Chicken Pizzas with Salsify
- For the dough
- ¼ cube Yeast (10 grams or approximately 1/2 ounce)
- 1 pinch sugar
- 220 grams Pastry flour
- 4 tablespoons olive oil
- 1 teaspoon salt
For the dough, crumble the yeast into a bowl and stir with about 100 ml (approximately 1/2 cup) of lukewarm water and the sugar until smooth. Add the flour, olive oil and salt and knead to make a smooth dough. Cover and let rise in a warm place for about 1 hour.
Divide the dough into 2 balls, then roll out on a lightly floured surface into round shapes about 22-26 cm (approximately 8-10 inches) in diameter. Make the edges slightly thicker and place on a greased baking sheet.
Preheat the oven to 220°C (approximately 425°F).
Rinse and pat dry the chicken breasts, season with salt and cook in a pan with 2 tablespoons of hot oil on both sides, about 6 minutes. Remove and let rest briefly, then cut diagonally into thick slices.
Drain the salsify and cut into thin slices.
Rinse and trim the celery and carrot and cut diagonally into thin slices. Blanch in boiling salted water for about 2 minutes. Rinse in cold water and drain well.
Rinse the pepper, cut in half, remove the seeds and ribs and cut into strips. Toss the vegetables with the parsley, remaining oil, fennel seeds, salt and honey and spread on the pizza base. Bake for approximately 6-8 minutes, until golden brown.
Cut into slices and serve.