Lushly topped deep-dish pizza

Name: Lushly topped deep-dish pizza
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 300 g + some flour; 1⁄2 Package Dry yeast; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Olive oil; 2 Onions; 1 Garlic clove; 2 TABLESPOONS demerara sugar; 2-3 TABLESPOONS Tomato paste; 1 can(s) (425 ml) chunky tomatoes; 3 TABLESPOONS Tomato ketchup; 2 TABLESPOONS Worcester sauce; 1⁄2 Tsp ground cumin and chili flakes; 1 can(s) (212 ml) Corn; 400 g Chicken filet; 7-10 Tbsp Grease; 125 g Mozzarella; 100 g Gouda (play); 5 discs Bacon; 2 stem(s) Basil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

300 g + some flour
1⁄2 Package Dry yeast
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Olive oil
2 Onions
1 Garlic clove
2 TABLESPOONS demerara sugar
2-3 TABLESPOONS Tomato paste
1 can(s) (425 ml) chunky tomatoes
3 TABLESPOONS Tomato ketchup
2 TABLESPOONS Worcester sauce
1⁄2 Tsp ground cumin and chili flakes
1 can(s) (212 ml) Corn
400 g Chicken filet
7-10 Tbsp Grease
125 g Mozzarella
100 g Gouda (play)
5 discs Bacon
2 stem(s) Basil

Directions

1
Put 300 g flour with yeast, 1 tsp sugar, 1⁄2 tsp salt, 3 tbsp oil and 150 ml lukewarm water into a large mixing bowl. Knead with the dough hooks of the mixer for about 5 minutes, then with your hands for 5-10 minutes to a smooth dough.
2
Cover and leave to rise in a warm place for about 50 minutes.
3
In the meantime, peel the onions and garlic for the BBQ sauce. Dice onions very finely, chop garlic very finely. Heat 1 tablespoon of oil in a saucepan. Fry half of the onions with garlic in it. Sprinkle with brown sugar and caramelize lightly.
4
Add the tomato paste and sweat it in. Deglaze with tomatoes. Stir in ketchup and Worcester sauce. Season with salt, pepper, cumin and chili flakes. Bring to the boil and simmer at low to medium heat for about 15 minutes, stirring continuously.
5
Set aside.
6
Pour the corn into a sieve and drain. Wash the meat, dab dry and cut into strips. Heat 2 tablespoons of oil in a frying pan. Fry the meat until golden brown, turning it over. Fry the remaining onion briefly, season with salt and pepper.
7
Take it off the stove.
8
Grease a springform pan (26 cm Ø) and dust with flour. Knead the yeast dough well on the floured work surface. Roll out round (approx. 30 cm Ø). Put into the springform pan, pull up the rim and press down.
9
Leave in a warm place for another 15 minutes.
10
Preheat oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer). Cut mozzarella into slices. Grate Gouda. Spread the BBQ sauce on the dough base. Spread the corn, meat and bacon slices evenly on top.
11
First cover with mozzarella, then sprinkle with Gouda. Bake in a hot oven for about 20 minutes.
12
Take the BBQ pizza out of the oven and let it rest for about 5 minutes. In the meantime, wash the basil, shake dry and pluck off the leaves. Remove the pizza from the pan, arrange it on the plate and garnish with basil.