Shrimp bacon garden pizza
By VicentaLakin
Pizza has been made twice since the lessons of baking, and it has been a long time since the first time that the vegetables were too watered and the pizzas were too wet and bad. It happened to have a baking book of round pigs on the microblog just a while ago, and I'd like to do it all over again. This time, according to the book, the material was slightly altered to dry up the material, which was very successful, soft and delicious. Nine inches of pizza for three people。
Recipe Recommendations
- high-gluten flour 120 grams
- low-gluten flour 30 grams
- milk 50 grams
- mozzarella cheese 60 grams
- oil 10 grams
- salt 2 grams
- sugar 5 grams
- yeast one
- ketchup appropriate amount
- corn kernels appropriate amount
- ripe peas appropriate amount
- shrimp 100 grams
- bacon 2 tablets
- Tricholoma of 3
- pepper appropriate amount
- salty and sweet
- roast
- several hours
- senior
Steps for Shrimp bacon garden pizza
1
40 grams of egg fluid, milk, two flours, salt, sugar, yeast in bread drums
2
And 13 minutes
3
Put it in the gas for 20 minutes
4
It's fermented when it's covered in smooth noodles
5
Prepare some casseroles, sals, peppers, bacon, mouth chips
6
Put it in the oven at 180 degrees for five minutes, take out the kitchen paper and drain the water. min
7
It's a little smaller than a pizza plate
8
Pushing the skin with your hand, holding it up to the same size as the plate, crowding out a circle of edges, piercing a small hole with a fork and fermenting it again for 20 minutes
9
The edge of the cake brushes the egg fluid
10
Put ketchup in the middle
11
Half the Masurila cheese
12
Put on the roasted foods, warm in the oven, and warm up to 200 degrees for 10 minutes
13
Ten minutes to take out the remaining Masurila cheese
14
Put it in the oven for another five minutesShrimp bacon garden pizza Make Tips
Pat the ingredients dry beforehand. I didn't use much mozzarella cheese, so if you want a really good cheese pull, add more cheese.