Green Sauce Pizza
1.
Sift the flour and pour it into the mixing bowl. Add dry yeast, sugar and salt to the flour and mix well.
2.
Pour in about 20 grams of olive oil and mix well.
3.
Mix the mixed flour with water to form a dough.
4.
After the dough is made, keep it moisturized and fermented for 30 minutes at a temperature of 30 degrees Celsius.
5.
Cut the garlic and onion into puree.
6.
Pour the roasted walnuts into the food processor and break the walnuts at low speed.
7.
After the walnuts are beaten, pour out and set aside.
8.
Pour an appropriate amount of olive oil into the pan, fry the chopped garlic and onion in the oil, then add the chopped basil and stir well.
9.
Pour in the whipped walnuts and stir well, sprinkle in a little Italian vanilla powder.
10.
Sprinkle a little butter and salt and stir well.
11.
Fry the sauce until it is sticky and dry, add a few drops of lemon juice, add the lemon juice and stir well, then pour out and set aside.
12.
Take out the fermented dough and beat it back and forth with your hands into a round cake.
13.
Put the pasta into the baking tray and stretch it by hand to press it into a pizza dough, and at the same time use your fingers to directly press out the ring-shaped building wall.
14.
After the cake is made, poke holes in the fork to prevent it from bulging during baking.
15.
Spread the basil sauce on the dough and smooth it out.
16.
After spreading the sauce, use a brush to spread a layer of egg liquid evenly on the blank wall, and then evenly sprinkle a layer of shredded cheese on the sauce.
17.
Spread a layer of bacon and mushroom slices on the shredded cheese, and then spread a thin layer of tomato slices and onion rings on top.
18.
Sprinkle a little salt to taste after spreading.
19.
Sprinkle a little vanilla powder after sprinkling the salt.
20.
Finally, evenly sprinkle a layer of shredded cheese.
21.
The biscuits are put into the preheated oven with the upper and lower fire at 220 degrees for baking.
22.
Bake for 15 minutes and take it out, then spread the prawns and bell pepper strips on the cake base, spread the filling a second time, and then sprinkle with a layer of shredded cheese.
23.
The cake blank is sent to the furnace again for secondary baking.
24.
After the second baking for 10 minutes, take it out and sprinkle a little black pepper on top.
25.
Sprinkle with crushed pepper and serve.
26.
When eating, use a wheel knife to cut into pieces.
Tips:
The characteristics of this pizza: beautiful color, delicate smell, crispy filling and full flavor.
Tips;
When baking pizza, if you want the pizza to be able to pull out longer shreds of cheese and taste smooth and tender, you should pay attention to the following points;
⑴ Choose a special cheese to make, which is commonly referred to as "mozzarella cheese". This cheese has silky, lumpy, striped and flaky cheeses, whichever is fine. Silky is the best, and it is also a special cheese for making Italian pancakes. The lump-shaped one should be rubbed into silk with a planer in advance, and the effect is the same as that of the silk-shaped one. Others are shredded cheese, which can be shredded into pieces or pieces and sprinkled on the cake base.
⑵The amount of cheese used should be sufficient, but not too much, usually 100-120 grams of cheese can be used for an eight-inch pizza.
⑶ Pizzas larger than eight inches should be baked in two batches, so that the baking effect will be the best. Cheese should not be grilled, especially mozzarella cheese, as long as it is grilled thoroughly, it will not be shredded if it is overheated, because the cheese will be roasted dry after baking for a long time, and the dried cheese will not be shredded. of. The advantage of split roasting is that the main cooking method is used for the first time into the oven, and the second time is shorter than the first time, which can achieve the edge coloring, and the final cheese will be grilled just right, so that it is fully baked. The tenderness is just right, and the cheese shreds will stretch very long when cut, which is beautiful and delicious.
