Guinea Fowl and Barbecue Pizza

Cut the guinea fowl breast fillet into very thin slices. Cut the peeled onion into medium-thick strips.

Mix the guinea fowl and onion with barbecue sauce. Set aside in a cool place while the rest cooks.

Heat water to 40°C, dissolve honey in it. Add yeast and let it sit for 5 minutes until the mixture starts to foam.

Sift the flour into a bowl in a mound, make a well in the center. Add salt, pour in the olive oil and water with yeast.

Gradually add flour from the edges and knead the dough. Transfer it to a flour-dusted surface and knead with your hands for 10 minutes until elastic. The dough should not stick to your hands. Add more flour if necessary.

Place the dough in a clean bowl, cover with plastic wrap or a damp towel. Let it rise for 1 hour.

Grate the mozzarella. Cut the hunting sausage into pieces 1 cm thick.

Preheat the oven to 190°C.

Knead the dough, divide it in half. On a flour-dusted surface, roll out two circles and transfer them to baking sheets.

Brush the edges of both circles with olive oil for a crispy crust.

Spread tomato sauce on the surface of both circles and sprinkle with mozzarella.

Arrange the guinea fowl pieces, sausage, and onion in a single layer. Sprinkle with capers, pressing them into the sauce.

Bake in a hot oven for about 10 minutes until the dough becomes golden and the guinea fowl is cooked through. Serve immediately.