Craving Saturday Afternoon

Cravings.

They hate me.

It’s Saturday afternoon, I’m lazy, I’m hungry and more importantly… I want cheese. I think to myself, there’s a pizza restaurant not far from my street, maybe I should cover the distance, order some large Hawaiian. Yes, yes, yes, I love pineapples on pizza. Don’t send for me XD

Anyway, back to being lazy. I walk over to the fridge, there’s a nice pack of shredded cheddar staring at me. I do this thing whenever I purchase a block of cheese to shred it first before it enters the fridge. I know, it’s a pain in the behind in the moment, but hindsight, during that busy week, you’ll be glad you took that kicking.

Any who, back to being lazy, cravings hate me, the Saturday morning and the refrigerator— the fridge— the cheddar, that’s singing to me! So is the pack of chicken breasts: “Gobble me, gobble me!” and the bell peppers whispering: “It’s time!”

Time for what? The voice in my head wonders, my stomach grumbles clearly in agreement with this ‘time’ and then I know!

I check the pantry.

Perfect.

Flour? Check.

Yeast? Baby!

I have energy, not for the walk to the pizza restaurant, no, but for this (image above):

 

CHICKEN STROMBOLI!

First things first, the ingredients:

For the pizza dough:

750 ml (3 cups) of all-purpose flour

30 ml (2 tablespoons) of olive oil (plus more to grease the working bowl)

1 packet of active dry yeast

5 ml (1 teaspoon) of salt

250 ml (1 cup) of slightly warm water.  (DO NOT USE HOT WATER, IT WILL KILL THE RAISING AGENT)

 

  1. In a bowl, pour the warm water, then add the yeast, using a mixer or whisk to combine the ingredients. Allow the solution to stand until foamy, about 5 minutes.
  2. Add the oil and salt to the yeast mixture.
  3. Then slowly add the flour (if using a mixer make sure the speed is low) and mix until your dough is shaped into a ball.

 

Now the fun part, kneading! If anybody asks if you’ve been to the gym lately, P.S: kneading counts.

 

  1. Transfer your dough onto a floured surface, and knead until a smooth dough forms. (If one ball of dough seems like a monster to handle, I tend to divide the dough into two balls and knead each dough for an equal amount of time, so until smooth if it comes down what that looks like.)
  2. Place the kneaded dough in an oiled bowl, brushing the top with extra oil.
  3. Cover the bowl with a plastic wrap and leave to stand in a warm area for about an hour. The dough should double in size.

 

Now that my dough’s taking some time in the sun, it’s filling, filling, filling, time!

 

CHICKEN FILLING:

4 chicken breasts (chopped and seasoned)

2 red bell peppers

2 green bell peppers

1 onion (chopped)

*100-200g of shredded cheddar cheese on the size

 

I’m about to make a quick chicken stir-fry. And when I say chicken should be seasoned, once again, I’m talking more than salt and pepper, in fact for this dish avoid both. What you’ll need is a bit of:

lemon and herb,

rosemary and garlic,

honey (yes, for sweetness)

and peri-peri (for spice).

 

If you’re eager like me, it marinates for as long as I mix the combination, or you could marinate it for good 10 to 15 minutes.  But I’m hungry and I’m eager!

 

  1. Sauté the onions in a pan over medium heat
  2. Add the seasoned chicken breasts and fry until it’s ready or a nice golden-brown.
  3. Add your bell peppers, not leaving them over the heat for too long because again, you don’t want them to lose their nutritional value.
  4. When it’s done, take the pan off the heat and leave the filling to stand until cool.

 

At this point the aroma eliminates all fatigue and that Saturday morning lethargy never happened.  As soon as my pizza dough is ready for use, I:

 

  1. Preheat the oven to 230⁰C. (Have a prepared baking tray on the side.)
  2. Divide the dough into half, rolling the first half out on a floured surface. (Flour your surface to avoid stickiness.)

 

  1. Now close to the centre but not necessarily at the centre, line your chicken stir fry filling on the dough.
  2. Sprinkle the amount of cheddar you crave on top. P.S: You can go crazy but not too crazy because you still have to roll the dough.
  3. Take the side of the dough closer to your filling and fold it on top, rolling the rest of the dough like a pinwheel.
  4. Once the you have a nice log in front of you, brush it with egg yolk for browning.
  5. Slice your dough (log) into wheels, placing each wheel on the prepared baking tray.
  6. Place tray in the oven and bake for 15 to 25 minutes, or until golden brown or when toothpick inserted into the dough comes out clean.

 

Now when I say cravings hate me, it’s because of the work I put in before I'm allowed to indulge.

Enjoy :)