Carpentry shrimp pizza

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(b) Prepare suitable wheat flour, rich flour, butter, sugar and salt to be placed in the basin, with appropriate quantities of milk and flour

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Slipped into a smooth face, covered on the surface with a shampoo, and awakened

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(b) Shrimps wash off their shells and pick out shrimp lines with toothpicks from the second or third section of their backs

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(b) The treatment of prawns with a proper amount of salt, powder and pepper to pick up the taste

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(b) Cut red peppers and onions into thin silks and add an appropriate amount of salt, pepper powder and olive oil to the mix

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If you press your finger and you don't bounce back, it's ready

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Whispered whole wheat noodles on the board, put them in shape for 15 minutes

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(a) When a dome is formed, it is placed in the bottom and surrounding oiled pizza plate, with a fork on the bottom of the pie

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A ketchup on the bottom

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Placing peppers and onions on the surface

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And put shrimp and crab willows on the surface

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Finally, Masurira cheese was put on the face of the pizza and placed in a preheated oven, 180 degrees, in the lower middle floor

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(b) Twenty minutes of roasted face cheese melted, some wooded fish came out and put it in the oven

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Just keep cooking for 15 minutes。

The pizza dough I used is mainly whole wheat flour, so the ratio of whole wheat flour to strong flour (dumpling flour, or all-purpose flour) is 2:1. The dough is made by adding appropriate amounts of salt, sugar, and butter. You can also use all-purpose flour or bread flour directly, mixing it with cheese powder and milk, or water, as you prefer. For the pizza toppings, I chose shrimp and crab sticks. The shrimp need to be cleaned and marinated in advance to be flavorful. The vegetables are red and yellow bell peppers and onions, and I also added some salt and other seasonings. These are all vegetables that cook quickly. If the toppings are not quick to cook, they should be pre-cooked by stir-frying or blanching beforehand. When the dough is ready, poking it with a finger should leave an indentation that doesn't spring back. Take it out, knead it on the countertop, and shape it into a ball. Let it rest for another 15 minutes, then roll it out into a round shape and place it in a lightly oiled pizza pan. Prick the bottom of the dough with a fork to prevent it from rising during baking. Spread a layer of tomato sauce, then arrange the vegetables and shrimp on top, and finally, cover the surface with a generous layer of mozzarella cheese. Place the prepared pizza in a preheated oven at 180°C (350°F) on the middle rack and bake for 20 minutes until the cheese on top is melted. Take it out, sprinkle dried bonito flakes (katsuobushi) on top, and put it back in the oven to bake for another 15 minutes until the surface is golden brown. This time I made a whole wheat crust, which is thicker, so it requires a longer baking time. The baking time should be adjusted according to your own oven's temperature and the thickness of the crust.