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Ingredients:

For the dough: 700 gr. flour 1 egg 150 gr. of extra virgin olive oil 250 gr. milk 1 sachet of instant yeast pizza salt For the filling: 400 gr. of boneless chicken pieces 40 gr. of extra virgin olive oil half a small onion cup dry white wine 1 yellow and 1 red pepper 30 gr. pine nuts 40 gr. raisins 10 basil leaves 1 egg salt and pepper to taste

Place in the bowl 40 oz. oil, onion, vel. 1 for 3 min. 100 °. Apply the throttle, add the diced chicken pieces, salt and pepper, vel. 1 for 3 min. 100 °. Pour the wine, vel. 1 for 10 min. 100 °. Add the diced peppers and continue cooking for another 10 min. Remove from the blender and let cool. Pour the egg in the bowl, oil, milk and yeast, vel. 5 for 5 sec. Add flour and salt, sp. 5 to 10 sec. more than 1 min. vel. Spiga. Coat a baking sheet oiled with three quarters of the dough, put on the chicken and peppers, then cover with basil, pine nuts and raisins. Close with remaining dough, forming a cord around e bucherellare la superficie con la forchetta. Spennellare con l'uovo ed infornare a 180° per 40 min.