Grilled Chicken Lotus Root Pizza
1.
Peel and seed the pumpkin, cut into small pieces and put it in a bowl.
2.
Cover with a layer of plastic wrap, high heat for 2 minutes, and bite the pumpkin. Let the dinged pumpkin cool naturally.
3.
Weigh high-gluten flour.
4.
Diagonally add powdered sugar, corn oil, 1g salt, and crushed pumpkin puree, and put yeast in the center.
5.
Add water in an appropriate amount according to the water absorption of the flour, and start the first kneading process.
6.
The mixed dough is fermented at room temperature.
7.
Marinate the chicken while fermenting the dough. Put 2g of salt, barbecue ingredients, apple cider vinegar, dark soy sauce, cooking wine, chicken powder, and black pepper in a bowl.
8.
Stir well and marinate for a good taste overnight. (If you are in a hurry, marinate for at least two hours.)
9.
Preheat the oven, the upper and lower fire + hot air convection 200 degrees for about 20 minutes.
10.
Dough made at room temperature.
11.
Exhaust after removal.
12.
Roll the dough into a square shape and put a fork in the eye.
13.
Preheat the oven and fire up and down at 180 degrees for about 10 minutes.
14.
Cut the lotus root into thin slices and blanch it. Shred cabbage and red cabbage, cut green peppers and chicken into strips.
15.
Take out the baked pizza base, spread a layer of tomato sauce, sprinkle a little cheese and basil on the pizza straw.
16.
Put vegetables and meat on top, and sprinkle with cheese.
17.
Preheat the oven to 200°C and 190°C for about 10 minutes.
18.
Let cool naturally after baking.
19.
O(∩_∩)O haha~
20.
Let's eat~
Tips:
The oven settings are for reference only.
