Pizza with Chicken and Peppers
Ingredients
- For the dough
- 500 grams double grip Pastry flour (best Wiener Griessler)
- 1 cube Yeast
- ½ tsp sugar
- 1 tsp salt
- 250 milliliters warm water
- For the topping
- 2 Chicken breasts
- half red Bell pepper
- half green Bell pepper
- half yellow Bell pepper
- 2 small white onions
- 2 garlic cloves
- 6 Tbsps chopped Tomatoes (canned)
- 200 grams Mozzarella
- 1 tsp dried oregano
- cold-pressed olive oil
- rosemary
- salt
- freshly ground peppers
Preparation steps
Place the flour in a large bowl, make a well in the center and crumble the yeast into the well. Sprinkle the sugar on the yeast and pour 3-4 tablespoons of warm water over the yeast to cover. Let stand 10 minutes. Pull the flour over the yeast and knead to combine. Gradually add warm water and knead until the dough is smooth and elastic. Shape into a ball, cover and let rise in a warm, draft-free spot 1 hour. Knead again, cover and let rise 30 minutes.
For the topping: Rinse the peppers, remove the seeds and white ribs and cut into thin strips. Peel the onions and cut into rings. Peel the garlic and thinly slice.
Rinse the chicken breasts, pat dry and cut into thin strips. Heat 1-2 tablespoons oil in a pan and brown the meat briefly, season with salt and pepper. Remove from the pan.
Drain mozzarella and chop into small pieces.
Preheat the oven to 250°C (approximately 475°F) convection.
Divide the dough in half and roll each out half out on a floured work surface to a flat round and place each on a pizza pan. Top each with 3 tablespoons of the tomatoes, sprinkle with oregano and garlic and season with salt and pepper, then cover with chicken breast, peppers, onion rings and mozzarella. Sprinkle with rosemary and drizzle each with 1-2 tablespoons olive oil.
Bake until the vegetables are tender, the cheese has melted and the crust is crisp, 20-25 minutes. Serve immediately.
