1. Dice chicken breast, mix well with the Orleans barbecue ingredients, and marinate for more than 3 hours
2. Put all the base materials except olive oil into the bread machine one by one, let stand for 10 minutes, start the kneading program for 20 minutes, add olive oil, start the kneading program again for 10 minutes, the dough reaches the expansion stage, put it into the container, and cover Put moist gauze on and place it in a warm place for basic fermentation
3. When the dough is fermented to 2.5 times its size, take it out, vent it again, round it, and roll it into a round cake shape, 2 cm in diameter larger than the pizza pan, cover it with gauze, put it in the refrigerator for half an hour to shape
4. Take out the shaped crust, put it into the greased pizza pan, and use a fork to make some small holes in the crust
5. Spread a layer of tomato sauce on the crust, leaving a width of 1 cm on the edge, and evenly sprinkle 1/3 of shredded cheese
6. Put onion rings
7. Put the marinated chicken diced into the onion ring, and spread corn kernels, diced peppers and small red peppers around
8. Sprinkle the remaining shredded cheese, then sprinkle a little pizza straw, preheat the oven at 200 degrees, and bake on the top and bottom for about 15 minutes
Tips:1. The cake crust is qualitatively refrigerated to prevent shrinkage.
2. Place the crust on the pizza pan, and keep the edges tightly pressed to prevent it from bursting during baking.
3. Before spreading the material, pierce the cake base with some small holes to prevent the cake base from expanding when heated.
4. If you like the effect of shredded cheese, you can increase the amount of mozzarella cheese.
