Bacon mushroom pizza
By VicentaLakin
Recipe Recommendations
- high-gluten flour 110g
- low-gluten flour 50g
- water 90g
- butter 10g
- sugar 10g
- yeast a small spoonful
- ketchup appropriate amount
- mushrooms appropriate amount
- mozzarella cheese 240g
- bacon appropriate amount
- ham appropriate amount
- green pepper appropriate amount
- onion appropriate amount
- salty and sweet
- baking
- ten minutes
- simple
Steps for Bacon mushroom pizza
1
According to the bread-making process, all bread materials and grouping, and up to the extension stage, fermented to 2-2.5 times the size, exhausting, rolling round, 10 minutes awake
2
Sphinx slices, ham bacon slices, pepper onion slices
3
The board is coated with thin oil, the fermented face is crushed, then the face cane is applied to an eight-inch circle from the center, the skin is laid on the bottom of the oiled pizza board with a little fork and a little olive oil is drawn, fermented at room temperature for 10 minutes, and the ketchup is applied evenly
4
Scramble up the Masurila cheese
5
Pour bacon, mushrooms, hams, a marsulilla cheese, onions, peppers and a marsulilla cheese
6
Put it in the middle of a pre-heated oven of 210 degrees, about 20 minutes, and there's a focus on the pizza surface, i.e. the roasted mushroom bacon pizzaBacon mushroom pizza Make Tips
1. When rolling out the pizza dough, try to make it as round as possible to make it easier to spread evenly on the pizza pan.
2. If you don't have olive oil, you can substitute it with vegetable oil or butter.
3. I prepared too many onions, so try to hide all the toppings under the cheese for a better taste.
4. If you don't like the taste of tomato sauce, you can switch to pizza sauce; it tastes great too.