1

Put the chicken leg in the pot, and dry-fry the chicken skin face down. The chicken skin is fried just right (without turning it over).

2

Take out the fried chicken leg and cut it into cubes, pour it back into the oil pan and stir it a little, then add the diced pineapple and a Mimi salt and stir it together to get the chicken leg stuffing.

three

Heat the wok with low heat, add olive oil and stir-fry minced garlic, then add tomato sauce and chopped basil and stir well as sauce.

four

Preheat the oven to 220 degrees Celsius and brush the sauce evenly on the pizza crust.

five

Practice? Spread a layer of pizza cheese first.

six

And spread it out in order? Chicken leg stuffing, shredded onion, sliced mushrooms, diced tomatoes, corn kernels, shredded green peppers and shredded pizza cheese.

seven

Move to the middle layer of the oven preheated to 220°C, bake for 12~ 15 minutes, and sprinkle a little black pepper after taking out.