Pizza Chicken Supreme

Ingredients for 2 servings:

• 500 g flour
• 250 ml water
• 1 pack of yeast
• 1 tbsp sugar
• 5 tbsp olive oil
• 2 tsp salt
• 300 g chicken breast fillet(s)
• 400 g crème fraîche
• 150 g Gruyère
• 3 spring onions
• 1 handful of cocktail tomatoes, red and yellow
• Salt and pepper from the mill
• Fresh herbs, e.g. oregano or thyme

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Pizza with chicken, crème fraîche, Gruyère, tomatoes and spring onions

Pour the water into the flour and add the yeast and sugar. Add the salt and olive oil to the flour, ensuring it doesn’t come into contact with the water. Mix the flour with the yeast and the sugar water. Stir in the salt and olive oil. Knead into a smooth dough, cover, and let it rise for about an hour. Slice the chicken fillet and fry in hot olive oil until golden brown all over. Remove from the heat, season with salt, and pepper. Grate the Gruyère or another spicy cheese and mix with the crème fraîche. Slice the tomatoes and spring onions and stir into the crème fraîche. Season with salt and pepper. Preheat the oven to 200°C (400°F) without fan. Divide the pizza dough in half and roll out each half thinly. Place one sheet of dough on a baking sheet lined with baking paper. Spread half of the crème fraîche on each sheet and top with half of the chicken. Season with herbs to taste. Place one baking sheet in the oven for 15 to 20 minutes. When the dough begins to brown, remove it and bake the second pizza.