Tex-Mex chicken pizza

Ingredients for 1 servings:

• 100 g flour
• 50 ml milk
• 25 g butter
• 8 g fresh yeast
• some salt
• 125 g chicken, cooked
• 30 ml BBQ sauce
• 50 ml tomatoes, pureed
• 1 small garlic clove(s), squeezed or finely chopped
• e.g. salt and pepper
• e.g. paprika powder
• n. B. Herbs of your choice
• 70 g corn
• 30 g kidney beans
• ½ onion(s), cut into fine rings
• 80 g pizza cheese, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Single recipe

Warm the milk to lukewarm. Dissolve the yeast in half of the milk. Melt the butter in the remaining milk. Lightly mix the flour, salt, and buttermilk, then add the yeastmilk and knead everything into a smooth dough. Cover and let rise at room temperature for about 30 minutes. The dough should roughly double in size. After the rising time, knead the dough again and roll it out on baking paper. Preheat the oven to 180°C (convection oven). Mix the BBQ sauce, passata, and garlic clove and season with herbs and spices. Spread it on the pizza dough. Sprinkle 1/3 of the cheese on top. Arrange the diced chicken, corn, kidney beans, and onion rings on top, and sprinkle the remaining cheese on top. Bake in the preheated oven for about 20 minutes. Tips: If you fivefold the dough, you’ll have enough dough for two baking sheets. The dough can also be easily frozen in portions.