Felipe Bronze and Jimmy Ogro teach you how to make two homemade pizzas: one with chicken, cream cheese and leeks and another stuffed with Tuscan sausage and onions. The homemade dough is delicious, made on the grill and has an irresistible flavor! #NhacGNT #FelipeBronze #JimmyOgro #PertodoFogo Ingredients: For the dough and sauce: 2 cups of tomato sauce 2 sprigs of rosemary 2 sprigs of bay leaves 1kg of 00 wheat flour 15g of biological yeast 500g of warm water 2 tablespoons of olive oil Salt and olive oil for the sauce to taste For the Tuscan sausage and onion filling: 600g of Tuscan sausages 1 white onion 1 red onion 1 finger pepper 1 Taiti lemon 1 sprig of mint Olive oil to taste For the chicken, leek and cream cheese filling: 800g of whole chicken breast 2 leeks 200g of cream cheese 1 Sicilian lemon Black pepper to taste Olive oil and salt to taste Preparation: For the dough and sauce: Place the tomato sauce in a dish to make the smoke. Season with olive oil. Place the rosemary and bay leaves on the coals until they catch fire. Remove and place directly on the tomato sauce. Cover the dish with a lid so that the smoke from the herbs smokes the sauce. Remove the herbs when there is no more smoke. For the pizza dough, place the wheat flour and yeast in a bowl. Mix with your fingertips and gradually add the water. Knead the dough on a floured surface until it comes away from your hands and is smooth and elastic. Cut the pizza dough into 4 portions. Let it rest for 1 hour at room temperature or up to overnight in the refrigerator. For the Tuscan sausage and onion filling: Without releasing the sausage, make incisions in all of them. Place in a perforated frying pan. Drizzle with olive oil. Cook over the coals until golden brown. Remove from the heat and transfer to a plate. Squeeze the lemon over the sausages and set aside. Cut the onions into 4 pieces and the pepper into large pieces. Place on a perforated baking sheet and season with olive oil. Place on the grill. As the onions brown, the petals will come off. Remove from the heat and set aside. To assemble the Tuscan sausage and onion pizza: Place a few tablespoons of tomato sauce on the dough. Cut the sausages and break off some large pieces. Place on top of the sauce. Take a few onion petals and arrange them between the sausages and on top of the sauce. Finally, place a few mint leaves. For the chicken, leek and cream cheese filling: Roll out the pizza dough on a floured surface. Roll it out as thin as you can. Place the chicken breast on the cutting board and remove the skin. Place the skin stretched out on a perforated baking sheet and season with salt. To create a furry texture on the skin and keep it straight, place a plate on top. Place on the grill while you debone the chicken breast. Season the boneless breast pieces with salt. Place on the grill. Place the rosemary sprigs under the chicken breast, next to the coals. Turn the chicken breast over. Take the opportunity to remove the plate that was on top of the skin. Remove from the coals and let it rest for a while. Cut into thin slices. Season with olive oil, salt and the juice of a Sicilian lemon. Set aside. Place the leeks directly on the coals. Leave them until they are well toasted. Take the cutting board and remove the first layer that is charred and cut off the green stems. Season with olive oil and black pepper. Set aside. Place the cream cheese in a bowl. Take a hot coal and place it directly inside the cream cheese. Cover it so that the smoke starts to build up. When the smoke stops, remove the charcoal from inside. To assemble the chicken, leek and cream cheese pizza: Spread a thin layer of olive oil on the dough. Add a few spoonfuls of tomato sauce. Make a generous layer of chicken breast on top of the tomato sauce. Then, add the leek and spoon the cream cheese all over the pizza without spreading it. To finish: Place the assembled pizzas on the grill. Leave until the bases are golden brown. Remove and place on the cutting board. On the chicken pizza, place the chopped toasted skin on top to finish. Place a perforated baking sheet with hot coals to toast the top of the pizzas. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET THE NHAC BOT, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook: / nhacgnt Instagram: / nhacgnt Twitter: / canalgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br