Bacon bottom pizza
By VicentaLakin
the masurila cheese that was bought on the internet came back. the last time i bought a big bag, it didn't run out, i had to throw it away
Recipe Recommendations
- high-gluten flour 150g
- green pepper half a
- onion half a
- Tricholoma one
- eggs one
- bacon 2 tablets
- corn oil
- salt 1g
- white granulated sugar 20g
- yeast 2g
- mozzarella cheese 10g
- black pepper 1g
- ketchup 15g
- salty and fresh
- roast
- ten minutes
- simple
Steps for Bacon bottom pizza
1
Call it high-band flour。
2
Pour in corn oil。
3
Diagonal lines are placed in salt and white sugar and in yeasts in the middle。
4
Based on the water intake of flour, a proper amount of warm water is added and the first and paste program is initiated。
5
At the end of the procedure, the noodles can pull out a more resilient film。
6
Room temperature goes one shot。
7
You can prepare vegetables after the pasta. Peppers, onions cut silk, mouths cut thin, ripe eggs cut into tin, bacon cut in any shape。
8
A nice noodle out of the air。
9
Split it in three, loose for 15 minutes。
10
It's made of thinner noodles, so it can bake a softer taste。
11
A ketchup or a direct ketchup。
12
Spread a cheese。
13
Put the vegetables and meat on it。
14
Continue to spread cheese and grind a little black pepper。
15
Preheat oven, 190 degrees and 20 minutes up and down。
16
When you see cheese melt and your surface is focused, you can take it out。
17
Cut the pieces
18
Ready to eat
19
O-HA-HABacon bottom pizza Make Tips
1. A thinness of the pizza pies allows for a softer taste. And there's no need for pre-cooking. 2. The oven is set up for reference purposes only。