Chicken and Bell Pepper Pizza

Ingredients

• 500 g double-grain flour (preferably Wiener Griessler)
• 1 cube yeast
• 0.5 tsp Sugar
• 1 tsp salt
• 250 ml warm water
• 2 chicken breast fillets
• half a red bell pepper
• half a green bell pepper
• half a yellow bell pepper
• 2 small white onions
• 2 Garlic cloves
• 6 tbsp chopped canned tomatoes
• 200 g mozzarella
• 1 tsp Dried oregano
• olive oil (cold-pressed)
• rosemary needles
• Salt
• black pepper (ground)

Instructions

1. 1.

   Put the flour in a large bowl. Create a well and crumble the yeast into it. Sprinkle sugar over the yeast and pour a little warm water (3–4 tbsp) so that the yeast is covered. Let rest for 10 minutes. Then knead the flour into a dough, gradually adding more warm water as needed; if the dough needs more liquid, add warm water tablespoon by tablespoon; if it’s too wet, add a bit more flour. When the dough becomes elastic, shape it into a ball and cover it in a warm, draft-free place for about 1 hour. Knead again and let rise for another 30 minutes.

2. 2.

   Wash, halve, seed, and slice the bell peppers into thin strips. Peel and cut the onions into rings. Peel the garlic and slice finely.

3. 3.

   Wipe the chicken breast fillets dry, then slice them thinly. Heat 1–2 tbsp oil in a pan and quickly sear the meat until browned. Season with salt and pepper, then remove from the pan.

4. 4.

   Drain the mozzarella and chop it into small pieces.

5. 5.

   Preheat the oven to 250°C. Divide the dough into two halves, roll each into a round disc on a floured surface, and place them on pizza trays. Spread each with 3 tbsp of chopped tomatoes, sprinkle oregano and garlic, season with salt and pepper, then top with chicken, bell peppers, onion rings, and mozzarella. Sprinkle rosemary and drizzle 1–2 tbsp olive oil over the whole.

6. 6.

   Slide the pizzas into the preheated oven (convection 250°C, high heat) and bake for 20–25 minutes until done. For best results, place both pizzas simultaneously in the oven. Serve immediately.