BBQ pizza with chicken

Name: BBQ pizza with chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 300 g Flour; 1/2 packet (7 g each) Dry yeast; 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 7 TABLESPOONS Olive oil; 2 Onions; 1–2 Garlic cloves; 2-3 TABLESPOONS demerara sugar; 2-3 TABLESPOONS Tomato paste; 1 can(s) (425 ml) chunky tomatoes; 2-3 TABLESPOONS Tomato ketchup; 2 TABLESPOONS Worcester sauce; 7-10 Tbsp Pepper; 1/2 TEASPOON ground cumin; 1 pinch dried red chili flakes; 1 can(s) (212 ml) Vegetable corn; 400 g Chicken filet; 1 package (125 g) Mozzarella cheese; 100 g Gouda cheese; 5 discs (10 g each) Bacon; 2 stem(s) Basil; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

A pizza alone is fine, but a whole pizza pie? That's awesome! Because a lot of stuffing fits into the filling!

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

300 g Flour
1/2 packet (7 g each) Dry yeast
1 TABLESPOON Sugar
7-10 Tbsp Salt
7 TABLESPOONS Olive oil
2 Onions
1–2 Garlic cloves
2-3 TABLESPOONS demerara sugar
2-3 TABLESPOONS Tomato paste
1 can(s) (425 ml) chunky tomatoes
2-3 TABLESPOONS Tomato ketchup
2 TABLESPOONS Worcester sauce
7-10 Tbsp Pepper
1/2 TEASPOON ground cumin
1 pinch dried red chili flakes
1 can(s) (212 ml) Vegetable corn
400 g Chicken filet
1 package (125 g) Mozzarella cheese
100 g Gouda cheese
5 discs (10 g each) Bacon
2 stem(s) Basil
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Put flour, yeast, 1 tablespoon sugar, 1/2 teaspoon salt, 3 tablespoons oil and 150 ml lukewarm water into a large mixing bowl. Knead with the dough hooks of the hand mixer for about 5 minutes to a smooth dough. Cover and leave to rise in a warm place for approx. 50 minutes.
2
Meanwhile peel onions and garlic. Chop onions finely, chop garlic very finely. Heat 2 tablespoons of oil in a saucepan. Fry half of the onions with garlic in it, sprinkle with brown sugar and let it caramelize slightly.
3
Add tomato paste, sweat it, deglaze with tomatoes. Stir in ketchup and Worcester sauce. Season with salt, pepper, cumin and chilli. Bring to the boil and simmer over low to medium heat for about 15 minutes, stirring frequently.
4
Set aside.
5
Drain the corn. Wash the meat, dab dry and cut into strips. Heat 2 tablespoons of oil in a frying pan. Brown the meat in it while turning. Add remaining onion, fry briefly, season with salt and pepper.
6
Take it off the stove.
7
Knead the yeast dough well on a floured work surface with floured hands. Roll out round (approx. 30 cm Ø). Put into a greased springform pan (26 cm Ø), dust with flour, pull up the rim and press down.
8
Leave in a warm place for about 15 minutes.
9
In the meantime, squeeze the mozzarella between two layers of kitchen paper and cut into slices. Grate the gouda. Spread the sauce on the dough base. Spread corn, meat and bacon slices evenly on top.
10
First cover with mozzarella, then sprinkle with Gouda. Bake in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: see manufacturer) for 18-20 minutes.
11
Take the pizza out of the oven and let it rest for about 5 minutes. In the meantime, wash the basil, shake dry, pluck the leaves from the stalks. Remove the pizza from the pan, arrange it on the plate and garnish with basil.