1. Knead the flour with salt, sugar, yeast, and water until the dough is smooth and non-sticky.
2. Add butter and knead until it is completely absorbed.
3. Put it in the basin and seal it to double the size
4. Cut chicken breast into shreds, add salt, five-spice powder, chicken essence, cooking wine, cooking oil, stir evenly and marinate for 5 minutes.
5. Fry the chicken breasts until golden brown, and then cut the red pepper into shreds. Cook the corn edamame and control the water.
6. After the proofed dough is kneaded and exhausted again, divide it into two evenly sized portions to make two 9-inch pizza bases. Roll into a 2mm thick round cake, close the rounded edge, put it in a pizza pan, pierce the vent with a fork, and relax for 15 minutes.
7. Bake at 180 degrees for 5 minutes until the dough is 7 minutes old.
8. Toasted pie, brush with a layer of tomato sauce, shredded mozzarella cheese, chicken breast, shredded red pepper, corn edamame, and sprinkle a layer of shredded mozzarella cheese on top.
9. Heat up and down at 180 degrees and bake for 8 minutes until the cheese is melted.
