Celery tomato pizza
By VicentaLakin
At home at the end of the week, the snacks offer to eat pizza, not the ones outside, and have to eat Mom's food, and the fridge has to have a couple of favorite foods for a long time
Recipe Recommendations
Steps for Celery tomato pizza
1
Preparation of corsets: celery washes leaves, tomato washes, ham sausages
2
Slice the ham, cut the celery and slice the tomatoes
3
Hot pots, olive oil, blasted tomatoes, celery, and ham silk, even
4
Scratch some salt. Black pepper
5
They're standing aside
6
♪ High-banded flour with a pot of sugar, salt, yeast ♪
7
Plus clean water, mixed into noodles
8
Put it on the board, it's fully smooth, and it's a little stretchy
9
At this point, we add butter, and we keep rubbing it until the butter is evenly mixed into it. Medium
10
Put the niced noodles in the pot, cover them, ferment them in the warm
11
An hour later, the noodles fermented more than twice the size of the original
12
Skin a little butter, sticky, take out the noodle, roll the exhaust on the panel, cover the film for 15 minutes, and use the cane to sew up to two centimetres thick of a ton
13
Put the pasta on the oven and press the edge with your finger. Thin
14
Put a little hole in the face of the noodle and help with the exhaust
15
Put a ketchup on the pasta
16
Throw some Masurila cheese
17
We'll put on the swirled celery ketchup
18
And a piece of cheese
19
It's in the middle of a pre-heated oven. 210 degrees up and down for 15 minutes
20
It'll melt up to the cheese. Just a little bit of yellow on the pizzaCelery tomato pizza Make Tips
This time I'm using a piece of cheese, and if it works, I'm suggesting a masulilla cheese. Pizza is different in thickness, adjusted at the right time when temperature is warm, the pizza pie can change flexibly, add food to its own preference, the oven can adjust the temperature up and down, and the temperature can be adjusted up and down to the right flexibility。