Apricot bacon pizza
By VicentaLakin
It's not like it's a real image. My family has recently used to do "salvation" because it's so cheap and delicious, so my husband says that I and my son are out of fashion, and that "Pizza" is Italian food, but it's a food that goes beyond language and culture to become a world-wide snack that is popular among consumers. But there is no question as to when or where such food originates. It doesn't matter who invented it。
Recipe Recommendations
- high-gluten flour 150 grams
- mozzarella cheese 150 grams
- bacon 50 grams
- Pleurotus eryngii 80 grams
- corn dog 1 piece
- onion 30 grams
- yeast 2 grams
- salt 1 gram
- sugar 5 grams
- vegetable oil a little
- ketchup a little
- egg liquid a little
Steps for Apricot bacon pizza
1
The yeast is fermented to twice the size of the condensed flour, sugar and salt, and smoothed face。
2
Apricot mushrooms and onions cut strips, bacon slices, corn intestines shredded。
3
It pours a little oil into the pot, drops into bacon, puts in apricot mushrooms and onion onions for spare water。
4
When the fermented pasta is completely ventilated, it is formed into a thinly edged pizza, placed in an oiled pizza plate, with forks to avoid bubbles。
5
Put it in the middle of a pre-heated oven, fire it up and down, 200 degrees, bake it for seven minutes。
6
Take out the pizza, hang a little cold, brush the ketchup in the middle, brush the whole egg fluid on the edge。
7
In turn, cheese -- bacon -- cheese -- corn intestines -- cheese -- onions -- apricot mushrooms, and, finally, masulilla cheese。
8
Put it in the middle of a pre-heated oven, fire it up and down, 200 degrees, bake it for 10 minutes, so that it can be eaten with a little yellow on its surface。