Laoganma-flavored Vegetable Pizza
1.
Sliced shiitake mushrooms, sliced ham, shredded carrots, sliced onions, and cut corn
2.
According to the bread making process, use the bread machine to knead all the ingredients for making bread into the stage where the film can be pulled out, and the dough will ferment to twice the size;
3.
Take out the exhaust and divide into 2 portions. The large portion is twice the size of the small portion, rounded, and fermented for 10 minutes; the large portion is 12 inches, and the small portion is 8 inches.
4.
Coat the chopping board with thin oil, squeeze the fermented dough in the middle, and use a rolling pin to roll it into 8-inch round flat pieces from the middle to the sides. Spread the dough into a greased 8-inch pizza pan. Use a fork at the bottom of the cake. Pierce some small holes;
5.
Brush a layer of vegetable oil on the face of the cake and let it wake up at room temperature for 10 minutes.
6.
Dig three spoons of Laoganma sauce and spread evenly on the dough;
7.
Spread an even layer of mozzarella cheese.
8.
Spread a layer of ham and sprinkle a layer of mozzarella cheese.
9.
Spread a layer of shiitake mushrooms and sprinkle a layer of mozzarella cheese.
10.
Spread onions, sprinkle corn kernels, and sprinkle carrots;
11.
Preheat the ACA brand HB38HT oven at 200 degrees, put the pizza in the upper middle of the oven and bake for about 15 minutes;
12.
Turn on the oven and sprinkle a layer of shredded cheese. Bake for another 10 minutes. Take out the baked pizza and slice it.
13.
Look at the finished product!
Tips:
1. The pizza dough must be fully fermented after kneading;
2. The pizza dough must be pierced into the pizza tray to prevent bulging;
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