Shrimp bacon pizza

By VicentaLakin

Shrimp bacon pizza
WANT TO KNOW HOW TO MAKE GOOD PIZZA? ONE IS TO BE SMOOTH, THE OTHER IS TO BE CO-ORDINATED, AND THE OTHER IS TO HAVE A NICE CHEESE, AND ONE IS TO HAVE A CHEESE-SPAN OPEN, AND AT THE END OF THE CUT, IT'S TO BE SOLID SO THAT YOU CAN PICK UP THE PERFECT LACE

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Steps for Shrimp bacon pizza

  • Make Shrimp bacon pizza step 0
    1
    I'll mix everything in the main material and rub it in smooth noodles。
  • Make Shrimp bacon pizza step 1
    2
    The noodles fermented for about 40 minutes at 28 degrees。
  • Make Shrimp bacon pizza step 2
    3
    The dough is flattened, the lids open, covered with wet cloth for 10 minutes。
  • Make Shrimp bacon pizza step 3
    4
    The bottom of the pizza plate is oiled, the skin is moved in, the skin is pressed by the palm of the hand, the edge is squeezed out of the inside and the edge is rounded out, and some holes are pulled out with a fork。
  • Make Shrimp bacon pizza step 4
    5
    A ketchup on the surface, an egg fluid on the edge of the skin and pizza。
  • Make Shrimp bacon pizza step 5
    6
    Shrimp goes to shells, black wires, wine, pepper powder. Corn grains, green beans, carrotded rind. This step can be done in the fermentation of the noodles
  • Make Shrimp bacon pizza step 6
    7
    Masurira cheese, peppers, cheese, corn grains, carrots, green beans, cheese, bacon, cheese and, lastly, prawns with dried water。
  • Make Shrimp bacon pizza step 7
    8
    THE ACA OVEN IS 240 DEGREES PREHEATED, FOLLOWED BY 220 DEGREES OF UPPER AND LOWER FIRE AND 15 MINUTES OF MID-LEVEL ROAST。
  • Make Shrimp bacon pizza step 8
    9
    At the end of the day, the skin edges of the cakes are painted with an egg fluid and a large amount of cheese is spilled on the most surface. Put it back in the oven for three to five minutes until the cheese melts。
  • Shrimp bacon pizza Make Tips

    A shrimp, bacon, red peppers better be baked a few minutes early, dry, so they don't come out of the oven. Two cheese layers are to be laid, with more upper layers, so that the food can be condensed and eventually pulled with a thick lace effect。

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