Barbecue pizza
By VicentaLakin
Today's pizza is roasted pizza, especially this barbecue sauce, with sweet Orléans. It's not like it's outside, it's better for kids。
Recipe Recommendations
Steps for Barbecue pizza
1
You'll have to record the amount of fermentation with warm water
2
Pork takes off the band, cuts into small pieces, about a finger length, and cuts into your favorite openings, don't be too bad
3
Put the roast with fresh water and meat in a little pot, even with your hands
4
Then put onions in, peppers in, scratch them with your hands, pick them up for 30 minutes, make them taste better
5
You put oil in the pan, when it's hot, you put pork in the pan, and when it's ready, you put the ingredients in it, and then it's ready to go out, so it's not too long
6
It's twice as big as it gets, first it's exhausting with a stick, then it's condensed to the size of a mold
7
If it's not sticky at the bottom, it'll brush it up, put it in the mold, rip it up like a mold with its hands, and put a fork on it
8
Brush one of those vegetable oils, then ketchup
9
60 grams of masulilla, of course, that's something you can handle
10
Baking oven preheat, 200 degrees, mid-level, 12 minutes
11
Take out the remaining Masurirasa and warm it up to Masurira for about five minutes, with a long period of influence on Rasi and mouth。