Breaded chicken pieces and leek with Gouda, drizzled with Hollandaise sauce. Inspired by Crossies from the Pizza Flitzer menu in Schleswig.
Ingredients
Preparation
- 1
Bake breaded chicken until fully cooked according to manufacturer's instructions. Wash and briefly sauté the leek. Use prepared pasteurized hollandaise sauce.
Prepare chicken until crispy before assembly. Do not submerge pieces in hollandaise sauce. Drizzle over the pizza only after baking, leaving part of the breading exposed.
- 2
Spread 80 g tomato sauce on the dough from a 250 g ball, leaving the rim free.
- 3
Spread the measured toppings on the dough before baking: gouda, prepared breaded chicken, leek.
- 4
Bake according to your dough and oven settings until the base and rim are baked and the cheese melts.
- 1
After removing, add prepared hollandaise sauce.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
