Instructions

1. Activating the Yeast

   In a small bowl, combine warm water with instant yeast and sugar, and let the mixture rest for 5 minutes until bubbles appear on the surface. · 5 min
2. Kneading and Shaping the Dough

   In a large bowl, place flour and salt, then pour in the yeast mixture and one tablespoon of olive oil. Knead the ingredients well for 8 minutes until a soft, smooth dough forms that does not stick to your hands. · 8 min
3. Proofing the Dough

   Brush the dough with a little olive oil, cover it with a clean cloth, and let it ferment in a warm place for 30 minutes until it doubles in size. · 30 min
4. Cooking the Chicken

   In a skillet over medium heat, sauté the chicken cubes with a pinch of salt, black pepper, and a little oil until fully cooked and lightly golden, then set aside. · 7 min
5. Rolling the Dough

   Roll out the dough on a lightly floured surface into a circle about half a centimeter thick, then transfer it to a baking sheet.
6. Topping the Pizza

   Spread the tomato sauce evenly over the dough, leaving a small border around the edges, then sprinkle half of the cheese, followed by the chicken cubes, bell pepper slices, and olives, and finish with the remaining cheese and oregano.
7. Baking

   Bake the pizza in a preheated oven at 220°C on the bottom rack for 12 to 15 minutes until the bottom is golden brown, the cheese is melted, and the crust edges are nicely browned. · 15 min

Nutrition / serving

Chef's tips