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1
First remove the bones from the chicken legs: I used Pipa legs. First, cut a circle with a knife on the thin end of the chicken legs, and cut off the skin and meat -
2
Then make a long cut to cut off the skin and meat -
3
Then stand the chicken leg with the big end down and pull the meat down -
4
Look, the chicken falls off the bone easily -
5
Take 30 grams of New Orleans barbecue ingredients and add 20 ml of water and mix well -
6
Cut the chicken into cubes, mix it with the barbecue ingredients mixed with water, and marinate it overnight (if it’s hot, put it in the refrigerator) -
7
Line a baking sheet with tin foil, spread the chicken legs flat on the tin foil, put it in the middle of the preheated oven, bake at 200 degrees for 10 minutes, take it out and set aside -
8
Now prepare the cake base: put the flour, water, salt, sugar, and yeast (note that yeast and salt should not be put together to avoid affecting fermentation) into a basin and stir with chopsticks. Flocculate, then add softened butter -
9
Knead into a smooth dough, cover and ferment until doubled in size -
10
You can fry pizza sauce while the dough is fermenting. (Actually, it’s okay not to make pizza sauce. Just spread a layer of tomato sauce on the bottom of the pie and sprinkle an appropriate amount of pizza grass and basil. The baked pizza will be just as delicious.) Peel the tomatoes first, and scrape the surface of the tomatoes with a spoon. The skin and flesh are separated -
11
Gently peel off the tomato skin -
12
Chopped tomatoes, 4 cloves of garlic seeds, 2/3 onions (I cry when cutting onions, so I use a food processor to smash the onions) -
13
Heat a frying pan, add an appropriate amount of butter, and after the butter melts, add minced garlic until fragrant, then add minced onions and stir-fry until fragrant, then add chopped tomatoes and stir-fry with a spatula. Press, -
14
After the tomatoes are soft, add 1 teaspoon of salt and 1 tablespoon of sugar and stir well -
15
Add 2 tablespoons of tomato paste and stir well -
16
Add 1 tsp pepper, 1 tsp pizza grass, 1 tsp basil and stir well, then cover the pot and cook for a while (be careful not to burn it) -
17
When it becomes thick and there is no soup left, turn off the heat and take it out to cool and set aside -
18
Ferment the cake dough until it doubles in size and roll it into a round cake. Brush a layer of oil on the pizza pan, put the dough into the pizza pan, and shape it into a thick crust on the edges and a thin crust in the middle. -
19
Prick all the holes with a fork (prick them thoroughly to prevent the center of the cake from bulging when baked), cover it with plastic wrap and place it in the refrigerator to rest for 20 minutes (this is to prevent the cake from swelling during baking) The bottom shrinkage becomes smaller) -
20
Shred green pepper, red pepper and remaining 1/3 onion -
21
Take out the loosened crust (including the pizza pan) from the refrigerator and use a spoon to press out a pizza ring 
22
Spread a layer of pizza sauce (I spread it a bit too thickly, you can spread it thinner, or you can not fry the pizza sauce, just spread a layer of tomato sauce, sprinkle some pizza grass, Basil, simple and delicious)-
23
Spread a layer of shredded cheese, place chicken legs on top, then sprinkle a layer of shredded cheese, then sprinkle with shredded onions, green and red peppers -
24
Finally sprinkle with the remaining shredded cheese, put it in the preheated oven, middle layer, bake at 200 degrees for 20 minutes -
25
The delicious and beautiful pizza is out, haha!
Tips
There are no tips. I personally think that pizza is a no-fail food, haha! I just want to say one thing, regarding vegetables, you can add them according to your own preferences. But there’s one thing: if you want to put vegetables like mushrooms that are particularly prone to getting watery, it’s best to roast or fry them first and drain off the water before putting them on the pizza for baking.