1. Let’s deboning the chicken thigh meat first: I’m using a drumstick. First cut the thin side of the chicken leg with a knife to cut off the skin and meat.
2. Then make a slit to cut off the skin and meat
3. Then stand the chicken thigh upside down and pull the meat down
4. Look, the chicken is easy to get out of the bone
5. Take 30 grams of New Orleans barbecue ingredients and add 20ml of water and stir well
6. Cut the chicken into cubes, mix well with the barbecue ingredients prepared with water, and marinate overnight (please keep it in the refrigerator if it’s hot)
7. Cover the baking tray with tin foil, spread the chicken thighs on the tin foil, put it in the middle of the preheated oven, bake at 200°C for 10 minutes, take it out and set aside
8. Now start to prepare the bottom of the cake: put the flour, water, salt, sugar, yeast (be careful not to put the yeast and salt together, so as not to affect the fermentation) into the basin, stir it with chopsticks into a flocculent shape, and then add the softened butter
9. Knead into a smooth dough, cover and ferment until it is 2 times larger
10. You can fry pizza sauce while the dough is fermenting. (In fact, it’s okay to not make pizza sauce. Just put a layer of tomato sauce on the bottom of the cake and sprinkle some pizza grass and basil. The baked pizza is also delicious) First peel the tomatoes and scrape the surface of the tomatoes with a spoon. Skin and flesh are separated
11. Peel off the tomato skin gently
12. Finely chop tomatoes, 4 cloves of garlic seeds, 2/3 onions (I will shed tears when cutting onions, so I use a food processor to chop the onions)
13. Bake in a wok, add a proper amount of butter. When the butter is melted, add the minced garlic to explode the fragrance, then pour in the minced onion and fry until fragrant, then pour the chopped tomatoes and fry while pressing with a spatula.
14. After the tomatoes are soft and rotten, add 1 teaspoon salt and 1 tablespoon sugar and stir well
15. Add 2 tablespoons of tomato paste and stir well
16. Then add 1 teaspoon of pepper, 1 teaspoon of pizza straw, 1 teaspoon of basil and stir-fry, then cover the pot and cook for a while (be careful not to paste it)
17. When it becomes thick and there is no soup, turn off the heat and let it cool for later use.
18. The dough at the bottom of the cake is fermented to twice its size and rolled into a round cake. Brush the pizza pan with a layer of oil, put the dough into the pizza pan, and shape it into a thick bottom on the sides and a thin bottom in the middle.
19. Use a fork to pierce the hole (to prevent it from bulging in the middle of the cake when baking), cover it with plastic wrap and put it in the refrigerator to relax for 20 minutes (this is to prevent the bottom of the cake from shrinking when it is baked)
20. Green peppers, red peppers and the remaining 1/3 onion, shredded
21. Take out the loose bottom of the pie (with the pizza plate) from the refrigerator, and press out a pizza ring with a spoon
22. Spread a layer of pizza sauce (I spread it a bit too thick, you can spread it thinly, or don't fry the pizza sauce, just put a layer of tomato sauce, sprinkle some pizza grass, basil, simple and delicious)
23. Sprinkle a layer of shredded cheese, spread chicken thighs, then sprinkle a layer of shredded cheese, then sprinkle with shredded onion, green and red peppers
24. Finally, sprinkle the remaining shredded cheese, put it in the preheated oven, middle layer, and bake at 200 degrees for 20 minutes
25. Delicious and attractive pizza is out, haha!
Tips:No tricks, I personally think that pizza is a zero-failure delicacy, haha! I just want to say, about vegetables, you can add them according to your own preferences. But there is one thing: if you want to put mushrooms and vegetables that are particularly prone to water, it is best to roast or fry them first and pour out the water before putting them on the pizza for roasting.
