1, materials: 50 grams of high-gluten flour, 30 grams of low-gluten flour, 20 grams of cornmeal, 5 grams of sugar, 1/4 tsp, 1 gram of yeast, 55 grams of milk, 5 grams of olive oil, 100 grams of chicken breasts, 7 grams of water, corn kernels, half of an onion, a small piece of bell pepper, 3 small red chili peppers, 1 tsp of tomato sauce, 50 grams of mozzarella cheese, a little pizza grass, 7 grams of Orleans baking material.

2. Dice the chicken breast, mix with water and marinate for 3 hours or more.

3. Put all the ingredients for the crust except olive oil into the bread machine in order, let it rest for 10 minutes, start the mixing program for 20 minutes, add olive oil, start the mixing program again for 10 minutes, and let the dough come to the extended stage, put it into a container, cover it with a damp saran wrap, and put it in a warm place for the basic fermentation.

4: Take out the shaped crust, put it into a greased pizza pan and poke some holes in the crust with a fork.

5: Add diced marinated chicken to the onion rings and surround with corn kernels, diced bell peppers and small red peppers.

6: Sprinkle the remaining shredded cheese and a little pizza grass, preheat the oven at 200 degrees and bake on top and bottom for about 15 minutes.