Country-style chicken breast pizza

Ingredients

• 400 g flour
• 25 g fresh yeast
• 2 teaspoons salt
• 200-215 ml lukewarm water
• 50 ml oil
• 600 g chicken breast
• 1 medium onion (150 g)
• 1/2 teaspoon ground pepper
• 1/2 teaspoon thyme
• 2 tablespoons Univer ketchup
• 4 bell peppers
• 1 tablespoon Univer pepper paste
• 1 egg
• 15 ml milk

Preparation

1. Pat the chicken breast dry with paper towels. Peel the onion and mince it together with the chicken. 2. Put the flour in a bowl and make a well in the middle. Add the yeast, 1 teaspoon of salt and 200 ml of lukewarm water, then mix to make a yeast mixture. 3. Leave the mixture to rise for 10 minutes, until it puffs up and bubbles. 4. Add 25 ml of oil and knead. If the dough is still too firm, gradually work in up to 15 ml more lukewarm water. Leave it to rise for 60 minutes, until it has visibly puffed up. 5. Heat the other 25 ml of oil in a pan. Add the minced chicken and onion, 1 teaspoon of salt, the pepper and thyme. Sauté for 10 minutes, until the chicken is no longer pink, then leave the filling to cool. 6. Divide the dough into two equal pieces. Roll the first piece into a circle on a baking tray, spread it with ketchup, then distribute the filling over it. Slice the peppers into rounds and arrange them on top; dot with pepper paste. 7. Roll out the second piece of dough and cover the filling. Cut the pizza into triangles with a knife and leave it to rise for 5 minutes. 8. Bake at 180°C for 30 minutes, until it starts to brown. Beat the egg with the milk, brush the top and bake for another 5 minutes, until browned.