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 in the container, and cover Put on moist gauze and place it in a warm place for basic fermentation;
3. When the dough has fermented to 2.5 times its size, take it out, re-exhaust, spheronize, and roll it into a round cake shape with a diameter of 2 cm larger than the pizza pan. Cover it with gauze and put it in the refrigerator for half an hour to shape;
4. Take out the finalized crust, put it into the greased pizza pan, and pierce some small holes in the crust with a fork;
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 onion rings, and spread corn kernels, diced peppers and small red peppers around;
8. Sprinkle the remaining shredded cheese, and 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 tray and press the edges tightly to avoid bursting during baking;
3. Before laying the material, pierce the cake blank with some small holes to prevent the cake blank from expanding when heated;
4. If you like the effect of shredded cheese, you can increase the amount of mozzarella cheese.
