Miniature Cooking Chicken Recipe 🍗 How to Make Miniature Crunchy Wrapped Noodles

Ingredients

• 250 g All-Purpose Flour (sifted)
• 5 g Active Dry Yeast (about 1 ½ teaspoons)
• 1 Tbsp Olive Oil (extra virgin recommended)
• 1 tsp Salt
• 150 ml Warm Water (about 40°C)
• 2 Tomatoes (medium, diced)
• ½ Onion (small, finely chopped)
• 2 cloves Garlic (minced)
• 2 Tbsp Ketchup
• 1 tsp Dried Basil
• 150 g Mozzarella Cheese (shredded)
• 50 g Salami (sliced thin)
• 30 g Black Olives (sliced)
• 30 g Bell Pepper (mixed red, green, yellow, diced)

Instructions

1. Make the Dough

   In a mixing bowl combine the flour, yeast, salt, olive oil and warm water. Stir until a shaggy dough forms, then knead on a lightly floured surface for about 5 minutes until smooth and elastic.

   Time: PT10M

2. First Rise

   Shape the dough into a ball, place it back in the bowl, cover with a clean kitchen towel and let it rest at room temperature for 30 minutes until slightly puffed.

   Time: PT30M

   Temperature: Room Temperature

3. Prepare Tomato Sauce

   Heat 1 tbsp oil in a saucepan over medium heat. Add the chopped onion and garlic, sauté until translucent (2‑3 minutes). Add the diced tomatoes, ketchup and dried basil. Simmer for 5‑7 minutes, stirring occasionally, until the sauce thickens.

   Time: PT10M

   Temperature: Medium Heat

4. Shape the Mini Pizzas

   Sprinkle a little flour on the work surface. Divide the rested dough into 4 equal portions and roll each into a 10‑cm (4‑inch) circle. Use a fork to prick holes across the surface to prevent bubbling.

   Time: PT5M

5. Assemble Toppings

   Place the rolled dough circles on a parchment‑lined baking sheet. Spread a thin layer of the tomato sauce on each, then sprinkle shredded mozzarella, followed by salami slices, olive rings and diced bell peppers.

   Time: PT5M

6. Bake the Pizzas

   Preheat the oven to 475°F (245°C). Bake the pizzas on the middle rack for 12 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.

   Time: PT12M

   Temperature: 475°F

7. Cool and Serve

   Remove the pizzas from the oven, let them rest for 2 minutes, then slice and serve while hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

3g