Ingredient!
1 crispy sourdough weeping from the weeping
1/2 cup barbecue sauce
1 whole, cooked chicken fillet, chopped or chopped
200 grams of mozzarella, cut into thin slices
½ red onion, finely chopped
2 tablespoons sliced ​​black olives
1/2 cup sliced ​​mushrooms
100 grams of cherry tomatoes, halved
227 grams of pineapple rings from tin
Italian pizza seasoning
Basil leaves, shredded or chopped
Preparation!
Preheat the oven to 176 degrees. Place the bread on a lightly greased baking dish. Use a sharp bread knife to cut the bread in lengths along the bread folds, making sure that you do not cut to the base of the bread. Hold the bread over it and cut it in a widthwise direction, again about 1 centimeter above the base crust
Spoon the barbecue sauce into each cut and spread to coat the inside of the bread evenly. Place the chicken fillet, cheese slices, onions, olives and mushrooms in each slice / wedge. Push all ingredients very well into the bread.
Sprinkle with the Italian pizza herbs cover with foil and bake for 15 – 20 minutes, or until the cheese has melted.
Discover again and bake for another 10 minutes, or until the bread has turned golden brown and crispy.
While the bread is baking pineapple rings and cherry tomatoes on a lightly greased nonstick pan / skillet until it is cooked to your liking.
Remove the pizza and get bread from the oven and serve with the pineapple rings and cherry tomatoes. Top with grated Basil leaves.