Chicken pizza upside down

Ingredients for 4 servings:

• 20 g yeast, fresh
• 500 g flour
• 300 ml water
• ½ tsp salt
• some flour, for dusting
• 4 chicken legs
• 5 tbsp oil
• 2 onions
• 4 garlic cloves
• ½ pepper(s)
• 2 large mushrooms
• 3 carrots
• 1 ½ tsp sugar
• 1 tsp peppercorns
• 2 tbsp soy sauce, possibly 3 tbsp
• 150 ml white wine
• 1 egg white

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

For the dough, crumble the yeast into the water and mix. Add the salt and flour and knead thoroughly. Cover tightly and let rise for 1 hour. In the meantime, skin the chicken thighs, split them at the joint, and fry them all over in 4 tablespoons of oil until light brown. Slice the onions, slice the garlic, and ring the peppers, and fry them with the remaining oil for 2 minutes until light brown. Add the cleaned and sliced ​​mushrooms and the peeled carrots, which have been cut into 1 cm pieces, and fry for 5 minutes. Place the chicken thighs in a baking dish and spread the vegetables on top. Melt the sugar in the pan until light yellow, deglaze with the wine and soy sauce, and add to the vegetables. Roast the peppercorns in a dry pan, crush them coarsely in a mortar, and sprinkle them over the vegetables. Roll out the dough slightly larger than the baking dish. Brush the edges of the dish with egg white and cover the dish with the dough. Pierce several times and cook in the lower third of a preheated oven at 180° for about 40 minutes.