Crispy Pizza with Bacon and Colorful Vegetables

Name: Crispy Pizza with Bacon and Colorful Vegetables
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Dumpling powder; 15g olive oil; 3g Instant Yeast Powder; 140g Shimizu; 3g salt; 3g Caster sugar; 4 slices Bacon slices; 6-8 asparagus; 5, 6 Cherry tomatoes; 1/2 green pepper; 2 tablespoons Italian tomato sauce; 100g Mozzarella cheese

by Celery

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

After frying the pizza sauce, we have to bake a few pizzas quickly——

Today’s pizza is made with a thin and crispy pizza crust. The filling is mainly fresh vegetables and is paired with fried bacon. It tastes fresh and elegant. You can use a few more vegetables, but the portion should not be too big.

Especially use dumpling flour instead of high-gluten flour and low-gluten flour, which is convenient for people who are not willing to buy special flour for a piece of pizza;

Specially use bread machine kneading dough to make pizza crust, which is convenient for "lazy people" who are unwilling to knead and knead dough--"

Crispy Pizza with Bacon and Colorful Vegetables

1. Add water (normal temperature), olive oil, salt and sugar to the inner bucket of the bread machine;

Crispy Pizza with Bacon and Colorful Vegetables recipe

2. Spread evenly and add flour, dig a small hole in the middle of the flour, and put yeast powder in the small hole;

3. Select the "kneading" function, start the bread machine to knead for 15 minutes, take out the dough and round it, put it in a large bowl with olive oil (outside the portion), cover with plastic wrap and leave for 30 minutes;

4. When the dough is fermented, prepare other ingredients: use a pan without oil, fry the bacon until it is curled and charred, and let it cool for later use;

5. Asparagus (very extravagantly only uses bamboo shoot tips, others can be used for soup or stir-fry), blanch in boiling water with a little salt (outside the amount), then put it in cold water and keep it cool for later use;

6. Shred the mozzarella cheese and set aside (if it is silky cheese, it will be omitted); cut the bacon into small pieces and set aside; cut the cherry tomatoes into two for use; cut the green pepper into circles and set aside; remove the asparagus from the water and drain the water for use;

7. After the dough has been fermented for 30 minutes, take it out and divide into three (or four) rounds, cover with plastic wrap and relax for 10 to 15 minutes;

8. Take a piece of dough, push it with your hand or roll it out with a rolling pin, and roll it into a round cake about the size of a pizza plate; (The rest of the dough is flattened, wrapped in plastic wrap, and stored in the refrigerator. Take it when you need it; when you use it, take it in advance Out, defrost at room temperature, just push or roll the circle directly)

9. Put the round cake into the pizza pan (pizza pan with a layer of olive oil in advance), push the edges slightly thicker, and poke some small holes in the bottom of the cake with a fork to prevent deformation of the bottom of the cake during baking;

10. Spread the tomato sauce evenly on the bottom of the pie, sprinkle 2/3 shredded cheese, put it in a preheated oven at 200 degrees, bake for 6 or 7 minutes, and take it out; (For the method of tomato sauce, please refer to my other recipe Or log)

11. Place bacon slices, asparagus, cherry tomatoes and green pepper rings evenly in sequence;

12. Finally, sprinkle the remaining 1/3 of the shredded cheese, put it in the oven, and bake at 200 degrees for 5 to 8 minutes until the cheese is melted or charred, as you like.