Canadian chicken pizza with cranberries

Ingredients for 1 servings:

• 20 g fresh yeast, alternatively dry yeast
• 250 g flour, preferably pizza flour
• ¼ tsp salt
• 1 tbsp olive oil
• 1 onion(s), red
• 2 spring onions
• 400 ml chicken stock, alternatively vegetable stock
• 2 chicken breast fillets
• 20 g sugar
• 100 g cranberries or lingonberries, fresh or frozen
• 150 g crème fraîche, alternatively sour cream
• 40 ml olive oil
• 150 g grated cheese, e.g. Cheddar
• n. B. Pfeffer
• Flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 50 minutes

makes 4 servings

Peel the onion and slice into strips. Trim the spring onions and slice into rings. For the dough, crumble the yeast into 100 ml of lukewarm water and stir until the yeast is completely dissolved. Add the salt to the flour in a bowl and mix. Then add the yeast water and 1 tablespoon of oil and knead everything together. Cover and let rise for about an hour. Bring the chicken stock to a boil in a saucepan, add the chicken breast fillet, and let it simmer over low heat for 20 minutes. Add the sugar to a pan and melt over high heat, stirring constantly. Then add the cranberries, stir, let simmer for about three minutes, and then remove from the heat. Remove the cooked chicken breast fillet from the stock and slice. Dust a work surface with a little flour, place the risen dough on it, knead briefly with your hands, and then quarter it. Form the dough balls between your palms, flatten them on a work surface, and then roll them out into a round, 18-20 cm in diameter. Spread the pizza dough with crème fraîche, leaving a border around the edges. Arrange the meat slices on top, arrange the onion strips and spring onion rings on top, top with the cranberries, and finally sprinkle with cheese. Drizzle the pizzas with a little olive oil and freshly ground pepper. Bake for 15 minutes at 220°C (428°F) or 200°C (fan oven). 375 kcal per slice/serving.