Pizza Pollo Piccante alla Lombok, Indonesia

Ingredients for 2 servings:

• 140 g wheat flour type 405
• 3 g instant chicken broth
• 60 g water, lukewarm
• 1 tbsp extra virgin olive oil
• n. B. Flour for dusting the work surface
• n. B. Oil for greasing the pan
• 3 tbsp sweet and sour sauce Thai style No. 3 (see my recipes)
• 2 tsp tomato paste
• 4 tbsp tomato juice
• 4 medium-sized garlic cloves
• 1 tbsp oregano
• 1 tsp rosemary
• 1 pinch of ground sage
• 3 tbsp extra virgin olive oil
• 120 g mozzarella, coarsely grated
• 120 g Emmental cheese, coarsely grated
• 10 slice(s) smoked chicken breast
• 5 m.-large tomato(s), fully ripe
• 3 Pepper, red, long
• 2 small shallots, red
• 1 large onion(s), cut into 3 slices approximately 5 mm thick
• n. B. Olives, green
• e.g. celery leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

A Far Eastern variation with smoked chicken breast, juicy topping and crispy base.

Mix the ingredients for the base and knead into an elastic dough. Wrap in plastic wrap and let rest in the refrigerator for 1 hour. Divide the dough, shape each piece into a ball, flatten it, and roll out two thin flatbreads approximately 26 cm in diameter using a rolling pin. Grease a 28 cm pan with a few drops of oil and some kitchen paper and place a flatbread in the pan. Bake on both sides at medium heat until the flatbread develops light brown spots. After the first flatbread, lightly oil the pan again and bake the second flatbread. Place both pizza bases on a sufficiently large baking sheet. Preheat the oven to 220°C (top heat). Mix the ingredients for the sauce and spread them on the bases. Mix the two grated cheeses and spread half over the sauce, then arrange the chicken breast slices on top. Wash the tomatoes and cut them crosswise into thick slices. Place them on the chicken breast slices. Wash the pepperoni and cut them diagonally into thin slices. Leave the seeds and discard the stems. Arrange the pepperoni slices on the pizzas. Cut three approximately 5 mm thick slices crosswise from a large onion and arrange the rings around the tomatoes. Peel the small onions and use them whole: Place one small onion in the center of each pizza. Sprinkle the remaining cheese over the pizzas. Bake in the oven on the middle rack. When the cheese starts to brown, remove it from the oven and cut it into quarters using a pizza cutter. Sprinkle the celery leaves over the top and enjoy while hot.