Tomato bacon pizza
By VicentaLakin
Recipe Recommendations
- high-gluten flour 50 grams
- low-gluten flour 50 grams
- salt 1 gram
- water 60 grams
- yeast 2 grams
- butter 10 grams
- tomato of 2
- onion 1/4 of
- garlic 2 cloves
- ketchup appropriate amount
- black pepper a little
- basil a little
- bacon 1 tablet
- cherry tomato of 10
- mozzarella cheese appropriate amount
- Pizza grass a little
Steps for Tomato bacon pizza
1
Cherry tomatoes are washed and immersed in salt water for 20 minutes, with backup
2
Ketchup makes, tomatoes cut to the ground, onions cut to the ground, garlic cut to the ground
3
Oil in hot pots, onions and garlic, and spices
4
(b) To pour tomatoes, to tumble them evenly, and to make small fires thick
5
We're going to add a proper amount of ketchup and a flat amount
6
Add a little salt
7
A few black peppers
8
Then a small portion of the lole shall be cast out, and the reserve shall be made
9
(b) To pour all materials except butter into the baker, set up and face the program and start
10
After 20 minutes, pause, add butter, reset and face program, start
11
(b) The end of the dome, the basic fermentation, and double the amount of pasta
12
(a) Noodle exhausts, rolls, coverings, 15 minutes loose
13
(a) Dry flour on the grill, with the face of the noodles in an elliptical shape, with a small hole on the fork, placed in the grill for 10 minutes
14
(b) Placing it on the face of the noodle with modified ketchup, spreading a little masulilla cheese and brushing the edges with egg fluid
15
With bacon and cherries, and with pizza
16
We'll put cheese in pieces, warm the oven 200 degrees, bake for about 15 minutes。