Pulled Pork BBQ Pizza

Ingredients for 1 servings:

• 225 g wheat flour type 405
• ½ pack of dry yeast
• 1 ½ tsp salt
• 2 tbsp sugar
• 2 tbsp olive oil
• 125 ml water
• 100 g crème fraîche
• 50 g BBQ sauce
• 200 g mozzarella, grated
• 1 small jar of corn
• 1 class jar jalapeño(s) , pickled
• 1 tomato(s)
• 90g pulled pork
• 1 onion(s), red

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 30 minutes

For the dough, mix the dry yeast well with wheat flour, 1 tablespoon of sugar, and 1 teaspoon of salt. Add lukewarm water and olive oil and knead thoroughly into a yeast dough. Then let the yeast dough rise in a covered bowl in a warm place for about 1 to 1.5 hours. Quarter the onion. Fry it in a pan with a generous splash of olive oil. Add 1 tablespoon of sugar and some salt and pepper and let it caramelize. Mix the crème fraîche with the BBQ sauce in a 2:1 ratio. Spread the pizza dough on a baking sheet. Make sure the dough is as thin as possible; it will usually rise further during baking. Brush with the sauce and sprinkle with mozzarella. Spread the corn, jalapeños, caramelized onions, sliced ​​tomatoes, and pulled pork on the pizza. Drizzle a few drops of BBQ sauce on the pizza. Bake in a preheated oven at 200 – 220 degrees until the cheese is golden brown.