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🍽️ Mini Pizzas with Chicken and Cranberries

249 kcal · 30 min · 4 servings

Ingredients

• 500 g flour (and some flour for the work surface)
• salt
• 1 cube yeast
• 1 tsp sugar
• 4 tbsp olive oil
• 2 spring onions
• 1 small red onion
• pepper
• 150 g cooked chicken breast fillet (sliced)
• 100 g fresh cranberries
• 150 g mountain cheese

Instructions

1. 1. Mix the flour with two teaspoons of salt.
2. 2. Make a well in the center of the flour mixture.
3. 3. Crumble the yeast into the well.
4. 4. Sprinkle the sugar over the yeast.
5. 5. Pour in 80 milliliters of lukewarm water.
6. 6. Stir the yeast and sugar into the water.
7. 7. Let the mixture rise for twenty minutes.
8. 8. Add two tablespoons of oil and about 100 milliliters of lukewarm water to the dough.
9. 9. Knead the dough until smooth, adding more water if necessary.
10. 10. Cover the dough and let it rise in a warm place for one hour.
11. 11. Wash the spring onions and shake them dry.
12. 12. Slice the spring onions into rings.
13. 13. Peel the red onion.
14. 14. Slice the red onion into thin rings.
15. 15. Knead the dough vigorously after the resting period.
16. 16. Shape the dough on a floured work surface into a long, narrow roll.
17. 17. Cut three-centimeter-thick pieces from the roll.
18. 18. Shape the pieces into twelve small flatbreads.
19. 19. Brush the flatbreads with the remaining oil.
20. 20. Season the flatbreads with salt and pepper.
21. 21. Top the flatbreads with chicken meat.
22. 22. Sprinkle cranberries, red onions, and spring onions over the chicken.
23. 23. Grate the cheese over the toppings.
24. 24. Place the pizzas on baking sheets lined with baking paper.
25. 25. Preheat the oven to 250 degrees (convection 220 degrees or highest gas setting).
26. 26. Bake the pizzas one after another for ten to twelve minutes.

Nutrition per serving

• kcal: 249
• Protein: 12 g · Fett/Fat: 8 g · Carbs: 32 g