Pizza from the grill - refined with chicken breast and figs
For 2 people
Preparation: 20 minutes
Cooking time: +/- 5 minutes
Difficulty level: **
For the pizza dough
- 5 g dry yeast
- 1 teaspoon sugar
- 200 g flour
- 50 g corn flour
- ½ tsp salt
- 12 cl lukewarm water
- 1 yogurt
- 6 cl olive oil
For the topping
- 2 chicken fillets
- 50 g cream cheese
- 20 bicolor cherry tomatoes
- 4 fresh figs
- 20 g arugula
- 20 g Parmesan
- Pour the lukewarm water into a bowl and add the yeast and sugar. Let it rise for 10 to 15 minutes until the mixture becomes foamy.
- Combine the two types of flour and the salt. Make a well in the center and pour in the yeast mixture. Add the yogurt. Knead the mixture until a smooth dough forms. The dough should be elastic and slightly sticky.
- Form the dough into a ball, place it in a lightly oiled bowl, and cover with a clean cloth. Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
- Divide the dough ball into two halves and roll it out by hand on a floured work surface.
- Turn on the grill, insert the pizza pan, and heat for about ten minutes. Place the pizzas on the hot pizza pan, close the grill, and bake for 2 to 3 minutes, or until crispy on the bottom.
- Sear the chicken fillets on the grill and continue cooking over low heat. Reserve for later.
- Turn the pizzas over using a pizza spatula. Brush with olive oil. Spread the cream cheese on the pizza and top with the sliced chicken fillets and quartered figs. Bake for another 2 minutes.
- Top the pizzas with cherry tomatoes, Parmesan shavings, and arugula leaves. Season with salt and pepper, and serve immediately.
