Warum das funktioniert
The Hähnchen is added late — almost at the end — so the crust gets its crisp first and the Hähnchen keeps its crunch. The gochujang glaze is applied to the Hähnchen, not poured over the pizza, which means the heat and Süße stay concentrated where they belong. Frühlingszwiebel and pickled Gurke cut through the Fülle before it gets heavy.
Zutaten
- Pizzateig-Kugel250–280g
- Light Tomatensauce or white sauce60g
- schnittfeste Mozzarella80g
- knusprig fried Hähnchen pieces100g
- Sesam seeds1 tsp
- Frühlingszwiebel, finely in Scheiben1
- Quick pickled Gurke (optional)40g
- Honig drizzle (optional)1 tsp
Zubereitung
- Preheat the oven strongly with a pizza steel or stone inside.
- Mix all gochujang glaze ingredients until smooth. Taste — it should be scharf, süß and slightly sour.
- Stretch the dough and spread a thin layer of sauce.
- Gib mozzarella evenly.
- Backen until the pizza is almost done — crust browned, Käse bubbling.
- Brush the knusprig Hähnchen pieces lightly with gochujang glaze. Not soaked — lightly coated.
- Gib the Hähnchen onto the pizza and return to the oven for 2 minutes.
- Pull the pizza. Zum Schluss Sesam seeds, in Scheiben Frühlingszwiebel and pickled Gurke if using.