How to make the original barbecue chicken pizza

I always envy other people’s tables full of delicious food. So, here I will show you how to make the original barbecue chicken pizza.

1.121 While the dough is fermenting, we can start preparing the pizza filling. Chop the garlic into minced garlic, cut the shiitake mushrooms into thin slices, cut the onions into shreds, and cut the chicken thighs into small cubes. Heat the pan, add olive oil, and then add minced garlic and fry until fragrant

2.212 Pizza dough: 70 grams of all-gluten flour, 30 grams of low-gluten flour, 65 grams of water, 7 grams of olive oil, 5 grams of fine sugar, 1 gram of dry yeast, 1 gram of salt, and 4 grams of milk powder; Pizza filling: 15 grams of olive oil, 20 grams of minced garlic, 80 grams of tomato sauce, 30 grams of broth (or water), 1/2 teaspoon (5ML) of black pepper, 160 grams of chicken thighs (after deboning), 4 shiitake mushrooms, 40 grams of onions, and 80 grams of mozzarella cheese; Knead all the ingredients for making pizza into dough, knead it hard until the dough becomes very chewy, stretch the dough, and the dough can form a relatively thin film (expansion stage), that's it. Place the dough in an environment of about 26 degrees, cover with plastic wrap, and ferment for about 1 hour until the dough doubles in size.

3.1 Cook while stirring until it becomes a thick sauce. Serve for later use

4.2 Add black pepper powder, stir-fry until fragrant, then add tomato sauce and broth (or water), turn to low heat and simmer slowly

5. Put the mushrooms into the hot pan and stir-fry until soft, and stir-fry out the moisture in the mushrooms. After frying the mushrooms, fry the onions until soft and set aside.

6. Pour the chicken thighs into the pan and fry until cooked (no need to add oil to the pan, it is recommended to use a non-stick pan). Mix the fried chicken thighs with the sauce prepared in step 4.

7. Grate the mozzarella cheese into shreds using a grater

8. After completing this series of tasks, the dough in the first step should have risen. When the dough has fermented to 2.5 times its original size, use your finger to dip in flour and poke a hole in the dough. If the hole neither collapses nor shrinks, it means that the dough has fermented well.

9. Divide the fermented dough into two portions (if you are making an 8-inch pizza, there is no need to divide it). Let it sit for 15 minutes for intermediate fermentation

10. After the intermediate fermentation is completed, roll the dough into a round shape, put it into a pizza pan, and knead the dough with your hands so that the dough fits the shape of the pizza pan completely. If you don't have a pizza pan, you can just roll the dough into a round shape and place it on a baking sheet.

11. Use a fork to poke some small holes at the bottom of the dough to prevent the bottom of the pancake from bulging when baking.

12. Sprinkle some mozzarella cheese on the bottom of the dough, then top it with the chicken thighs mixed with the sauce.

13. Sprinkle another layer of mozzarella cheese and top with the fried onions and mushrooms. Finally, sprinkle a layer of mozzarella cheese (leave a little, don’t sprinkle it all)

14. Put it in the oven preheated to 210 degrees and bake for about 10 minutes. When the crust begins to color, take it out, sprinkle with the remaining mozzarella cheese, and put it back in the oven for 5 minutes until the crust turns brown.

After seeing the Original BBQ Chicken Pizza introduced to you today, I think you may have learned how to make it. The editor would like to remind you to prepare the ingredients as required so that you can make better dishes.