Pizza with chicken and BBQ sauce

Ingredients for 4 servings:

• 3 chicken breasts, approx. 150 g each
• 1 cube of yeast
• 300 ml water, lukewarm
• 500 g flour
• salt and pepper
• 6 tbsp olive oil
• some flour for working the dough
• Grease for the tray
• 1 eggplant(s)
• 1 zucchini
• 2 bell peppers, red and yellow
• 3 sprigs rosemary
• 1 lemon(s), the juice
• 200 g Cheddar cheese
• 250 g barbecue sauce
• n. B. herbs

Instructions

Working time approx. 1 hour; Rest time approx. 55 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 20 minutes

Crumble the yeast and mix with the lukewarm water. Add the flour, 1/2 teaspoon salt, and 2 tablespoons olive oil to the yeast mixture and knead with the dough hook of a mixer for at least 10 minutes. Shape the dough into a ball, dust with flour, and cover and let rise in a warm place for 30 minutes. In the meantime, wash and trim the eggplant and zucchini, halve lengthwise, and thinly slice. Place the vegetables on a baking sheet, season with salt, and let rest for about 15 minutes. Quarter the bell peppers, remove the seeds, wash, dry, and cut into wedges. Wash the rosemary, shake dry, and pick off the stems. Mix the bell pepper wedges with the rosemary, 4 tablespoons olive oil, and lemon juice, and season with salt and pepper. Pat the eggplant and zucchini slices dry with kitchen paper and toss with the marinated bell pepper. Heat a grill pan and grill the vegetables in batches on both sides until golden brown. Roll out the dough on a floured surface to the size of a baking sheet, forming a rim. Place the dough on a greased baking sheet and let it rise for 10 minutes. Meanwhile, preheat the oven to 220°C. Coarsely grate the cheddar. Wash the chicken breast, pat dry, and cut into cubes. Brush the dough with barbecue sauce and spread evenly with cheddar, leaving out the edges. Top the pizza with diced chicken and grilled vegetables. Bake in the preheated oven for about 15 minutes. Sprinkle the BBQ chicken pizza with herbs, if desired, and enjoy.