Small Pizzas with Cranberries and Chicken Breast
Ingredients
- For the dough
- 250 grams Pastry flour
- 20 grams fresh Yeast
- 1 pinch salt
- 1 Tbsp olive oil
- 100 milliliters lukewarm water
- For topping
- 2 Chicken breasts (about 140 grams or approximately 5 oz each)
- salt
- freshly ground peppers
- 5 Tbsps olive oil
- 100 grams fresh Cranberry
- 2 Tbsps sugar
- 1 red onion
- 2 scallions
- 60 grams Smoked bacon
- 100 grams grated Cheddar cheese
- 50 milliliters olive oil
Preparation steps
For the dough, knead the flour with the yeast, salt, olive oil, and about 100 ml (approximately 1/2 cup of lukewarm water to form a smooth dough. Cover and let rest about 45 minutes.
For the filling, rinse the chicken breasts, pat dry, season with salt and pepper and cook in 1 tablespoon hot oil until golden brown over low heat, about 8 minutes. Remove from the heat and let cool, then cut into thin slices.
Divide the dough into 8 equal portions, shape into balls and let rise another 15 minutes.
Preheat the convection oven to 220°C (approximately 425°F).
Rinse the cranberries and drain well. Caramelise the sugar with 2 tablespoons water in a saucepan, then stir in the cranberries. Pour out onto a baking sheet and allow to cool. Peel the onion and chop. Rinse and trim the scallions and cut into thin rings.
Roll out the dough balls round and flat (about 18 cm) (approximately 7 inches) and place side by side on a baking sheet lined with parchment paper. First, place the chicken breast strips on the dough, leaving the edges free. Cut the bacon into thick strips. Distribute the cranberries, onions, scallions, bacon, and cheddar cheese over the pizzas. Drizzle with the remaining olive oil and sprinkle with pepper. Bake in the oven for about 20 minutes until golden brown and serve immediately.
