[diy New Orleans Bbq Pizza]: Passionate Assorted Pizza
1.
Shave off the fascia of Niu Tongji and cut into slices about 2-3 cm thick; use the back of a knife to loosen the front and back sides of the meat.
2.
Add minced black pepper, 3 tablespoons of Coke 100 New Orleans marinade, 1 tablespoon of soy sauce, and sliced ginger to the beef. Pour a little olive oil and marinate for more than 2 hours.
3.
Peel the pineapple and hard core, cut into even slices, soak in light salt water for 5 minutes, take out and drain.
4.
Wash the green, red and yellow peppers, remove their seeds, and cut them into diamond-shaped pieces.
5.
Put the colored pepper cubes in a bowl, add a little salt, olive oil, and crushed black pepper, mix well, and marinate for 5 minutes.
6.
Spread a layer of butter on the baking pan, press and exhaust the fermented dough, and let it relax for 10 minutes; put it in the baking pan and slowly push it away, using a fork to pierce the eyes.
7.
Spread the pizza sauce evenly on the pierced dough, put it in a preheated 180° oven and bake for 10 minutes, then take it out.
8.
Put a little butter in a pot on the heat to melt, add the marinated beef tenderloin and bake until 5 minutes cooked and serve.
9.
In a separate pot, put the colored pepper pieces into the pot and fry until they are broken, pour in the pineapple slices, add an appropriate amount of sugar and quickly stir-fry for a few times.
10.
Slide in the beef tenderloin and stir-fry for the fruity flavor.
11.
Take out the pizza dough and sprinkle a little shredded mozzarella cheese.
12.
Put the fillings evenly on the pie, sprinkle some shredded cheese between the fillings.
13.
Spread the remaining shredded cheese evenly on the filling.
14.
Put it in a 200-degree oven again and bake for 7-10 minutes to get out.