#aca烤明星大赛# Lace Pizza
1.
Prepare all ingredients
2.
Put all the ingredients in the main ingredient into the bread bucket and start the kneading program
3.
Take out the dough and knead it for a while
4.
Check out the film
5.
Add film to the oven
6.
Exhaust the fermented dough, knead it a few times and divide it into two large portions and one small portion
7.
Fermented to 2 times larger
8.
Roll 3/4 portion into a large round slice, put it on a greased pizza pan and use a fork to make some small holes
9.
Divide 1/4 part into three parts, then roll out long tongue strips and put ham sausage into a roll
10.
Cut evenly into small pieces
11.
Brush a thin film of clean water around the bottom of the pizza, and then place the ham section into a lace shape
12.
Put it into the oven to ferment again for about 20 minutes
13.
Slice the ingredients and set aside. Roast the mushrooms 5 minutes in advance and let the water out
14.
Take out the pizza base, brush with tomato sauce and sprinkle some mozzarella cheese
15.
Put onions, peas, mushrooms and carrots and then sprinkle with mozzarella cheese
16.
Then put ham slices and green and red peppers
17.
Sprinkle with a lot of mozzarella cheese
18.
Finally, brush a little honey water around
19.
Put into the middle of the oven: 200°C up and down, bake for about 18-25 minutes
20.
Take out and quickly sprinkle a little cheese powder and serve while hot
Tips:
1. This amount is just right to make a 9-inch thick-bottomed pizza. If you like the bottom of the book, you can reduce the amount of recipe or make two pizzas.
2. When making pizza base, you can use olive oil or butter, as you like
3. If there are vegetables that are prone to water, wash and slice them and roast them for 5-10 minutes in advance, so that no juice will leak out when they are put into pizza and roasted.
4. The baking time of the pizza can be selected according to your preference and the thickness of the bottom of the cake. Just bake it.
