt butter and oil together, when its warm add all other ingredients except sweet potato and honey. Mix well and toss sweet potato in it. 
• Heat oven to 425'F. Line a tray with aluminum foil and spread this sweet potato, drizzle honey on top of potatoes. Roast them for 25 minutes turning them in between.

As its time for Holidays and Christmas Celebrations, Here are more varieties of Holiday Side dishes from my other Fall Fest Friends....

Feed Me Phoebe: Stir-Fried Collard Greens with Ginger and Jalapeno
The Heritage Cook: Sweet & Lightly Spicy Corn Pudding
The Lemon Bowl: Sweet Potato and Corn Hash
Jeanette’s Healthy Living: Clean Eating Holiday Side Dish Recipes
Weelicious: Cranberry Apple Chutney
Dishing: Roasted Sweet Potatoes with Honey and Spices
Elephants and the Coconut Trees: Cranberry-Pistachio Pilaf
Taste with the Eyes: Fresh Green Beans, Mexican-Style
Napa Farmhouse 1885: Italian Green Beans with Tomatoes and Pesto
Red or Green? Green Chile Pork Stew (v2) and Tamales 
Virtually Homemade: Cheese Ravioli with Roasted Brussels Sprouts and Pomegranate
The Sensitive Epicure: Butter Dipped Radishes with Sea Salt
Daily*Dishin: Best Holiday Dressing
FN Dish: No-Brainer Holiday Sides

Not just this much but will be back with more events through Food Network.

Brussels Sprouts with Plain Omelette

       Brussels Sprouts are Vegetable similar to cabbage, I can say like mini versions of them. Taste is pretty strong when it comes to these leafy bundles. This is the recipe I tried for my Brunch today. One super easy recipe that can be made in very little time and few ingredients that are always available in your pantry.

This is a stir fry with Egg and Brussels Sprouts and I served my self with a bread and omlette along with it. Make your family taste vegetables in this tasty recipe. Serving method is also mentioned below.

Ingredients:
(Recipe serves 4 people)

For Stir Fry :
Onion - 1/2 cup (Finely chopped)
Brussels Sprouts - 6 no's (Finely chopped)
Egg - 2 no's
Olive oil - 2 teaspoon
Salt - as needed
Pepper - as needed
Parmesan cheese - 1/2 tablespoon (Grated)
Water - 4 tablespoon

For Omlette:
Egg - 4 no's (1 egg per person, stir fry recipe serves 4)
Milk - 4 tablespoons
Whole grain Bread - 4 slices
Salt - as needed

Method:

For Stir Fry:

• Whisk 2 eggs in a separate bowl. Take a pan, heat Olive oil, add chopped onions with salt, saute until they are soft and transparent. Add in chopped Brussels sprouts and sprinkle some water, close with a lid and cook on medium low flame (5 to 7 minutes) until they are tender. Now add whisked eggs and stir well to combine everything. Once eggs are cooked completely and it looks flaky, switch off.
• Add Parmesan cheese, Pepper stir well. This can be used as side with rice or fill in with some chicken inside pita bread too.

For Omlette:

• Beat the eggs with milk and salt. Heat a Griddle, Pour them to the size of small pancakes and cook both sides.

For Serving:

• Take a plate, Place the bread, then layer with Omlette and then top with Stir fry. Serve with some Mozzarella cheese on top if needed.

Simply DIG - IN....

This week Food Network's Fall Fest features "Brussels Sprouts", Browse below for other Delicious recipes from my Fall Fest Friends...

Feed Me Phoebe:Roasted Brussels Sprout and Gruyere Toasts
Jeanette's Healthy Living:Tangy Brussels Sprout Apple Salad
Big Girls, Small Kitchen:Roasted Brussels Sprout Salad with Maple Vinaigrette and Crunchy Breadcrumbs
Napa Farmhouse 1885:Roasted Brussels Sprouts Salad with Tahini Vinaigrette
Red or Green:Spicy Skillet Brussels Sprouts with Bacon
Elephants and the Coconut Trees:Sauteed Brussels Sprouts with Yogurt Garlic Dip
Domesticate Me:Brie Quesadillas with Brussels Sprouts, Bacon and Beer-Glazed Onions
Virtually Homemade:Pan-Roasted Brussels Sprouts with Butternut Squash
Dishing:Brussels Sprouts with Plain Omelette
Devour: Chefs' Best Brussels Sprouts
Weelicious:Shredded Brussels Sprouts with Poppy Seeds
FN Dish:Thanksgiving's Finest Brussels Sprouts Sides 

Dishin & Dishes:Brussels Sprouts Gratin 

Spinach Stuffed Mushrooms

       Boooo...Its Halloween! The beauty of Orange and other colours all around, Kids dressing up in a parade for "Trick or Treat", Candies everywhere, crumpled leaves and pumpkins - This season is always special. Fall Fest is also celebrating the same with Halloween Themed dishes.

I planned to prepare a super easy side that any one would love in a family dinner. Kids will never know the main ingredients at all as they are hid inside as stuffing. So lets start some healthy side/starter that no one can stop by just having one :).

Ingredients:
Button Mushrooms - 10 oz / 20 no's
Spinach - 1 heaped cup (Roughly chopped)
Onion / Shallots - 1/2 cup (Finely Chopped)
Garlic - 3 pods(finely chopped)
Olive oil - 1 tablespoon
Italian Bread Crumbs - 1 tablespoon
Mozzarella cheese - 2 tablespoon (I used Low Moisture partly skimmed, Use more if you like cheesy)
Dry Oregano - 1/2 teaspoon
Crushed Red Pepper - 1/2 teaspoon
Grated Parmesan cheese - 1 tablespoon
Salt - to taste



Method:

• Wash and remove the stem of mushrooms. Finely chop the removed stems. Foil baking tray and keep it ready.

• Heat Oil, Add Chopped Onion, Garlic, Salt and saute until they are fried to slight brown colour. Throw in chopped mushroom stems and saute until soft, like for a minute. Put in chopped spinach and saute for 30 seconds. Switch off the flame.

• To the cooked mixture, add in Grated Parmesan, Crushed Red pepper, Dry Oregano, Italian Bread Crumbs and stir well to combine everything together (Remember the stove should be turned off in this process). 

• Arrange Mushrooms in your foiled tray. Fill in the prepared filling. Top with some Mozzarella cheese. Bake at 350'F for about 20 to 25 minutes(It took me 20 minutes). Serve them as sides for Pasta or Fried Rice/Chicken.

My Notes:

• After removing the stem of Mushroom just scratch the inner part to create space for filling.
• Type of cheese and the amount is depending on your taste. Add cream cheese along with the filling to make it more creamy and soft.
• Italian Bread Crumbs are with Herbs, so it adds a great taste but using plain bread crumbs will not reduce the taste - so go for your choice or pantry availability.
• Adding in other veggies like Carrots, Squash, Beetroots, Potato or also Grated Indian Cottage cheese are also a variation.
• Brush some olive oil or egg wash for final crisp and shine. 
• The filling been prepared is also incredible on Egg Omlete. Beat 4 eggs with salt and pepper. Pour that on hot skillet, once half cooked top this filling on one side and close the other side and cook until done. so you have another choice for breakfast if the filling is pending.

Its not just me who is celebrating Halloween but below are my other Fall Fest Event Friends with their incredibly delicious recipes specially dedicated for "Fall Fest Halloween party by Food Network" - Click on recipes to find more :)

"HAPPY HALLOWEEN"

Feed Me Phoebe:Leftover Jack-o-Lantern Salad i.e. Pumpkin & Arugula Salad with Miso-Lemon Dressing
The Heritage Cook: Jack-o'-Lantern Black & Orange Soups
The Lemon Bowl:Roasted Butternut Squash and Apple Soup
Virtually Homemade:Apple Caramel Cake Pops
Weelicious:Roasted Pumpkin and Toasted Pumpkin Seeds
Jeanette's Healthy Living:Ghoulish "Bloody Brains" Roasted Cauliflower and Beet Hummus
Devour: Caramel Apples for Halloween
Taste With The Eyes:Braised Oxtail for Halloween?
Made By Michelle:Clementine Pumpkins
Napa Farmhouse 1885:Silky Pumpkin Hummus
Red or Green:Spooky Black Bean Dip & Chile Roasted Sweet Potato Appetizers
Dishing:Spinach Stuffed Mushrooms
Domesticate Me:Spiced Pumpkin Punch
Cooking With Elise:Wicked Good Halloween Recipes
The Sensitive Epicure:Trick or Treat, Spaghetti or Squash? Both
FN Dish:Have a Homemade Halloween

Also happy to link this to Cooking with Green event by Savorindian
http://savorindian.blogspot.com/2013/12/event-announcement-cooking-with-green.html

Roasted Turnips with Parmesan and Ginger Recipe

           This is the normal way I cook potato wedges but I replaced potatoes with Turnips specially for the FallFest. I use the curry powders and ginger garlic paste to enhance the flavor in this recipe - well to say kinda Indian Style! This is a super easy snack to munch just with a cup of coffee or while you watch your Matches on your Big screen. Just toss everything and pop inside your oven and it will do the rest. They are not so crisp like potato wedges but extremely dipped in flavor and spice to tickle your taste buds.

Ingredients:
Turnips - 2 Medium sized, peeled and cut into 1/2 inch wedges.
Ginger Garlic paste - 1 teaspoon
Olive Oil - 2 tablespoons
Chilli Sauce - 1/2 teaspoon
Red Chilli powder - 1/2 teaspoon
Lemon Juice - 1 teaspoon
Parmesan cheese - 1/4 cup grated
Salt - As needed
Pepper - As needed


Method:

• Pre-heat your oven to 450 degrees. In a large bowl add Ginger garlic paste, Olive oil, Chilli sauce and mix well. Toss the Turnips in this mixture. Season with salt, pepper and toss with parmesan cheese. 

•  Arrange it in a single layer on a foil paper wrapped baking tray and roast until golden brown on both sides (ie) for about 30 to 35 minutes, flipping halfway through. Serve as a side for your burger or just with your coffee.

FallFest features "Turnip" today. Check out for other delicious Turnip recipes from FallFest family and friends below:

Feed Me Phoebe:Mashed Turnips with Miso Butter
The Lemon Bowl:Baked Turnip Chips
Purple Cook: Turnip and Tomato Curry, Recipe Reviewed
Domesticate Me:Roasted Root Vegetable Salad with Herbed Goat Cheese
Napa Farmhouse 1885:Easy Roasted Root Vegetables
Red or Green:Roasted Turnip and Parsnip Soup with Toasted Walnuts
Dishing:Roasted Turnips with Parmesan
Taste With The Eyes:Quinoa Corn Timbale, Turnip Confit, Quail Egg and Fried Sage with a Demi-Glace
The Sensitive Epicure:Mashed Turnips with Celery Root
Devour: 4 Ways to Cook Turnips
In Jennie's Kitchen:Turnip Soup
Cooking With Elise:Turnip Farmers Tell All
FN Dish:Turnip Recipes Revisited

Pumpkin Browns / Pumpkin Hash browns

 
           Hash Browns are among the most famous breakfast foods here in the USA. They are made with Potatoes, first Shredded, salted and then pan fried to crispiness. I ate this for the first time from Dunkin Donuts along with a cup of coffee. Those melting goodies were super yummy. This is in the menu list of almost all restaurants serving breakfast. Its that big a favorite here in the States..

           As the Fall has arrived and Halloween preparations are on the go, we see Pumpkins everywhere. So thought of coming up with the Pumpkin version of Hash browns for this Fall Fest. I tried using pumpkin and some other vegetables like Mushrooms and Carrots that cook easily when pan fried and trust me no one would believe these goodies also have other veggies inside. Though in many parts of the USA Hash browns strictly refer to the one prepared with potatoes I preferred to give it a change using other veggies. Its worth giving it a try in this pumpkin season. So turn on your skillets ready for a twist to your regular Hash browns...

Ingredients:

Pie Pumpkin - 1 cup (Grated)

Golden Potatoes - 1/2 cup (Grated)

Carrot - 1/4 cup (Grated)

Mushroom - 1/4 cup (Finely chopped)

Green Chilli - 2 no's (Very Finely Chopped)

Corn Flour - 1 teaspoon

All Purpose Flour - 1 teaspoon

Egg - 1 no

Salt - To Taste

Pepper - 2 Generous pinch

Oil - a thin layer on the skillet

(Any type of Pumpkin, Potato, Carrots, Mushrooms can be used based on your taste, Rinse the Grated Vegetables in cold water and pat dry them else they will lose out water after adding egg)



Method:

• Peel the skin of vegetables, Grate/Shred them in a bowl. Add chopped Green chilli, Salt, Pepper. Stir well.

• Add in Egg, Corn and All purpose Flour and stir well to coat all the ingredients on the vegetables.

• Heat Oil, Add a big scoop and make small patties. Cook both sides until crisp and brown.

• Serve hot for Breakfast with some fruits.

My Notes:

• Just Pumpkin and Potatoes without the other veggies were also tasty.
• This is always fried in oil but sprinkling some oil and toasting them were also equally tasty, so use oil according to your need.
• Rinse veggies in cold water and pat dry with a tissue or towel so that they don't lose water.
• Green chillies are optional, I love the flavor and taste these provide for the dish. Some grated garlic would simply be yummy too.
• For kids, you cano add some shredded Mozzarella or any other cheese.  

Today's ingredient for Fall Fest is Pumpkin...For more delicious Pumpkin recipes from my other Fall Fest friends do check below:


Napa Farmhouse 1885: Thai Pumpkin and Coconut Soup
Red or Green: Pizza with Red Chile Pumpkin Sauce, Black Beans and Fresh Corn
Devour: Easy Pumpkin Cream Sauce
Feed Me Phoebe: Creamy Vegan Pumpkin Soup
Virtually Homemade: Starbuck's Pumpkin Spice Frappuccino
Weelicious: Pumpkin Cinnamon Rolls
The Lemon Bowl: Healthy Baked Mac and Cheese with Pumpkin
The Heritage Cook: Chile-Pumpkin Hummus
Dishing:Pumpkin Browns/ Pumpkin Hash Browns
In Jennie's Kitchen: Pumpkin Scones
Cooking With Elise: Hearty Pumpkin Pasta
And Love It Too: Paleo Pumpkin Pie Oatmeal
Blue Apron Blog: Baked Pumpkin Stuffed with Millet and Caponata
Dishin & Dishes: Pumpkin Pancakes with Maple Cinnamon Pecan Syrup
Domesticate Me: Harvest Pumpkin Soup with Candied Bacon
The Sensitive Epicure: Pumpkin Panna Cotta with Pumpkin Seed Brittle
FN Dish: Cook Pumpkin from the Patch

Taste With The Eyes: Sweet and Spicy Pumpkin Apple Soup with Dried Fruit, Pine Nuts and Ancho Chile
Creative Culinary: Pumpkin Beer Bread with Pumpkin Butter Spread

Fresh Apple Salsa Recipe

         Salsa - Spanish term for sauce, well this is known for many. We have varieties of Salsa dips though the Tomato version is the most famous. I love fruit salsas too...and the pineapple variety is my favorite. With a twist to the regular version I tried this Fresh apple salsa - Trust me, with a sweet, sour taste this was incredibly yummy to scoop.

Ingredients : (Servings : 4)
Crispy Green Apples - 1 cup (diced small)
Sweet Corn Kernels - 1/4Steamed)
cup(
Red grapes - 1/4 cup (halved)
Red Onions - 1/4 cup (Finely chopped)
Cilantro - 2 tablespoon (Finely Minced)
Honey - 1 teaspoon
Lemon juice - 1 teaspoon
Salt - a generous pinch
Pepper powder - a generous pinch
Red Chilli Flakes - a generous pinch (totally optional)
Jalapeno pepper - 1 small (Seeded and minced - optional)


Method:

• Toss in all the ingredients in a bowl, Stir well. Serve with any type of Nachos. If preferred cold, do refrigerate for 30 minutes before serving.

My Notes:

• Please use crispy apples, because they taste better and give a great crunch.
• For more juicy texture add in some fine chopped tomatoes too.
• Other fruits and vegetables like Pineapple, Avocado, Shredded Carrots can also be used.
• This combination can also be used as a side spread inside hot dogs instead of cole-slaw.
• You can use this as a side salad too. 

As Summer made its move and Fall is Officially declared, Its time for Fall Fest with Food Network too. This time Fall Fest features Apples for the start...For delicious Apple recipes from my other Fall Fest friends do check below:

The Lemon Bowl:Whole Grain Pancakes with Warm Apple Topping
In Jennie's Kitchen:Homemade Apple Breakfast Bars
Jeanette's Healthy Living:Almost Crusted Cinnamon Apple Grilled Cheese
Dishing With Divya:Fresh Apple Salsa
Virtually Homemade:Potato Apple Gratin
Weelicious:Apple Almond Cake
Dishin & Dishes:Kale Waldorf Salad (A Healthy Recipe Redo)
Domesticate Me:Apple Cinnamon Baked Doughnut Holes
Napa Farmhouse 1885:Applesauce with Maple and Cinnamon
Red or Green:Apple and Green Chile Crustless Pie
The Sensitive Epicure:Toaster Oven Cinnamon Apple and Walnut Muffins with Almond Flour and Maple Syrup
And Love It Too:Apple Pie Cookies
Taste With The Eyes:The Culinary Legend of Apple Tarte Tatin
The Heritage Cook:Gluten-Free Apple Crisp
FN Dish:Early Morning Apple Recipes

Pizza / Homemade Pizza (Made from Scratch)

                The presentation here is my second try because my food critic - my hubby did not approve my first try as the pizza was fat (used more dough than necessary). The second time around, I figured the crust had to be a bit thinner so it dint end up fat and was perfectly cooked from top to bottom. I simply loved the process of making pizza, so different from our conventional cooking style, ready to make it any number of times. Can't wait to share this whole process.

             
          I planned to use my cookie tray and bake a square pizza but my hubby dint want to compromise on the appearance, especially as I was planning to post it in my blog. So he ran to the store and got me pizza pan just minutes before baking - oh how lovely hon!

            

               Please don't forget to read the "Note" in the end of the post. I linked this recipe with my Pizza dough recipe separately to avoid the length of this post. so click on for the basic references.

Ingredients:

Pizza dough (Click for a step wise method for making pizza dough at home)
Pizza / Pasta Sauce - 1/2 cup
Tomato - 5 thin slices
Mushroom - 3 no's (Sliced thin)
Bell pepper - 5 thin slices
Onion - 3 tablespoon(roughly chopped)
Mozzarella cheese - 200 grams
Pepper powder - 1/4 teaspoon
Olive oil - 1/2 teaspoon
Salt - a pinch
Chicken - 100grams(cubed small)
For Vegetarian pizza add ingredients other than chicken. We can also buy pizza base from outside and follow the process.

Method:

• Grease the pizza tray with some olive oil and dust it with some flour and keep aside.

• Take a bowl and mix pepper, salt and olive oil together and toss the vegetables in it. (I chopped the vegetables for my little one). Take a tawa and saute chicken pieces for 5 minutes(Half cooking the chicken helps the chicken to bake fast and be tender soft).

• Divide the dough to two equal parts. Now on your counter top spread some flour and take one part and spread it well to round or square shape and place it on your greased pizza tray and let it sit for 10 minutes to set again. Use a fork and poke all over.

• Spread the Pizza sauce, arrange the toppings.

• Preheat the oven to 400`F for 5 minutes and keep this pizza tray on the middle rack and set the timer to cook for 15 minutes or until the cheese on top gets melted well and the bottom of pizza is slight brown.

• Take the pizza outside and let it rest for 10 minutes.

• Slice and serve..

My Note:

• Its very important that we pat and spread the pizza dough equally on all sides. when i tried for the first time i made the batter thick from all sides and made my pizza fat.
• Taken batter should be spreaded using hand to the maximum.
• Use less Pasta sauce to spread.
• I used bread flour because it helps in giving a crisp crust for pizza but using APF is also fine.
• The moment you take out your cooked pizza you will see some water like structure on top. That is only because of the cheese getting melted. Allow to set for 10 minutes and then serve.
• If you are using chicken, dice them to small bits. this will help chicken to cook well.
• After the step of raising the batter(letting it sit for 2 hours) take the required and store the unused remaining batter in a air tight container. It will sit for 2 weeks long.
• Amount of cheese and Toppings are absolutely our choice. There are "n" number of toppings so you can use any vegetable you like.